720 classic recipes

Old-fashioned mincemeat pie with ground caribou, apple cider, raisins, currants, and warm spices, spiked with brandy. A lattice-topped holiday classic with a wild game twist.

Classic Cherries Jubilee with sweet Bing cherries simmered in citrus-scented syrup, flambéed with cognac, and ladled over vanilla ice cream. Pure tableside drama in 25 minutes.

Traditional Chinese vegetarian ham made from bean curd sheets marinated in soy sauce, star anise, and cloves, then steamed and sliced cold. A plant-based deli classic.

Grapefruit Margaritas blend tequila, triple sec, and fresh grapefruit juice with cracked ice - a brighter, slightly bitter twist on the classic that serves 8 in 10 minutes.

Yalanchi sarma, the traditional Armenian meatless dolma with rice, tomatoes, dried mint, allspice, and lemon juice, simmered in grape leaves until tender. A classic cold mezze dish.

Simmered whole chicken with vegetables and rosemary-infused drop dumplings made from a homemade herbal tea and biscuit mix. A fragrant twist on classic chicken and dumplings.

Pennsylvania-style sweet potatoes baked in a tangy pineapple-lemon sauce with ginger, brown sugar, and cornstarch. A classic holiday side dish with a sweet-tart glaze.

Low calorie Irish trifle cups layered with sherry-soaked pound cake, vanilla pudding, fresh raspberries, and whipped topping. A lighter take on classic trifle, no baking needed.

Boeuf en ficelle steams a whole filet mignon suspended by string over boiling beef broth with root vegetables. A classic French technique for rare, intensely beefy tenderloin.

Fig preserves made with ripe figs, strawberry gelatin, and pectin for a thick, spreadable jam that seals in sterile jars. A Southern classic with only 5 ingredients.

Potato pancakes seasoned with crushed juniper berries and orange zest, fried golden in butter and oil. A crispy, aromatic twist on classic latkes with just 6 ingredients.

Classic court bouillon for poaching fish with aromatics, fennel seed, coriander, white vinegar, and fresh herbs. Simmers in 30 minutes, freezes for months, transforms any poached seafood.

Orange barbecue sauce made in the microwave in 4 minutes with orange juice, zest, ketchup, brown sugar, and dry mustard. A citrusy twist on classic BBQ sauce.

Pineapple-peach salad with pinwheel-arranged peach slices on fresh pineapple rings, garnished with strawberries, peppery watercress and a dab of mayonnaise. A retro ladies-lunch classic.

Kalte Ente, a classic German wine punch made with chilled Moselle wine, champagne, lemon, and sugar. An elegant, refreshing punch served ice-cold in a glass bowl.

Classic turkey giblet gravy made from pan drippings, turkey stock, and chopped giblets. A simple roux-based gravy built right in the roasting pan for maximum flavor.