5,310 classic recipes

Homemade ravioli filled with seasoned chicken, sage, mace, and Parmesan, topped with a quick tomato basil sauce. An Italian classic with a lighter white meat filling and a splash of brandy for depth.

Pounded round steak breaded in seasoned flour, pan-fried in butter until golden, and smothered in a slow-simmered cream gravy with bay leaf and clove. The real-deal Southern classic, done right.

Mock paneed veal uses pounded chicken breast instead of veal, breaded in Italian bread crumbs and pan-fried in butter and oil. A New Orleans classic made affordable, with a crispy golden crust.

Poultry chili with chicken or turkey, kidney beans, tomato concasse, and a bold spice blend of cumin, sage, thyme, and red pepper flakes simmered low and slow. A lighter take on classic chili.

Oven kalua pig wrapped in banana leaves with sea salt and liquid smoke, slow-roasted for 7 hours until fall-apart tender. A Hawaiian luau classic made at home without an underground imu.

Chicken with forty cloves of garlic braised in olive oil, vermouth, and tarragon under a sealed lid. A classic French dish where the garlic turns soft and buttery enough to spread on bread.

Individual ham loaves made from ground pork and ground ham, baked in a sweet brown sugar-mustard-vinegar glaze and basted every 15 minutes. A Midwestern classic that's part meatloaf, part glazed ham.

Deep-fried red bean paste cakes wrapped in egg roll skins and fried twice for a crispy, golden shell around sweet, smooth filling. Just three ingredients for a classic Asian dessert or snack.

Light, puffy souffleed crepes made with beaten egg whites folded into a classic crepe batter. Cook in a crepe pan or bake as a flat souffle, then fill with fruit, brandy, or vanilla.

Pears Helene is a classic French dessert of poached pear halves served with hot chocolate sauce and optional vanilla ice cream and chopped almonds. Elegant, timeless, and surprisingly simple to make at home.

Gobi Aloo is a classic Indian dry curry of cauliflower and potatoes with mustard seeds, cardamom, cumin, coriander, cloves, and turmeric. A vegan, naturally gluten-free side dish ready in under an hour.

Romanian feta and scallion omelet (Omelet cu Brânză și Ceapă Verde) with paprika, fresh dill, and a silky egg base. A Balkan breakfast classic with salty-tangy cheese and a bright herb finish.

Egg foo yung with bean sprouts and onions fried into golden patties, topped with a savory oyster sauce and chicken broth gravy. A Chinese-American classic made in a wok or heavy skillet.

Homemade Chex party mix with Wheat Chex, Rice Chex, Cheerios, pretzels, and nuts baked low and slow in garlic butter and Worcestershire sauce. The classic snack mix recipe that vanishes at every gathering.

Roast beef sandwich with horseradish mayo, crisp lettuce, tomato, and onion on a roll. A classic deli-style lunch that takes 15 minutes to throw together with bold, peppery heat from the horseradish.

Pan di Spagna, the classic Italian sponge cake with eggs whipped to a ribbon, cake flour and cornstarch folded gently to preserve air. The foundation for tiramisu, zuppa inglese, and fruit-layered tortes.