5,310 classic recipes

Jodi's cheesy potatoes layer frozen hash browns with a creamy soup, sour cream, and cheese mixture, then top it with buttery corn flakes for crunch. The classic cheesy potato casserole, sometimes called funeral potatoes.

Original Chex party mix tosses crunchy Chex cereal, nuts, pretzels, and bagel chips in a buttery, savory seasoning, then toasts crisp in the microwave. The classic salty snack mix for game day and parties.

Steamed ancient egg diamonds set fresh eggs, century (preserved) egg, and salted duck egg into one silky steamed custard, then cut into diamonds. A classic Chinese three-egg dish with a striking marbled look.

Oven-crisped chicken coated in crushed rice cereal for a shatteringly crunchy crust, no deep frying needed. A classic three-step breading and a wire rack keep every piece golden and crisp all over.

Classic giblet gravy made the old-fashioned way: simmered chicken or turkey giblets folded into a rich pan-drippings roux thickened with their own savory broth. The from-scratch holiday gravy your bird deserves.

Southern-style country captain chicken: floured and pan-browned chicken pieces baked in a curry-spiced tomato sauce with onion, green pepper and garlic, topped with raisins and slivered almonds. A Lowcountry classic with Indian roots.

Indonesian tofu satés marinated in sweet kecap manis and garlic, skewered, and broiled until the edges catch color. Served with a quick peanut-chili dipping sauce for a vegetarian take on a Southeast Asian street food classic.

Apple pie with apricot glaze layers tart Granny Smith apples over a custard pastry cream and finishes with a layer of apricot preserves under the top crust. A French-style twist on classic American apple pie.

Black bean soup built on a foundation of salt pork, ham hock, and aromatics, slow-simmered until the beans collapse, then pureed smooth and finished with sherry and wine vinegar. A Cuban-style classic that makes 16 generous servings.

Cornmeal-coated brook trout, soaked in dark beer then dredged and pan-fried to a golden, crunchy crust. A classic streamside fry-up served with tartar sauce and a dash of hot sauce for a kick.

Gluten-free almond cookies made from just three ingredients: almond paste, sugar and egg whites. Naturally flourless, chewy and intensely almond, shaped into balls or crescents and rolled in pine nuts. Classic Italian pignoli-style cookies.

Louisiana courtbouillon of redfish, the classic Cajun fish stew. Whole redfish or red snapper steaks simmered in a brown roux, holy trinity, tomatoes, herbs, and white wine. Spooned over rice, this is bayou comfort food.

Crustless cheesecake with two pounds of cream cheese, sour cream, butter, and a hint of lemon, baked in a water bath until silky and chilled overnight until dense. A New York-style classic without the crust.

Good Neighbor chicken spaghetti casserole with cream of mushroom soup, evaporated milk, processed cheese, and sliced olives. A classic freezer-friendly casserole made for feeding new parents, grieving families, or anyone who needs a warm meal.

Classic French quiche maison with blanched bacon, Gruyere cheese, and a rich egg custard with cream and nutmeg in a blind-baked pie shell. Blanching the bacon first removes excess salt for a more refined filling.

Boston cream pie made lighter, a doctored yellow cake split and filled with vanilla pudding, then topped with a chocolate cocoa icing. Egg whites and fat-free fillings keep this classic dessert on the lighter side.