5,138 classic recipes

Classic headcheese simmers pork hocks with onion and sage until the meat falls off the bone, then sets in its own gelatinous cooking liquid. The traditional European charcuterie made simple.

When in a hurry to make dinner for the family, try this scrumptious dish that doesn't take long to make!

A classy and delicious sauce made with chopped shallots, tarragon and white wine.

Classic haluski, the Polish comfort dish of buttery cabbage and wide egg noodles, dressed up here with crispy pancetta, sweet caramelized onions, capers, peas, and a splash of white wine. Hearty and golden.

Aebleskiver - a Danish dessert, like doughnut holes, but sweeter & much better traditionally served with glogg during the Advent.

A simple yet super tasty pizza topped with a fresh and chunky topping with a crispy bottomed crust.

If you've ever wanted to make or try beef wellington, then this simple recipe will help you achieve that cooking goal!

Classic French gougères with Gruyère cheese baked into airy pâte à choux. Savory cheese puffs that deliver crisp, golden shells with tender, eggy interiors for cocktail parties and appetizer spreads.

Classic potato salad: the church-supper, picnic-table original. Cubed potatoes, hard-boiled eggs, crunchy celery and onion, all dressed with a tangy mayo-vinegar binder. Six pantry ingredients.

Classic Irish oatcakes are five-ingredient unleavened oat rounds bound with bacon fat and boiling water, baked thin and crisp. Traditional Irish breakfast or teatime bread.

A classic but tasty mushroom sauce that can be used on meatloaf, hamburgers or baked potatoes!.

Spicy Italian sausage and lean beef simmer with tomatoes, mushrooms, and balsamic vinegar beneath a Parmesan-spiked potato crust for a hearty British classic with Italian flair.

Classic springerle: traditional German anise cookies embossed with intricate designs, dried overnight, and baked pale, then mellowed for a week into crisp, picture-perfect holiday treats.

Beer-braised corned beef brisket simmered low and slow with potatoes, carrots, and cabbage. A hearty one-pot Irish-American classic for St. Patrick's Day or any cold-weather Sunday.

A culinary school-style white chicken stock made from blanched bones, mirepoix, and a classic sachet of herbs and spices. Simmered for hours and strained into a clear, clean-flavored foundation for soups and sauces.

Classic savayar (savoiardi), Italian ladyfinger cookies piped from a sponge batter of egg yolks, whipped whites, sugar, and flour. Crisp outside, tender inside, the perfect tiramisu builder or dessert dunker.