1,179 classic recipes

Low-calorie molded cranberry salad with ginger ale, apple, celery, and orange zest set in unflavored gelatin. A lighter take on the classic holiday Jello salad.

Oysters wrapped in bacon and cooked in the microwave until the bacon crisps around briny, tender oysters. A classic 2-ingredient appetizer ready in 10 minutes.

Palak raita with wilted fresh spinach stirred into cool yogurt with green chile, black pepper, and cayenne. A classic Indian condiment that pairs with any curry.

Filipino ginisang ampalaya with bitter melon, pork, shrimp, and scrambled eggs in a savory patis sauce. A classic Pinoy ulam best served hot over steamed rice.

Simple lettuce salad dressed in a homemade vinaigrette of olive oil, white vinegar, garlic, basil, and scallions. A fresh, classic side salad with no-fuss dressing.

Creamy salmon sauce with dill and capers built on a classic roux, perfect spooned over rice, fettuccine, or puff pastry for a versatile Maritime Canadian dish.

Classic Chicken Kiev with pounded chicken breasts rolled around cold butter, double-breaded, and deep-fried until golden. Cut into it and the butter flows out.

Bacon-wrapped oysters broiled until the bacon crisps and the oysters turn plump and briny. A classic two-ingredient appetizer secured with toothpicks and ready fast.

Baingan bharta-style smoked eggplant: fire-charred eggplant simmered with onion, tomato, garam masala, and green chiles. A smoky, spicy Indian classic to scoop with naan.

Buttered Belgian endive: sliced endive braised in butter, lemon juice, and water until tender-crisp. A classic French bistro side for roasted meats, fish, or eggs.

Classic meatloaf with lean ground beef, oats, tomato sauce, and onion. Seven simple ingredients mixed and baked in a loaf pan for a straightforward weeknight dinner.

Tuna casserole with cream of celery soup, hard-boiled eggs, green peas, and a crunchy potato chip topping. A classic comfort food dinner with pantry staples.

Grilled tarragon chicken: Dijon-rubbed chicken breasts grilled over hot coals and basted with a tarragon-lemon butter. Classic French bistro flavors off the backyard grill.

Frosted ginger cookies with deep molasses warmth, soft pillowy centers, and a sweet frosting finish. Classic drop-cookie method delivers tender bakery-style rounds every time.

Crisp deep-fried curry puffs filled with cooked lamb, curry powder, and mango chutney syrup. A classic Anglo-Indian party appetizer that can be made ahead.

Salmon étouffée simmers canned salmon in a dark Cajun roux with onions, shallots, garlic, celery, tomato purée, and Tabasco. Pantry-friendly Louisiana classic over hot rice.