1,246 classic recipes

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.

Sauteed calves liver with onions and white wine, flour-coated and pan-fried in butter and oil. A classic bistro-style liver dish ready in 30 minutes.

Turkey goulash with paprika, caraway seeds, and tomatoes, oven-braised until fork-tender and served over tagliatelle. A lighter take on the Hungarian classic with lean turkey.

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.

Fried batilgian is egg-dipped eggplant fried in olive and vegetable oil until crisp outside and creamy inside. Just five ingredients for a classic Middle Eastern side.

Berks County potato custard pie, a Pennsylvania Dutch classic with mashed potato, lemon juice, lemon zest, and whipped egg whites in a flaky crust. Light and tangy.

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.

Raspberry fool with sweetened raspberry puree and rum folded into whipped cream. A classic three-ingredient British dessert that takes 10 minutes and chills to silky perfection.

Veal saltimbocca with prosciutto, fresh sage, and a white wine pan glaze. Classic Italian main dish that cooks in just 5 minutes for an elegant weeknight dinner.

Maple syrup broilers with young chicken browned in butter, topped with caramelized onions and maple syrup, then baked with apple cider, aniseed, and savory. A Quebecois classic.

Classic English meringues sandwiched with whipped double cream and fresh sliced strawberries. Golden, crisp-on-the-outside, marshmallow-on-the-inside meringue shells baked at low heat.

Sauteed smallmouth bass meunier dredged in cornmeal and flour, pan-fried in butter, and finished with a vinegar pan sauce. A classic French-meets-camp fish preparation.

Glorified rice, a Midwestern no-bake dessert salad with cooked rice folded into lemon Jello with crushed pineapple, marshmallows, nuts, and whipped topping. A retro potluck classic.

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.

Chocolate chip cookies loaded with raisins for a chewy, fruity twist on the classic. Crispy edges, soft centers, and a big-batch recipe that makes 6 dozen.