5,310 classic recipes

Classic cinnamon French toast made with egg, milk, vanilla, and warm cinnamon. Soaked, browned in butter, and ready for syrup, honey, or fresh fruit on top.

French breakfast puffs are nutmeg-scented mini muffins dipped in melted butter and rolled in cinnamon-sugar. A doughnut-meets-muffin breakfast pastry that takes 25 minutes start to finish.

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 beaver tails prepared the way old-time trappers did: blistered over hot coals, peeled, then roasted or boiled until tender. A traditional wild game preparation passed down through trapping cultures.

Classic German yeast cake with a tender enriched dough and a buttery cinnamon-crumb topping, baked in pie pans. A traditional Streuselkuchen-style coffee cake from old-country German baking.

Classic General Tso's chicken with crispy double-fried chicken in a sweet-spicy orange-soy glaze. The Chinese-American takeout standard made the proper restaurant way at home.

Classic Scotch broth, the hearty Scottish soup of lamb neck, pearl barley and split peas simmered with leeks, carrots and celery. Made in a pressure cooker so this slow-cooked staple is ready fast.

Classic chicken gumbo built on a dark roux with okra, fresh tomatoes, and rice simmered right in the pot. One Dutch oven, pure Cajun comfort from start to bowl.

Classic white chocolate mousse builds an Italian meringue base with hot sugar syrup, then folds in melted white chocolate and rum-spiked egg yolks. A silky French restaurant dessert.

Classic moist carrot cake studded with grated carrot, crushed pineapple, and walnuts, warm with cinnamon and topped with tangy cream cheese frosting. The pineapple keeps every slice tender and moist.

Classic pecan melt away cookies made with cake flour and unsalted butter for an ultra-tender, powdered-sugar-dusted shortbread. Drop cookies that dissolve on the tongue in seconds.

Chocolate icebox cookies slice and bake from a chilled dough log. Make-ahead, freezer-friendly slice-and-bake cookies that stay fresh for weeks before baking, perfect for holiday cookie tins.

Traditional Scottish shortbread with all-purpose and rice flours, butter, and a mix of white and brown sugars. Buttery, sandy-textured cookie scored into wedges and baked golden.

Classic chicken piccata pounds boneless breasts thin, dredges in flour, then finishes in a buttery white wine, lemon, and garlic pan sauce. Italian-American restaurant favorite in 35 minutes.

Classic German sauerbraten braises rump roast in a 4-day vinegar marinade, then simmers in gravy thickened with crushed gingersnaps and sour cream. Tangy, rich, fall-apart tender.

A classic slow and low simmered brown beef stock to greatly enhance any recipe you use it in.