5,310 classic recipes

Indiana persimmon bread bakes ripe persimmon pulp with brandied raisins, walnuts, and warm spices into moist loaves. Midwestern fall classic with a boozy twist.

Homemade eggnog made from scratch with bourbon, rum, and folded egg whites for a light, frothy pour. A boozy holiday classic served ice-cold with fresh nutmeg grated over every cup.

Classic five-ingredient pound cake with butter, sugar, eggs, cake flour, and vanilla. No leavening needed, just pure, dense, buttery simplicity.

Crab or tuna cakes bind crumbled crackers, red pepper, parsley, and herbs into golden oven-baked seafood patties. A lighter, no-fry baked-not-fried version of the classic.

Classic potato salad from the Los Angeles Daily News July 2, 1992

Charleston okra soup, the Lowcountry classic with simmered ham bone, fresh tomatoes, okra, bacon, and bell pepper. Ladled over rice for a true Carolina supper.

Chicken scrapple is a Pennsylvania Dutch breakfast classic, made with shredded chicken simmered into a savory cornmeal mush, chilled in a loaf pan, then sliced and pan-fried until crispy.

Herman coffee cake puts the famous sweet starter to work in a quick raisin-and-nut bake. A friendship cake classic with subtle tang, crackly topping, and tender crumb.

Pâté maison poaches chicken livers in spiced water, then blends them with sweet butter, mustard, nutmeg, garlic, Calvados, and dried currants. The classic Silver Palate spread for crusty bread and a cold martini.

Pressure cooker kangaroo tail soup with carrots, celery, tomatoes, and warm spices like cloves and nutmeg. A rich, hearty Australian bush tucker classic.

Easy runzas made with crescent roll dough, ground beef, cabbage, and onion soup mix. A shortcut version of the classic Nebraska meat-and-cabbage pocket.

Homemade British bangers with pork, fresh breadcrumbs, mace, coriander, and nutmeg. The classic UK pub sausage that pairs perfectly with mash and onion gravy.

Fettuccine Alfredo with butter, cream, and Parmesan tossed into a silky sauce in 20 minutes. A splash of Romano adds sharpness to the classic.

Classic Italian balsamic bruschetta with ripe Roma tomatoes, fresh basil, garlic and Parmesan on toasted French bread. Essential summer appetizer for tomato season.

Chicken tetrazzini: poached chicken and spaghetti baked in a creamy mushroom-sherry-sour cream sauce, topped with melted cheddar. The classic 1950s casserole, freezer-friendly for busy weeks.

Sausage balls with sharp cheddar and Bisquick, shaped walnut-sized and baked in 15 minutes. The classic Southern party appetizer with just 4 ingredients.