5,310 classic recipes

French Acadian (Canada) version of the British classic Shepherd's pie.

Classic fettuccine Alfredo sauce with just butter, cream, and Parmigiano-Reggiano. Four ingredients, 30 minutes, and a plate of pure Italian indulgence.

Bacon-wrapped chicken breasts slow cooked over dried beef in a creamy mushroom and sour cream sauce. A retro potluck classic that's still impossible to resist.

From the McCalls Great American recipe collection, a classic American carrot cake for the microwave.

Traditional Jewish chopped liver made with chicken livers, schmaltz, caramelized onions, hard-boiled eggs, and a splash of brandy. A classic deli appetizer.

Classic Philadelphia snapper soup made with snapping turtle meat, veal knuckles, dry sherry, and tomatoes. A rich, old-school Pennsylvania tradition simmered for hours.

Classic oatmeal raisin cookies with pecans and cinnamon. The secret is soaking raisins in beaten eggs and vanilla for an hour, producing plump fruit and extra-chewy cookies.

Traditional French farmhouse head cheese (fromage de tete): pork head simmered with vegetables, herbs, and aromatics, then molded with shallots and parsley into a sliceable charcuterie classic.

Cheesy crawfish casserole with peeled crawfish tails, the holy trinity, mushrooms, and rice in a cream cheese and Velveeta sauce, topped with crispy fried onions. The Louisiana potluck classic.

Mashed sweet potatoes with brown sugar, cinnamon, and raisins topped with toasted marshmallows. The classic Thanksgiving casserole that pulls off the rare sweet-and-savory side dish balance.

Classic Salisbury steak patties simmered in cream of mushroom soup with sliced mushrooms. Six ingredients, 50 minutes, and pure nostalgic comfort food the whole family loves.

Classic stuffed bell peppers filled with ground round, rice, stewed tomatoes, and sharp cheddar. The retro American comfort dinner that fed a generation of weeknight families.

The famous Hotel Bel Air tortilla soup. Fried tortillas blended with tomatoes, garlic, onions, cumin and jalapeño into a velvety pureed soup with classic taqueria garnishes.

Quebec yellow split pea soup (soupe aux pois) with smoked ham, bay, and root vegetables. The classic French-Canadian winter soup, simmered until thick and smoky.

Corned beef served with boiled assorted vegetables, classic Irish meal!

A fun twist on this classic breakfast or brunch treat!