1,179 classic recipes

Fiesta quiche layers fat-free tortillas, cheddar, green chilies, and picante sauce under an egg-substitute custard. A lean Tex-Mex twist on the classic French quiche, ready in 60 minutes.

Authentic hot and sour soup with shredded pork, wood ear mushrooms, seaweed, and bean curd in a tangy black-pepper-and-vinegar broth. The Sichuan-style takeout classic, made from scratch.

Salmon mousse, a classic French restaurant appetizer of pureed raw salmon whipped with egg white and heavy cream, spiked with Pernod, cognac, and a spoonful of caviar. Pipe and serve cold.

Whole trout wrapped in foil with butter and a squeeze of lemon, then nestled on coals to steam over an open fire. The classic three-ingredient campfire fish for fresh catch.

The Bee Cheese is a classic English-style potted cheddar with sharp aged cheese, butter, sherry, horseradish, and garlic. Pack in a crock and let mellow for days. Cocktail-hour staple.

Parchment wrapped chicken: tender chicken strips marinated in ginger-soy, tossed with bean sprouts, scallions, and walnuts, folded into parchment parcels and steamed. A classic Chinese restaurant appetizer made at home.

Huitlacoche para quesadillas is the classic Mexican quesadilla filling of black corn fungus (the "Mexican truffle") sauteed with roasted poblanos, onion, garlic, and epazote. Earthy, smoky, deeply savory street-food flavor.

Fruit Cornish hens: classic Chicken Marbella scaled up for small birds. Cornish hens marinated with garlic, oregano, prunes, apricots, green olives, and capers, then roasted until golden with brown sugar glaze.

Ground turkey meatloaf wrapped in crispy turkey bacon, the leaner cousin of classic beef meatloaf without sacrificing flavor. Family-friendly main dish with a bacon-crusted exterior and juicy poultry interior.

Fillets of bluefish Gen Patton: bluefish fillets poached in white wine with shallots, then cloaked in a cream and egg yolk reduction sauce finished with lemon. An old-guard American classic.

Kotopoulo me bamyes, Greek chicken with okra in a cinnamon-scented tomato-wine sauce. A classic Greek summer stew with tender chicken, silky okra, and warm aromatic spice. Served with potatoes.

Caprese salad: fresh mozzarella and ripe summer tomatoes layered with torn basil, dressed with red wine vinegar and good olive oil. The Italian classic that proves three ingredients are sometimes enough.

Cranberry-barbecued chicken wings glaze grilled wings in a sweet-tangy sauce of cranberry, brown sugar, mustard and Worcestershire. Sticky, glossy and festive, a holiday-leaning twist on classic BBQ wings.

Oysters Rockefeller on the half shell, topped with a herbed green butter of scallion, celery and tarragon plus crisp breadcrumbs, then broiled until golden and bubbling. An elegant New Orleans classic.

Shrimp egg foo young: fluffy Chinese egg patties packed with shrimp, bean sprouts and mushrooms, pan-fried golden and smothered in a savory soy gravy. The takeout classic, made at home.

French onion dip from just two ingredients: sour cream stirred with a packet of onion soup mix. The classic creamy, savory party dip for chips and veggies, ready in two minutes.