5,138 classic recipes

Strawberry rhubarb custard pie suspends diced rhubarb and sliced strawberries in a silky egg-and-flour custard, baked into a single tender shell. The classic spring duo with creamy backbone.

Caribou strips browned with mushrooms and onions, simmered in a Worcestershire-spiked sour cream gravy. Serve over egg noodles or rice for a wild game comfort classic.

Joyce's Indonesian fried rice (nasi goreng): the classic Southeast Asian fried rice with shrimp paste, tamarind, and ketjap manis, loaded with shrimp, chicken, and barbecued pork. Dinner for four in 45 minutes.

Classic Italian lasagna with homemade meat sauce from Italian sausage and ground beef, ricotta filling, mozzarella, and Parmesan. A from-scratch Sunday dinner.

Country sponge cake made with six eggs, cake flour, lemon juice, and no butter or oil. Light, airy, and golden brown from a classic tube pan technique.

Finska Pinnar are classic Finnish butter cookies rolled in pearl sugar - crisp, buttery shortbread fingers made in 30 minutes that yield 4 dozen cookies.

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

Classic chef's salad piled high with salami, cubed turkey, tomato wedges, cucumbers, and mixed greens. Served with a zesty homemade Thousand Island dressing on the side.

A classic vanilla sponge cake that gets its lift from 10 whipped egg whites and cake flour with no butter or oil. Tall, airy, and springy with a delicate vanilla crumb.

Hot sausage and mirliton casserole is the New Orleans Creole classic: chayote squash baked with Italian sausage, bell peppers, bread cubes, mozzarella, and fontina. A holiday-table staple.

Classic Italian tiramisu layered with espresso-brandy soaked ladyfingers, creamy mascarpone filling, and dusted with cocoa. A no-bake make-ahead showstopper.

Classic no-bake peanut butter chocolate cookies with oats, cocoa, sugar, and milk. Boil the base, stir in the oats and peanut butter, drop, and done.

Classic French breakfast omelet with butter, eggs, a touch of cream, and seasoned salt. A fluffy 5-minute folded omelet ready for fillings or served plain over toast.

Herring salad with apples, dill pickles, and horseradish in a sour cream sauce. Matjes herring soaked in buttermilk overnight, then dressed for a classic Northern European appetizer.

Chewy whole wheat bagels made with a bread machine in three batch sizes. Boiled for that classic crust, baked at high heat, and ready for your favorite toppings in about an hour.

Veal Oscar stacks crisp breaded veal cutlets with tender asparagus, sweet crabmeat and a velvety homemade hollandaise. The classic steakhouse showpiece, and more doable at home than you'd think.