5,138 classic recipes

A classic Persian eggplant salad layered with golden fried slices and cool, garlicky yogurt. Topped with chopped walnuts and served chilled, this borani is a showstopping appetizer or mezze spread.

Scallops, shrimp, and crab in a creamy mustard and sherry sauce baked in shells with golden breadcrumbs. A classic French seafood gratin that feels like a special occasion.

Crispy fried asparagus spears wrapped in savory prosciutto with a golden parmesan crust. Classic Italian appetizer that showcases spring asparagus with elegant simplicity and irresistible crunch.

Graveyard pudding dessert layers chocolate pudding and whipped topping with crushed Oreo "dirt," decorated with tombstone cookies for a Halloween dessert. A no-bake classroom-party classic kids go wild for.

Shrimp Andre sautes mushrooms, onion, and butterflied shrimp in butter with sherry, then folds in a lemony Mornay sauce. A classic French bistro plate over rice pilaf, ready in 20 minutes.

Classic yellow mustard pickles with cucumbers, gherkins, pearl onions, cauliflower, and red peppers in a turmeric-mustard brine. Old-school preserving-kettle recipe that stocks a pantry.

The classic French pastry dough. Make up to 3 days in advance.

Beverly's spinach quiche is the classic "impossible" style: Bisquick forms its own crust as it bakes. Frozen spinach, onion, peppers, and cheese on the bottom, an egg-and-Bisquick batter on top. No pastry, no fuss.

Sweet potato pie spiked with Grand Marnier or Cointreau, warm spices, and silky evaporated milk custard. The Southern Thanksgiving classic with a grown-up boozy orange twist.

Ground beef and shredded cabbage meatloaf topped with bacon strips, tomato paste, and melted American cheese. A hearty twist on classic meatloaf that stretches your grocery budget.

Classic apple crisp with an oat and corn flake topping that bakes up crunchy. Brown sugar, cinnamon, and nutmeg season both the apples and the crumble. Pour apple juice over everything before baking.

Tender pork and crab meatballs braised with crisp Chinese cabbage in savory broth. This classic Lion's Head recipe brings restaurant-style elegance to your table in 30 minutes.

Southern mustard greens slow-simmered with smoked ham hocks, cabbage, and potatoes in a peppery pot likker. A one-pot soul food classic cooked low and slow.

Bean, okra, and tomato soup simmered with a ham bone for deep smoky flavor. A Southern classic that turns leftover ham into a hearty, satisfying soup.

Butter-basted roast chicken carved tableside, flambéed in cognac, and draped in a luscious port wine cream sauce with sautéed mushrooms and shallots. Classic French technique at its finest.

Korean-style BBQ short ribs marinated in soy sauce, sugar, sesame oil, and crushed garlic, then grilled over charcoal until caramelized and tender. A classic bulgogi that feeds 6.