5,138 classic recipes

Sautéed chicken and mushrooms in a rich cream sauce spooned over warm buttermilk biscuits. A kicked-up comfort classic with shiitakes and jalapeño that's ready in 45 minutes.

Classic Boston baked beans with navy beans, salt pork, and molasses, slow-baked for six hours until thick and bronzed. The traditional New England Saturday-night supper.

Briny pickled herring meets creamy chopped eggs and crisp apple in this classic European salad. Serve on dark rye bread for an authentic old-world appetizer or light lunch.

Moroccan chickpea soup (Hasa Al-Hummus) with cilantro, garlic, hot chili, and lemon. A North African vegetarian classic with simple, bright flavors.

Sour cream peach pie with fresh peach quarters in a tangy custard, finished under the broiler with a caramelized brown sugar crust. A Southern summer classic.

A new twist on a Thanksgiving classic! This pumpkin pie has a rich maple flavor and a delicately crisp bruleed top.

Ground chicken sloppy joes loaded with bell pepper, onion, and rice in a tangy sauce, piled on toasted buns. A lighter twist on the classic that kids devour.

Tender chicken breast tossed with curry mayo, mango chutney, crunchy celery, and roasted nuts. A luncheon classic that's ready to chill and serve.

Old-fashioned beef tongue simmered tender, sliced thin, and served with a sweet-tart raisin sauce. Classic nose-to-tail dish from the Pennsylvania Dutch and German-American kitchen tradition.

Classic Chinese tofu and broccoli stir-fry in a silky ginger-garlic sauce with soy, sesame oil, and dry sherry. Tender-crisp veggies, 20 minutes, vegetarian.

Hungarian chicken paprikash, a paprika-stained Budapest classic where bone-in chicken simmers low with onions and peppers, finished with a swirl of sour cream that turns the pan sauce silky and tangy.

Homemade chocolates in the Laura Secord style: a creamy fondant center mixed with maple, mint, lemon, orange, or almond flavoring, then dip-coated in semisweet chocolate. The chocolate-shop classics, made on the kitchen counter.

Basic pickled eggs in classic bar-style brine with white vinegar, water, sliced onion, and yellow peppers. A traditional big-batch tavern recipe that gets sharper and spicier the longer it sits.

Cold pasta salad with wine-poached chicken, capers, lemon, and red peppers in a bright olive oil vinaigrette. A Sicilian-inspired piccata twist on classic pasta salad.

Joyce's steak and mushroom gravy: flour-dredged round steak browned and slow-simmered in cream of mushroom soup. Classic midwestern comfort over mashed potatoes.

Classic enchiladas verdes layered with corn tortillas, melted cheddar or jack cheese, and a smooth green chili sauce. A quick 30-minute Mexican dinner with simple pantry ingredients.