5,138 classic recipes

Rolled lasagna noodles stuffed with seasoned chicken, spinach and mushrooms, smothered in a creamy Parmesan cheese sauce and broiled until golden. A make-ahead Italian comfort classic.

Beef rump roast stuffed with olives, garlic, and salt pork, then braised low and slow in crushed tomatoes with raisins and onions. A Sicilian Sunday dinner classic.

Quick pork and black bean burritos using leftover roast pork, cumin-seasoned beans, and a splash of hot sauce. Ready in 25 minutes with all the classic taco-night toppings.

Twice-baked potatoes stuffed with cream cheese, butter, and green onion, mounded high and dusted with paprika. A classic steakhouse side done at home.

Batatas a Portuguesa: sliced potatoes fried golden in butter and oil, seasoned with salt and pepper, finished with fresh parsley. The classic Portuguese side dish that's crispy, buttery, and impossibly simple.

Chestnut stuffing with Italian sausage: a classic Thanksgiving dressing with toasted bread, crumbled sausage, celery, prosciutto, and tender simmered chestnuts. Bake on the side or stuff a turkey.

Josephine's pineapple salad: retro molded gelatin salad with cream cheese, crushed pineapple, and whipped cream. A classic potluck centerpiece from grandma's recipe box.

Chinese steamed salmon steaks with fermented black bean sauce, fresh ginger, and scallions, finished with a sizzling hot-oil pour. Classic Cantonese fish done restaurant-style.

Classic New England cornmeal and molasses bread with raisins, no kneading required. Thick batter rises in the pan for a rustic, hearty loaf.

Classic Bûche de Noël with a light sponge cake, chestnut buttercream filling, and mocha silk frosting textured to look like real bark. The ultimate French Christmas dessert centerpiece.

Nantucket cranberry pie layers tart cranberries and toasted walnuts under a buttery, almond-scented cake batter. A New England holiday classic baked in one bowl.

Ham and redeye gravy is the old Appalachian breakfast classic: fried ham steaks with a skillet gravy of pan drippings, brown sugar, and strong black coffee.

Hand-rolled Greek stuffed grape leaves filled with seasoned beef or lamb, rice, currants, pine nuts, and mint. Simmered until tender and served with a classic avgolemono egg-lemon sauce. Makes 60.

Fresh peach cobbler with four variations: classic Southern cobbler with batter underneath and hot syrupy peaches poured over top. Swap peaches for blueberries, strawberries, apples, or blackberries.

Classic lobster Thermidor: tail meat folded into a sherry cream sauce with cheddar and mushrooms, piled back into the shell and broiled with Parmesan and paprika.

Whole lobsters split and stuffed with crab meat, buttery bread crumbs, tomalley, and coral for the ultimate seafood feast. A New England classic that's worth every minute of prep.