5,310 classic recipes

Classic lobster Newburg with whole boiled lobsters in a rich sherry, brandy, and cream sauce thickened with egg yolks. Served over toast points.

Cuban black beans and rice cooked in one pot with sofrito, cumin, and bay leaf. The classic congri-style side, vegetarian and vegan, ready in 30 minutes from already-cooked beans.

Homemade curry pickles with thin-sliced cucumbers, vinegar, mustard, and celery seed. A tangy, spiced twist on classic canning pickles. Makes 3 pints.

Classic Bananas Foster with butter, brown sugar, banana liqueur, and white rum, flambéed tableside in a chafing dish. The original New Orleans dessert, ready in 15 minutes.

Chicken scallopini uses pounded chicken breasts with a crispy Italian breadcrumb crust and a quick lemon-caper butter pan sauce. Italian restaurant classic ready in under 20 minutes.

Bacon deviled eggs with crumbled crispy bacon, scallions, and mustard folded into creamy yolks. A 10-minute classic picnic appetizer that adds smoke and salt to the traditional deviled egg.

Classic egg salad with chopped hard-boiled eggs, scallions, prepared mustard, and mayonnaise. A four-ingredient sandwich filling that comes together in under ten minutes.

Rich homemade eggnog with bourbon, cognac, whipped cream, and beaten egg whites dusted with nutmeg. A classic holiday punch that's thick, boozy, and impossibly smooth.

Heaven 'n' hell chili plays sweet against fiery: hot turkey sausage, pinto beans, cinnamon, and a splash of red wine. A Cincinnati-leaning twist on classic chili with tangy Catalina depth.

Sweet and sour cabbage soup: a classic Jewish Eastern European soup simmered low and slow with cabbage, tomatoes, brown sugar, and vinegar. Tangy, warming, and even better on day two.

Ground beef, rice, and mushrooms wrapped in tender cabbage leaves, baked in a sweet-tangy tomato sauce. Classic stuffed cabbage rolls that taste like grandma's kitchen.

Horn and Hardart's legendary automat mac and cheese with a roux-based cheddar sauce, canned tomatoes, and a pinch of cayenne. The NYC classic, baked golden.

Classic French court bouillon with onion, carrot, celery, leek, fennel, thyme, and peppercorns. This aromatic poaching liquid is a building block for cooking fish, shellfish, and delicate proteins.

Sausage and biscuits smothered in creamy homemade gravy made from pan drippings, flour, and milk. A classic Southern breakfast ready in 30 minutes.

A Southern classic bundt cake made with butter cake mix, sour cream, and a hidden ribbon of cinnamon-brown sugar-nut filling swirled through the center.

Classic North Carolina hush puppies made with cornmeal, buttermilk, and just a touch of flour. Deep-fried golden and crispy on the outside, soft and corny inside.