classic Recipes
214 delicious classic recipes from around the world
Amaretti
Authentic Italian amaretti cookies, known for their delightful almond flavor and a texture that can range from delightfully chewy to satisfyingly crisp. Traditionally made with bitter almonds or apricot kernels for a distinct, slightly bitter-sweet taste.
Apfelstrudel
A classic German Apfelstrudel featuring a delicate, paper-thin pastry encasing a warm, spiced apple filling. This recipe requires patience and a gentle touch for the dough, but the result is a truly rewarding dessert.
Arroz de Pato (Portuguese Duck Rice)
A comforting and flavorful Portuguese classic, Arroz de Pato features tender shredded duck meat mixed with rice, then baked with slices of smoky chouriço on top until golden and slightly crispy.
Bacalao al Pil Pil
A classic Basque dish featuring salt cod gently cooked in olive oil, which then emulsifies with the released cod gelatin to create a rich, creamy, and flavorful sauce. The 'pil pil' sound refers to the gentle bubbling of the oil during the emulsification process.
Bacalhau à Gomes de Sá
A beloved Portuguese classic from Porto, this comforting casserole features layers of salt cod, potatoes, onions, and hard-boiled eggs, all brought together with generous amounts of olive oil. The salt cod requires significant pre-soaking to rehydrate and desalinate.
Banoffee Pie
A classic British dessert invented in the 1970s, this Banoffee Pie combines a crunchy biscuit base with sweet toffee, fresh bananas, and a generous topping of whipped cream.
Beef Stroganoff
A classic Russian aristocratic dish featuring tender strips of beef coated in a rich, creamy mushroom sauce, subtly flavored with Dijon mustard, and traditionally served over fluffy egg noodles.
Blanquette de Veau
A classic French veal stew featuring incredibly tender veal in a rich, creamy white sauce, studded with sweet pearl onions and earthy mushrooms. This is comfort food at its finest, reminiscent of cherished family recipes.
Bœuf Bourguignon
Julia Child's beloved Burgundian beef stew, a classic French dish featuring tender beef chuck braised slowly in rich red wine with smoky lardons, sweet pearl onions, and earthy mushrooms.
Bouchée à la Reine
A classic French vol-au-vent, meaning 'windblown' or 'puff', this elegant appetizer features delicate puff pastry cases filled with a rich, creamy mixture of chicken, mushrooms, and a hint of white wine. Traditionally served as a sophisticated first course.
Boudin Noir aux Pommes
A classic French autumn dish featuring pan-fried boudin noir (blood sausage) served with sweet, caramelized apples. This recipe balances the rich, savory notes of the sausage with the tart sweetness of the apples.
Bouillabaisse
Marseille's legendary fish stew - a rich, aromatic broth infused with saffron and fennel, brimming with a variety of fresh fish, traditionally served with rouille-slathered croutons.
Bucatini all'Amatriciana
Roman pasta with guanciale and tomato. From Amatrice, perfected in Rome.
Cacio e Pepe
Rome's simplest yet most difficult pasta - just pecorino, black pepper, and pasta water transformed into silky sauce.
Calamari Fritti
Crispy, golden fried squid rings, lightly coated in semolina flour and served with fresh lemon wedges. A classic Italian appetizer that's surprisingly simple to make.
Canard à l'Orange (Duck with Orange Sauce)
A classic French dish featuring a whole roasted duck served with a rich, glossy sauce made from oranges, sugar, vinegar, duck stock, and a touch of Grand Marnier. This recipe emphasizes the traditional preparation and the balance of sweet and bitter notes.
Chicken Kiev
A classic Russian dish featuring tender chicken breasts pounded thin, filled with a luscious herb and garlic butter, then breaded and fried to a golden crisp. The signature molten butter center is a delightful surprise.
Chicken Kyiv
A classic Ukrainian dish featuring tender chicken breasts stuffed with a rich, herb-infused butter. When sliced, the warm, herby butter gushes out, creating a delightful contrast with the crispy, golden-brown breadcrumb coating. This recipe requires careful preparation and chilling to ensure the butter stays contained during cooking.
Classic Bakewell Tart
A quintessential British almond tart featuring a crisp shortcrust pastry base, a layer of sweet raspberry jam, and a rich, nutty frangipane filling, traditionally from Bakewell, Derbyshire.
Classic British Scones
Fluffy, tender British scones, perfect for a traditional cream tea. Serve with clotted cream and jam.
Classic Fettuccine Alfredo
An authentic and simple Roman dish featuring fresh fettuccine coated in a rich, emulsified sauce made from butter, Parmigiano Reggiano, and starchy pasta water. This recipe stays true to the original, foregoing cream for a lighter, more elegant sauce.
Classic Fish and Chips
Britain's beloved national dish: flaky, beer-battered cod, fried to a perfect crisp, served alongside golden, double-fried chips. A true taste of British pub culture.
Classic Treacle Tart
A quintessential British dessert featuring a sweet, sticky filling of golden syrup and lemon encased in a crisp, buttery shortcrust pastry. This classic tart is beloved for its comforting sweetness and delightful texture.
Confit de Canard
Authentic French Confit de Canard, featuring duck legs slow-cooked in their own rendered fat until impossibly tender and succulent. A culinary treasure from the Southwest of France.