classic Recipes
214 delicious classic recipes from around the world
Königsberger Klopse
Königsberger Klopse are tender, delicate meatballs originating from East Prussia, served in a rich, tangy white sauce infused with capers and lemon. A true German classic.
Kotlety Pozharskie (Pozharsky Cutlets)
These are classic Russian chicken cutlets, renowned for their incredibly tender and juicy interior, encased in a crispy, golden-brown breadcrumb crust. The secret lies in the finely ground chicken mixed with cream-soaked bread and butter, creating a rich and moist texture. Historically a favorite of the Russian aristocracy, they are a testament to elegant comfort food.
Köttbullar (Authentic Swedish Meatballs)
Authentic Swedish meatballs, characterized by their smaller size and delicate texture, are a beloved classic. This recipe stays true to tradition, featuring a blend of beef and pork, a creamy binder, and a rich, savory gravy. Served with tart lingonberry jam, they offer a perfect balance of flavors.
Köttbullar med Lingonsylt
Authentic Swedish meatballs (köttbullar) served with a rich cream sauce and the essential sweet-tart lingonberry jam. This recipe focuses on traditional flavors and a tender texture, going beyond the familiar IKEA version with the subtle warmth of allspice and the richness of a homemade cream sauce.
Köttfärslimpa (Swedish Meatloaf)
A classic Swedish comfort food, this köttfärslimpa (meatloaf) is tender, flavorful, and traditionally served with a rich cream sauce. Perfect for a hearty family meal.
Leberkäse
A classic Bavarian meatloaf, often served as a thick slice in a bread roll. Despite its name, traditional Leberkäse does not contain liver.
Madeleines
Delicate French shell cakes, known for their distinctive hump and tender, buttery crumb. A classic treat, famously associated with Proust's literary recollections.
Margherita Pizza
The quintessential Neapolitan pizza with San Marzano tomatoes, fresh mozzarella, basil, and olive oil on a perfectly charred crust.
Mille-Feuille
A classic French dessert, also known as a Napoleon, featuring delicate layers of crisp puff pastry, rich pastry cream, and a smooth fondant topping. The name 'Mille-Feuille' translates to 'thousand leaves,' alluding to the many flaky layers.
Moules Marinière
Classic French bistro mussels steamed in white wine with shallots, garlic, and herbs. A quick and elegant seafood dish perfect for sharing.
Moules-Frites
Belgium's beloved national dish, featuring plump mussels steamed in a fragrant broth of white wine, herbs, and aromatics, served alongside perfectly crispy, double-fried French fries (frites).
Moussaka
Greece's beloved layered casserole featuring tender slices of eggplant, a rich, spiced lamb and tomato filling, and a creamy, decadent béchamel sauce, baked until golden brown and bubbling.
Mousse au Chocolat
An ethereal, rich, and intensely chocolatey French dessert. This classic Mousse au Chocolat is a testament to the beauty of simple, high-quality ingredients.
Navarin d'Agneau
A classic French lamb stew, Navarin d'Agneau, celebrates the arrival of spring with tender braised lamb and a medley of fresh, seasonal vegetables. This hearty yet bright dish is perfect for a family gathering.
Oeufs en Meurette (Poached Eggs in Red Wine Sauce)
A classic Burgundian brunch dish featuring perfectly poached eggs nestled in a rich, savory red wine sauce, accompanied by crispy lardons, tender pearl onions, and sautéed mushrooms. Traditionally served with toasted bread.
Opéra Cake
A classic French Opéra cake, featuring delicate almond sponge (Joconde) layered with rich coffee buttercream, a smooth chocolate ganache, and a coffee-soaked syrup, all enrobed in a glossy chocolate glaze. This sophisticated dessert is a true test of patisserie skill.
Ossobuco
Milanese braised veal shanks in white wine and tomatoes, crowned with bright gremolata. The marrow is the prize.
Ossobuco alla Milanese
Milanese braised veal shank - slow-cooked with vegetables, white wine, gremolata.
Paella Valenciana
Valencia's iconic rice dish, traditionally cooked with rabbit, chicken, and beans in a wide, shallow paella pan over an open flame. The goal is to achieve a perfectly toasted rice crust at the bottom, known as 'socarrat'.
Pain Perdu (French Toast)
An elegant and delicious way to use up slightly stale brioche, pain perdu translates to 'lost bread'. Thick slices of brioche are soaked in a rich custard and then pan-fried to a beautiful golden-brown, resulting in a custardy interior and a slightly crisp exterior.
Paris-Brest
A classic French wheel-shaped pastry, this Paris-Brest features a ring of crisp choux pastry filled with a rich and airy praline-flavored mousseline cream. It was famously created to commemorate the Paris-Brest bicycle race.
Pasta al Pomodoro
A classic Italian pasta dish showcasing the pure, vibrant flavor of ripe tomatoes, enhanced by fragrant basil and rich olive oil. This recipe is deceptively simple, relying on the quality of its ingredients.
Pasta alla Norma
A classic Sicilian pasta dish featuring tender fried eggplant, a rich tomato and basil sauce, and salty ricotta salata. This recipe offers a delightful balance of textures and flavors.
Pastel de Nata
Portugal's legendary custard tarts - flaky puff pastry shells with rich vanilla custard, baked until blistered and caramelized.