classic Recipes
214 delicious classic recipes from around the world
Patatas a la Importancia
Patatas a la Importancia, or 'important potatoes,' is a classic Spanish tapa featuring thick-cut, egg-battered fried potatoes simmered in a fragrant saffron and garlic sauce. Despite its humble ingredients, it's a dish of surprising elegance and flavor.
Pâté en Croûte
A quintessential French charcuterie masterpiece, Pâté en Croûte features a rich, savory forcemeat encased in a decorative, golden pastry crust, finished with a clear, flavorful aspic gelée. This dish is a true showstopper, requiring precision and patience.
Pieczeń Cielęca (Polish Veal Roast)
A classic Polish Sunday dinner centerpiece, this tender veal roast is infused with flavor and served with a rich, creamy gravy.
Pierogi Ruskie (Authentic)
The most beloved pierogi - filled with potato and farmer's cheese (twaróg), named for the Ruthenian region. These tender dumplings are a staple of Polish cuisine, perfect served with a dollop of sour cream and crispy fried onions.
Pierogi Ruskie (Ruthenian Pierogi)
The beloved Polish classic, Pierogi Ruskie, are tender dumplings filled with a savory mixture of mashed potatoes and farmer's cheese, often enhanced with sweet, caramelized onions.
Poires Belle-Hélène
A classic French dessert featuring pears poached in a fragrant vanilla syrup, served with rich chocolate sauce and creamy vanilla ice cream. This elegant dish was famously created by Auguste Escoffier.
Pollo alla Cacciatora
Hunter's style chicken - braised with tomatoes, herbs, olives, and wine.
Pot-au-Feu
Pot-au-Feu, meaning 'pot on the fire,' is a quintessential French family meal. This classic dish features tender, slow-cooked beef and root vegetables simmered in a rich, aromatic broth. It's traditionally served in two courses: first the flavorful broth, followed by the succulent meats and vegetables.
Profiteroles (Cream Puffs)
Delicate choux pastry shells filled with cold vanilla ice cream and generously drizzled with a warm, rich chocolate sauce. The contrast between the warm sauce and cold ice cream is what makes these cream puffs truly irresistible.
Prosciutto e Melone
Prosciutto with melon - sweet cantaloupe with salty cured ham. Summer starter.
Quenelles de Brochet (Pike Dumplings)
Lyon's most elegant dish: delicate pike dumplings bathed in a rich Nantua sauce. This recipe requires patience and precision for truly cloud-like quenelles.
Quiche Alsacienne (Alsatian Onion Tart)
A classic Alsatian quiche featuring deeply caramelized onions suspended in a rich, creamy custard, baked in a buttery pastry crust. This is the original, simpler version of quiche before the addition of lardons made it 'Lorraine'.
Quiche Lorraine
The original French savory tart from Lorraine - a silky egg custard with crispy lardons baked in a buttery, flaky pastry. Simple perfection.
Ravioli di Ricotta e Spinaci
Spinach and ricotta ravioli - classic filled pasta with butter and sage.
Ris de Veau (French Veal Sweetbreads)
A classic French haute cuisine dish featuring delicate veal sweetbreads, expertly prepared to achieve a crispy exterior and a luxuriously creamy interior. This recipe guides you through the essential steps for a truly exquisite result.
Risotto alla Milanese
Milan's golden saffron risotto - creamy Arborio rice slowly cooked with bone marrow, wine, and precious saffron threads.
Sachertorte
Vienna's iconic Sachertorte is a dense, rich chocolate sponge cake layered with smooth apricot jam and enrobed in a glossy dark chocolate glaze. A true taste of Viennese elegance, famously perfected by Hotel Sacher.
Sauce Nantua
A classic French sauce, Sauce Nantua is a rich and creamy emulsion made with the distinct flavor of crayfish butter. Traditionally served with quenelles (poached dumplings) and fish dishes, it offers a luxurious taste of French culinary heritage.
Sauerbraten
Germany's iconic national roast: tender beef, marinated for days in a zesty blend of vinegar and spices, then slow-braised to perfection. The rich, savory gravy is thickened and subtly sweetened with crushed gingersnaps and finished with a touch of sour cream.
Schnitzel Holstein
Crispy, golden-brown breaded veal cutlets, pan-fried to perfection and traditionally topped with a sunny-side-up egg, salty anchovy fillets, and briny capers. A rich and satisfying dish with Danish influences, perfect for a special meal.
Semmelknödel (German Bread Dumplings)
Classic German bread dumplings (Semmelknödel) made from stale bread rolls, milk, eggs, and aromatics. These soft and flavorful dumplings are a perfect side dish, especially when served with rich gravies and roasts.
Sernik (Polish Cheesecake)
A classic Polish cheesecake, Sernik, made with twaróg (farmer's cheese) for a dense, rich, and uniquely satisfying texture. This recipe focuses on the traditional, crustless style.
Sole Meunière
A classic French dish featuring delicate sole fillets pan-fried to golden perfection and bathed in a rich, nutty brown butter sauce with fresh lemon and parsley. Simple elegance on a plate.
Soufflé au Grand Marnier
An exquisite, light-as-air French dessert soufflé infused with the warm citrus notes of Grand Marnier. This elegant dish is a showstopper, perfect for a sophisticated finale to any meal.