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44 recipes tagged with classic.
6 to 8 servings There are many steps and several components to this classic recipe, but the result never fails to impress: moist, rosy-centered beef…
1 serving With grenadine substituted for the simple syrup, this cocktail becomes a Pink Daiquiri or Daiquiri Grenadine.
4 servings This classic recipe is also excellent atop shredded kale and radicchio instead of butter lettuce. Use a little of the vinaigrette used in the…
4 servings This classic presentation reminds us that simplicity is often the best approach. However, you may augment and garnish this basic recipe as you…
A classic roast beef technique for well-marbled rib or loin cuts, yielding a pink center with a crusty exterior. Seasoned simply with salt and pepper…
2 to 4 servings For variations on a theme, place the eggs and ham on top of Fried Green Tomatoes, Latkes, Crab Cakes, or any unsweetened biscuit. For Eggs…
6 servings Traditional quiche Lorraine does not contain cheese; omit it, if you wish, for authenticity’s sake.
A classic custard pie with a silky egg-and-cream filling in a blind-baked pastry crust, lightly scented with vanilla and optional nutmeg. Serve plain or…
A classic French ham and cheese sandwich with a creamy Mornay sauce, baked until bubbly and golden brown.
About sixty 1 ½-inch cookies For those who dote on peanut butter cookies, try these rich and crumbly ones, first published in the 1936 edition. Peanut…
8 to 10 servings For even more banana flavor, puree 2 very ripe bananas with the milk before making the pudding, and use ¼ cup cornstarch. For individual…
About 4 ½ cups A brown sauce made thicker and more flavorful by additional stock and reduction. Serve with filet mignon or game or use as a base for other…
A classic apple pie with a buttery crust and spiced apple filling. Perfect for fall gatherings.
A classic banana split dessert featuring three scoops of ice cream (vanilla, chocolate, strawberry) topped with various sauces, whipped cream, nuts, and…
A classic cocktail made with gin and red Dubonnet, shaken with ice and garnished with a lemon twist.
A classic cocktail made with gin and Rose's Lime Juice, shaken and strained into a chilled glass.
About 1 cup Serve with steak, sweetbreads, chops, or game. For Sauce Bordelaise, omit the butter and swirl in ¼ cup diced prepared beef marrow just before…
A classic Champagne cocktail made with a sugar cube soaked in Angostura bitters, brandy, and chilled Champagne, garnished with a lemon twist.
A classic gin cocktail with lemon juice, grenadine, and egg white, shaken to a frothy texture.
A classic New York-style cheesecake with a buttery shortbread crust and a rich, creamy filling. Baked at a high temperature then finished at a low…
About 5 cups To increase the usefulness of this time-consuming sauce, prepare it and freeze in cubes (see Keeping Sauces) or 1-cup amounts, then reheat…
A classic cocktail made with gin and dry vermouth, garnished with a cocktail onion.
A classic Caesar salad dressing made with roasted garlic, anchovies, and Parmigiano-Reggiano. This creamy dressing is perfect for tossing with romaine…
About 1 ½ pounds; 64 pieces The batches of fudge our grandmothers made were lighter on the chocolate than this smooth and creamy recipe. Personally, we…
A classic gin cocktail with lemon juice, grenadine, and egg white, shaken to a frothy texture.
CLASSIC 6 servings Canned mandarin orange sections and pineapple chunks can be substituted for the fresh oranges and pineapple.
Classic deviled eggs with a spicy kick from cayenne and dry mustard. Perfect for parties and potlucks.
Sixteen to twenty-four 2-inch squares Almost everyone has their own take on this classic American confection. This is the classic, lighter brownie that…
About 1 cup Heavenly on grilled steak and fish. Substituting fresh mint for the tarragon makes a Paloise Sauce, but parsley, basil, thyme, chives, or sage…
A classic old-fashioned cheesecake with a graham cracker crust and a sour cream topping. It is simple to make and yields a creamy, not-too-tall cake that…
Learn how to poach eggs perfectly with this simple method from Granny. The eggs are cooked in simmering water with vinegar for a soft white and runny yolk.
A St. Louis original dessert with a buttery crust and gooey cream cheese filling, topped with powdered sugar. This classic cake is rich, sweet, and…
A classic cocktail made with rye, dry vermouth, and pineapple juice, garnished with a Maraschino cherry.
A classic Southern-style biscuit recipe from the author's grandmother, perfect for serving warm with honey or butter.
A moist three-layer yellow cake with rich chocolate fudge frosting, inspired by the author's grandmother. This classic dessert uses extra eggs for a…
A classic homemade vanilla ice cream made with eggs, sugar, and milk. This rich and creamy treat is perfect for hot summer days.
A rich, moist chocolate cake from a 1940s family recipe, made with bitter chocolate and a glossy boiled frosting. Perfect for any occasion.
These buttery, nutty crescent cookies are dusted with cinnamon sugar. They are a classic treat known by many names around the world.
A simple, silky egg custard made with cream, milk, and eggs. It requires minimal hands-on time and can be served warm, at room temperature, or chilled.
A classic cocktail made with gin, Maraschino liqueur, and fresh lemon juice, garnished with a Maraschino cherry.
A classic Reuben sandwich features corned beef, Swiss cheese, sauerkraut, and Russian dressing on toasted rye bread. This recipe includes homemade Russian…
Light and airy cream puffs filled with sweetened whipped cream and drizzled with chocolate. A classic dessert perfect for any occasion.
Simple and classic butter muffins, perfect for breakfast or a snack. They are lightly sweet and tender, with a golden top.
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