Recipes

A classic Corsican ricotta tart — lemon-scented fresh cheese with sultanas baked in a 9-inch pastry crust until golden, served with fresh mint.

Classic confectioner's fondant — sugar syrup cooked to soft-ball stage and worked on a marble slab until creamy and smooth, the base for many candy coatings.

A classic ring mold carrot cake savory side — fresh grated carrots, brown sugar, and lemon baked in a ring, filled with buttered peas and cauliflower florets.

A classic double-boiler lemon curd made with fresh lemon juice, sugar, and egg yolks, cooked until thick and silky.

Classic homemade pasta dough using durum semolina flour, eggs, olive oil, and Romano cheese, rolled and cut with a pasta machine.

Unexpected sweet-savory pineapple casserole with sharp cheddar cheese, flour-sugar mixture and a buttery Ritz cracker topping. A classic Southern side dish.

Old-fashioned skillet-fried tart apple slices with brown sugar, lemon juice, and cinnamon — a classic Southern side or dessert.

A New Orleans classic po boy loaded with golden-fried shrimp, softshell crab, and oysters on French bread with mayo, lettuce, and tomatoes.

Ripe sweet plantains sliced on the diagonal and deep-fried until golden brown - a classic Caribbean and Latin American side dish.

Frozen Twinkies dipped in homemade batter and deep-fried golden — a beloved fair food classic.

Classic Spanish cold tomato soup with peppers, onion, garlic, coriander, basil, and citrus juice — bright, refreshing, and no cooking required.

Old-fashioned grated raw sweet potato casserole with sugar, buttermilk, butter, pecans and cinnamon. Dense, moist and richly flavored — a classic Southern holiday dish.

The classic American green bean casserole with cream of mushroom soup, milk, and crispy fried onions on top.

Savory Southern baked grits loaded with sharp cheese, butter, Worcestershire and eggs. A classic brunch or side dish with a golden crust.

Emeril's classic Gruyere cheese puffs — a choux pastry ring baked until firm and golden, served warm as an elegant appetizer.

A classic Italian strudel pastry wreath from Friuli filled with walnuts, hazelnuts, candied citron, chocolate, and currants soaked in Verduzzo wine.

Traditional spiced sweet buns with currants, topped with a white icing cross — a classic Easter treat.

A classic Chinese hot and sour soup with pork, Chinese mushrooms, bamboo shoots, tofu, and cloud ears in a ginger-seasoned broth with vinegar, finished with beaten eggs.

A classic Hungarian chilled cherry soup made with sour cherries, white wine, cinnamon, and sour cream — an elegant first course.

Layered noodle casserole with seasoned ground beef in tomato sauce, a sour cream and cream cheese layer, topped with shredded cheddar. A retro classic that serves a crowd.

A classic chilled beet borscht served over hard-boiled eggs, potatoes, and cucumbers with a generous dollop of sour cream — perfect for warm weather.

Classic Irish soda bread with raisins — simple, rustic, and quick to make without yeast.

A classic Louisiana jambalaya made in the slow cooker: chicken and shrimp with onion, carrots, tomatoes, and herbs over cooked rice.

Veggie-style Johnny Mazetti with Granburger soy crumbles, sautéed vegetables, tomato sauce and medium noodles topped with melted cheese. A meatless take on the Midwestern classic.