Recipes

Classic Italian-American buffet casserole with ground pork, eight onions, tomato paste, mushrooms, celery, peppers and a full pound of sharp cheese tossed with broad noodles. Even better made a day ahead.

Knackwurst simmered with sauerkraut, chopped apple, caraway seeds, and beer or white wine — a Central European classic served with mashed potatoes.

The classic Greek egg-lemon soup with chicken broth, rice or orzo, and a silky avgolemono finish.

A classic velvety leek and potato soup finished with sour cream and garnished with chopped chives.

Old-fashioned liver casserole with browned liver strips nestled in a creamy mushroom soup sauce with French fried onions. A classic that transforms humble liver into comfort food.

Classic Midwestern community pot luck dish of ground beef, macaroni, corn and stewed tomatoes in tomato soup, topped with American cheese slices. Simple, hearty and beloved.

Classic crab casserole with elbow macaroni, cream of mushroom soup, and peas topped with buttered bread crumbs. A comforting seafood bake.

A classic layered macaroni casserole with crispy bacon, onion, and a tomato-ketchup sauce all smothered in melted Cheddar cheese. Freezes beautifully.

Emeril's beautiful marble rye bread — two doughs (classic rye and dark pumpernickel) spiraled together into one spectacular loaf.

A classic creamy Southern coleslaw with crunchy cabbage, carrots and a tangy-sweet dressing.

Classic Italian pan-fried meatballs with soaked bread, Romano cheese, garlic, parsley, and oregano — perfectly round and browned.

Classic slow cooker meatloaf with milk-soaked bread, ground beef, eggs, onion, and whole tomatoes cooked on low for 5 to 7 hours.

A classic moist meatloaf made in the slow cooker with milk-soaked bread, eggs, onion, dry mustard, and whole canned tomatoes.

A classic navy bean soup simmered all day with a ham bone and jalapeños, served with chopped tomato and onion.

A bread recipe for New Classic Pizza Dough.

Classic New England slow cooker baked beans with navy beans, smoked ham, bacon, brown sugar, molasses, and dry mustard — tender, sweet, and deeply smoky.

Simple Mediterranean octopus simmered with olive oil, onions, and dry white wine until tender. A classic preparation.

A classic oyster pan roast: fresh oysters plumped in butter with ketchup, Worcestershire, and a squeeze of lemon, served on toast in minutes.

A layered Southern baked oyster casserole with cracker crumbs, parsley, scallions, lemon, and Worcestershire — a classic Lowcountry dish.

A classic Italian pasta and bean soup with salt pork, meatballs, cannellini beans, and ditalini pasta in a rich herb-scented broth.

A classic Quebec pea soup with dried white beans, smoked ham, and salt pork simmered for hours — the most requested dish at Auberge Benedict Arnold in St. Georges.

Italian preserved peppers in vinegar with capers, anchovies, garlic, and basil — a classic Italian condiment.

Copycat Pillsbury crescent rolls — light, buttery homemade crescent rolls made with a classic yeast dough, rolled into wedges and baked until golden. Makes 32 rolls.

Classic Southern pimento cheese spread — room-temperature Colby cheese mashed with diced pimentos and just enough mayo to hold it together. Best chilled overnight.