Recipes

Simple pineapple and cheddar casserole with a sugar-flour binding, buttery Ritz cracker crumb topping and a touch of pineapple juice. A classic Southern side.

Classic old-fashioned popcorn balls — freshly popped corn coated in a light, sweet corn syrup caramel cooked to the firm-ball stage, then shaped by hand.

Classic layered pork chop casserole with potatoes, onions and cream of mushroom soup. Slow-baked until the chops are fork-tender and the potatoes are creamy.

Pan-seared pork tenderloin cooked in red wine, served with a classic homemade bearnaise sauce of clarified butter, egg yolks, and tarragon.

Classic potato leek soup — leeks gently softened in olive oil, simmered with cubed potatoes in chicken stock, then blended silky smooth.

A classic German potato soup blended smooth and served with buttery croutons and fresh chives.

Seared double-cut veal loin chops roasted to medium-rare and served with sautéed fresh asparagus and a classic tarragon béarnaise sauce—elegant French bistro cooking.

A classic Quebec preserved salted herb mixture of chives, savory, parsley, chervil, carrots, celery leaves, and green onions - used to flavor pea soup and other dishes.

Flour-dredged rabbit thighs braised in fruity Riesling wine with bacon, pearl onions, mushrooms, and herbs until falling-off-the-bone tender—a French classic with a twist.

Classic Reuben sandwich flavors in casserole form — well-drained sauerkraut layered with chipped corned beef, Thousand Island dressing and Swiss cheese, topped with buttered rye bread cubes.

Classic New York-style Reuben sandwich — corned beef, Swiss cheese, and well-drained sauerkraut on caraway rye, slathered with Thousand Island dressing and griddled until golden.

Emeril's rouille — a classic French Provençal sauce of roasted red pepper, garlic, bread, egg yolk, Dijon mustard, and olive oil.

Classic Italian-American fried sweet dough puffs, made from a simple yeast batter, fried golden and tossed in powdered sugar — irresistible and festive.

Classic Salisbury steak patties simmered in golden mushroom soup with carrots and green beans — a simple skillet dinner ready in 30 minutes.

Classic baked scampi — jumbo shrimp bathed in garlic butter with lemon, parsley, and cayenne, covered and baked to perfection.

Classic creamy shrimp bake in a Dijon-mustard sauce with bread cubes baked inside for body and Italian bread crumbs on top for crunch. Elegant but easy.

Flour-dredged skate wings sautéed golden and finished in a classic Grenoble sauce of shallots, capers, lemon, white wine, and butter—elegant and simple French-style fish.

Classic deviled eggs elevated with smoky oysters, chives, and Dijon mustard for an elegant appetizer.

Classic snickerdoodle cookies — soft, buttery balls of dough rolled in cinnamon sugar and baked until just set. Light in color but big on cinnamon-sugar flavor.

Classic soft cut-out butter cookies for Christmas, sprinkled with homemade colored decorating sugar and lightly golden at the edges.

Rustic slow-cooked rabbit in tomato sauce with white wine and rosemary — a classic game dish that's simple to prepare in the crockpot.

Copycat Stouffer's corn soufflé — a light, custardy baked dish made with cream-style corn, eggs, sour cream, and a hint of nutmeg. A classic Southern-style comfort side.

A classic summer chicken salad with seedless grapes, sliced almonds, celery, and parsley in a creamy mayo-whipped cream dressing.

Classic sweet and sour chicken slow-cooked with pineapple, ginger, brown sugar, and red wine vinegar — serve over hot rice.