With the proliferation of celebrity chefs and molecular gastronomy, some good old classic recipes and techniques have gotten lost in the shuffle. But no matter what is trendy this year or next, these classic recipes, some easy and some challenging, never go out of style. Resolve to make them.
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RecipeBest-Ever Roast Chicken
This is the classic roast chicken that all cooks should have in their arsenal. One of the secrets to success is starting it out breast-side down, which keeps the breast meat juicy. -
RecipeClassic Caesar Salad
Caesar salad seems so simple, but as we all know from ordering it out, its quality can vary tremendously. Learn how to make an excellent one yourself, and you won't have to worry about being disappointed. -
RecipeCheese Omelet
Although this is a simple egg dish, attention must be paid to a few key steps for it to turn out just right: pale on the outside and creamy, just ever so slightly undercooked inside. With practice it can be perfect, and mastering it makes every cook proud. -
RecipeClassic Steak au Poivre
Ready in minutes but such classy flavors. You can tip the pan and ignite the Cognac, or ignite the sauce with a match for an invigorating spectacle. But all these acts of derring-do are unnecessary: you just bring the sauce to a boil for a minute to burn off the alcohol. -
RecipeFettucine with Ragu alla Bolognese
If you are looking for a great meat sauce for pasta, classic Ragù alla Bolognese, made from a combination of ground meats—beef, veal, and pork—and enriched with milk and cream is hard to beat. In this version, mortadella, a smoked beef and pork sausage, brings even more rich flavor to the pot. -
RecipeClassic Fried Chicken
You don't have to be southern to make great fried chicken, especially when you have this foolproof recipe to follow. Though there is crunch in every bite, the chicken remains amazingly moist. Even first-time fryers will have success. -
RecipeClassic Eggs Benedict
The key to this brunch classic is delicious simplicity: poached fresh eggs, Canadian bacon, toasted English muffins, and an authentic hollandaise sauce. -
RecipeChocolate Layer Cake
老式巧克力层cake-tall和棕褐色talizing—brings out the kid in all of us, especially when slathered in creamy frosting. The tender crumb and fudgy flavor of this cake puts boxed mixes to shame. make it and you will believe. -
RecipeCassoulet
Making this legendary southern French casserole is definitely a project, but it pays homage to time-honored techniques and pays off with deep flavors and exciting textures. Though humble (it is pork and beans after all), it's the perfect dinner-party dish: impressive, make-ahead, and able to feed a crowd. -
RecipeOsso Buco
This is the world’s best make-ahead dish—it tastes amazing on the second day. It's also traditionally accompanied byClassic Risotto alla Milanese. -
RecipeSplit Pea Soup
This soup makes a nice hearty starter, especially garnished with croutons, but I also love to serve it with crusty whole wheat bread and call it dinner.
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RecipeSpaghetti and Meatballs
Plenty of oregano and a touch of fennel makes these tender meatballs super flavorful. This recipe uses a higher proportion of pork than beef or veal in the meatballs because it gives the best texture, but meatloaf mix—equal parts beef, veal, and pork—is an easy-to-find substitute.
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RecipeShrimp Scampi
Bright and full of flavor, shrimp scampi is quick enough for a weeknight meal, but it’s also sophisticated enough for a dinner party. Serve it with pasta, rice, or crusty bread to sop up the garlicky butter sauce. Watch How to Make Shrimp Scampi to see the step-by-step process.
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RecipeButter Pound Cake
My updated version of the traditional "pound of butter, pound of sugar, pound of eggs, pound of flour" recipe produces a pound cake that's soft and moist, yet still has the classic's buttery flavor and springy texture. The recipe is easily altered for the season. In summer, I like to add fresh blueberries to the batter, and in fall, I stir in chopped cranberries. In the winter, try the Lemon-Coconut, Rum-Glazed, or Chocolate-Chip versions.
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RecipeBasic Risotto
The secrets to this ultimate comfort food are to choose a risotto rice (like Arborio) that can absorb large amounts of liquid without turning to mush, add the broth in small amounts to create friction while stirring, and stir constantly, which helps the rice release its starch and create a creamy texture. Consider this basic risotto a blank canvas, open to all kinds of additions (see variations below).
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RecipeFrench Fries
Pick the longest potatoes you can find for the best-looking fries.
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RecipeUltimate Fudgy Brownies
You won't find the secret to rich, fudgy chocolate brownies in a box: Make them from scratch for the best flavor and texture. This one-pot batter comes together in minutes and there's a good chance you already have all the ingredients on hand.
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Recipe
Best-Ever Roast Chicken
This is the classic roast chicken that all cooks should have in their arsenal. One of the secrets to success is starting it out breast-side down, which keeps the breast meat juicy. Though the chicken is fabulous on its own, you can take it to the next level with a few more ingredients by making a simple pan sauce. Want to learn more secrets to perfectly roasted chicken? Watch our Test Kitchen's step-by-step video to learn exactly how to achieve tender, juicy meat and crisp skin.
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RecipeClassic Pasta Carbonara
A great carbonara is about balancing the cheese, eggs, pork, and pasta. Because there are so few ingredients, it’s important that they be high quality to make this dish a stunner. The secret is tossing beaten eggs with hot pasta off the heat so that the eggs thicken into a velvety sauce without scrambling. Eat the pasta very hot, while the sauce is still smooth and creamy.
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RecipeClassic Apple Pie Recipe
A few small details help make this the best apple pie you've ever baked. Adding the water to the pie dough by hand prevents overmixing, to keep the dough flaky and tender. A mix of sweet and tart apples make for a perfectly balanced filling.
