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Recipes for Your Repertoire

No matter what is trendy, these classic recipes never go out of style.
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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.

  • 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.
  • Recipe

    Classic 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.
  • Recipe

    Cheese 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.
  • Recipe

    Classic 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.
  • Recipe

    Fettucine 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. 
  • Recipe

    Classic 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.
  • Recipe

    Classic Eggs Benedict

    The key to this brunch classic is delicious simplicity: poached fresh eggs, Canadian bacon, toasted English muffins, and an authentic hollandaise sauce.
  • Recipe

    Chocolate Layer Cake

    An old-fashioned chocolate layer cake—tall and tantalizing—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. 
  • Recipe

    Cassoulet

    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.
  • Recipe

    Osso Buco

    This is the world’s best make-ahead dish—it tastes amazing on the second day. It's also traditionally accompanied by Classic Risotto alla Milanese.
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Season 4 Extras

Livorno, Italy (511)

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

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