150 Classic Recipes

To celebrate our 150th issue, we present this special collection: 150 of our very best classic recipes.

To celebrate our 150th issue, we present this special collection: 150 fabulous, classic recipes from around the world; recipes that speak to the timelessness and scope that are the essence of SAVEUR. Twenty-five of these recipes have appeared in previous issues in our Classic column, and it's a rare pleasure to revisit these moments past. But the lion's share came to use from some of our most trusted contributors, a group as eclectic as the foods themselves. We're certain that when you see these recipes, you'll want to start cooking right away. Because you, too, experience the world food first. As SAVEUR evolves—as we all evolve as cooks and lovers of good food—that fundamental truth remains.

We've collected recipes across three categories: savory dishes, sweets, and drinks. We have classic savory dishes from the United States like Buffalo wings, oysters Rockefeller, biscuits and gravy, and eggs sardou. But you'll also find recipes from around the world: Indian samosa, Shanghainese red-cooked eggplant and soup dumplings, Canadian poutine, French quiche, Argentine hominy stew, Middle Eastern falafel and kibbeh, and much more.

Sweets also run the gamut, from airy chocolate mousse to flaky baklava to elegant crêpes Suzette. Chocolate lovers can try our rich nanaimo bars or chocolate layer cake, while fruit lovers shouldn't miss our rustic cherry clafoutis.

Don't forget drinks. Start your day with a jolt of caffeine from Thai iced tea or chai iced tea. For a nonalcoholic refresher, you can't beat a mango lassi. And of course we have cocktails, from the classic Blood and Sand to a punch that dates back to the 1700s. Check out all 150 classic recipes!

Spanish Chilled Tomato Soup (Salmorejo)

Spanish Chilled Tomato Soup (Salmorejo)

Salmorejo is gazpacho's richer, deeper cousin.Todd Coleman
Colcannon

Colcannon

Leave it to the potato-loving Irish to dream up colcannon, spuds mashed with finely chopped cabbage and enriched with lots of cream.Penny De Los Santos
Thai Minced Pork Salad (Laab)

Thai Minced Pork Salad (Laab)

In northeast Thailand and Laos, laab is made of minced meat lightly poached in broth, dressed with chiles, fresh herbs, and roasted rice powder, and eaten with sticky rice.Penny De Los Santos
Buffalo Wings

Buffalo Wings

Buffalo wings were invented at Frank and Teressa's Anchor Bar in 1964 by owner Teressa Bellissimo. There, wings are fried, then tossed in a combination of melted margarine and hot sauce.Todd Coleman
Marinated Leeks with Herbs (Poireaux Vinaigrette)

Marinated Leeks with Herbs (Poireaux Vinaigrette)

These tender leeks are poached in a mustardy vinaigrette.Todd Coleman
Tomato Sauce with Onion and Butter

Tomato Sauce with Onion and Butter

This sauce couldn't get simpler—just put tomatoes, a peeled halved onion, butter, and salt in a pot and cook with barely an occasional stir until the mixture has reduced.Todd Coleman
Chicken Liver Pate

Chicken Liver Pate

Pureeing cooked livers along with a little brandy, a lot of butter, and a few other things transforms the humblest of ingredients into something magnificent.Penny De Los Santos
Argentine Hominy Stew (Locro)

Argentine Hominy Stew (Locro)

This creamy, slightly sweet stew is made with squash, hominy, and several kinds of meat.Virginie Blanchère
Major Grey's Chutney

Major Grey's Chutney

This Anglo-Indian condiment is a sweet and tangy accompaniment to curry.Todd Coleman
Scallion Pancakes (Cong You Bing)

Scallion Pancakes (Cong You Bing)

Scallion pancakes are as widely popular in China as muffins are in America. The basic recipe for a simple scallion pancake—served with soy milk or rice porridge for breakfast—is just a guide. Our version has chile flakes for color and kick.Todd Coleman
Beef and Bulgur Wheat Meatballs (Kibbeh)

Beef and Bulgur Wheat Meatballs (Kibbeh)

Kibbeh is a Middle Eastern dish in which finely ground paste of bulgur, onions, and lamb or beef is formed into patties or balls, filled with coarsely ground meat, onions, and pine nuts, and deep-fried.Todd Coleman
Japanese Egg Custard (Chawanmushi)

Japanese Egg Custard (Chawanmushi)

Keeping your water at only a simmer is the key to getting this custard, which hides chicken and shrimp, to set properly.Penny De Los Santos
Dry-Fried Green Beans (Gan Bian Si Ji)

Dry-Fried Green Beans (Gan Bian Si Ji)

Shallow-frying green beans blisters them on the outside and renders them tender on the inside. Pork and ya cai, fermented Sichuan mustard greens, give this dish its signature flavor.Todd Coleman
Mulligatawny

Mulligatawny

This British classic can trace its roots back to a thin, spicy lentil soup.Penny de los Santos
South Indian Onion Stew (Sambar)

South Indian Onion Stew (Sambar)

A stew made from chana dal (yellow split peas), sambar is a spicy medium for vegetables from miniature eggplants to okra to pearl onions.Penny De Los Santos
Senate Bean Soup

Senate Bean Soup

In the early 20th century, someone ordained that bean soup should appear on the menus of the Senate's restaurants. Beige and creamy, studded with ham, and homey as a log cabin, Senate bean soup sends the politically useful message that lawmakers are small-town boys and girls at heart. —R.W. Apple Jr.Todd Coleman
Catalan Asparagus Vinaigrette (Espàrrecs amb Vinagreta)

Catalan Asparagus Vinaigrette (Espàrrecs amb Vinagreta)

Salsa vinagreta is a deceptively simple mixture of olive oil, white wine vinegar, chopped parsley, and crushed tomato. Somehow it telegraphs coolness and warmth, acidity and richness all at the same time. When poured over steamed asparagus, it transforms the green and subtle vegetable into a sumptuous and well-turned-out dish—exactly what a great dressing should do.Penny De Los Santos
Cream of Tomato Soup

Cream of Tomato Soup

As a nation, we didn't know we loved tomato soup until someone condensed it and put it in a can. That's when it became a steady presence on our tables, a fixture in our pantries and in our imaginations. (It's no accident that Andy Warhol's most famous soup can silkscreen is of tomato soup and not, say, vegetable beef.) To those of us who grew up loving the ready-made stuff, a recipe for homemade cream of tomato soup—a variation popularized in 1900, when Campbell's started printing the recipe on labels—is nothing short of revelatory. Crushed tomatoes bring brightness and body; bacon, a smoky depth; and a generous finish of creme fraiche infuses that signature luxuriousness. It's nuanced and vibrant in ways that the stuff out of a can just can't be. It's—if you'll pardon the expression—m'm, m'm, good.Todd Coleman
New England Clam Chowder

New England Clam Chowder

As a New Englander, one of the first regional foods I loved was clam chowder. I don't recall when I first tasted this comforting soup chock-full of tender mollusks. What I do know is clam "chowda" is a birthright for every person born within a 100-mile radius of Boston. In the Massachusetts suburbs, we didn't acknowledge differing styles from Rhode Island or Maine. To us, clam chowder was always a cream-based wonder, briny with clam liquor, smoky with bacon, and containing, ideally, a high ratio of fresh clams to potato chunks. —Gabriella GershensonTodd Coleman
Bow-Tie Pasta with Buckwheat Groats (Kasha Varnishkes)

Bow-Tie Pasta with Buckwheat Groats (Kasha Varnishkes)

This dish of sautéed onions tossed with pasta and buckwheat groats comes from Philip Lopate.Todd Coleman
Hot and Sour Soup (Suan La Tang)

Hot and Sour Soup (Suan La Tang)

Hot and sour soup is a culinary contradiction. In it, the mildest ingredients—mushrooms, tofu—are nestled in a fiery, vinegar-laced broth. It is often administered to the unwell. Other cultures soothe their sick with bland milk toast and chicken broth, but the Chinese kick their sick in the pants. This soup doesn't just warm you; it burns through you and brings you back to life. —Mei ChinTodd Coleman
Cheese Puffs (Gougères)

Cheese Puffs (Gougères)

When you are 20, living in Paris, and subsisting on buttered baguettes and Gitanes, dinner out anywhere is a treat. One arranged for you by your generous godfather at the legendary restaurant Taillevent is a miracle. I'll never forget the meal's opening salvo, a silver tray holding burnished Gruyere pastry puffs called gougeres, which arrived steaming from the oven, exuding the swoon-inducing scent of toasted cheese. They were featherlight, tender, and silky with eggs and butter, far more fragile than my familiar baguettes yet far more savory. Tasting such intense flavor in a tiny wisp of choux pastry was astonishing, a promise of the wonders still to come. —Elizabeth Gunnison, a New York-based writerTodd Coleman
Indian Spiced Potato Pastries (Aloo Samose)

Indian Spiced Potato Pastries (Aloo Samose)

Making Indian samosas, triangular fried pastries filled with peas and potatoes, is nothing like crafting delicate French pastry. It calls for a technique called moyan dena, which involves vigorously rubbing fat into flour between your fingers--a process that develops the flour's glutens, coats every particle with fat, and produces a sturdy shell that won't rupture during frying. It yields a golden, flaky snack that is as gratifying to eat as it is to make. —Margo TrueTodd Coleman
Swiss Hash Browns (Rösti)

Swiss Hash Browns (Rösti)

If Plato had imagined hash browns, they'd have been rösti: good potatoes coarsely grated, pressed, and fried.Todd Coleman
Stewed Fava Beans (Ful Medames)

Stewed Fava Beans (Ful Medames)

Best known as Egypt's national dish, ful medames is a hearty stew of warmed fava beans stirred with olive oil, lemon juice, and garlic, usually eaten for breakfast. But ful, as it's known casually, is a staple all over the Middle East. As such, there are many subtle variations, and the version I am fondest of is my grandmother Ruth's, whose parents hailed from Aleppo, Syria. She claims that her special touch is a pinch of cayenne pepper. I think it's something far less tangible. —Lucy-Ruth HathawayTodd Coleman
Spicy Mustard and Fruit Preserves (Mostardi di Frutta)

Spicy Mustard and Fruit Preserves (Mostardi di Frutta)

Mostarda is not mustard. It is not sweet or acidic, not salty or spicy—at least, it's none of those things alone. It is made mostly of fruit, but is neither jelly nor jam nor dessert. It is closest, maybe, to a relish... but what a relish! It's confident stuff, best served with meats—its traditional counterpart is bollito misto, an assortment of boiled cuts—or cheeses that can take its sharpness. I ate my first bites of mostarda in the Italian town of Sant'Ambrogio di Valpolicella, spooned over milky Monte Veronese cheese. I'll never forget its delicious bite. It's a condiment that makes a meal. —Tamar Adler, author of An Everlasting MealTodd Coleman
Caesar Salad

Caesar Salad

At nine years old, the closest I'd come to cooking was upending a box of Cap'n Crunch into a bowl. One Sunday, I found myself glued to The French Chef; Julia Child was making Caesar salad. It seemed like the best thing I could possibly eat. I asked my dad for permission to make it. As luck would have it, we had the ingredients. With my chicken-scratched notes, I assembled it. By God, it was good: the tang of the Parmesan and lemon, the sweet flash of the Worcestershire, the mellow egg, all draped upon an interplay of romaine and crouton crunches. It's been 40 years since, and I could eat it every day; Caesar salad is that perfect. &mdashJames OselandTodd Coleman
Russian Borscht recipe

Borscht

When my parents emigrated from the Soviet Union to the U.S. in 1975, it didn't take them long to assimilate, something they were eager to do. Among our Russian friends, they were always the most "American," whether it came to their impressive command of English or the fresh, light way we ate at home. There were a few homeland favorites, however, that Mom kept in her repertoire. Perhaps the most beloved was borscht. Eaten hot or cold, vegetarian or with shreds of beef, enriched with a dollop of sour cream and wisps of dill, the beet-based soup is the quintessence of good Eastern European cooking. Hearty yet fine-tuned, dramatic in color yet humble in its ingredients, borscht, unlike my family, remains unapologetically Russian —Gabriella GershensonTodd Coleman
Oysters Rockefeller

Oysters Rockefeller

The original oysters Rockefeller recipe is a closely guarded secret, but this version gets close with an herb-filled roux and a breadcrumb crust.Todd Coleman
Roast Pork Buns (Char Siu Bao)

Roast Pork Buns (Char Siu Bao)

Char siu bao (roast pork bun) is a Cantonese specialty consisting of marinated pork encased in a spongy dough that's then steamed or baked. The best are filled with the stir-fried trimmings of marinated and roasted pork butt—a slightly fatty cut that stays tender during roasting. There are dozens of varieties of buns in China, but char siu bao remains among the most popular on dim sum carts—and my favorite. —Corinne TrangTodd Coleman
Red-Cooked Eggplant (Hongshao Qiezi)

Red-Cooked Eggplant (Hongshao Qiezi)

When San Francisco finally gained a Shanghainese restaurant in the 1970s, my mother, who was raised in Shanghai, insisted our family try their red-cooked eggplant. I can recall the melting tenderness of the vegetable, colored a dark red from braising in soy sauce and sugar. Mama never cooked eggplant this way at home, perhaps because my father insisted on eating Cantonese. Years later I learned from my friend Florence Lin how to prepare it. While ground pork or dried shrimp can be added, she favored just Asian eggplant cooked in peanut oil and then braised in soy sauce along with ginger, sugar, and water. I've recently discovered another intriguing take on the recipe, from Danny Bowien of the Mission Chinese Food restaurants in San Francisco and New York. Bowien employs ingredients—dill, chiles de arbol, anchovies—that no Shanghainese home cook would. But the result is just as delicious. —Grace Young, author of Stir-Frying to the Sky's EdgePenny De Los Santos
Preserved Lemons

Preserved Lemons

As lemons cure in a salty, spicy brine, their flesh softens and sweetens; after a month, they're ready to be finely chopped and added to everything from Moroccan tagines to vinaigrettes.Todd Coleman
Cold Sesame Noodles

Cold Sesame Noodles

Peanut butter, sesame paste, and chile-garlic paste combine to make a silky, savory sauce for these noodles—a Chinese-American restaurant staple. Chopped peanuts and a flurry of slivered cucumber and carrot add crunch.Maxime Iattoni
Poutine (French Fries with Gravy and Cheese Curds)

Poutine (French Fries with Gravy and Cheese Curds)

The province's gastronomic achievements may reach dizzying heights, but Quebec may forever be known as the place where poutine began. An unabashedly savory collage of french-fried potatoes, beef gravy, and squeaky-fresh cheese curds, it's perhaps the ultimate late-night snack.Maxime Iattoni
Mushroom-Barley Soup

Mushroom-Barley Soup

A hearty beef stock serves as the base for a rich soup of mushrooms and barley, a more elegant (but no less satisfying) version of the New York deli staple, elevated with fresh thyme and a squeeze of lemon juice.Landon Nordeman
Carrot Ginger Dressing

Carrot Ginger Dressing

This vibrantly orange dressing was made famous by Japanese-American steak houses. It gets its incomparably clean flavor from puréed carrot and fresh ginger.Maxime Iattoni
Scotch Eggs

Scotch Eggs

A hard-boiled egg encased in sausage and bread crumbs and then deep-fried may seem like a product of modern pub culture, but the Scotch egg was invented by London department store Fortnum & Mason in 1738.Maxime Iattoni
Biscuits with Sawmill Gravy

Biscuits with Sawmill Gravy

One of the pillars of the Southern breakfast table, buttery biscuits smothered in a sausage-studded white gravy makes a hearty meal any time of day. A hint of cayenne brightens the gravy's richness, but it's even better with a dash or two of hot sauce.Maxime Iattoni
Celeriac Rémoulade

Celeriac Rémoulade

This salad of crisp, raw celery root tossed in a briny mustard aioli, a Parisian bistro staple, makes for a quick and elegant side dish.Landon Nordeman
Twice-Baked Potatoes

Twice-Baked Potatoes

The buttery, creamy indulgence of mashed potatoes meets the visceral joy of digging into a baked potato in this iconic side dish. For the full steakhouse experience, use a pastry bag to artfully pipe the potato-cheese mixture into the scooped-out skins.Todd Coleman
Cured Salmon with Thin Pancakes (Gravlax with Blinis)

Cured Salmon with Thin Pancakes (Gravlax with Blinis)

We persuaded the wife of a Norwegian fisherman to share her secret recipe for marinating a fresh side of salmon to silky-textured, subtly flavored perfection.Maxime Iattoni
Hush Puppies

Hush Puppies

These crisp-fried cornmeal balls are traditionally served alongside fried fish and tartar sauce in the Deep South.Landon Nordeman
Caprese Salad

Caprese Salad

A dish as simple as caprese salad demands the best ingredients: Use firm, in-season tomatoes, the freshest burrata, and dress with pristine olive oil and top-quality balsamic vinegar.Landon Nordeman
Mint Sauce

Mint Sauce

In England, serving roast lamb without mint sauce--a simple composition of fresh mint, sugar, and vinegar—is widely considered an egregious offense to taste and tradition. The Romans introduced the plant to English soil, and, as the 16th-century English botanist John Gerard pointed out, "The smell of mint does stir up the minde and the taste to a greedy desire of meat." —Megan WetherallMaxime Iattoni
Kellie's Broccoli Casserole

Kellie's Broccoli Casserole

Broccoli and cheddar are a classic pair; their mellow flavors marry in this creamy casserole.Maxime Iattoni
Chicken Noodle Soup

Chicken Noodle Soup

Warming, filling chicken soup just may be the ultimate panacea. Cooking the noodles in the broth enriches both the noodles' flavor and the soup itself, which thickens slightly from the released starches.Landon Nordeman
Shanghai Soup Dumplings (Xiao Long Bao)

Shanghai Soup Dumplings (Xiao Long Bao)

These are made using a collagen-rich pork stock that gels as it cools; the jelly can then be sliced and mixed with ground pork and aromatics and used as filling.Maxime Iattoni
Chicken with 40 Cloves of Garlic

Chicken with 40 Cloves of Garlic

Over the years, I've played around with a number of different recipes for chicken with 40 cloves of garlic. In James Beard's, unpeeled garlic lends its aroma to chicken as it braises. In the great Staff Meals from Chanterelle, David Waltuck updates the recipe with peeled cloves, which impart a more intense garlic flavor. The recipe I've ultimately settled on uses peeled cloves, too, and once I remove the chicken from the pan I let the garlic keep cooking until the cloves have all but melted. Then, a quick spin with a whisk makes a smooth sauce well worth the effort of all that peeling. —Helen RosnerPenny De Los Santos
Beef Stroganoff

Beef Stroganoff

This dish of sliced beef in a sour cream sauce garnished with straw potatoes was named for the Stroganov family of Russian merchants. The inventor was plainly familiar with French cuisine (browning meat to make a pan sauce was not a Russian technique)—no surprise in a country whose wealthiest sent their chefs to train in France. The sour cream, however, is distinctly Russian. —Darra GoldsteinTodd Coleman
Schnitzel à la Holstein

Schnitzel à la Holstein

Oh, the many variations on the schnitzel theme. There's the basic wiener schnitzel—a veal cutlet pounded tender, breaded, and fried—found, with different regional flourishes, throughout central and northern Europe. This revamp was cooked up in the late 19th century at the Berlin restaurant Borschardt, to please the palate of one Friedrich von Holstein. The crisp-fried veal topped with luscious egg and salty anchovies and capers is a brilliant study in contrasting flavors and textures.Todd Coleman
Steamed Blue Crabs

Steamed Blue Crabs

In summer in Philadelphia, trucks would park along certain streets, baskets in their beds shivering with live blue crabs. Sunday nights saw a crab pot boiling on my parents' yellow enamel stove. My father and I sat wordlessly, dozens of crustaceans between us. No one else in the family joined us; they eschewed the burden of my father's lousy temper and his drinking, and the mallets and picks it took to eat his favorite meal. The room smelled of Michelob and Old Bay seasoning. The crabs' shells were spicy and sharp. Cracking, sucking, sometimes drawing blood, I'd work my way to the moist, sweet meat. To this day, I crave a crab boil in summer, with all of its pleasures and its pain. —Betsy AndrewsLandon Nordeman
Chicken, Olive, and Lemon Tagine (Djaj Mqualli)

Chicken, Olive, and Lemon Tagine (Djaj Mqualli)

Tagine, the Moroccan stew, shares its name with the terra-cotta pot it's traditionally cooked in, whose neat conical lid promotes convection and even cooking. There are many versions; maybe the most classic is braised chicken, green olives, and lemons in a sauce fragrant with ginger and coriander.Todd Coleman
Sour Fish Soup (Canh Chua Cá)

Sour Fish Soup (Canh Chua Cá)

Southern Vietnamese cooks often simmer catfish steaks with caramel sauce, and use the fish's head and tail in this refreshing soup brightened with tamarind and pineapple. Serve with rice, and that's my quintessential Viet meal. —Andrea NguyenPenny De Los Santos
Spiced Chickpeas (Chana Masala)

Spiced Chickpeas (Chana Masala)

It is the food of the poor, the handcart-pullers. A simple chickpea stew, it is called by many names: chana, chole, hara matar when it's green. Its tartness comes from tamarind, pomegranate seeds, green mango powder, or lemon. It can be dry or wet, fortified with potatoes, tomato-red or almost black. Under any name, it feeds India. —Suketu MehtaPenny De Los Santos
Quiche Lorraine

Quiche Lorraine

When I worked for a catering company in the seventies, we cranked out dozens of quiches Lorraine every day. Many a night I'd bring home one of the egg-, cream-, and bacon-filled tarts, and my boyfriend (now my husband) would dog the whole thing in one sitting. When Real Men Don't Eat Quiche hit the bookstores, we had no idea what they were talking about. —Sara MoultonTodd Coleman
Joe's Special

Joe's Special

Joe's Special is one of the most odd and divine scrambles known to man. Consisting of egg, garlic, spinach, and ground beef, the dish originated in San Francisco in the 1920s, at a long-gone Italian-American restaurant, New Joe's. Later, it was the signature dish of a Bay Area chain called Original Joe's—and a standby for countless home cooks in Northern California, including my mom. At least once a month, we ate it for dinner, and I still make it, as there are few dishes so appealing and comforting to eat. —James OselandTodd Coleman
South African Meat Pie (Bobotie)

South African Meat Pie (Bobotie)

Bobotie consists of spiced meat mixed with chutney and tamarind paste and milk-soaked bread, poured into a dish, topped with a custard of egg and milk, and baked until it's golden on top.Todd Coleman
Spaghetti alla Primavera
Spaghetti primaveraTodd Coleman
Monte Cristo

Monte Cristo

People have strong opinions about the Monte Cristo sandwich, a double-decker of Swiss cheese, ham, and chicken or turkey, battered, fried, and dusted with confectioners' sugar, served with jelly on the side. Some consider it a marvel; others, an absurdity. Whatever else it may be, the Monte Cristo is a stunning creation, requiring careful assembly and, at the table, a knife and fork. —Carolynn CarreñoTodd Coleman
West African Peanut Stew

West African Peanut Stew

A host of rich spices flavor a silky, richly-flavored peanut stew studded with tender chicken, eggplant, and okra.Todd Coleman
Eggs Sardou

Eggs Sardou

In any other city but New Orleans you might order eggs Sardou and receive a dish of poached eggs served over artichoke hearts nestled in a bed of creamed spinach. But the original eggs Sardou has far more pizzazz, with anchovies tucked in between the egg and artichoke, and a thick hollandaise sauce blanketing the entire dish, scattered with handfuls of minced black truffle, parsley, and ham and served with elegant fried asparagus spears. It has been served in this manner at the French Quarter restaurant Antoine's since 1908, when it was invented there to celebrate its namesake, the famed French dramatist Victorien Sardou, upon his visit to the Crescent City—a place where, thankfully, such classic extravagance still thrives.Charlie Varley/Sipa Press
Spinach with Fresh Indian Cheese (Saag Paneer)

Spinach with Fresh Indian Cheese (Saag Paneer)

It's not hard to love North Indian saag paneer—meltingly soft spinach strewn with chunks of mild paneer, or fresh cheese—especially when scooped up with hot flatbread. Saag just means greens in Hindi, and though spinach is usually used in the U.S., in India saag paneer is also made with mustard, collard, fenugreek, or beet greens, and even amaranth or purslane. —Margo TrueTodd Coleman
German Pot Roast (Sauerbraten)

German Pot Roast (Sauerbraten)

It was in Cologne in 1963 that I finally solved the riddle of preparing sauerbraten. What I could not achieve until then was the golden glow that shimmers over the deep brown gravy; browning flour in the conventional einbrenne (roux) never yielded that result. But a generous chef demonstrated the secret: the addition of sugar to the einbrenne. It gilds the gravy even as its sweetness balances the sour lemon note and the zing of pickling spices. —Mimi Sheraton, author of The German CookbookTodd Coleman
Falafel

Falafel

I have eaten my share of falafel around the world, and I love the way the simple legume patty takes on the flavor of a place, as in the dense fava bean falafels of Egypt and Iraq, Palestine's parsley-heavy chickpea versions, and the unusual falafel I happened upon at a restaurant called Amon, on Via Palazzuolo in Florence, where the Egyptian chef Na'ama adds fresh fennel to her mash. But any way you make it, there is nothing like falafel's first bite: the crisp-fried exterior giving way to a creamy center of seasoned mashed beans, garlic, and parsley. —Felicia CampbellTodd Coleman
Caribbean Oxtail Stew

Caribbean Oxtail Stew

You know it's a real traditional meal in the English-speaking Caribbean when you are presented with a dish of fragrant oxtail stew. The slow-cooked dish is always dense with flavor and "more-ish," meaning a second helping is the norm. Typically, it's seasoned with browning, a sauce prepared using a burned-sugar technique that imparts a hint of caramelized flavor. I suspect (as do others) that, during the plantation era, tails were leftovers after slaughter and given to the enslaved. Today though, for anyone from the Caribbean, oxtail stew means family, friends, and home. —Jessica B. Harris, author of High on the HogLandon Nordeman
Bacon and Egg Pie

Bacon and Egg Pie

I associate bacon and egg pie above all with summer and sheepshearing at my grandparents' farm in New Zealand. My grandmother would make a pie in the morning and keep it wrapped in kitchen towels until lunchtime, when we'd all come in from the shearing shed. The kettle would go on for tea, and we'd eagerly unwrap the still-warm baking dish. The flaky pastry, the canary-yellow yolks, the salty bacon—it's a combination with cross-cultural appeal, I've found. In New York City, where I now live, I regularly take this Kiwi classic along to brunches and potlucks, and there's never a slice left when I head home. —Victoria RossPenny De Los Santos
Korean Noodles with Beef and Vegetables (Chap Chae)

Korean Noodles with Beef and Vegetables (Chap Chae)

When I was growing up in Korea, my grandmother would make chap chae for family reunions. Whenever she started stir-frying the shredded beef and vegetables together in a big wok, I would wander into her kitchen, wondering when the party was going to begin. The finished dish is festive and delicious. I love the combination of slippery sweet potato noodles turned golden from the cooking juices and soy sauce, crunchy vegetables, and tender, juicy beef. For my own family, chap chae is still a sign of celebration: Whenever I make it, my son walks in, asking when the party is starting. —Kyung Up LimPenny De Los Santos
Ethiopian Chicken Stew (Doro Wot)

Ethiopian Chicken Stew (Doro Wot)

I was taught to cook doro wot, the long-cooking Ethiopian braised chicken dish, by a friend in Addis Ababa. First, we sweated onions in nit'r qibe (spiced butter) for nearly an hour. Then we added the chicken thighs and legs, the fantastic Berbere spices (a vibrant blend including chile, garlic, and ginger), and white meat to the pot, and waited some more. The stock went in last, and while that simmered, we boiled and peeled eggs, adding them just before serving. Now, when my wife's sisters come to town, the first thing we do together is prepare doro wot, and that's probably my favorite occasion on which to make this dish. It gives us plenty of time to catch up. —Marcus SamuelssonTodd Coleman
Indonesian Fried Rice (Nasi Goreng)

Indonesian Fried Rice (Nasi Goreng)

To make nasi goreng, leftover rice is stir-fried with a seasoning paste made from chiles, shrimp paste, and palm sugar, yielding a richly flavored dish that's ridiculously delicious. With a fried egg on top, it becomes a meal.Todd Coleman
Tuscan Seafood Stew (Cacciucco)

Tuscan Seafood Stew (Cacciucco)

This Tuscan soup traditionally uses fish considered "bottom of the boat"—those left behind after more valuable fish have sold. The base is octopus, squid, tomatoes, wine, garlic, sage, and dried red chiles; other fish are added at the end of cooking, before the soup is served over garlic-rubbed bread. —Emily Wise MillerTodd Coleman
Grillades and Grits

Grillades and Grits

Grillades made their published debut as early as 1885. They are boneless medallions of veal, except when the cook substitutes bone-in "7 steaks," pork medallions, or beef tenderloin. And contrary to your French-English dictionary definition, they are never grilled. Rather, they are simmered in Creole-Italian red gravy, including enough tomatoes or tomato paste to color and flavor but not dominate the sauce. The meat has to be spoon-tender, neither melted into the gravy nor totally separate from it. In early recipes, grillades appear alone, or with rice, the gentleman's gentleman of Creole cooking, perhaps the assumed accompaniment; eventually grits became the standard pairing. Now that chefs have discovered grits, it seems they can't stop themselves from drowning them with cream or cheese. In all my years of growing up in New Orleans, we never cheesed our grits. Simmered the requisite time, the melded flavors in the grillades are more than sufficient to season lightly buttered grits. —Lolis Eric Elie, author of Smokestack Lightning: Adventures in the Heart of Barbecue CountryPenny De Los Santos
Veal in Cream Sauce (Blanquette de Veau)

Veal in Cream Sauce (Blanquette de Veau)

This dish of delicate veal, butter and more butter, cream and carrots consistently ranks in the top ten when the French are surveyed about their favorite dishes.Todd Coleman
Italian Beef Rolls in Tomato Sauce (Braciola)

Italian Beef Rolls in Tomato Sauce (Braciola)

Many of my favorite memories are of the epic Sunday dinners at my grandparents' house in Philadelphia. My grandmother, Nancy DiRenzo, would be up at dawn cooking. By 2:00 p.m., family would start piling in for what would inevitably become a six-hour meal; guests spilled from the dining room to the kitchen to the living room, eating off folding TV trays. The centerpiece was the rich tomato gravy. What gave it its heft were the meats that Grandmom cooked in it: pork sausages, meatballs, and my favorite, braciola. The dish is a lean cut of beef pounded thin, then spread with a layer of grated cheese, fresh herbs, bits of prosciutto, raisins, and pine nuts, then rolled, tied, seared, and simmered for hours in tomato sauce. I've had similar dishes with names like involtini or rollatini; what these recipes share is the art of stretching a little protein to feed as many mouths as possible. These days, I find myself putting up a pot of "red gravy" on Sundays, just like Grandmom's, studded with meatballs, good sausage, and of course, braciola. For some reason, maybe it's just a trick of memory, but hers was better than mine. —Michael ColamecoTodd Coleman
Spanish Potato Frittata (Tortilla Española)

Spanish Potato Frittata (Tortilla Española)

Tortilla española is everything we love about Spanish cooking—lusty, elemental, assuredly simple. Traditionally this Iberian omelet gets its heft from thin-sliced potatoes, but Ferran Adria proposes an audacious update. Eschewing the dirty work of peeling, slicing, and frying the potato, Adria substitutes a generous handful of store-bought thick-cut potato chips, which soften to just the right tenderness thanks to a soak in the beaten egg before the omelet is cooked.Penny De Los Santos
General Tso's Chicken

General Tso's Chicken

While General Tso remains famous in his home province of Hunan, it turns out the eponymous dish named after him is relatively unknown.Todd Coleman
Brazilian Shrimp Stew (Vatapá)

Brazilian Shrimp Stew (Vapatá)

This adaptable stew is from the Brazilian state of Bahia, where Iberian, indigenous, and African foodways intermingle in one of the country's most dynamic cuisines. Usually bread is used to thicken it, but some cooks use manioc flour. Sometimes there are ground peanuts, sometimes cashews. Onions, tomatoes, ginger, okra, and chiles might go into the pot, along with chicken, salt cod, or shrimp. But there's always coconut milk and palm oil, which provide a luxurious texture and signature floral notes. —Neide RigoTodd Coleman
Flemish Beef and Beer Stew (Carbonnade)

Flemish Beef and Beer Stew (Carbonnade)

I've turned out many plates in my career, but only certain dishes have become meals I feed my own family, like boeuf carbonnade a la flamande. I was taught to make this Flemish beef and onion stew by my mentor, Belgian chef Leon Dhaenens, when I was a young cook. Unlike French beef stews made with wine, carbonnade relies on the deep, dark flavor of Belgian abbey-style beer. But what really gives carbonnade its distinctive character is the addition of brown sugar and a fillip of cider vinegar, a sweet-sour combination that plays beautifully against the caramelized onions and rich beer. —Charlie PalmerBarbara Ries
Spaghetti Carbonara

Spaghetti Carbonara

Real Roman spaghetti carbonara is pasta, whole eggs, pancetta or guanciale (cured pork jowl), and pecorino romano cheese—never cream. The sauce should gild, not asphyxiate, the noodles. It can be enjoyed at any hour, but the ideal time is dawn, after a night of revelry. I've found that carbonara is also a foolproof way to a man's heart—unless he's watching his cholesterol. —Mei ChinTodd Coleman
Creamy Indian Chicken Curry (Murgh Korma)

Creamy Indian Chicken Curry (Murgh Korma)

Chicken korma is a beloved Indian recipe that came from the Moghuls (the Muslim rulers of much of India from the 16th to 19th centuries). The meat is lightly browned, then simmered in yogurt and pureed almonds and cashew nuts, which give the dish its creaminess, but what makes it really special are the fragrant spices: I use whole spices and grind them together so their flavors become one in the sauce. —Hemant Mathur, chef and co-owner of Tulsi in New York CityPenny De Los Santos
Tex-Mex Cheese Enchiladas

Tex-Mex Cheese Enchiladas

Classic Tex-Mex enchiladas are just corn tortillas dipped in red chile sauce, rolled around shredded Monterey Jack, baked with more sauce and cheese on top, and scattered with chopped onions. The flavors are direct and intense. This version, served at the Texas governor's mansion when George W. Bush was in residence, yields enchiladas as good as any I've ever had. —Colman AndrewsTodd Coleman
Risotto alla Milanese

Risotto alla Milanese

I was once told that we have the master glazier of Milan's cathedral to thank for risotto alla Milanese, the creamy rice dish that gets its vivid color and flavor from saffron. In 1574, the master hired a disciple nicknamed Zafferano because he used saffron to stain the glass gold. The master teased, "You'll be putting saffron in your risotto next!" Well, it happened that his daughter was to be married. At the celebration, a table held four steaming pots of risotto. The guests were amazed to see it was tinted gold--the wedding gift of all wedding gifts. —Marc Vetri, chef-owner of Vetri restaurant in PhiladelphiaTodd Coleman
Moussaka (Greek Eggplant Casserole)

Moussaka (Greek Eggplant Casserole)

Moussaka is a baked casserole of eggplant, zucchini, tomatoes, and minced lamb or beef under a lush layer of bechamel sauce.Todd Coleman
Chicken Pot Pie

Chicken Pot Pie

I love chicken pot pie, especially in the winter when it gets cold, which happens even here in Los Angeles. At the Governor's Ball after the 2010 Oscars, we served our pot pies with shaved black truffles, and our celebrity guests loved it because it's just like home cooking, only more luxurious. It was amazing watching how happy people were when they cut into the puff pastry and that wonderfully aromatic steam poured out. Whether you can afford to make it with the truffles, or just use great-quality chicken and seasonal vegetables, it's comforting and delicious. That's what makes it a classic. —Wolfgang PuckLandon Nordeman
Adobo

Adobo

I grew up in the Philippines, and whenever I'm homesick, I cook adobo, the national dish—pork or chicken or both, braised in seasoned vinegar. Though there are all sorts of regional variations, no matter how it's made, adobo's piquant aroma fills me with memories of Manila. —Amy BesaTodd Coleman
Gratinéed Scallops (Coquilles St-Jacques)

Gratinéed Scallops (Coquilles St-Jacques)

Although coquilles St-Jacques simply means "scallops" in French, in the idiom of American cooks, the term is synonymous with the old French dish of scallops poached in white wine, placed atop a puree of mushrooms in a scallop shell, covered with a sauce made of the scallop poaching liquid, and gratineed under a broiler. —Jacques PepinTodd Coleman
Provençal Tuna Sandwich (Pan Bagnat)

Provençal Tuna Sandwich (Pan Bagnat)

When my husband and I acquired our farmhouse in Provence in 1984, our visits were generally limited to weekend getaways from Paris. For the train ride back to the city, a snack was essential, and pan bagnat, or "bathed bread," the Provençal sandwich found at every bakery and market in the region, became our standby. It's inexpensive, travels well, and includes many of our favorite Provençal ingredients: tomatoes, local bell peppers, black niçoise olives, anchovies and tuna, salt, and pepper--a salade niçoise, effectively, between slices of crusty bread. I'd prepare the sandwiches on Saturday, scooping out some of the crumb of the bread, then letting the pan bagnat marinate, tightly wrapped and weighted down in the refrigerator, until departure time the next day, which always made for moist and satisfying sandwiches. —Patricia WellsTodd Coleman
Manicotti

Manicotti

With plenty of cheese and ham, this traditional casserole of stuffed crêpe-like pasta is covered in a rich tomato sauce and baked.Landon Nordeman
Shepherd's Pie

Shepherd's Pie

This pub classic is made with minced meat, gravy, vegetables, and mashed potatoes.Penny De Los Santos
Maricel E. Presilla's Fish with Escabeche Sauce (Pescado en Escabeche)

Maricel E. Presilla's Fish with Escabeche Sauce (Pescado en Escabeche)

The cooks of Islamic Spain, or Al-Andalus, like the Romans before them, had a penchant for using vinegar-and-olive oil pickling sauces, or escabeches, to flavor and preserve everything from fish to vegetables. The technique survived the demise of Al-Andalus in Spain, as well as in many former Spanish colonies. In my native Cuba, escabeche was synonymous with sierra (sawfish), much appreciated for its firm, white flesh. You could go to any cafeteria or restaurant and always find on the countertop a large earthenware cazuela filled with fried sawfish steaks topped with an olive oil-and-vinegar pickling sauce. Cuban escabeches often resemble contemporary Iberian models, simply seasoned with garlic, sliced yellow onion and bell pepper, and some bay leaf. Because escabeches start with a sofrito, the iconic Spanish and Latin American flavor base subject to infinite permutations, it is not surprising to see that escabeches, too, vary tremendously across Latin America. But vinegar and olive oil remain the backbone of this singular, ocean-spanning technique. —Maricel E. PresillaPenny De Los Santos
Shrimp with Tomato and Feta (Garides Saganaki)

Shrimp with Tomato and Feta (Garides Saganaki)

The Greek dish garides saganaki, a bubbling concoction of shrimp, tomatoes, onions, peppers, and feta spiked with a shot of ouzo, was invented in the 1950s, most likely at a restaurant in a seaport like Thessaloniki. Some flambeed the dish tableside, popularizing it among tourists. It's now a standard on Greek menus, and quick and satisfying to make at home. —Diane KochilasTodd Coleman
Pepper Pot

Pepper Pot

Pepper Pot—a rich, spicy stew of beef, pork, root vegetables, and greens—became a staple in colonial-era Philly, where West Indian hawkers advertised it with cries of "pepper pot, smoking hot!"Todd Coleman
Chile Verde

Chile Verde

This dish has hunks of juicy pork shoulder and a tart tomatillo-based sauce, and it gets its oomph from green chiles.Penny De Los Santos
Polish Pork and Sauerkraut Stew (Bigos)

Polish Pork and Sauerkraut Stew (Bigos)

My mom, like many women in Poland, made bigos—a stew of pork shoulder, bacon, kielbasa, and sauerkraut—for every celebration. I came to the States when I was 20. During the day I cleaned people's houses; at night, I went to school. I never had time to cook, much less make bigos. Though it's easy to prepare, it takes hours for the flavors to develop. Nowadays I'm still too busy to make it, but Kazia, my sister, makes massive quantities, then freezes it. When people come to visit her, she heats it up and tells them, "Look, I made bigos just for you!" —Halina PinasTodd Coleman
Sole Meunière

Sole Meunière

Dover sole is a remarkable fish—meaty and succulent, but with a delicate flavor. When it comes to cooking it, the simplest way is the best, as in this classic French preparation where butter and lemon subtly enhance the taste and texture.Landon Nordeman
Chicken Marsala

Chicken Marsala

Pounding the chicken cutlets before cooking renders them thin and terrifically tender. Deglazing the pan with Marsala and stock after cooking the chicken creates a quick, rich sauce.Maxime Iattoni
Québécois Meat Pie (Tourtière)

Québécois Meat Pie (Tourtière)

The recipe for this French Canadian classic came from Saveur kitchen assistant and resident Canadian Anne-Marie White. "This is my favorite kind of rustic home cooking," she says, "and the apple cider and warming spices make it a perfect holiday dish."Maxime Iattoni
Chicken and Sausage Gumbo

Chicken and Sausage Gumbo

During cooking, okra exudes a thick liquid that gives this hearty Cajun stew a sumptuous, silky texture; a little file powder, made from dried sassafras leaves, further thickens and enriches it.Maxime Iattoni
Linguine with White Clam Sauce

Linguine with White Clam Sauce

The secret to this simple and satisfying pasta dish is boiling the linguine until it's just al dente, so that it will absorb plenty of the briny, winey sauce when the two are cooked together, along with tender chopped clams, just before serving.Landon Nordeman
Steak Diane

Steak Diane

A lean cut like filet mignon takes well to sautéing in a little fat, as in this classic preparation with a simple pan sauce that's laced with brandy and set aflame—a spectacular feat that cooks off the alcohol and contributes rich caramel notes to the dish.Landon Nordeman
Spinach and Ricotta Ravioli

Spinach and Ricotta Ravioli

Tangy tomato sauce, bolstered with mushrooms, zucchini, and squash, tops these tender ravioli filled with spinach and cheese.Maxime Iattoni
Chili con Carne

Chili con Carne

You won't find beans or tomatoes in a true Texan chili con carne—just tender cubes of beef and pork, fiery chiles, and plenty of garlic, onion, oregano, and cumin for flavor. A little bacon fat gives this one a rich and smoky undertone.Landon Nordeman
Coq au Vin (Chicken in Wine Sauce)

Coq au Vin (Chicken in Wine Sauce)

This winey chicken braise dotted with pearl onions and button mushrooms is the first French dish many cooks outside France make, and no wonder: It's as simple to prepare as it is elegant to serve.Maxime Iattoni
Chicken Vindaloo

Chicken Vindaloo

This tangy, spicy curry from Goa, India, has roots in vinh d'alho, a stew brought to the region by Portuguese colonists.Landon Nordeman
Hamburg Steak with Mushroom Gravy

Hamburg Steak with Mushroom Gravy

This rendition of ground beef patties topped with a luscious and intensely savory mushroom gravy, once a signature dish at grand old restaurants like New York's Delmonico's, has become so ubiquitous as to be taken for granted, the stuff of TV dinners and school cafeteria lunches. With this recipe, you can restore the Hamburg steak to its former glory.Maxime Iattoni
Korean Barbecue Beef (Bulgogi)

Korean Barbecue Beef (Bulgogi)

Popping sirloin in the freezer for 20 minutes firms it up for easy slicing—the thinner the better when it comes to this classic Korean preparation. After drinking up a peppery soy sauce marinade, the tender meat cooks quickly over high heat, developing a flavorful char.Maxime Iattoni
Fettuccine Alfredo

Fettuccine Alfredo

This extra-rich version of fettuccine Alfredo is impossible to resist. Boiling the pasta until it's just al dente allows it to soak up plenty of the creamy sauce.Maxime Iattoni
Green Chicken Curry

Green Chicken Curry

You can buy the green curry paste to make this Thai classic at any Asian market, but it's so easy to make, and the results are so fragrant and flavorful that it's more than worth making from scratch.Maxime Iattoni
Penne alla Vodka

Penne alla Vodka

Whether or not this dish of tube-shaped penne pasta lavished with a peppery, vodka-laced cream and tomato sauce was created in Italy is a matter of heated debate in some quarters; some say it was the result of aggressive marketing on the part of vodka importers. Whatever the case, it has become firmly entrenched as an Italian American classic.Landon Nordeman
Red Beans and Rice

Red Beans and Rice

In New Orleans, this Creole classic was traditionally served on Monday—laundry day—the idea being that a cook could leave her beans and rice simmering for hours on the stove while she went about her washing. Ham hocks cooked along with the beans give the dish a savory, smoky depth.Maxime Iattoni
Veal Piccata

Veal Piccata

Tender veal scaloppine dredged in flour and sautéed in butter get a boost of brightness from a simple pan sauce made with white wine and a generous squeeze of lemon.Maxime Iattoni
Salmon Teriyaki

Salmon Teriyaki

In the Japanese kitchen, "teriyaki" means a dish that's glazed and grilled or broiled. Jarred versions of sweet-salty teriyaki sauce are available, but it's so easy to make from scratch, and so versatile, that we make our own and slather it onto salmon—as well as chicken, vegetables, and other fish—before cooking, which allows the sugars in the sauce to caramelize, for a deep, rich flavor.Landon Nordeman
Chocolate Mousse

Chocolate Mousse

The ultimate of all of the French desserts to take hold of the American culinary imagination might be chocolate mousse.Todd Coleman
Lamingtons

Lamingtons

Likely named for a 19th-century governor of Queensland, the Lamington is now an Australian favorite. It's a cube of butter cake dipped in chocolate, then rolled in coconut flakes. Though some versions are filled with cream or jam, we purists believe the original is impossible to improve upon. —Fouad KassabPenny De Los Santos
Chocolate Chip Cookies

Chocolate Chip Cookies

The beauty of making classic Toll House cookies is discovering how malleable the recipe can be. Once I'd learned that layering sheets of butter into dough makes puff pastry irresistibly flaky and rich, I resolved to create a chocolate chip cookie with equal textural appeal. I tried layering pieces of chocolate into cookie dough in a similar style, and I was delighted with the results: crisp around the edges, moist and tender inside, and so marbled that every bite contained the consummate balance of sweet dough, melting bittersweet chocolate, and crystalline salt. —Sarah CopelandTodd Coleman
Crêpes Suzette

Crêpes Suzette

Credit for inventing crepes Suzette is claimed by French restaurateur Henri Charpentier, who in 1894, at age 14, while an assistant waiter, accidentally set a sauce aflame when serving dessert to the Prince of Wales. Once the fire subsided, the sauce was so delicious that the prince asked that the dish be named for a young girl in his entourage, Suzette. —Mindy FoxLandon Nordeman
Baked Alaska

Baked Alaska

Baked Alaska first made its way into print in Fannie Farmer's 1896_ Boston Cooking-School Cook Book,_ but the idea of baking ice cream inside cake and meringue had been around for much of the century. The way was paved in the early 1800s by that genius of thermodynamics Benjamin Thompson, with his work on the resistance of egg whites to heat. —Raymond SokolovTodd Coleman
Elvis Presley's Pound Cake

Elvis Presley's Pound Cake

Despite Elvis's worldwide fame, he never lost his down-home Southern tastes. In fact, one of his favorite sweets was this pound cake made by childhood friend Janelle McComb.Penny De Los Santos
Peanut Butter Cookies

Peanut Butter Cookies

Despite peanut-butter's reputation as a wholesome health-food, these soft, chewy cookies stand up well to the chocolate chip as a pleasurable dessert.Todd Coleman
Pistachio Financiers

Pistachio Financiers

Thanks to Proust, when it comes to tea cakes, madeleines get all the love. But I prefer the heftier, more serious financier. The two-bite pastry is as rich as the name suggests: Its defining ingredients are almond flour and sweet butter, lightened with whipped egg whites. It's typically a simple rectangle to the madeleine's seashell, but despite its unassuming look, the financier is a small vessel of joy. One of the best I've tasted is this fine-crumbed version from Paris baker Eric Kayser, which he makes in several flavors, including the especially excellent, nut-rich pistachio; it melts in the mouth, a quiet luxury as indelible as any madeleine. —Gabriella GershensonTodd Coleman
Lemon Soufflé

Lemon Soufflé

Despite its intimidating reputation, soufflé is a dessert within the grasp of home cooks.Todd Coleman
Baklava

Baklava

When my father made his baklava—phyllo pastry luxuriating in syrup sweetening a layer of ground nuts—the smell filled the house. Back then, I believed he'd invented the stuff. I later learned that baklava likely has roots in 11th-century Persia, though versions vary today throughout the Middle East and eastern Mediterranean. No matter what form it takes, for me, it always evokes my father's kitchen. —Diana Abu-JaberTodd Coleman
Nanaimo Bars

Nanaimo Bars

A chocolate-, almond-, and coconut-enriched graham crust supports a dense layer of buttercream topped with a slick of semisweet chocolate.Penny De Los Santos
Lindy's Cheesecake

Lindy's Cheesecake

New York deli man Arnold Reuben claimed he was the first to serve cheesecake. But it was his competitor, Leo Lindemann, who hired away Reuben's pastry chef to re-create the dessert at his place, Lindy's, and made it an icon. Lindy's is gone now, but the cheesecake recipe remains. —Arthur SchwartzAndré Baranowski
Chocolate Egg Cream

Chocolate Egg Cream

I must've said it to hundreds of kids: "Don't worry, there's no egg in a chocolate egg cream." I was a soda jerk at an ice cream parlor on Long Island. Fathers would take their kids into the shop and let them spin the stool-tops for a few minutes. Then they'd sit with them and order. The kids often made disgusted faces when they heard "egg cream," so I'd give them my spiel. They'd watch me studiously—making sure I didn't slip a poached egg or something into the glass—then drop a straw through the foamy top, take a sip, and smile. —Greg FerroTodd Coleman
Rum Raisin Ice Cream

Rum Raisin Ice Cream

If classic vanilla ice cream can be bested, it's only by iconic rum raisin. How the latter combination first came to prominence is anyone's guess, but it may have reached its apotheosis in the 1980s, when it became Haagen-Dazs's ultimate cult flavor.Penny De Los Santos
Blondies

Blondies

In life, they say it's the blondes who always win over the brunettes. Not so with brownies, which have the decided edge over their fairer sisters. I've always been a sucker for a good brownie, the darker the better, and really, who isn't? It's the iconic taste of childhood, right up there with chocolate chip cookies. It wasn't until I got to high school that I met my first blondie. I was highly skeptical. Why was it so pale? Where was the chocolate? But one bite in, and I was hooked, a blondie convert in the deepest way. Like a brownie in shape and texture, it was packed with all the brown sugar and butterscotchy goodness of my beloved chocolate chip cookies, but softer and more substantial. —Melissa ClarkTodd Coleman
Boston Cream Pie

Boston Cream Pie

The French pastry chef who invented the Boston cream pie at the city's Parker House Hotel probably didn't anticipate that, well over a century later, the cake would still be around, sold in supermarkets, interpreted as cupcakes, as ice cream, even finding prominence as a doughnut flavor. But there's an unwavering appeal to those two layers of golden sponge cake sandwiching thick custard, all topped with a glossy layer of chocolate.Penny de los Santos
Treacle Tart

Treacle Tart

In Britain, treacle is a word applied to everything from sticky molasses to golden syrup, which is lighter in character and in color, and an essential component of our beloved treacle tart. Inside a buttery shortbread crust, a molten goo of golden syrup drowns bread crumbs and lemon zest. With little more to it than warming ginger and an egg whisked with cream to set the center, its very simplicity is its ultimate strength. —Tamasin Day-LewisTodd Coleman
Cherry Clafoutis

Cherry Clafoutis

A decadent custard batter is studded with juicy, ripe cherries for an elegant and satisfying treat.Todd Coleman
Butterscotch Pudding

Butterscotch Pudding

Every so often, an old classic gains new traction at an influential restaurant, spreads to menus all over, and eventually trickles down to the home cook. Such appears to be the fate of butterscotch pudding. In 2007, chef Nancy Silverton put an Italian spin on the dessert, calling it a "budino" and topping it with caramel sauce and fleur de sel. The sweet-salty revelation inspired all sorts of tributes—including this one from chef Jeff Mahin of Stella Rosa Pizza Bar in Santa Monica, which he sets with gelatin instead of eggs for a lighter feel. Call it what you will, it is still, at its core, everything we've always loved about butterscotch pudding.Landon Nordeman
Croquembouche

Croquembouche

"The fine arts are five in number," wrote the chef Marie-Antoine Careme, "painting, sculpture, poetry, music, and architecture—whereof the principle branch is confectionery." He knew what he was talking about. After all, he created croquembouche, a spire of caramelized cream puffs.Todd Coleman
Chocolate Cake

Chocolate Cake

The recipes my grandmother passed down are simple and durable, having survived repeat performances at all manner of family gatherings. A special place is reserved for this chocolate layer cake. It delivers a velvety crumb, an honest chocolate taste, and a rich icing. It is a cake from my family's heart. —Robbin GourleyTodd Coleman
Crumb Coffee Cake

Crumb Coffee Cake

By the 1950s the United States was a nation of habitual coffee drinkers, thanks to post-World War II promotional campaigns by the Pan-American Coffee Bureau and others. These showed Hollywood stars, often in formal dress, enjoying a ritual that was adopted from industrial-era mills: the coffee break. Plain cakes such as pound cakes, marble cakes, and crumb cakes were renamed coffee cakes, and became instant classics of our American baking repertoire. Unadorned except perhaps for a drizzle of icing, a slice of coffee cake is easily eaten out of hand; I learned to love both baking and eating them early on because of their ease of preparation and their simple and straightforward flavors and textures. —Nick MalgieriTodd Coleman
Chocolate Croissant (Pain au Chocolate)

Chocolate Croissant (Pain au Chocolate)

Everybody in France seems to eat croissants daily, especially pain au chocolat. Some prefer a thin slice of chocolate folded into the dough—me, I like a big bar. No matter how much you put inside, it should be very good quality. —Franĉois PayardTodd Coleman
Sweet Potato Pie

Sweet Potato Pie

Mrs. Bonner, who passed away in 2000 at the age of 94, kept a marvelous cafe in Crawfordville, Georgia, population 534. There was just one dessert available—sweet potato pie, which we liked so much that we managed to wrangle the recipe from her. The secret to its especially bright color is the use of boiled sweet potatoes instead of baked. —Jane and Michael Stern, authors of Roadfood.comTodd Coleman
Sopaipillas

Sopaipillas

"I remember childhood visits to a restaurant on Albuquerque's Old Town Plaza. We'd press our noses to the glass as cooks rolled out the dough, cut it into squares or triangles, and plopped them into the vat of hot, bubbling fat, then, that dramatic moment, when the pallid little dough shapes magically inflated and turned golden brown. We'd seize one of the warm puffs of dough, bite off a corner, and drizzle honey into the hollow cavity." —Cheryl J. FooteMaxime Iattoni
Indian Rice Pudding (Kheer)

Indian Rice Pudding (Kheer)

This traditional cardamom-scented Indian rice pudding owes its particular richness to the inclusion of whole milk, which has been reduced by half during the cooking process to produce a thick, creamy base.Landon Nordeman
Bananas Foster

Bananas Foster

Created in 1951 at the legendary Brennan's restaurant in New Orleans to honor Richard Foster, a friend of the restaurant and local businessman, this boozy, buttery concoction of caramelized bananas flambeed in rum sauce has since become a dining-out classic.Maxime Iattoni
Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

The nutty flavor of poppy seeds is complemented by a generous hit of fresh lemon zest in this quintessential muffin recipe.Maxime Iattoni
Key Lime Pie

Key Lime Pie

The history of key lime pie goes back to the mid-1800's. For a no-cook version, use a store-bought crust.Maxime Iattoni
Angel Food Cake

Angel Food Cake

Named for its light, fluffy texture and ethereal, pale crumb, the secret to making this simple cake is beating the egg whites until they are stiff and voluminous, and gently folding in the dry ingredients.Landon Nordeman
Blood and Sand Cocktail

Blood and Sand Cocktail

This essential scotch cocktail, created in London in the 1920s, was named for the 1922 film starring Rudolph Valentino. It combines scotch, Cherry Heering, vermouth, and orange juice for a smoky-sweet effect. Pour the cocktail into a highball glass, and top off with more juice if you wish to serve the drink at brunch.Maxime Iattoni
Mango Lassi (Indian Mango Yogurt Drink)

Mango Lassi (Indian Mango Yogurt Drink)

Use the ripest, sweetest, smoothest mangos you can find, such as Champagne or Haitian varieties, to make this yogurt-enriched Indian fruit shake. The sweet-tart drink makes a fine breakfast smoothie, or cooling accompaniment to spicy meals.Maxime Iattoni
Thai Iced Coffee

Thai Iced Coffee

The now-essential ingredient of sweetened condensed milk was first incorporated into this potent summer cooler in the mid-twentieth century, when the commissaries of American military bases in Thailand were selling the thick, concentrated treat. Locals quickly embraced it, adding the stuff to both iced coffee and tea, making them luxuriously sweet.Maxime Iattoni
Twelve Mile Limit

Twelve Mile Limit

This potent Prohibition-era cocktail takes its name from the U.S. law that banned the consumption of alcohol a dozen miles beyond its shores. The very drink it inspired taunts the measure with its especially strong yet beachy combination of rum, whiskey, brandy, grenadine, and lemon juice.Maxime Iattoni
Fish House Punch

Fish House Punch

An early American concoction created in 1732 by members of the State in Schuylkill Fishing Corporation, a Philadelphia men's club, this schnapps-spiked, rum-based punch—whose original purpose was to keep the fellows lubricated and refreshed—still satisfies.Maxime Iattoni
Rose Cocktail

Rose Cocktail

A popular cocktail in 1920s Paris, this delicate concoction gets its soft pink color from the addition of raspberry syrup, and its floral notes from the use of vermouth and kirsch, a dry cherry brandy.Maxime Iattoni
Rossini

Rossini

A luscious take on the bellini, the Rossini swaps in strawberries for the latter drink's white peaches, and prosecco for champagne. Serve this versatile cocktail in place of mimosas at brunch, as an aperitif, or with dessert.Maxime Iattoni
Twentieth-Century Cocktail

Twentieth-Century Cocktail

This 1937 British cocktail, named for a train that ran between Manhattan and Chicago for much of the twentieth century, strikes an unexpected balance between velvety creme de cacao and refreshing gin, lemon juice, and Lillet.Maxime Iattoni
Chai Iced Tea

Chai Iced Tea

Judy Haubert's full-flavored chai has plenty of kick, thanks to the addition of black pepper, ginger, and cinnamon, and plenty of other warming spices. This moderately sweet recipe can be adjusted to your taste by either adding or subtracting a quarter cup of the honey or agave nectar.Maxime Iattoni