Cook the world’s classics, one recipe at a time.

243 recipes from 21 cuisines, written plainly, with every step and the notes that make it work.

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Featured recipes

French Onion Soup Gratinée

Onions cooked down slowly until sweet and mahogany, simmered with thyme and finished under a lid of toasted bread and melted Gruyère.

1 hr 30 min · serves 6

Indian

Butter Chicken

Charred yogurt-marinated chicken simmered in a velvety tomato, butter and cream sauce with fenugreek.

1 hr 45 min · serves 6

Greek

Spanakopita

Spinach and feta between sheets of buttered filo, baked until the top shatters when cut.

1 hr 20 min · serves 8

Southern

Buttermilk Fried Chicken

Chicken soaked in spiced buttermilk, dredged in seasoned flour and fried shatteringly crisp.

4 hr 45 min · serves 6

American

French Dip with Au Jus

Chuck roast braised with onion and thyme until it shreds, piled on a toasted roll with melted provolone and a cup of its own cooking liquid for dipping.

4 hr · serves 6

Southern

Chicken and Sausage Gumbo

A dark roux carries chicken, andouille and the holy trinity into a deep, smoky stew served over rice.

2 hr · serves 8

British

Fish and Chips

Cod in a cold beer batter that fries up light and hollow, with thick chips cooked twice so they stay crisp.

1 hr 10 min · serves 4

Caribbean

Jamaican Brown Stew Chicken

Chicken browned in caramelized sugar and braised with thyme, allspice and Scotch bonnet into a rich brown gravy.

1 hr 50 min · serves 6