Some recipes stick around for a reason—they work. These classics have been passed down, served often, and still beat newer trends in both flavor and comfort. They’re made with simple ingredients, no shortcuts, and real kitchen know-how. When it comes to meals that last, these 17 recipes still come out on top.
Sautéed Chicken Breast with Shallot and Cider
Sautéed chicken breast with shallot and cider takes about 30 minutes and uses boneless chicken, shallots, and apple cider. The sauce is light and savory, with a bit of sweetness from the cider. The chicken stays tender and picks up the flavor fast. It’s a simple dish that still beats most takeout.
Get the Recipe: Sautéed Chicken Breast with Shallot and Cider
Stuffed Potato Patties With A Mushroom Filling
Stuffed potato patties with a mushroom filling take about 45 minutes to prepare and use mashed potatoes, mushrooms, and onions. The outside is crisp, while the inside is soft and savory. The filling has a deep, earthy flavor without needing meat. It’s a classic comfort food that holds up well today.
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My Grandmother's Recipe for Carrot Casserole
Carrot casserole takes about 1 hour and includes carrots, breadcrumbs, eggs, and cheese. It’s soft, slightly sweet, and holds its shape when sliced. The flavor is mild but comforting. It’s the kind of side dish that still works regardless of the year.
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Classic Jewish Chicken Soup Recipe
Jewish chicken soup takes around 2 hours and uses chicken, carrots, celery, and herbs. The broth is golden and clear with tender pieces of meat and vegetables. It’s mild but rich, the kind of soup you don’t mess with. It’s lasted this long because nothing really beats it.
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Traditional Rum Balls
Traditional rum balls take about 30 minutes with chill time and use crushed cookies, cocoa, and rum. They’re rich, dense, and a little boozy with a soft bite. The flavor deepens the longer they sit. They’re a no-bake dessert that hasn’t needed an update in decades.
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Old-Fashioned Lattice Top Apple Pie
Lattice top apple pie takes about 90 minutes and uses sliced apples, sugar, cinnamon, and a flaky pie crust. It’s sweet, spiced, and a little tart with a golden finish. The crust stays crisp while the filling turns soft. It’s the pie that still shows up for holidays, no questions asked.
Get the Recipe: Old-Fashioned Lattice Top Apple Pie
Chicken And Rice Casserole
Chicken and rice casserole takes about 1 hour and uses bone-in chicken, rice, onions, and spices. The rice absorbs the flavor and cooks up soft while the chicken stays juicy. Everything goes in one dish, and it feeds a crowd. It’s a weeknight classic that’s never gone out of style.
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Moqueca Brazilian Fish Stew With Coconut Milk
Moqueca takes about 40 minutes and includes fish, tomatoes, peppers, coconut milk, and lime. The broth is light but packed with flavor and just a bit of heat. The fish stays tender and soaks in every bit of the sauce. It’s a traditional stew that still holds up against anything new.
Get the Recipe: Moqueca Brazilian Fish Stew With Coconut Milk
Russian Potato Salad (Olivier Salad)
Russian potato salad takes about 45 minutes and uses potatoes, pickles, carrots, peas, and mayonnaise. The texture is creamy with bits of crunch and a slightly tangy finish. It’s filling enough to work as a meal or side. It’s still around because it works on every table.
Get the Recipe: Russian Potato Salad (Olivier Salad)
My Grandma's Russian Jewish Carrot Tzimmes
Carrot tzimmes take about an hour and include carrots, sweet potatoes, prunes, and honey. The dish is sweet, soft, and cooked until everything blends together. It’s usually served warm and often appears around holidays. Generations later, it still earns a spot at the table.
Get the Recipe: My Grandma's Russian Jewish Carrot Tzimmes
Homemade Matzo Ball Soup
Matzo ball soup takes about 90 minutes and uses chicken broth, matzo meal, eggs, and herbs. The broth is clear and comforting, and the matzo balls are soft but not soggy. It’s mild, filling, and easy to make in large batches. When it’s cold or you’re sick, nothing else compares.
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Blueberry Crisp
Blueberry crisp takes 45 minutes and uses fresh or frozen blueberries, oats, and brown sugar. The fruit turns soft and juicy while the top bakes crisp and golden. The balance of sweet and tart is spot-on. It’s one of those desserts that doesn’t need icing or extras to work.
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Roasted Cauliflower Casserole With Tomatoes And Capers
Roasted cauliflower casserole takes about 1 hour and includes cauliflower, tomatoes, capers, and breadcrumbs. The flavor is briny, savory, and a little sharp. It’s hearty without needing dairy or meat. It’s a good reminder that simple vegetables can still lead the plate.
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Classic Matzo Brei Recipe (Eggy Fried Matzah)
Matzo brei takes 15 minutes and uses matzo, eggs, and salt. It’s soft and a little crispy depending on how it’s cooked. The flavor is simple, usually served with sugar or salt. It’s a quick breakfast that hasn’t changed much because it didn’t need to.
Get the Recipe: Classic Matzo Brei Recipe (Eggy Fried Matzah)
Shirred Eggs
Shirred eggs take about 20 minutes to prepare and use eggs, cream, and butter. The whites are set, and the yolks stay soft, baked right in the dish. The flavor is rich and clean, with no extras needed. It’s one of those quiet classics that still feels right for breakfast.
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Italian Mushroom Stew
Italian mushroom stew takes 45 minutes and includes mushrooms, tomatoes, garlic, and fresh herbs. It’s rich, hearty, and cooked until everything blends into a thick, savory sauce. The mushrooms give it depth without needing meat. It’s still one of the best meatless meals around.
Get the Recipe: Italian Mushroom Stew
Lamb Shepherd’s Pie
Lamb shepherd’s pie takes about one hour to prepare and uses ground lamb, vegetables, and mashed potatoes. The top bakes golden while the filling stays rich and savory. Herbs and a bit of sweetness from the veggies balance the flavor. It’s a one-pan dish that still wins dinner.
Get the Recipe: Lamb Shepherd’s Pie
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