Some recipes never got tossed, no matter how many times the box got cleaned out. These are the dishes that kept showing up at holidays, potlucks, and weeknight dinners. They’ve lasted because they work, they’re simple, and they taste like something you want to eat again. There’s a reason they made the cut.
Old-Fashioned Lattice Top Apple Pie
Old-Fashioned Lattice Top Apple Pie wraps sweet, spiced apples in a flaky crust with a woven top. It takes about 90 minutes using fresh apples, cinnamon, and butter. The flavor is warm, tart, and just sweet enough to stand on its own. It’s the kind of pie that always gets served first.
Get the Recipe: Old-Fashioned Lattice Top Apple Pie
German Roasted Cauliflower With Curry Cashew Crust
German Roasted Cauliflower with Curry Cashew Crust turns a head of cauliflower into a golden, spiced centerpiece. It takes about 45 minutes and uses cauliflower, curry powder, and crushed cashews. The flavor is nutty, bold, and full of texture. It’s the kind of side that steals attention from the main dish.
Get the Recipe: German Roasted Cauliflower With Curry Cashew Crust
Ukha Russian Fish Soup
Ukha Russian Fish Soup is a clear broth filled with white fish, potatoes, and fresh herbs. It simmers in about 40 minutes using simple, clean ingredients. The flavor is light, savory, and slightly peppery. It’s the kind of soup that feels like home in one spoonful.
Get the Recipe: Ukha Russian Fish Soup
Jerusalem Kugel
Jerusalem Kugel bakes thin noodles with caramelized sugar and black pepper into a dense, savory-sweet dish. It takes about an hour and uses just a few pantry staples. The flavor is rich, peppery, and slightly sweet. It’s the kind of kugel that keeps showing up on Shabbat tables.
Get the Recipe: Jerusalem Kugel
Chicken Pot Pie with Tarragon Gravy
Chicken Pot Pie with Tarragon Gravy is packed with chicken, vegetables, and a creamy herb sauce under a golden crust. It takes just over an hour to prep and bake. The flavor is savory, herby, and balanced with a flaky bite. It’s the kind of dinner that gets remembered.
Get the Recipe: Chicken Pot Pie with Tarragon Gravy
Classic Matzo Brei Recipe (Eggy Fried Matzah)
Classic Matzo Brei mixes soaked matzah and eggs into a quick, savory skillet meal. It’s ready in about 15 minutes using just a few basic ingredients. The flavor is soft, eggy, and slightly crisp depending on how you cook it. It’s the kind of breakfast that never goes out of style.
Get the Recipe: Classic Matzo Brei Recipe (Eggy Fried Matzah)
My Grandmother's Recipe for Carrot Casserole
My Grandmother’s Recipe for Carrot Casserole bakes tender carrots in a creamy, savory base with crunchy topping. It takes about 45 minutes using carrots, eggs, and a few simple seasonings. The flavor is sweet, earthy, and comforting. It’s the kind of casserole that still shows up on every holiday table.
Get the Recipe: My Grandmother's Recipe for Carrot Casserole
Beatrice's Icelandic Pickled Beets
Beatrice’s Icelandic Pickled Beets soak tender slices in a sweet-and-sour brine with cloves and vinegar. They’re ready in about 30 minutes plus chill time. The flavor is tart, spiced, and deeply beet-forward. It’s the kind of jar you snack from standing at the fridge.
Get the Recipe: Beatrice's Icelandic Pickled Beets
Pasulj Serbian White Bean Soup
Pasulj Serbian White Bean Soup is a slow-cooked pot of white beans, garlic, and smoked paprika. It simmers in about 90 minutes using beans, onions, and sausage or broth. The flavor is hearty, smoky, and rich without being heavy. It’s the kind of soup that fills you up without fuss.
Get the Recipe: Pasulj Serbian White Bean Soup
Pea Salad
Pea Salad mixes green peas with cheddar cheese, red onion, and a creamy dressing. It takes about 15 minutes with no cooking involved. The flavor is sweet, salty, and crunchy with every bite. It’s the kind of salad that shows up at every picnic.
Get the Recipe: Pea Salad
Lamb Shepherd’s Pie
Lamb Shepherd’s Pie layers seasoned ground lamb and vegetables under creamy mashed potatoes. It bakes in about 45 minutes using lamb, carrots, and Yukon golds. The flavor is savory, meaty, and rich with a crisp topping. It’s the kind of comfort food that gets cleaned out fast.
Get the Recipe: Lamb Shepherd’s Pie
Classic Jewish Chicken Soup Recipe
Classic Jewish Chicken Soup is a slow-simmered broth with chicken, carrots, celery, and dill. It takes about 2 hours to cook down into something rich and clear. The flavor is soothing, herby, and full of depth. It’s the kind of soup people always ask to take home.
Get the Recipe: Classic Jewish Chicken Soup Recipe
Russian Vinaigrette Salad (Root Vegetable Salad)
Russian Vinaigrette Salad combines beets, potatoes, carrots, and pickles in a vinegar dressing. It takes about 40 minutes to prepare and chill. The flavor is earthy, tangy, and slightly sweet with a crunch from the pickles. It’s the kind of salad that still gets passed around at potlucks.
Get the Recipe: Russian Vinaigrette Salad (Root Vegetable Salad)
My Grandma's Russian Jewish Carrot Tzimmes
My Grandma’s Russian Jewish Carrot Tzimmes cooks carrots with prunes, honey, and cinnamon until soft and syrupy. It takes about 45 minutes with just a few ingredients. The flavor is sweet, warm, and slightly spiced. It’s the kind of side that always sticks around.
Get the Recipe: My Grandma's Russian Jewish Carrot Tzimmes
Ann’s Snickerdoodle Recipe
Ann’s Snickerdoodle Recipe bakes soft cookies rolled in cinnamon sugar with just enough chew. They’re done in about 10 minutes using flour, sugar, and cream of tartar. The flavor is buttery, sweet, and spiced. It’s the kind of cookie that’s always gone by the next day.
Get the Recipe: Ann’s Snickerdoodle Recipe
Chicken Colombian Tamales (Tamales Colombiano)
Chicken Colombian Tamales are packed with masa, chicken, vegetables, and spices wrapped in banana leaves. They take several hours to steam but are worth every minute. The flavor is rich, savory, and layered with texture. It’s the kind of tamale that gets made once a year—and remembered all year.
Get the Recipe: Chicken Colombian Tamales (Tamales Colombiano)
Homemade Gefilte Fish Recipe With Beet Chrein
Homemade Gefilte Fish with Beet Chrein mixes white fish into patties and pairs them with a punchy beet horseradish sauce. It takes about 90 minutes and keeps well chilled. The flavor is mild, slightly sweet, and sharp from the chrein. It’s the kind of dish that’s better homemade.
Get the Recipe: Homemade Gefilte Fish Recipe With Beet Chrein
Ajiaco Recipe
Ajiaco is a Colombian potato soup made with chicken, corn, and three kinds of potatoes. It takes about 90 minutes to simmer into a rich, creamy base. The flavor is herby, starchy, and slightly tangy from capers. It’s the kind of bowl that feels like the whole meal.
Get the Recipe: Ajiaco Recipe
Bangers & Mash with Guinness Gravy | No Onions
Bangers & Mash with Guinness Gravy pairs sausages with mashed potatoes and a dark, rich beer-based sauce. It’s ready in about 45 minutes using pork sausages, Guinness, and Yukon golds. The flavor is savory, malty, and smooth. It’s the kind of dinner that sticks around for a reason.
Get the Recipe: Bangers & Mash with Guinness Gravy | No Onions
Instant Pot Chicken and Peppers
Instant Pot Chicken and Peppers is a quick stew made with chicken thighs, bell peppers, and tomato sauce. It cooks in under 30 minutes using pressure and basic ingredients. The flavor is tangy, warm, and just a little sweet. It’s the kind of recipe you make on repeat.
Get the Recipe: Instant Pot Chicken and Peppers
Traditional Colombian Patacones (Fried Green Plantains)
Traditional Colombian Patacones are green plantains flattened and fried until golden and crisp. They’re ready in about 25 minutes with just plantains, salt, and oil. The flavor is savory, starchy, and crisp with every bite. It’s the kind of snack that never needed updating.
Get the Recipe: Traditional Colombian Patacones (Fried Green Plantains)
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