Some recipes don’t need updates because they still work just the way they are. These 23 dishes have stuck around for a reason—they’re reliable, filling, and familiar. They’ve been passed down, brought to potlucks, and stayed in regular rotation without changing much. When nothing else sounds right, these always hit the mark.
Old-Fashioned Lattice Top Apple Pie
Warm apples are baked with cinnamon and sugar beneath a buttery, golden lattice crust. It takes about 1 hour and 30 minutes and tastes sweet, tart, and spiced. The filling stays soft without turning mushy. Old-Fashioned Lattice Top Apple Pie still works exactly the way it always has.
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My Grandmother's Recipe for Carrot Casserole
Shredded carrots bake with cheese and cracker crumbs for a creamy, savory side that holds up as a main. It takes 1 hour and tastes earthy, rich, and comforting. The texture lands between firm and soft. Carrot Casserole still gets asked for at every holiday.
Get the Recipe: My Grandmother's Recipe for Carrot Casserole
Stuffed Potato Patties With A Mushroom Filling
Mashed potatoes wrap around a savory mushroom mix, then get crisped up on the outside. It takes 45 minutes and tastes earthy, creamy, and satisfying. The crust gets golden without frying. Stuffed Potato Patties still make a meatless meal feel like comfort food.
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Spaghetti With Mushroom Marinara Sauce
Spaghetti is coated in a tomato-based sauce packed with mushrooms and garlic. It takes 30 minutes and tastes bright, tangy, and hearty. The mushrooms give it just enough depth. Mushroom Marinara Spaghetti still does the job on any weeknight.
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Pumpkin Pecan Pie
Pumpkin custard and sweet pecans sit on a flaky crust for a dessert that’s soft, crunchy, and balanced. It takes 1 hour and 10 minutes and tastes spiced, sweet, and a little nutty. The textures work without fighting. Pumpkin Pecan Pie still shows up for more than just Thanksgiving.
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Homemade Matzo Ball Soup
Light chicken broth holds fluffy matzo balls and tender carrots for a warm, familiar bowl. It takes 1 hour and 15 minutes and tastes savory, mild, and comforting. The broth stays clean and the matzo balls hold their shape. Matzo Ball Soup still works exactly the way grandma made it.
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Russian Potato Salad (Olivier Salad)
Diced potatoes, carrots, peas, and pickles get folded into mayo for a chilled salad that hits all the textures. It takes 45 minutes and tastes creamy, tangy, and savory. The vegetables stay firm, not mushy. Russian Potato Salad still works as both side and meal.
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Eggplant Shakshuka
Slices of eggplant cook in tomato sauce with eggs cracked right into the pan. It takes 40 minutes and tastes smoky, saucy, and just a little spicy. The eggs set without drying out. Eggplant Shakshuka still pulls together dinner without fuss.
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Chocolate Zucchini Cake
Grated zucchini adds moisture to a deep chocolate cake that stays soft for days. It takes 1 hour and tastes rich, chocolatey, and not overly sweet. The zucchini blends in without being noticed. Chocolate Zucchini Cake still proves vegetables belong in dessert.
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Peach Cobbler Recipe with Premade Pie Crust
Sweet peaches bake under a golden crust for a dessert that’s fast but still feels homemade. It takes 45 minutes and tastes juicy, buttery, and warm. The filling stays thick, not runny. Peach Cobbler still clears out the dish every time.
Get the Recipe: Peach Cobbler Recipe with Premade Pie Crust
Butterscotch Apple Crisp
Warm apples and oats bake together with a butterscotch twist for a dessert that’s soft and crunchy. It takes 50 minutes and tastes rich, spiced, and buttery. The topping crisps up without drying out. Butterscotch Apple Crisp still gets more scoops than slices of pie.
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Spinach Lasagna Rolls
Lasagna noodles are rolled with ricotta and spinach, then baked in marinara until bubbly. It takes 1 hour and tastes cheesy, saucy, and savory. The rolls hold together without being dry. Spinach Lasagna Rolls still feel like a win every time they hit the plate.
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Quiche Lorraine
Eggs, bacon, and cheese bake into a buttery crust for a dish that works morning or night. It takes 50 minutes and tastes savory, creamy, and just a little smoky. The filling stays soft but never runny. Quiche Lorraine still makes a one-pan meal feel like something more.
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Green Goddess Stuffed Mushrooms
Mushroom caps get filled with a herb-packed cheese mix and baked until the tops bubble. It takes 35 minutes and tastes creamy, herbal, and rich. The mushrooms stay juicy without going soggy. Stuffed Mushrooms still hold up as a party favorite or simple side.
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Cowboy Caviar
Black beans, corn, and peppers mix with lime and spices for a dip that’s hearty enough to eat with a fork. It takes 15 minutes and tastes tangy, crunchy, and bright. The flavors get better as it sits. Cowboy Caviar still works on chips, tacos, or its own.
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Green Bean Casserole
Green beans bake with mushroom sauce and crispy onions on top for a classic side that’s still going strong. It takes 45 minutes and tastes creamy, salty, and savory. The beans stay firm and the topping stays crisp. Green Bean Casserole still shows up on every holiday plate.
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Bacon Roasted Brussels Sprouts
Brussels sprouts roast with bacon until caramelized and crisp around the edges. It takes 35 minutes and tastes smoky, nutty, and salty. The texture is tender with a little crunch. Bacon Roasted Brussels Sprouts still change minds at every table.
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Layered Salad
Lettuce, eggs, peas, cheese, and bacon stack up in a tall bowl with creamy dressing on top. It takes 30 minutes and tastes cool, crisp, and savory. The layers hold up for hours without getting soggy. Layered Salad still makes the fridge look better every time.
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Sausage Rolls
Flaky puff pastry wraps around sausage links for a snack that works hot or cold. It takes 40 minutes and tastes savory, buttery, and just a bit peppery. The pastry stays crisp even after reheating. Sausage Rolls still disappear from platters before anything else.
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Potato Salad with Herbs & Green Garlic
Boiled potatoes mix with herbs, green garlic, and olive oil for a fresh twist on a classic. It takes 40 minutes and tastes earthy, tangy, and just a little sharp. The dressing coats everything without weighing it down. Potato Salad still brings balance to richer mains.
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Waffle Grilled Cheese
Bread gets pressed into a waffle iron with cheese until melted and crisp. It takes 10 minutes and tastes buttery, salty, and crunchy. The cheese oozes just enough to get that golden edge. Waffle Grilled Cheese still works whether you're eight or eighty.
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Ribs and Sauerkraut
Pork ribs simmer with sauerkraut until the meat is tender and the cabbage soaks up the juices. It takes 6 hours in the slow cooker and tastes tangy, savory, and rich. The flavors mellow into something deep and comforting. Ribs and Sauerkraut still bring people back for seconds.
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Chicken Marbella
Chicken roasts with prunes, olives, and capers for a dish that’s sweet, salty, and deeply savory. It takes about 1 hour and 15 minutes and tastes bold, briny, and rich. The marinade caramelizes just enough in the oven. Chicken Marbella has been winning over tables since the ’80s.
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