News Chefs 26 Classic Recipes for Your Repertoire By Food & Wine Editors Updated on March 17, 2023 Share Tweet Pin Email Trending Videos Photo: © Fredrika Stjärne Becoming a well-rounded cook starts with learning a broad base of fundamentals. With a firm grasp of the basics and some practice under your belt, you can begin to get creative, putting your own unique spin on your favorite recipes. Plus, tackling more involved dishes will become more fun and less daunting once you know your way around the kitchen. We've put together this group of recipes to serve as a springboard; from juicy roast chicken to rich beef stew and creamy risotto, this is a selection of classic dishes that every cook should know how to make well. If you'd like to specifically tackle French cuisine, check out this collection, too. 01 of 26 Creamy Spaghetti Carbonara with Peas and Ham Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Sarah Elizabeth Cleveland Perfecting a luscious carbonara depends on treating the eggs just right. First, be sure to toss the cooked pasta with the sauce off the heat so that the eggs will cook evenly once they return to the heat. Second, since the sauce will continue to cook after it leaves the skillet, pull the carbonara off the heat a little sooner than you think you should so it’ll hit the table saucy and creamy. Get the Recipe 02 of 26 Caesar Salad Matt Taylor-Gross / Food Styling by Ali Domrongchai Just a handful of ingredients come together to make a robust, well-balanced salad. This recipe stays true to the original version of Caesar salad, with crunchy romaine leaves, toasty croutons, and a savory dressing made with anchovies and garlic. A little help from Worcestershire sauce and lemon juice deepens the complexity of the dressing, while a generous scattering of shaved Parmesan makes the dish more substantial. Get the Recipe 03 of 26 Herb-Roasted Spatchcock Chicken © Fredrika Stjärne Chef Tyler Florence of Wayfare Tavern in San Francisco gets as much crispiness as possible when roasting chicken by spatchcocking, or butterflying — removing the backbone and flattening the bird so that more of the skin is exposed to direct heat. Get the Recipe 04 of 26 Quiche Lorraine © Abby Hocking Crisp bacon bits and Gruyère cheese flavor this rich and creamy classic quiche, which is encased in a flaky butter-based crust. The secret to the quiche's super-silky texture is the small amount of sour cream whisked into the eggs. Be sure to use pie weights or baking beans when you blind-bake the crust, so it holds its shape and doesn't shrink in the oven. Get the Recipe 05 of 26 Classic Cheese Pizza Photo by Christopher Testani / Food Styling by Torie Cox / Prop Styling by Audrey Davis This recipe turns simple into sublime with the addition of an exceptional pizza dough, low-moisture mozzarella cheese, and an easy-to-make tomato sauce that hits all of the right sweet and savory notes to marry all of the flavors in this pie. A simple garnish of fresh herbs, and you've got perfection on a plate. Get the Recipe 06 of 26 Bouillabaisse Chloe Crespi Photography Chef Ludo Lefebvre’s bouillabaisse starts with a quick-cooking, but deeply flavored, seafood broth. Layering a base of aromatics with fresh snapper, scallops, shrimp, and a mix of Pernod and dry white wine creates a long-simmered flavor in under an hour. Be sure to use shell-on shrimp; those shells add flavor and body to the stock. Get the Recipe 07 of 26 Shrimp in Garlic Sauce Diana Chistruga Based on a popular Spanish tapa, this dish is delicious enough to serve as a main course. You just sauté the shrimp in garlicky, spicy olive oil and then toss them with sherry, lemon juice, and a handful of parsley. The shrimp are equally good hot or at room temperature. Get the Recipe 08 of 26 Roasted Mushroom and Vermouth Risotto Christopher Testani Roasting mushrooms concentrates their flavor, while dry vermouth offers an aromatic kick to this otherwise classic risotto. Get the Recipe 09 of 26 Classic Cheeseburgers Dennis Prescott "When I started cooking, a juicy, cooked-to-perfection burger was on my top 10 list of things to ace," says cookbook author Dennis Prescott. "This recipe is for a classic, diner-style burger with all my favorite toppings. Adding a mustard layer to the beef before frying creates the most delicious crust — you’ll be an immediate convert." Get the Recipe 10 of 26 Pan-Roasted Salmon with Tomato Vinaigrette © Greg DuPree Grape tomatoes sautéed with capers, shallot, and cumin form a bright, chunky sauce for seared salmon. This recipe is from Ted Allen's cookbook, The Food You Want to Eat. Get the Recipe 11 of 26 Pork Fried Rice Maxwell Cozzi This Japanese-style pork fried rice from 2000 F&W Best New Chef Takashi Yagihashi was his favorite childhood after-school snack. It comes together in just 25 minutes, thanks to the inclusion of quick-cooking Chinese barbecued pork. Get the Recipe 12 of 26 Mashed Potatoes, Kind of Robuchon-Style © Bobby Fisher Chef Joël Robuchon was famous worldwide for his super-silky, rich, light, and buttery mashed potatoes. This is Anthony Bourdain’s version of those potatoes. Get the Recipe 13 of 26 Ultimate Buttermilk-Marinated Fried Chicken Breasts Photo by Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Jillian Knox 2019 F&W Best New Chef Caroline Glover butterflies chicken breast for a quick and even cook in her buttermilk-marinated recipe. To ensure a clean cut, pat the meat dry, then place a clean paper towel under the chicken while you cut through the breast. Glover gives butterflied chicken breast an initial soak in a simple brine and a second soak in buttermilk to deliver juicy, perfectly seasoned chicken that fries up incredibly crispy. Get the Recipe 14 of 26 Honey-Tamarind Baby Back Ribs © Quentin Bacon Naturally tart tamarind keeps the honey-based barbecue sauce from becoming too sweet for the luscious, slow-cooked ribs. Opt for dark, runny tamarind concentrate instead of tamarind pulp, which needs to be soaked and strained before using. Get the Recipe 15 of 26 Classic Beef Chili This is a great classic chili to keep in your back pocket. Fresh poblano, toasty ancho chile powder, oregano, and beer come together to make a flavorful bowl. Serve it alongside tortilla chips or cornbread and shredded cheddar, slices of fresh jalapeño and radishes, chopped scallions, and sour cream. Get the Recipe 16 of 26 Cassoulet with Duck Confit © Cedric Angeles Chef Laurence Jossel created this stripped-down version of the classic French stew, with creamy white beans, luscious store-bought duck confit, smoky French garlic sausage, and slab bacon. Letting the beans rest overnight develops their flavors. Get the Recipe 17 of 26 Classic Chicken Noodle Soup © Stephanie Foley From one deeply flavorful chicken broth, former F&W editor Grace Parisi creates four exceptional soups. Chicken noodle is a classic comfort food, warming in the winter and soothing for some. Get the Recipe 18 of 26 Gnocchi with Pomodoro Sauce Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell Gnocchi with pomodoro sauce is a simple yet incredibly satisfying combination. In this recipe, which chef Eric Lees used to cook at Spiaggia in Chicago, easy gnocchi made from russet potatoes, Parmigiano-Reggiano, and egg yolks are paired with a buttery tomato sauce laced with fresh basil. Get the Recipe 19 of 26 Braised Lamb with Herb-Scented Jus © Fredrika Stjärne Chef David Mawhinny serves this tender braised leg of lamb at dinner parties. He makes focaccia sandwiches with the leftovers. Get the Recipe 20 of 26 French Rolled Omelet Jennifer Causey Eggs are the perfect, and often affordable, way to teach proper cooking technique. There’s cracking the eggs correctly; having a place to toss the shells; the best tool used to beat them; the type and quantity of seasoning added before, during, and after cooking; how to heat a pan; when to add the fat; all the visual, aural, aromatic clues of coagulating protein; the essentials of proper presentation; and on and on and on. Cooks are often asked to cook an omelet when they stage at restaurants, and food editor Mary-Frances Heck shares her recipe that's passed the test. Get the Recipe 21 of 26 Slow-Roasted Pork Loin with Molasses and Balsamic Glaze © Petrina Tinslay Chef Scott Conant says this recipe is a perfect reflection of his heritage: The molasses harks back to his father's New England background, and the balsamic vinegar is a tribute to his mother's Italian roots. The marinade is a syrupy glaze that Conant slathers over the pork so it can soak up the flavor before roasting. Get the Recipe 22 of 26 Fresh Pasta Dough Photo by Andrew Bui / Food Styling by Caitlin Haught Brown Perfect your fresh pasta dough and unlock the key to a lifetime of incredible pasta dishes, from golden-hued fettuccine noodles to ravioli and tortellini. This recipe includes three methods for making it: by hand, with a food processor, or using a stand mixer. Get the Recipe 23 of 26 Beef Stew in Red Wine Sauce Courtesy of Tom Hopkins and The Family of Jacques Pépin For this classic beef stew, chef Jacques Pépin uses a special piece of the shoulder called the flatiron steak. This long, narrow cut is extremely lean, tender, and moist, and it makes an ideal stew. He does not use stock, demi-glace, or even water; he makes his stew strictly with a robust red wine. This is a fantastic winter dish. Get the Recipe 24 of 26 Macaroni and Three Cheeses © Quentin Bacon When legendary athlete Michael Jordan and chef David Walzog were working on the menu for his eponymous steakhouse in Manhattan, Jordan insisted on including macaroni and cheese. White cheddar, gorgonzola, and Parmesan make this deluxe breadcrumb-topped version sing. Get the Recipe 25 of 26 Whole Roast Fish with Lemon and Herbs © Fredrika Stjärne Designer and blogger Athena Calderone often prepares this whole roast fish for her family on Christmas Day — it makes a dramatic centerpiece for a holiday meal. Like the rest of her menu, it tastes fresh and bright, thanks to a double hit of herbs. Get the Recipe 26 of 26 Herb and Shallot Potato Gratin © Jonny Valiant Inspired by a potato gratin at Restaurant Daniel in New York City, this gratin achieves a creamy texture without any dairy, and gets great flavor from thyme and rosemary. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit