Skip to content

Top Navigation

Food & Wine Food & Wine
  • Recipes & Cooking
  • Drinks
  • Travel
  • Holidays + Events
  • News
  • F&W Classic
  • Video
  • Lifestyle
  • F&W Pro
  • About Us

Profile Menu

Your Profile

Your Profile

  • Join Now
  • Newsletters
  • F&W Classic Insiders this link opens in a new tab
  • Manage Your Subscription this link opens in a new tab
  • Give a Gift Subscription this link opens in a new tab
  • Wine Club
  • Podcast
  • Food & Wine Books this link opens in a new tab
  • Logout
Login
Subscribe Subscribe
Pin FB

Explore Food & Wine

Food & Wine Food & Wine
  • Explore

    Explore

    • F&W Cooks

      F&W Cooks

      Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Read More
    • Our 22 Best Crock Pot and Slow-Cooker Recipes

      Our 22 Best Crock Pot and Slow-Cooker Recipes

      Looking to amp up your beef stew but unsure where to start? A slow cooker can can take your comfort food to the next level. Read More
    • 50 Affordable Wines You Can Always Trust

      50 Affordable Wines You Can Always Trust

      We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. Read More
  • Recipes & Cooking

    Recipes & Cooking

    See All Recipes & Cooking
    • Chicken
    • Comfort Food
    • Breakfast + Brunch
    • Salads
    • Desserts
    • Vegetables
    • Pasta + Noodles
    • Chefs
    • Meat + Poultry
    • Soup
    • Appetizers
    • Side Dishes
    • Fruits
    • Seafood
    • Special Diets
    • Cooking Techniques
    • Steal This Trick
  • Drinks

    Drinks

    See All Drinks
    • Wine
    • Spirits
    • Coffee
    • Juices
    • Beer
    • Champagne + Sparkling Wine
    • Tea
  • Travel

    Travel

    See All Travel
    • Wine Regions
    • Restaurants
  • Holidays + Events

    Holidays + Events

    See All Holidays + Events
    • Valentine's Day
    • Halloween
    • Passover
    • Hanukkah
    • Christmas
    • Gifts
    • Super Bowl
    • Easter
    • Thanksgiving
    • New Year's Eve
    • Holiday Entertaining
  • News
  • F&W Classic

    F&W Classic

    See All F&W Classic
    • F&W Classic Insider
    • Food & Wine Classic in Aspen
  • Video
  • Lifestyle
  • F&W Pro
  • About Us

Profile Menu

Subscribe this link opens in a new tab
Your Profile

Your Profile

  • Join Now
  • Newsletters
  • F&W Classic Insiders this link opens in a new tab
  • Manage Your Subscription this link opens in a new tab
  • Give a Gift Subscription this link opens in a new tab
  • Wine Club
  • Podcast
  • Food & Wine Books this link opens in a new tab
  • Logout
Login
Sweepstakes

Follow Us

  1. Home
  2. Chefs
  3. 17 Classics to Master

17 Classics to Master

By Food & Wine Updated July 19, 2019
Skip gallery slides
FB Tweet
HD-201412-r-whole-roast-fish-with-lemon-and-herbs.jpg

Here, the best classic recipes that every cook should master, from juicy roast chicken to rich beef stew.

Start Slideshow

1 of 17

FB Tweet
Pinterest Email Send Text Message Print

Over-the-Top Mushroom Quiche

Over-the-Top Mushroom Quiche
Credit: PHOTO © KANA OKADA
Go to Recipe

This high-rising version, which is adapted from a recipe in Thomas Keller's Bouchon cookbook, just might be the perfect one, and it's well worth the time it takes to prepare. Layering the sautéed mushrooms and shredded cheese ensures that they're nicely distributed throughout the silky egg custard. This is a great recipe for weekend guests.

  • More Recipes from Thomas Keller

1 of 17

Advertisement
Advertisement

2 of 17

FB Tweet
Pinterest Email Send Text Message Print

Bouillabaisse

Bouillabaise
Credit: Food & Wine
Go to Recipe

This classic Provençal seafood stew is loaded with clams, lobster and fish in a broth delicately flavored with fennel and pastis, a licorice-flavored aperitif. "There are no real rules to this dish except to use what's fresh," chef Ethan Stowell says. Make or buy a good fish stock and add different seafood at different times, so nothing is under- or overcooked (clams go in first; snapper and halibut go in last). The rouille, a sauce made with cayenne, garlic, bread crumbs and olive oil, is the perfect finishing touch.

  • Fish and Seafood Recipes

2 of 17

3 of 17

FB Tweet
Pinterest Email Send Text Message Print

Roast Chicken with Aromatic Jus

Roast Chicken with Aromatic Jus
Go to Recipe

Everybody should memorize a perfect roast chicken recipe, and this is our favorite one yet.

  • Perfect Roast Chicken

3 of 17

Advertisement

4 of 17

FB Tweet
Pinterest Email Send Text Message Print

Potato Gnocchi with Mushroom Ragù

Potato Gnocchi with Mushroom Ragù
Go to Recipe

Richard Betts is an avid mushroom forager: "Mushrooms are a great expression of terroir, just like wine is." Using a recipe from Jennifer Biesty, a contestant on Top Chef, he sautés them with garlic to top his plump, intensely potatoey gnocchi.

  • More Great Gnocchi

4 of 17

5 of 17

FB Tweet
Pinterest Email Send Text Message Print

Pan-Roasted Salmon with Tomato Vinaigrette

Pan-Roasted Salmon with Tomato Vinaigrette
Go to Recipe

Grape tomatoes sautéed with capers, shallot and cumin form a bright, chunky sauce for seared salmon. The recipe is from Ted Allen's cookbook, The Food You Want to Eat.

  • Delicious Salmon Recipes

5 of 17

6 of 17

FB Tweet
Pinterest Email Send Text Message Print

Beef Tenderloin Steaks with Celery Root Gratin

Beef Tenderloin Steaks with Celery Root Gratin
Go to Recipe

Wine bar owner-chef William Abitbol substitutes nutty celery root for potato in his riff on a classic creamy gratin. He serves it with his tenderloin steaks topped with a rich pan sauce.

  • Working with Celery Root

6 of 17

Advertisement
Advertisement
Advertisement

7 of 17

FB Tweet
Pinterest Email Send Text Message Print

Honey-Tamarind Baby Back Ribs

Honey-Tamarind Baby Back Ribs
Credit: © Quentin Bacon
Go to Recipe

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; it's available at Asian markets.

  • More Barbecued Ribs

7 of 17

8 of 17

FB Tweet
Pinterest Email Send Text Message Print

Cassoulet with Duck Confit

HD-200811-r-cassoulet-duck-confit.jpg
Go to Recipe

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.

  • Incredible Cassoulet

8 of 17

9 of 17

FB Tweet
Pinterest Email Send Text Message Print

Braised Lamb with Herb-Scented Jus

Braised Lamb with Herb-Scented Jus
Go to Recipe

Chef David Mawhinny serves this tender braised leg of lamb at dinner parties. He makes focaccia sandwiches with the leftovers.

  • Dinner Party Recipes

9 of 17

Advertisement
Advertisement
Advertisement

10 of 17

FB Tweet
Pinterest Email Send Text Message Print

Classic Chicken Noodle Soup

Classic Chicken Noodle Soup
Go to Recipe

From one deeply flavorful chicken broth, Grace Parisi creates four exceptional soups.

  • Great Chicken Soups

10 of 17

11 of 17

FB Tweet
Pinterest Email Send Text Message Print

Slow-Roasted Pork Loin with Molasses and Balsamic Glaze

Slow-Roasted Pork Loin with Molasses and Balsamic Glaze. Photo © Petrina Tinslay
Credit: © Petrina Tinslay
Go to Recipe

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.

  • More Centerpiece Roasts

11 of 17

12 of 17

FB Tweet
Pinterest Email Send Text Message Print

Beef Stew in Red Wine Sauce

Beef Stew in Red Wine Sauce
Go to Recipe

For this classic beef stew, Jacques Pépin uses a special piece of the shoulder called the flatiron steak. This long, narrow piece is extremely lean, tender and moist, and it makes an ideal stew. He does not use stock, demiglace or even water. He makes his stew strictly with a robust red wine. This is a fantastic winter dish.

  • Hearty Beef Stews

12 of 17

Advertisement
Advertisement
Advertisement

13 of 17

FB Tweet
Pinterest Email Send Text Message Print

Classic Cheeseburgers

Classic Cheeseburgers
Credit: Dennis Prescott
Go to Recipe

Adding a mustard layer to the beef before frying creates the most insanely delicious crust—you'll be an immediate convert.

13 of 17

14 of 17

FB Tweet
Pinterest Email Send Text Message Print

French Rolled Omelet

French Rolled Omelet
Credit: Jennifer Causey
Go to Recipe

This classic dish pairs wonderfully with an elegant, focused Blanc de Blancs Champagne.

14 of 17

15 of 17

FB Tweet
Pinterest Email Send Text Message Print

Classic Shrimp Scampi

Classic Shrimp Scampi
Go to Recipe

Serve immediately with the baguette slices and lemon wedges.

15 of 17

Advertisement
Advertisement
Advertisement

16 of 17

FB Tweet
Pinterest Email Send Text Message Print

Herb-Roasted Spatchcock Chicken

Herb-Roasted Spatchcock Chicken
Credit: © Fredrika Stjärne
Go to Recipe

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.

16 of 17

17 of 17

FB Tweet
Pinterest Email Send Text Message Print

Whole Roast Fish with Lemon and Herbs

HD-201412-r-whole-roast-fish-with-lemon-and-herbs.jpg
Go to Recipe

Designer and blogger Athena Calderone often makes 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.

17 of 17

Replay gallery

Share the Gallery

Pinterest Facebook

Up Next

By Food & Wine

    Share the Gallery

    Pinterest Facebook
    Trending Videos
    Advertisement
    Skip slide summaries

    Everything in This Slideshow

    Advertisement

    View All

    1 of 17 Over-the-Top Mushroom Quiche
    2 of 17 Bouillabaisse
    3 of 17 Roast Chicken with Aromatic Jus
    4 of 17 Potato Gnocchi with Mushroom Ragù
    5 of 17 Pan-Roasted Salmon with Tomato Vinaigrette
    6 of 17 Beef Tenderloin Steaks with Celery Root Gratin
    7 of 17 Honey-Tamarind Baby Back Ribs
    8 of 17 Cassoulet with Duck Confit
    9 of 17 Braised Lamb with Herb-Scented Jus
    10 of 17 Classic Chicken Noodle Soup
    11 of 17 Slow-Roasted Pork Loin with Molasses and Balsamic Glaze
    12 of 17 Beef Stew in Red Wine Sauce
    13 of 17 Classic Cheeseburgers
    14 of 17 French Rolled Omelet
    15 of 17 Classic Shrimp Scampi
    16 of 17 Herb-Roasted Spatchcock Chicken
    17 of 17 Whole Roast Fish with Lemon and Herbs

    Share & More

    Pinterest Email Send Text Message Print
    Food & Wine

    Magazines & More

    Learn More

    • Subscribe this link opens in a new tab
    • Books from Food & Wine
    • Contact Us
    • Advertise
    • Content Licensing
    • Accolades this link opens in a new tab

    Connect

    Subscribe to Our Newsletter
    Sign Up
    MeredithFood & Wine is part of the Meredith Corporation Allrecipes Food Group. © Copyright 2022 Meredith Corporation. All Rights Reserved. Privacy Policythis link opens in a new tab Terms of Servicethis link opens in a new tab Ad Choicesthis link opens in a new tab California Do Not Sellthis link opens a modal window Web Accessibilitythis link opens in a new tab
    © Copyright Food & Wine. All rights reserved. Printed from https://www.foodandwine.com

    Sign in

    View image

    17 Classics to Master
    this link is to an external site that may or may not meet accessibility guidelines.