This pie combines the ingredients everyone loves in its classic cake cousin. It's so silky and smooth, you won't be able to put your fork down. —Anna Jones, Coppell, Texas
This salad bar classic gets updated with multi-grain pasta and reduced-fat ingredients, less mayo and fewer eggs. Yet it disappears just as fast as the original.
Beantown is famous for this classic combination of rich chocolate and creamy filling. Our made-over version is airier, more delicate and lower in fat than the original.
Pair steak with classic sides like mashed potatoes and steamed green beans. This menu comes together easily, but is sophisticated enough to share with guests.
You don’t have to be a vegetarian to love this meat-free twist on the classic French dish coq au vin (chicken and mushrooms simmered in a red-wine sauce
The beauty of this Latin twist on the classic Middle Eastern falafel sandwich is its simplicity, and of course, flavor. Garnish with microgreens and sliced red onion.
A turkey club, but cozier. Spreading bread with mayo and grilling to a golden brown is the secret to upping the ante on this best-loved classic sandwich.
What separates a fancy restaurant chef from the rest of us? Nothing, when it comes to this easy recipe for the classic egg dish Eggs Benedict! In no time, you'll be whipping up this one for breakfast or brunch like a pro!
A riff on the classic pecan pie, this dessert is rich, chocolaty, and a little fancier with its freestanding fluted sides. Of course, you can use a 9-inch pie plate if you don't have a tart pan with a removable bottom.
Pasta with broccoli rabe and sausage is an Italian classic. Our version gets all the flavor and texture of the real deal, all in a single skillet and under half an hour.
