Recipes from The New Classics Cookbook

Roast chicken is a classic dish all over the world. In this beautiful version from Spain, the bird is rubbed with musky, floral saffron and stuffed with lemons and fresh rosemary before being popped in the oven.

Hailing from Lyon, this French bistro standard gathers a delectable trio of bitter frisée, runny poached egg, and crisp lardons. The salad gets an extra hit of pork flavor from emulsifying the vinaigrette with bacon fat; breaking the yolks into the greens adds even more richness. SERVES 4 INGREDIENTS 5 slices thick-cut bacon, cut into ½”-thick strips
1 tbsp. fresh lemon juice
2 tsp. Dijon mustard
1 small shallot, minced
Kosher salt and freshly ground black pepper, to taste
2 tbsp. extra virgin olive oil
8 oz. frisée, torn into bite-size pieces
1 tbsp. white wine vinegar
4 eggs INSTRUCTIONS 1. Boil bacon and 1 cup water in a 12″ skillet. Reduce heat to medium-high; cook until water is evaporated and bacon is crisp, 35–40 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Transfer 3 tbsp. bacon fat to a large bowl. Add lemon juice, mustard, shallot, salt, and pepper. While whisking, slowly drizzle in oil until vinaigrette is emulsified. Add reserved bacon and the frisée; toss and divide between 4 plates. 2. Boil a 4-quart saucepan of water; add vinegar, reduce heat to medium, and, using a slotted spoon, swirl water. Crack eggs, one at a time, into a ramekin, and slide into water; cook until whites are set, about 2 minutes. Using a slotted spoon, divide eggs between plates; garnish with more black pepper.

A delectable British treat, these springy pancakes are molded in a shallow ring on the griddle and pan-fried until golden. They get their distinctive nooks and crannies—ideal for a slick of jam and butter—from a yeast-based batter boosted with baking soda. Get the recipe for Crumpets »

In this traditional warming stew from the Emerald Isle, lamb shoulder is rendered spoon-tender by a simmer and then a long, slow bake with plenty of filling potatoes and aromatic carrots and onions. For bright color and a bit of verdant sweetness, green peas are tossed in toward the end of the cooking. SERVES 6 – 8 INGREDIENTS 3 lb. boneless lamb stew meat (preferably from the neck and shoulder), cut into 1″ pieces
2 lb. russet potatoes, peeled and cut crosswise into thirds
2 tbsp. roughly chopped parsley
7 carrots, halved crosswise
2 medium yellow onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1½ cups fresh or frozen peas INSTRUCTIONS Heat oven to 250°. Toss lamb, potatoes, parsley, carrots, onions, salt, pepper, and 2 cups water in an 8-qt. Dutch oven; bring to a simmer. Transfer to oven and bake, covered, until lamb is just tender, about 2 hours. Stir in peas; continue to bake, covered, until lamb is very tender, about 30 minutes more. Let sit 20 minutes before serving.

This striking Southern dessert, with its three rose-water infused layers and Italian meringue frosting studded with pecans, raisins, dried figs, and candied orange peel, seems born for elegant tea parties.

Shakers, descendants of an 18th-century Christian ascetic movement, believe that when you eat, you should “shaker your plate”—finish every last crumb. That’s easy to do when you’re having a slice of this sweet-tart, sunny pie—a specialty of the Ohio branch of the Shaker community—with its flaky, buttery crust and marmalade-like citrus filling. Get the recipe for Shaker Lemon Pie »

The drink—an enlivened combination of grapefruit juice, orange liqueur, and a hint of rose water, topped with bubbly—was the first thing astronauts Neil Armstrong and Buzz Aldrin sipped upon returning to earth.