Classic recipes from the world’s great cookbooks.
Simple ingredients, timeless techniques, and the perfect wine pairing.
From the Cookbooks: Chicken with Rosemary, Garlic, and White Wine
Rosemary, garlic, and white wine create a flavorful sauce in this pan-roasted chicken recipe inspired by Marcella Hazan.
About the Project
I’m Stephanie, and I started Cooking the Classics as a way to spend less time collecting recipes and more time actually cooking them.
Every recipe on the site is cooked and tested in my home kitchen, with wine pairings chosen to make classic cooking feel a little more approachable.
For a closer look at pairing Italian wines with food and how to read the label, download the Italian Wine Pairing Guide to keep on hand while cooking or shopping.
Wines I Love to Have on Hand
I try to keep a sparkling, a white, and a few reds on hand for cooking and pairing with meals. Most of the wines I recommend are between $12 and $25 and are widely available at grocery stores or wine shops.
Vermentino
Fresh, citrusy, and slightly herbal. Vermentino is perfect with seafood, chicken with lemon, vegetables, pesto, and lighter pasta dishes.
Chianti
A classic Italian red with bright acidity that pairs beautifully with tomato sauces, pizza, meatballs, and rich pasta dishes.
Barbera
Soft tannins and bright fruit make this a great match for sausage, mushrooms, roasted vegetables, and hearty pasta dishes.
A Few Favorites from Marcella Hazan
A collection of recipes I make regularly, from simple pasta dishes to soups, sauces, and classic meals.
Chicken with Rosemary, Garlic, and White Wine
Chicken gently simmered with rosemary, garlic, and white wine.
Marcella Hazan’s Bolognese Meat Sauce
Slow-simmered classic meat sauce, rich with milk, wine, and tomatoes.
Zucchini with Tomato and Basil
Zucchini cooked with tomatoes and finished with basil.
Browse by Cuisine
French
from Julia Child’s Mastering the Art of French Cooking
Spanish
from Penelope Casas’ Food & Wines of Spain
From My Kitchen
Discover some of the the tools and ingredients I keep on hand while cooking through these recipes.
Essentials of Classic Italian Cooking
I reference this Marcella book most often. It’s been my foundational guide to sauces, soups, braises, and classic Italian home cooking.
Enameled Cast Iron Dutch Oven
For soups, sauces, and slow cooking. It holds heat well and makes it easy to cook steadily without much attention.
Microplane Zester
I use this for garlic, lemon, and parmesan. It gives you a much finer texture than chopping.
