1,037 chrust recipes

Pan-seared peppered swordfish with a fresh orange, red onion, and cilantro salsa. Bold black pepper crust meets bright citrus salsa in a 30-minute light dinner.

Oven-fried mustard chicken coated in Dijon, garlic, and rosemary, then crusted with crushed bran flakes and Parmesan. Crispy outside, juicy inside, no deep frying needed.

Glazed pork loin roast with orange marmalade, mustard, and thyme, studded with garlic and cooked in a bag. Juicy and simple with a sweet-savory crust.

Crab cakes with tomatillo salsa bind lump crabmeat with bread and egg white for a light crust, pan-seared and topped with tangy diced tomatillo-lime salsa. Southwest-style seafood dinner.

Low-fat holiday cheesecake with nonfat cream cheese, lemon yogurt, and a graham cracker crust, topped with cherry pie filling and whipped topping.

Vegetarian supreme pizza on whole wheat crust loaded with steamed spinach, zucchini, artichoke hearts, mushrooms, and fresh tomatoes. No cheese, all vegetables.

Roasted turkey breast glazed with honey, dry mustard, and apple juice concentrate. A three-ingredient glaze that caramelizes into a sweet, tangy crust.

Baked halibut with two herb seasoning options: a Mediterranean spice blend or a crispy Parmesan and Rice Chex crust. Dotted with butter and lemon juice, ready to serve.

Overnight starter pizza dough baked on a stone for a chewy, blistered crust with real pizzeria flavor. Just flour, water, yeast, and salt. Save a piece of dough as your next starter.

Bow tie pasta and tender broccoli bake in creamy Alfredo sauce with roasted red peppers and basil. Parmesan browns on top for a bubbly, golden crust.

French-style eggplant and tomato bake layered in a casserole dish and topped with a garlic-parsley bread cube crust with Parmesan. A classic Toulousaine vegetarian bake from the south of France.

Amaretto cheesecake cookies with a brown sugar shortbread crust, cream cheese filling spiked with amaretto, and an almond crumble topping. Cut into squares.

Roasted red snapper topped with tapenade-mustard crust and a fresh tomato-basil relish. High-heat roasting at 500F cooks the fillets fast and keeps them moist.

Hot tamale pie with pinto beans, corn, and bell peppers in spiced tomato sauce topped with a cornmeal crust. A hearty vegetarian Southwestern casserole baked until golden.

Portuguese corn bread (broa) for the bread machine with a high ratio of cornmeal to bread flour and olive oil. Rustic, golden, and slightly gritty with a crisp crust.

Prize-winning cherry pie with a glossy filling thickened on the stovetop with grenadine syrup, almond extract, and butter, then baked in a flaky double crust until golden.