635 crisp recipes

Roast ham with crackling slow-roasts a fresh ham or pork shoulder at low temperature, scoring the rind into a crackling-crisp golden crust. Three ingredients, no basting required.

Quick stir-fried snow peas and water chestnuts in walnut and sesame oil. A crisp, diabetic-friendly vegetable side dish that's on the table in minutes.

Braised escarole with caramelized apples, shallots, and toasted pecans in a cider vinegar pan sauce. A bitter-sweet fall side dish that pairs beautifully with pork, duck, or roast chicken.

Cucumber, red onion and watercress salad with thin pickling cucumber slices marinated in seasoned rice vinegar, tossed with oil and arranged on a peppery watercress wreath. A clean, refreshing side for rich meals.

Zucchini Burgers: vegetarian pan-fried patties with shredded zucchini, sharp cheddar, onion, eggs, and wheat germ. Crisp on the outside, tender inside, ready in 30 minutes.

Chicken cutlets coated in a spicy Dijon-mayo-sage mixture, crusted with breadcrumbs, and baked at high heat until golden and crisp. A quick weeknight dinner ready in 40 minutes.

Quiche with a saltine cracker crust skips the rolling pin entirely. Filled with crab or ham, mushrooms, Swiss cheese, and a light sour cream custard. The buttery cracker crust is crisp on the bottom and tops the quiche too.

The crisp coating keeps the lamb succulent and juicy.

Thai-style glass noodle salad (yum woon sen) with chicken and shrimp, dressed in lime, fish sauce, and serrano chiles. Bright, spicy, and cool, served over shredded lettuce.

Italian crepes stuffed with tuna and anchovy filling, folded into half-moons and baked until crisp. Migliaccini, a savory Italian crepe you won't find everywhere.

Chicken salad wraps with deli chicken salad, tomato, American cheese and crisp lettuce in warm flour tortillas. Five-minute lunch ready to grab and go.

No-bake peanut butter cornflake squares with brown sugar, corn syrup, wheat germ, and peanuts. Chewy or crisp depending on boil time. Makes 60 squares.

Pressed duck simmered with five spice, coated in water chestnut flour, steamed, then deep-fried until crisp. Served with sweet and sour plum sauce and toasted almonds.

Classic Irish oatcakes are five-ingredient unleavened oat rounds bound with bacon fat and boiling water, baked thin and crisp. Traditional Irish breakfast or teatime bread.

Biscotti di Greve: Tuscan twice-baked cookies packed with toasted whole almonds and bright orange zest. Crisp, dippable, and built to keep for weeks. The Italian classic from Chianti country.

Turkish-style cucumber and tomato salad with paper-thin onion, fresh dill, green chili peppers, and a lemon-vinegar dressing. A bright, crisp side dish.