2,433 crisp recipes

Jicama, cucumber, and orange salad with lime juice, chili powder, and fresh mint. A crisp, refreshing Mexican-style fruit and vegetable salad served cold.

Pennsylvania Dutch-style liver cakes made from ground beef liver, onion, egg, and flour, wrapped in bacon and pan-fried until crisp. A classic farmhouse recipe with old-school charm.

Authentic Italian cinnamon walnut biscotti: twice-baked cookies with toasted walnuts, orange zest, and a cinnamon-sugar crust. Crisp enough to dip into coffee, sturdy enough to ship.

Scottish shortbread for Christmas with all-purpose and rice flour for sandy crispness. Butter-forward, only four ingredients, pressed into a jelly-roll pan for easy holiday bars.

Buttery shortbread-style biscotti loaded with whole macadamia nuts, flavored with vanilla and almond extract. Twice-baked to a golden, crisp snap.

Barbecued chicken in a fiery citrus marinade of orange juice, scotch bonnet, garlic, and cilantro, grilled until crisp and served with lime-dressed chargrilled spring onions. Pile it into a wrap.

Apple phyllo rolls filled with sauteed cinnamon-brown sugar apples, rolled in crisp layered phyllo and finished with a vanilla glaze drizzle. A lightened mini strudel baked instead of fried.

Peach and raspberry cobbler with fresh fruit bubbling under golden drop biscuits. A two-stage bake that keeps the fruit juicy and the topping flaky and crisp.

Tacos de requeson: corn tortillas stuffed with ricotta cheese, fried golden and crisp, then filled with a tangy lime-radish-cilantro salsa. A traditional Mexican street food you can make at home.

Kentucky fried chicken copycat with paprika, ground mustard, thyme, basil, oregano, and Jamaica ginger. Fried golden then finished in foil for that takeout-style crisp crust.

Armenian lavash cracker bread made with whole wheat and all-purpose flour, rolled paper-thin and baked until crisp and blistered. Topped with sesame seeds for a nutty crunch.

White chocolate cheesecake slices wrapped in buttery phyllo and baked crisp. A restaurant-style dessert with orange zest, finished with bright fruit purées.

Griddle cakes made with Cream of Rice cereal for a lightly crisp, tender texture. Quick to mix, 10 minutes to rest, and golden brown on a hot griddle.

Crab-stuffed chicken breast rolled around a creamy seasoned crab filling with ham and Gruyere, breaded and pan-seared golden, then baked. An elegant stuffed chicken roulade with a crisp crumb crust.

Chinese spring rolls with ground pork, cabbage, bean sprouts, and bamboo shoots in crisp fried egg roll wrappers. A classic takeout starter you can pull off at home.

Easy tuna casserole with green peas, mushroom soup topped with potato chips/crisps.