140 cros recipes

Savory fiddlehead muffins blend cornmeal and flour with cooked spring fiddleheads for a rustic side that tastes like a cross between cornbread and a wild-foraged forest walk.

Osso bucco alla Milanese: cross-cut veal shanks braised low in white wine with vegetables and herbs, finished with classic lemon-parsley-garlic gremolata.

Sugar-free peanut butter cookies made with sugar replacements for diabetic-friendly baking. Classic fork-pressed criss-cross pattern and a crisp, nutty crumb in under 30 minutes.

Pumpkin pie with a buttery brown sugar pecan streusel that bakes onto the top during the second stage. The cross between pumpkin and pecan pie that solves the holiday choice forever.

German veal cutlets in a quick curry cream sauce with tomato paste, lemon juice, and a splash of cognac. A unique cross-cultural dish ready in 30 minutes.

Pumpkin cobbler with a spiced pumpkin custard base topped with dry yellow cake mix, melted butter, brown sugar, and nuts. Like pumpkin pie crossed with a dump cake. No mixing the topping required.

Funeral pie, also called Rosina pie, is a 1936 Pennsylvania Dutch raisin pie. Lemon-bright raisin custard under a criss-crossed lattice. A heritage Amish dessert recipe.

Pecan chess pie crosses Southern chess pie with classic pecan pie: a custardy cornmeal-laced filling studded with toasted pecans baked into a flaky crust. Less sticky than corn syrup-style pecan pies.

Littleneck clams steamed open in white wine with leeks, garlic, and cream, finished with a splash of Ricard for an anise-kissed French bistro soup. Ready in 30 minutes.

This recipe makes a dense, small loaf, with much the consistency of a bagel, but very good. It is a cross between pumpkin pie and raisin bread.

Five-spice broiled chicken breasts with a warm Mediterranean-style potato and green bean salad. A 30-minute weeknight dinner that crosses Chinese pantry with Italian sides.

Indian lassi panna cotta: silky Italian-style set cream infused with cardamom and rose water, topped with crushed pistachios and toasted coconut. A cross-cultural make-ahead dessert.

Bacon-topped meatloaf made with a classic mix of ground beef, pork and veal, seasoned with marjoram, oregano and basil. Shaped into round loaves and crossed with bacon for a crisp, salty crust.

Fudge brownie pie: a fudgy chocolate brownie filling with chopped nuts baked in a flaky pie shell. A cross between brownie and pie, served warm with ice cream.

Irish whole wheat soda bread with buttermilk, no yeast, and no rising time. A rustic round loaf with a signature cross on top that bakes in under an hour.

Cathedral windows candy with melted chocolate chips, colored marshmallows, and powdered sugar rolled into a log and sliced to reveal stained glass-like cross sections. No-bake and freezer friendly.