27 cros recipes

Hot Cross Buns are a classic Easter treat, fragrant with warm spices and studded with juicy raisins. Fresh from the oven, their golden crust, tender crumb, and glossy glaze make them irresistible. This recipe yields soft, fluffy buns that are easy to prepare, perfect for a festive breakfast or afternoon tea. With clear steps and pro tips, you’ll create a batch of 12 buns to share with family and friends.

Old-fashioned oatmeal muffins with sour milk-soaked oats for a tender, moist crumb. An overnight soak and simple pantry ingredients make these a rustic breakfast staple.

Linguine with clams in a peppery watercress and white wine sauce with garlic and green onions. A light, briny pasta dinner for two that comes together in under 30 minutes.

Pressure-cooked beef roast shredded into a rich tomato-clam broth with mushrooms, onions, and garlic creates an unexpected fusion goulash with Hungarian-seafood soul.

This desert, a cross between cake and sweet bread, is often baked for Easter.

Classic peanut butter cookies with crackly criss-cross tops, crisp edges and a soft chewy middle. A chilled dough builds deeper flavor and prevents spread.

Curry-spiked chili with ground beef, kidney beans, and a generous shower of sharp cheddar. A 30-minute weeknight pot that crosses Tex-Mex with Indian warmth.

Peanut butter chocolate cookies blend melted chocolate into the dough for double chocolate-peanut flavor in every bite. Cross-hatched and baked into thick, chewy 3-inch rounds.

Peanut butter cookies made with vegetable oil instead of butter, brown sugar, and a single egg. Lower in saturated fat than classic versions, with the iconic fork-cross top.

Classic peanut butter cookies with the iconic fork-crossed tops, soft chewy centers, and crisp edges. Made with creamy peanut butter, shortening, and both sugars for old-school texture.

A tender and juicy pot roast marinated with Italian herbs and served with savory dumplings.

Irish buttermilk bannock studded with raisins, leavened with baking soda and baking powder. A no-yeast soda bread with a tender crumb and traditional cross-scored top.

Grasmere gingerbread: the famous Lake District gingerbread biscuit made with oatmeal, butter, ginger and golden syrup. Cross between a flapjack and a gingerbread, with origins in 1850s Cumbria.

Frozen chocolate peanut butter mousse cake shaped in a tilted loaf pan to form a dramatic triangular cross-section. A restaurant-style showstopper dessert.

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.

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.