386 crosti recipes

Mussels a la Portuguese steamed in white wine, shallots, garlic, thyme, and cream. Briny, aromatic, ready in 4 minutes of steaming. Serve with crusty bread to soak the broth.

Butterflied leg of lamb marinated overnight in red wine, rosemary, coarse mustard, green peppercorns, and garlic, then grilled to a crusty, medium-rare finish. A showpiece for summer grilling.

Strawberry banana slushie made with frozen fruit and orange juice, no ice or added sugar needed. Three ingredients blend into a thick, frosty drink in minutes. A healthy summer treat kids can make themselves.

Italian sausage and zucchini stir-fry with fresh tomatoes, oregano, Tabasco, and Parmesan. A one-skillet dinner ready in 25 minutes with crusty bread.

For a cold night, serve with a warm crusty bread and good beer or red wine for a complete meal.

Chili lovers will enjoy this healthier version that tastes wonderful with a light crusty bread or those classy bread bowls!

Slightly crusty roasted potatoes, bacon and a tangy sweet and sour vinaigrette. A classic improved just in time for Oktoberfest!

Italian meatball sandwich: pork-and-beef meatballs simmered for an hour in a long-cooked red wine tomato sauce built on salt pork, garlic, basil, and marjoram. Piled in a crusty roll with Parmesan and roasted peppers for a proper Sunday sub.

Polish sourdough rye bread with a 3-day rye starter, cornmeal-dusted crust, and caraway seeds, baked with steam for a crusty artisan loaf. A traditional Eastern European bread.

Classic French fish soup built on roasted bones, lobster shells, and aromatic vegetables simmered with white wine, saffron, and Pernod. Served with garlicky rouille, melted Gruyere, and crusty baguette croutons.

French-style escargots baked on mushroom caps with a white wine, garlic, parsley, and butter sauce. A classic bistro appetizer served with crusty bread for sopping up the pan juices.

Rustic rabbit and pork terrine studded with pistachios, garlic, and thyme, wrapped in bacon and baked in a water bath. Classic French country pate served with mustard and crusty bread.

A cost-effective veggie only hash that uses up basic pantry vegetables. Develops a nice crusty brown surface as it cooks.

This quick and tasty soup that can be served as a side dish or just with a crusty bread and crackers!

A delicious soup that is great with tortilla chips or crusty bread. Can also be used as a salsa if thickened.

This savory stew is perfect for a cold winter night! Tastes great by itself or with a slice of crusty bread.