115 crosti recipes

Emeril's pastrami sandwich: pastrami simmered in beer and whole-grain mustard, piled on grilled rye with charred onion rings. Ready in 20 minutes, one serious sandwich.

Hot baked mushroom dip loaded with golden sauteed mushrooms, cream cheese, and pepper Jack. A make-ahead party dip that bakes up creamy and garlicky, ready for crackers or crusty bread.

Oyster pudding layered with buttered saltine cracker crumbs, cream, and Worcestershire sauce, baked until crusty on top. A traditional 5-ingredient New England side dish.

Pâté maison poaches chicken livers in spiced water, then blends them with sweet butter, mustard, nutmeg, garlic, Calvados, and dried currants. The classic Silver Palate spread for crusty bread and a cold martini.

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.

A succulent seafood stew, best serve it hot with some good crusty bread.

New Orleans-style barbecue shrimp cooked shell-on in a buttery, peppery sauce with beer, Worcestershire, garlic, and Cajun spices. Serve with crusty French bread.

Try this succulent side dish that is perfect plain or served with crusty bread.

The crust is a filled Italian bread shell loaded with tasty "toppings". Hearty and vegetarian!

Mediterranean roast fish with crusty potatoes, black olives, artichokes and bay leaves baked together. One-pan dinner with sea bass or snapper, ready in 40 minutes.

This savory dish can be served as a side dish or with crusty bread and crackers.

Roasted garlic bulbs with rosemary and bay leaves served alongside a spiced goat cheese spread with coriander and fresh chili. A stunning British-style appetizer.

A simple but succulent chicken dish that can be served with pasta, rice or a crusty bread.

Make this soup as garlicy and spicy as you like and serve with lots of crusty Italian bread.

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.