443 crumb recipes

A slow-simmered minestrone built on beef bone and ham hock broth with kidney beans, broken lasagna noodles, cabbage, and crumbled blue cheese. Rich, meaty, and deeply satisfying.

If you're big on taste, you will love this savory soup made with kidney beans, bacon and a variety of spices.

Wild rice and black-eyed pea salad with yellow bell pepper, jicama, zucchini, and cherry tomatoes in a lemon-Dijon vinaigrette with rosemary. No oil, no cooking required.

Southern black-eyed peas simmered low and slow with smoky ham, balsamic vinegar, garlic, and a bay leaf. A one-pot comfort dish with just the right kick of crushed red pepper.

Roast goose stuffed with cornbread, Granny Smith apples, dried figs, and savory, then slow-roasted three hours with the fat poured off as it renders. The traditional centerpiece for an old-fashioned Christmas dinner.

Lasagna rolls with tomato-fennel sauce wrap mushroom-and-tofu filling inside lasagna noodles, then bake in a sweet fennel-spiked tomato sauce with mozzarella. A lighter, vegetarian take on baked pasta.

A basic soup base that's made with tomato sauce. Perfect to use when creating any kind of soup!

Dressed-up French dressing with mashed avocado, blue cheese, hard-boiled egg yolk and a hit of soy sauce. Quick creamy salad topper for steak or wedge salads.

A succulent pork dish that is simmered to perfection in apple juice and a variety of spices.

Greek potato salad with a creamy yogurt-feta dressing, cucumber, cherry tomatoes, oregano, and rosemary. A lighter Mediterranean twist on potato salad with no mayonnaise.

Vegan twice-baked potatoes stuffed with mashed carrots, sauteed onions, basil, and fresh parsley. A hearty vegetarian main dish with no dairy needed.

Baked artichoke-feta tortilla wraps with cream cheese, pesto and roasted red pepper on whole wheat tortillas, served with yogurt-chive sauce. Easy vegetarian party appetizer.

This delectable bread made of potatoes and feta cheese is savory side dish that goes perfect with a succulent pot roast.

Cuban-style black bean soup simmered with ham hock, scotch bonnet pepper, and a splash of dark rum stirred in just before serving. Rich, smoky, and deeply satisfying.

Tangy rhubarb meets creamy lemon tofu in this plant-based pie that transforms spring produce into a bright, refreshing dessert with silky texture and sweet-tart layers.

Hearty six-bean soup with lima, white, black, chickpea, pink, and kidney beans simmered with vegetables, fines herbes, and chicken noodle soup mix. Topped with Parmesan and tomatoes.