831 crumb recipes

An ancient Roman bread recipe from Cato the Elder: grape juice, feta, lard, cumin, and anise baked on bay leaves. A fascinating taste of history you can bake at home.

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

Cato's grape bread recreates an ancient Roman recipe with feta, cumin, anise, and grape juice baked over fragrant bay leaves. A 2,000-year-old loaf with rustic Mediterranean character.

Rustic tomato soup made with very ripe tomatoes, garlic, and oregano, enriched with small pasta. This Mediterranean-style soup relies on peak-season tomatoes for incredible flavor.

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.

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.

An elegant salad featuring shrimp, enoki mushrooms and blue cheese studded with a fresh made yolk based dressing and a variety of lettuces.

Classic French tomato basil soup made from scratch with fresh Roma tomatoes and topped with sautéed fennel, zucchini, and mushrooms. A vegetarian potage that's rustic, fragrant, and deeply satisfying.

Melitzanosalata, a Greek roasted eggplant dip with garlic, tomatoes, olive oil, and red wine vinegar. Smoky, tangy, and rustic, served cold with bread or grilled meats.

Tossed salad pizza with Caesar-dressed greens, tomatoes, kalamata olives and feta on a mozzarella-melted bread shell. Fun Italian-style salad-meets-pizza lunch.

Empanaditas are bite-sized pork turnovers stuffed with Monterey Jack, brown mustard, and red pepper flakes, baked until golden. Party-ready with salsa or chili sauce for dipping.

Mushroom pita pizza with sauteed onions, fresh tomato slices, basil, oregano, and crumbled goat cheese on toasted whole wheat pita. Quick 20-minute lunch or light dinner.

Chicken breasts marinated in white wine, olive oil, garlic, and oregano, then roasted until crispy with a golden Parmesan crust. Served over spinach and rice for an Italian feast that feeds a crowd.

Fish fillets stuffed with mushrooms, bacon, ginger, and scallions, then steamed with white wine and soy sauce. Works with catfish, trout, or flounder. A light, flavorful fish dinner in 40 minutes.

A hearty vegetarian Thanksgiving loaf packed with lentils, brown rice, millet, ground almonds, and sage. Sliceable, satisfying, and a worthy holiday centerpiece for plant-based eaters.