1,245 crumb recipes

Vidalia onion risotto with crumbled feta and Parmesan cheese. Sweet onions and tangy feta give this creamy arborio rice dish a Greek-Italian twist.

Portobello cheeseburgers with seared mushroom caps, gorgonzola-mayo spread, peppery arugula, and roasted red peppers. A 15-minute meatless burger with steakhouse flavor and zero grill required.

Turkey stuffing soup made from the Thanksgiving carcass with leftover stuffing and gravy simmered into a rich, hearty broth. The best way to use every last bit of holiday turkey.

Deep-fried corn and sausage fritters with beaten egg whites for an extra-light, puffy texture. Fresh corn kernels and crumbled sausage in a paprika-spiced batter.

Grilled veal chops pizzaiola with a robust tomato sauce of anchovies, capers, garlic, and fresh herbs. Italian-style broiled chops with a bold, savory Neapolitan sauce.

Four cheese rotini with fresh asparagus in a creamy primavera sauce made with crumbled goat cheese and tarragon. A quick vegetarian pasta dinner ready in 35 minutes.

Mexitalian lasagna layered with hot Italian sausage, chili, picante sauce, cottage cheese, and mozzarella. A bold Mexican-Italian fusion comfort food bake.

Just vegetables, very healthy, especially when you are eating some meat!

String beans Provencal braised in a sauce of plum tomatoes, onion, garlic, and thyme until meltingly tender. A French-style green bean side dish that's vegan and serves a crowd with simple ingredients.

Vegetarian cabbage rolls stuffed with pressed tofu, brown rice, and nuts, seasoned with herbs and spices, then baked in a tomato-sauerkraut sauce until tender.

Country Captain is a storied Southern curried chicken stew with tomatoes, green peppers, garlic, and warm spices. A whole hen simmered tender and served over rice. Feeds 8.

Pasta arrabbiata with dried red chilies, six cloves of garlic, and tomato passata in olive oil. A spicy, stripped-down Italian classic with just seven ingredients.

Vegan Manhattan chowder with crushed tomatoes, potatoes, and wakame seaweed for a briny seafood flavor without the clams. Hearty, plant-based, and full of umami.

Vegetarian moo shu with bok choy, bean sprouts, mushrooms, and crumbled tofu stir-fried in sesame oil, rolled in Chinese pancakes with hoisin sauce.

Goat cheese and grilled eggplant salad layers smoky charred Japanese eggplant with creamy goat cheese, toasted pine nuts, fresh basil, mint, and balsamic. A vibrant Mediterranean side or light summer lunch.

Columella salad: an ancient Roman-inspired herb salad with feta, fresh mint, cilantro, parsley, and scallions, dressed with vinegar, olive oil, and chopped walnuts. Based on a Roman moretum.