4,028 crumble recipes

Low-carb lasagna swapping noodles for sliced zucchini, layered with a slow-simmered beef and red wine meat sauce, creamy ricotta, melted mozzarella, and Parmesan. All the comfort, none of the pasta.

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.

Pureed fresh vegetable soup simmers any chopped vegetables with thyme, then blends smooth with Parmesan and butter. A versatile template for cleaning out the crisper drawer.

Make this traditional and tasty dish in the convenience of your home with this simple crockpot recipe.

Green chili with three meats, roasted poblano peppers, fresh cilantro, and beer. Slow-simmered for two hours and finished with beurre manie for serious richness and body.

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.

Spinach calzones with blue cheese, sliced mushrooms, Vidalia onion, and garlic on refrigerated pizza dough. A 22-minute vegetarian dinner that folds into four golden personal pockets.

Similar to a more classic potato salad but instead of potatoes uses broccoli and cauliflower.

Super yummy pizza with the flavors of Thanksgiving, perfect for a casual feast any time of year, or using up leftovers.

Pink marble pudding: rhubarb-raspberry puree layered with vanilla whipped cream in dessert glasses. A vintage parfait-style dessert with a fig cookie thickener.

Fluffy couscous salad with tomatoes, cucumber, feta, and fresh parsley tossed in a lemony oregano-olive oil dressing. A refreshing Greek-inspired side ready in 20 minutes.

Greek-style macaroni pie (pastitsio) with feta cheese, cinnamon, oregano, mint, and tomatoes, topped with a creamy yogurt-egg-feta bechamel. A vegetarian baked pasta casserole cut into squares.

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.

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.

Italian market pasta salad tosses bow-tie pasta with fresh greens, cherry tomatoes, tangy gorgonzola and toasted pine nuts in a balsamic dressing. A light, no-mayo summer salad.