1,521 crunchy recipes

Lime velvet salad is a retro molded Jello salad with cream cheese, crushed pineapple, celery, nuts, and whipped cream. Creamy, crunchy, and unmistakably vintage.

Mee Krob (Thai crisp fried noodles) loaded with pork, chicken, and shrimp, bean sprouts, and a sweet-sour-salty sauce. A crunchy one-wok showstopper from Thailand.

Chicken and vegetable lo mein in 30 minutes: stir-fried chicken breast tossed with noodles, snow peas, frozen stir-fry veg, and crunchy roasted peanuts. A quick weeknight wok dinner.

Honey oat biscotti with rolled oats, cinnamon, and chopped nuts, twice-baked until dry and crunchy throughout. Sweetened with honey instead of sugar.

Homemade Cracker Jack-style caramel popcorn with peanuts, brown sugar, butter, and corn syrup. A crunchy, sweet snack that comes together in just 15 minutes.

Vegetarian peanut butter stir-fry with crispy tofu, crunchy vegetables, and a ginger-garlic peanut sauce served over brown rice. Vegan-friendly with soy milk.

Low-fat chicken casserole with water chestnuts, cream of chicken soup, and evaporated skim milk. A creamy, crunchy baked dish that's lighter than it tastes.

No-bake fruit and nut bars with dates, apricots, toasted almonds, and corn cereal in a brown sugar caramel. Chewy, crunchy, and ready in 40 minutes.

Raspberry chews layer buttery shortbread, seedless raspberry jam, coconut, and almond meringue into chewy bar cookies. A vintage bar cookie that's equal parts soft and crunchy.

Bean burgers studded with crunchy chopped peanuts and topped with a homemade satay sauce made from chunky peanut butter, sesame oil, chili, and teriyaki.

Asian cucumber salad with rice vinegar, soy sauce, sesame oil, chili paste, and garlic. A cool, crunchy side dish that comes together in minutes with no cooking.

Mock fish Buddhist: Chinese vegetarian stir-fry with crispy fried potato slices standing in for fish, paired with snow peas and crunchy wood ear mushrooms. Traditional Buddhist temple cuisine with clever meat-free texture play.

Mandelbrot almond bread with layered cinnamon, twice-baked into crisp toasted slices. A traditional Jewish biscotti-style cookie that's dense, crunchy, and dairy-free.

Pickled zucchini sticks canned with fresh dill, garlic, celery seed, and onion in a sweet vinegar brine. A crunchy way to preserve summer's zucchini bounty in 4 pint jars.

SPAM salad with toasted almonds, celery, and dill relish served in crispy broiled tortilla cones. A fun, hand-held lunch with crunchy shells and creamy filling.

Classic potato salad: the church-supper, picnic-table original. Cubed potatoes, hard-boiled eggs, crunchy celery and onion, all dressed with a tangy mayo-vinegar binder. Six pantry ingredients.