Nutty sautéed chicken dipped in a creamy mustard sauce delivers nicely varied textures and flavors. Using cornstarch rather than flour makes the crust especially crisp.
This dish embodies the alluring qualities you'd expect from rösti—shredded potatoes that are cooked until browned and crisp on the edges. Serve with a colorful mixed greens salad.
Multiple layers of texture and flavor make this dessert unique. A crisp cloud of meringue serves as a base for creamy pudding topped with fresh, juicy berries.
Broiled peppers, tomatoes, and onions become a luscious topping for quickly sautéed chicken breast cutlets. The fried caper garnish adds a crisp, salty note.
Summer and warm weather is holding on this week as we move into October, the month usually reserved for crisp air and squash. So grilling food while it’s still warm[
Breading the flesh side of the fish allows the skin to crisp up on the other side. Serve with Creamed Spinach and Mushrooms and Steamed Sugar Snap Peas.
The outsides are crisp and browned while the insides remain tender and fluffy. There is a sweetness to these potatoes which lends well to the bright lemon zest, sharp garlic, herbal parsley, and mellow cheese.
The ultimate nachos made with Tater Tots in place of corn chips, topped with gooey cheese sauce, charred tomato salsa, crisp chorizo, and fresh vegetables.
Flour tortillas pinch-hit as a crisp crust for this hearty pizza loaded with chicken and vegetables. Toasting the corn in a skillet brings out its natural sweetness and adds a deliciously smoky note.
Cheese sauce, chicken, black beans and salsa are folded inside flour tortillas and baked until tortillas are crisp: A new family-favorite dish is born!
Sprinkling cucumber slices with salt and letting them stand in a colander draws out excess water so the stay crisp when set on a barbecue buffet. Try them alongside any grilled entree. —Light & Tasty Test Kitchen
