A recipe that belongs in every pie lover's collection! If you're making a baked pie crust, a one-crust or two-crust pie or tart, what you need to know can be found in this recipe.
I'm not fond of fish, but even I like this dish. Tilapia is mild, and the spicy crust is very appealing. I like to make the crumb crust in bulk and freeze in meal sized amounts. Then this becomes a super quick weeknight meal.
Leftover mashed potatoes are mixed with white cheddar cheese to form the top crust for this British pub-food staple. Ground beef is traditionally used, but lean ground turkey will work, as well. Brown the crust under the broiler for a minute or two, if you like.
Stir up this version of a Chinese menu favorite with crunchy peppers and smooth, peanutty sauce. They'll love it for the flavor; only you'll know it's low-cal and low-fat.
Pair this classic beef stew with a loaf of crunchy bread, perfect for sopping up the gravy. Making in a slow-cooker keeps preparation simple and you out of the kitchen.
Always crunchy and garlicky, this perfect homemade pickle requires no special equipment, no canning experience and tastes just like Claussen's refrigerated kosher dill pickles.
A favorite chopped salad recipe - fresh and crunchy with toasted, plenty of pan-fried shallots, chives, cabbage, red onions, and tossed with a simple miso dressing.
Fish tacos often involve deep-frying and heavy sauces. But here, broiled tilapia is topped with a crunchy radish salad and zingy cilantro-lime sauce -- fresher and tastier!
The tang in the salt and vinegar chips mellows as the fish bakes in the oven, creating a crunchy spin on fish and chips. Look to hook-and-line-caught Atlantic or Pacific cod for the most sustainable choice.
