Get the latest Crusty flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/crusty This loaf soars above the pan, and is filled with almost every grain imaginable: red and white quinoa, amaranth, flax, rye and (of course!) wheat. The crust is toothsome while the inside stays nice and tender, and the whole thing is awesome for toast! http://www.grouprecipes.com/107028/ancient-grains-bread.html Adapted from Hannah's recipe at BitterSweet, this is a new and unique way to make "Zucchini Bread". You'll be dying to get your next giant out of the garden! Original recipe here: http://bittersweetblog.wordpress.com/2009/08/25/growing-like-weeds/ http://www.grouprecipes.com/102763/almond---zucchini-babka.html Like the idea of using grilled cheese sandwiches cut up as croutons, & served over tomato soup. This is part of a recipe for Creamy Tomato Soup w "Grilled Cheese Croutons" from the CBS Early Show: Celebrity Seattle Chef Tom Douglas Preps Some Dishes He'll Be Making for Bon Appetit Supper Club http://www.grouprecipes.com/102388/grilled-cheese-croutons.html From The Week magazine, how to tips to gtrill that steak just like a restaurant. Until I read the article, I never knew the secrets that help achieve a super char crust on steaks. http://www.grouprecipes.com/101617/super-crusty-char-grilled-steaks.html Made this on my indoor grille, & planning to make them again Labor Day weekend. Enjoy! http://www.grouprecipes.com/99185/grilled-clams.html It's really hard to ruin this pie crust recipe. It makes the most tender crust you've ever tasted! This recipe works best if you use the waxed paper method for rolling out the dough. Be sure to look through How to Make Hot Water Pie Crust Step by Step before you begin. It is on busycooks.com http://www.grouprecipes.com/99092/hot-water-pastry.html Saw this recipe and thought of my friends that use the bread machine... this recipe is made partly in the machine and partly in the oven... the recipe is from What's Cooking America http://www.grouprecipes.com/96052/bread-machine-champagne-french-bread.html This recipe is new for me and I have not tried it... the recipe is by Chefs Mary and Greg Sonnier, The Uptowner, Special Events and Catering, New Orleans, LA http://www.grouprecipes.com/93449/wild-mushroom-pie-with-smoked-baby-swiss-crust.html No one you know will be able to tell that this is not a traditionally enclosed and turned puff paste. It tastes fantastic, and the rise is amazing. Even the trimmings are worth scuffling for. The tips here are also helpful: http://www.grouprecipes.com/68449/tips-for-perfect-pie-crust.html http://www.grouprecipes.com/93034/clays-quick-puff-pastry-from-chez-panisse-desserts-by-lindsay-shere.html This recipe can also be gluten free if you use a gluten free pie crust.... this is what was written about the recipe.......These tiny peach cobblers are baked in 1 1/2-ounce ramekins and they can be served with small appetizer-sized forks. Double this recipe to make 16 appetizer cobblers, 8 individual cobblers in 3- to 4-ounce ramekins, or 4 cobblers in 6- to 8-ounce ramekins. the recipe and photo are courtesy of By Diana Rattray, About.com http://www.grouprecipes.com/91626/mini-peach-cobblers.html