4,372 toast recipes

Crunchy Italian-style biscotti made with coarse yellow cornmeal, toasted almonds, anise liqueur, and aniseed. Twice-baked for that signature snap, built for dunking in espresso or Vin Santo.

Chocolate pinon cookies with grated semi-sweet chocolate and toasted pine nuts in a buttery shortbread dough, dusted with powdered sugar. A Southwestern-inspired holiday cookie.

Champagne fruit bowl tosses crisp apples and seasonal fruit in fresh citrus, then gets a splash of chilled bubbly and toasted almonds right before serving. A bright, boozy brunch centerpiece that comes together in a single bowl.

Two-ingredient chocolate almond clusters ready in 10 minutes. Toasted almonds suspended in glossy dark chocolate for a crunchy, bittersweet bite.

Slow-cooker French onion soup with caramelized onions, beef bouillon, and toasted French bread topped with melted Parmesan. The classic Parisian bistro soup, hands-off.

Two slices of cooked and crumbled bacon, a pan-fried egg, a few pieces of lettuce leaves, and a whole wheat English muffin make a quick and delicious breakfast sandwich.

Brown sugar-dredged pork chops braised in a honey-soy-sesame sauce with onions and green pepper. Finished with toasted sesame seeds for nutty crunch. Easy one-dish pork dinner.

Hazelnut apple pancakes made with toasted ground hazelnuts, applesauce, and diced Granny Smith apple. A lighter pancake with nutty depth and fruit in every bite.

Fruit nut bran bread is a bread machine loaf packed with toasted bran, sliced almonds, dried fruit and a touch of brown sugar. Hearty, fiber-rich whole-meal bread that bakes hands-off in a few hours.

Authentic Tuscan almond biscotti twice-baked until crisp and golden. A traditional Italian cookie with toasted almonds, almond extract, and an egg wash finish.

Hawaiian chicken salad with curried sour cream, chutney, toasted coconut, and ginger, served in cantaloupe halves or over shredded lettuce.

A no-churn frozen chocolate dessert made with whipped cream, chocolate syrup, condensed milk, and toasted almonds. Silky, scoopable, and effortlessly elegant with just 5 ingredients.

Pheasant breast baked in a cinnamon-orange marmalade sauce with orange liqueur, topped with grapes, orange sections, and toasted almonds. An elegant game bird dinner.

Eggs bake in a buttery cheese sauce spiked with hot sauce and Worcestershire, then get spooned over toast in this retro Delaware breakfast that turns simple ingredients into pure comfort.

Salmon scramble: creamy soft-scrambled eggs folded with flaked salmon and sliced button mushrooms, served piled on toast or into pita pockets. A fast, satisfying weekend brunch with pantry-friendly ingredients.

Creamy low-fat spread blending apples, dates, cottage cheese, and toasted almonds with cinnamon. Make it in the microwave and food processor for easy entertaining on raisin toast or apple slices.