4,372 toast recipes

A plateful of refreshing salad that has mixed greens, apples, and smoked cheddar tossed with a red wine vinegar and olive oil vinaigrette.

This vibrant, Asian-inspired dish combines fluffy long-grain rice with succulent shrimp and crisp snow peas, all brought together by a zesty sauce of soy, rice vinegar, sesame oil, and a hint of spice. Topped with crunchy almonds and fresh scallions, it’s a balanced, flavorful meal that’s both satisfying and easy to prepare. Ideal for a weeknight dinner, this recipe is light yet hearty, with bold flavors that make it a crowd-pleaser.

Baked portobello mushroom caps stuffed with sauteed shiitakes, corn, pine nuts, and crumbled bacon, then topped with eggs and roasted until set. A stunning low-carb brunch plate.

Port-soaked dried figs stuffed with ricotta cheese and topped with a whole almond. An elegant make-ahead appetizer or dessert bite that needs overnight chilling.

Whole wheat apple cake bars with wheat germ, walnuts, cinnamon, and nutmeg. Dense, fruity, and lightly spiced, cut into bars and dusted with powdered sugar.

Magic coconut custard pie that makes its own crust while baking. Easy blender dessert with vanilla custard and toasted coconut topping in 50 minutes.

Cinnamon and cloves perfume these twisted Greek sesame cookies with golden crusts and soft centers. Makes 72 cookies perfect for Mediterranean holiday cookie exchanges or gift tins.

Peanut butter makes a creamy, nutty yet tasty dressing that works deliciously well with this coleslaw.

Pecan macaroons with oat bran, amaretto, and almond extract folded into stiff meringue and baked until golden. Naturally gluten-free cookies with crispy edges and a chewy center.

Impossible coconut pie blends Bisquick, milk, eggs, sugar, butter, and flaked coconut in one shot, then bakes into a self-crusting pie with a custard middle and toasted coconut top. Blender to oven, no rolling pin required.

This is very tasty even if you can only add the grapes or the pineapple, but really good with both. People who don't like curry, and those who don't like fruit in their meat, LOVE this. It is very refreshing and a great treat for visitors who just had to travel on plane (or for any other dehydrated guests.) :)

Reuben-style sausage bagel sandwiches with sauerkraut, Swiss cheese, caraway seeds, and Thousand Island dressing on rye bagels, wrapped in foil and baked until melty.

Capirotada, the traditional Mexican bread pudding layered with cheese, raisins, and a warm cinnamon-clove syrup. A Lenten dessert that's sweet, savory, and spiced all at once.

Mackinac Island omelet with whipped egg whites, sharp cheddar spread, and warm strawberry-almond preserves on top. A puffy, soufflé-style Michigan brunch classic.

Raisin breakfast bars with wheat germ, honey, walnuts, and cinnamon. A chewy, wholesome grab-and-go bar baked in one pan with simple pantry ingredients.

This easy to prepare dish is an ideal dinner for busy weekdays. It's loaded with goodness. Feel free to use broccoli to replace asparagus.