4,372 toast recipes

Soft almond cookies made with egg whites, almond extract, and topped with toasted almonds. Lower fat, lightly sweet, and tender with a delicate crumb.

Sesame soy eggplant salad is a cold, silky Chinese-style starter: steamed eggplant torn into strips and tossed in a punchy Hunan vinaigrette of ginger, garlic, soy, chili oil and sesame. Light, vegan, and refreshing.

Ground chicken sloppy joes loaded with bell pepper, onion, and rice in a tangy sauce, piled on toasted buns. A lighter twist on the classic that kids devour.

Apricot-raspberry jam pairs sweet, golden apricots with tart raspberries in a quick liquid-pectin jam that fills 7 jars in 20 minutes. Perfect for toast, scones, or layered into thumbprint cookies.

Lemon pignoli biscotti with toasted pine nuts, fresh lemon juice, and lemon zest. Twice-baked into crisp, citrusy Italian cookies perfect for dipping.

Baked bananas Mexicana with orange juice, brown sugar, butter, and shredded coconut toasted golden in the oven. A five-ingredient Mexican-inspired dessert in 30 minutes.

Biersuppe is a classic German beer soup thickened with browned butter and flour, warmed with cinnamon, and enriched with egg yolks and milk. Served with toasted bread in 30 minutes flat.

Velvety cheesecake infused with espresso and orange zest on a toasted nut crust, topped with cinnamon sugar and piped whipped cream rosettes.

Healthy yeast-raised waffles loaded with whole wheat flour, oats, cornmeal, bran, and wheat germ. Hearty, fiber-rich breakfast batter that can rest overnight for deeper flavor.

No-bake Mexican chocolate and mascarpone cheesecake with a cinnamon-chocolate-pecan graham cracker crust. Mascarpone and cream cheese filling set with gelatin and folded with whipped cream.

Roasted acorn squash halves filled with honey-glazed figs, toasted almonds, and warm spices. Elegant fall side dish with cinnamon and nutmeg ready in an hour.

German sweet chocolate snack cake with coconut-pecan frosting: a buttermilk-tender chocolate sheet cake topped with the classic toasted coconut and pecan caramel frosting.

Baked vegetarian croquettes made from chickpeas, couscous, and toasted sunflower seeds with Dijon, red wine, and fresh herbs. Crispy outside, tender inside.

Orange wakame salad with cucumber, radishes, scallions, and toasted sesame seeds. A Japanese-inspired seaweed salad that pairs ocean-sweet wakame with bright citrus and crisp vegetables in 15 minutes.

Chicken pasta salad with fusilli, steamed zucchini, tomatoes, Greek olives, and pine nuts, all tossed in a garlicky basil vinaigrette. A bright, hearty summer dish ready in 30 minutes.

Honey-sweetened brown rice batter bread leavened with yeast and baking powder, no kneading and no wheat. A gluten-free quick loaf that slices clean and toasts well.