4,372 toast recipes

Anadama bread: New England classic yeast loaf with cornmeal, dark molasses, and a famously grumpy origin story. Slightly sweet, deeply tender, with a crumb that toasts like nobody's business.

Baked potatoes topped with spiced chicken strips in a cinnamon-paprika gravy with toasted almonds and raisins. A Moroccan-inspired loaded potato dinner.

Moroccan fish couscous: halibut poached in a golden onion t'faya sweetened with raisins and deeply spiced with saffron, ginger, turmeric, and cinnamon. Served over whole wheat couscous with toasted almonds.

Chutney sandwich butter blends unsalted butter with chopped chutney into a smooth, spreadable compound butter. A 2-ingredient condiment for sandwiches, toast, and crackers.

Sichuan cashew chicken stir-fried with velveted chicken, toasted cashews, bamboo shoots, and green peppers in a soybean paste and rice wine sauce. Restaurant-style Chinese at home.

No-egg fruit cake loaded with candied cherries, pineapple, dates, toasted coconut, and nuts, bound with sweetened condensed milk and glazed with orange juice and honey.

A vegetarian take on sushi – a one bowl meal, which can be made in advance, keeps well in the fridge and makes for a great lunchbox. If you are going to make it ahead, store the dressing separately until you are ready to serve.

French salmon rillettes blending poached fresh salmon with smoked salmon shreds, butter, Armagnac, and whole roe folded in. A silky, shimmering spread for toasted baguette and cornichons.

Sweet, rich and delicious...a decadent ending to a light meal or, just as a snack. The kiddies will love these.

Beer-spiked Welsh rarebit with melted cheese, dry mustard, and Worcestershire poured over warm toast. A 20-minute pub-style supper that's pure comfort food.

This barely sweet, fruity rye tastes good with scrambled eggs or in a turkey sandwich. For tea sandwiches, slice thin and spread with cream cheese and toasted sliced almonds.

Chocolate coconut crunch cookies loaded with chocolate chips, shredded coconut, and chopped roasted almonds. Slow-baked at low heat for a crispy, chewy cookie with toasted edges.

Catskill Mountain rye bread for the bread machine with rye flour, caraway seeds, and honey. Vital wheat gluten keeps the loaf tall and light despite the dense rye. Great for sandwiches and toast.

Bouillabaisse, the Provencal seafood stew: mussels and red snapper simmered in a saffron-perfumed broth with white wine, garlic, and herbs. Ladled over toasted French bread, French coast in a bowl.

Gourmandise cheese topped with butter-toasted pine nuts for a rich, three-ingredient appetizer that comes together in under 15 minutes.

Aromatic Moroccan chicken tagine with toasted spices, tomatoes, and fresh cilantro, served over lemon-mint couscous for authentic North African dinners.