695 toast recipes

Fresh fig halves stuffed with semisweet chocolate chips, chopped fresh mint, and toasted almonds, then baked until warm and melty. An elegant 4-ingredient bite for fig season.

Individual mini chocolate cakes baked in ramekins with a molten white chocolate center, toasted pecans, and a topping of whipped cream and grated dark chocolate. Restaurant-style plated dessert.

Acorn squash stuffed with brown rice cooked in chicken broth, unsweetened applesauce, toasted pecans, celery, and ground ginger. A hearty fall side dish or light main.

Sauteed mushrooms, bell peppers with garlic, ginger, scallions and Chinese spicies. It comes out delicious, serve it as a side dish or a main course.

Lemon cream and nut cookies, buttery shortbread ovals spread with homemade lemon curd and crowned with toasted almonds, hazelnuts, walnuts, prunes, rum-soaked raisins, and candied orange. A jewel-box holiday cookie.

Authentic Mexican chorizo made with pork, toasted ancho and pasilla chilies, whole spices, and vinegar. Cure it for 3 days and the flavor deepens into something store-bought can never touch.

This easy breakfast omelet fills you up and makes you feel great. A delicious and nutritious way to start off your day.

Vegan ginger curry with tofu marinated in a blended peanut butter, ginger, and garlic sauce, then stir-fried with onion, peas, and soy milk. Topped with toasted almonds for crunch.

European-style turkey stuffing made with rye and pumpernickel bread, toasted walnuts, and fresh thyme. A bold, earthy alternative to classic white bread stuffing.

Chicken breast sandwiches on whole wheat toast with homemade ketchup-mustard sauce, served alongside crispy oven-baked potato wedges. A lighter take on the classic chicken sandwich combo.

Pasta alla Genovese with pesto, blanched green beans, Yukon gold potatoes, toasted walnuts, and Parmesan. The classic Ligurian pasta dish that proves carbs and vegetables together is genius.

Sicilian pasta con le sarde with fresh sardines, sweet currants, toasted pine nuts, fennel, and crispy breadcrumbs. Authentic Italian coastal flavor.

Vegan tempeh teriyaki stir-fried with shiitake mushrooms, snow peas, and onions in teriyaki sauce with toasted sesame oil. Served over brown rice for a hearty plant-based dinner.

From-scratch pumpkin pie with fresh or canned pumpkin, dark brown sugar, molasses, raisins, and toasted pecans. Richer and more complex than the back-of-the-can version.

Wild pecan rice salad with chicken pairs nutty Louisiana wild pecan rice with cubed chicken, avocado, cherry tomatoes, and toasted pecans. Finished with a creamy chickpea-sesame vinaigrette.

Cappuccino brownies rich with bittersweet chocolate, toasted hazelnuts, and a whisper of cinnamon, plated with a warm white chocolate-coffee sauce. A dinner-party dessert with unmistakable coffeehouse flavour.