168 white bread recipes

White gazpacho is the Spanish ajo blanco-style cold soup with almonds, cucumber, green pepper, and bread. No tomatoes, just creamy almond-cucumber refreshment for hot summer days.

This recipe is definitely worth the effort for the holidays and special company. Broiled stuffed tomatoes and a fresh green salad are perfect accompaniments with this meat dish.

Crispy phyllo dough, cheesy and juicy spinach and cheese filling with sweet yet juicy tomato slices on top, this quiche not only looks appealing, but also tastes delicious.

Master Coney sauce: the classic Detroit-style hot dog topping with ground beef, tomato, and a warm spice list of cinnamon, allspice, clove, cumin, chili powder, and mint. Simmered low for three hours.

Chicken breast turned out juicy, made my own seasoned bread crumbs by toasting some bread and using a food processor adding some Italian seasoning, salt and pepper, turned out a bit dark but awfully tasty. I used speck, a smoked prosciutto instead of the turkey ham and the flavors matched up well. I made a sauce by deglazing the pan with a bit of white wine. Overall a nice combination and quite easy to make.

French toast fingers stuffed with strawberry jam, dipped in orange-egg batter, and griddled golden. A kid-friendly 10-minute breakfast that turns jam sandwiches into dunkable brunch bites with maple syrup.

Florida bouillabaisse: a Gulf Coast riff on the French classic with fish, shrimp, crab, clams, and softshell turtle in a saffron-tomato broth. Wine, herbs, and white bread for sopping. Feeds a crowd.

Serve as an appetizer spread on thick slices of country-style white bread, or flat pita bread, or use as a side dish to accompany grilled or roasted meats.

Savoury salmon bread cases with flaked salmon in a creamy white sauce with gherkins, mayonnaise, and lemon juice, spooned into crispy buttered bread cups. A retro appetizer or light lunch.

Mussels a la Portuguese steamed in white wine, shallots, garlic, thyme, and cream. Briny, aromatic, ready in 4 minutes of steaming. Serve with crusty bread to soak the broth.

French-style escargots baked on mushroom caps with a white wine, garlic, parsley, and butter sauce. A classic bistro appetizer served with crusty bread for sopping up the pan juices.

Luxe French-Italian pizza topped with garlic-butter escargot, earthy dried chanterelles, and melting raclette cheese on French bread dough. A white-tablecloth pizza for special occasions.

Fiddlehead fern and ham casserole layered with herb white sauce and topped with buttered bread crumbs. A New England springtime comfort dish using foraged fiddleheads.

Crostini with chicken livers sauteed in butter and white wine, finished with cream and brown gravy, spread on thin toasted French bread. A rich Tuscan-style appetizer ready in 35 minutes.

Southern spoon bread made with stone-ground white cornmeal, eggs, butter, and milk. Custardy and soft enough to scoop with a spoon, with a golden crust on top.

Easy cheese fondue melts nutty Swiss into a white wine base, smoothed with cornstarch so it stays silky and never breaks. A classic, party-ready pot for dipping crusty bread, apples and vegetables.