7,259 bread recipes

Silky chilled cucumber spinach soup with potatoes and light cream, brightened with lemon juice. A vibrant green cold soup that serves 8 and pairs beautifully with crusty bread.

Eggplant relish with baked eggplant, hard-boiled egg, green pepper, and onion ground together with vinegar and garlic. A cold Eastern European-style spread for bread and crackers.

Old-fashioned fruit cookies with brown sugar, raisins, nuts, cinnamon, and sour milk. Kneaded like bread and rolled thin for crisp, spiced cookies. A heritage recipe worth reviving.

Oyster cups with chopped oysters in a cheesy celery white sauce served in homemade biscuit cups. A vintage luncheon dish with an edible bread bowl for each serving.

Classic lobster pie with tender lobster in a sherry-butter cream sauce, topped with bread crumbs and baked. A New England-style seafood dish ready in 30 minutes.

Plain sourdough starter made from just flour and water. No commercial yeast needed. Mix, wait four to five days, and you have a wild-fermented base for bread.

Louisiana catfish courtbouillon: tender catfish steaks layered with onions, garlic, and tomato sauce, then slow-simmered into a rich Cajun gravy. Spoon over rice with hot French bread.

Chicken Kiev shortcut style: breasts injected with garlic-lemon butter, breaded with Parmesan cracker crumbs, and baked. A clever workaround to the classic stuffed-and-rolled Ukrainian dish.

Triple onion walnut pate blends sweet caramelized red and yellow onions with scallions, walnuts, hard-cooked eggs, and asparagus into a rustic vegetarian spread for crackers or bread.

Grilled cheese sandwich with olivada: challah bread smeared with briny black olive paste, layered with Swiss cheese and optional tomato, grilled crisp. A Mediterranean twist on a classic.

Mincemeat sandwiches with sweetened cooked mincemeat, cream cheese, and ground nuts piled between slices of bread. Retro holiday tea sandwich that uses up leftover mincemeat from Christmas baking.

Weinkuechle or wine fritters: German sweet bread slices battered, fried golden, and drowned in hot sweetened wine or cider. A rustic winter dessert from the Black Forest tradition.

Granny's broth is traditional Welsh cawl, lamb slowly simmered with leeks, carrots, swede and potatoes into a clear, warming winter broth. A farmhouse classic served with crusty bread.

Eggplant Siciliano layers eggplant, Italian sausage, marinara, mozzarella, and Romano lasagna-style. No breading, no frying. A heartier, meatier cousin of eggplant Parmesan baked in the upper third of the oven.

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.

Eggs poached in a simple Roman-style red sauce with tomatoes, mushrooms, onions, and garlic. A rustic Italian shakshuka-style dish perfect for brunch, served with crusty French bread.