2,551 breat recipes

Cranapple juice-marinated turkey breast glazed with honey and seasoned with rosemary and basil. A fruity brine delivers juicy, flavorful meat with a gorgeous checkered herb crust.

Egg Beaters Benedict: lighter eggs Benedict with steamed liquid egg substitute, turkey instead of Canadian bacon, and hollandaise. Cholesterol-friendly brunch classic.

Eggplant stuffed l'italienne: small eggplants hollowed and refilled with their salted pulp, tuna, anchovy, capers, olives, tomato, and bread crumbs. Southern Italian summer at its briniest.

Five-ingredient pita pizza with sun-dried tomatoes, artichoke hearts, fresh basil, and mozzarella. A 20-minute shortcut that tastes like a Mediterranean flatbread.

Whole garlic heads roasted in chicken broth with fresh thyme until soft and spreadable. Served with creamy goat cheese and toasted sourdough bread.

Asian-style stuffed mushrooms with crispy bacon, soy sauce, sesame seeds, and garlic in a savory bread crumb filling. Blanched caps keep their shape, and they're make-ahead friendly.

Australian sausage rolls with seasoned sausage meat, herbs and onion wrapped in flaky puff pastry. Classic party food and lunchbox favorite Down Under.

Slow-roasted marinated turkey breast baked in a roasting bag with apple cider vinegar, coarse black pepper, and oil. Low and slow for 4-5 hours until fork-tender and juicy.

Baked mac and cheese loaded with smoky leftover ham and pan-fried onions, topped with melty mozzarella and golden breadcrumbs. The tastiest way to put that holiday spiral ham to work.

Portobello, basil, and tomato sandwich (PBT) on garlic-rubbed grilled sourdough with a lemony mayo spread. A vegetarian take on the BLT with meaty grilled mushrooms instead of bacon.

Irish mackerel with rhubarb stuffing and a tangy rhubarb puree sauce. Fillets rolled around a breadcrumb-rhubarb-onion filling and baked until flaky. A traditional Irish pairing.

Fresh no-cook crab salad sandwich with crunchy cucumber, celery, and chopped olives tossed in lemon mayo. Five minutes to a cool, satisfying lunch.

Kishka (stuffed derma) made with flour, corn flakes, bread, and paprika rolled in foil and baked until firm. A classic Jewish deli appetizer that freezes beautifully for Shabbat or holidays.

Nova Scotia dressing made with mashed potatoes, breadcrumbs, onion, and poultry seasoning. The Maritime classic that pairs with roast chicken or turkey.

Banana French toast: a lighter take on the classic, dipped in egg substitute and topped with vanilla yogurt, caramelized banana slices, and maple syrup. A healthy weekend breakfast.

Tomato and zucchini gratin: thin slices fanned and overlapped, showered with a herby Parmesan breadcrumb topping, drizzled with olive oil, and baked until golden. A rustic summer-garden side dish.