1,252 broad recipes

Wirsingroellchen are German Savoy cabbage rolls stuffed with ground leftover meat, parsley, and breadcrumbs, baked under a basting of sour cream. A thrifty, nutmeg-warmed classic from the old country.

This is THE best turkey burger I've ever tasted...and quite possibly the best BURGER I've ever tasted. SERIOUSLY...try this.

Microwave Parmesan croutons made from whole wheat bread dried in the microwave, drizzled with melted butter, and topped with grated Parmesan. Ready in under 7 minutes.

Pepperoni pizza sticks made with refrigerated breadstick dough, Parmesan, and Italian seasoning, baked golden and served with warm pizza sauce for dipping.

Garlic focaccia: olive oil bread dough with basil or oregano and parmesan, studded with garlic slivers, brushed with olive oil, baked on a hot pizza stone. Crisp bottom, soft chewy crumb.

Mom's French toast soaks white bread slices in cinnamon-vanilla egg substitute, then griddles them golden in margarine. A lighter take on the breakfast classic without sacrificing the crisp-edge, custardy-center texture. Six ingredients, 30 minutes.

Turn frozen bread dough into warm, garlic butter breadsticks topped with Parmesan in under 30 minutes. Just slice, bake, brush, and dip into marinara.

Grilled bruschetta stacked with pesto, charred eggplant, roasted red pepper, and melted mozzarella, served on a pool of marinara. A hearty vegetarian appetizer inspired by Vermont's Deerhill Inn.

Pepperoni and cheddar stuffed pizza bread baked from frozen bread dough. Four ingredients, golden crust, melty cheese center. Easy game-day or after-school snack.

Italian bread topped with sun-dried tomatoes, black and green olives, garlic, and melted mozzarella. A Mediterranean-style open-faced loaf ready in 20 minutes flat.

Emeril's calzone wraps a basil-sun-dried tomato yeast dough around a pork, red pepper, and white wine filling. A flavor-packed Italian turnover from the New Orleans chef.

Herb nut rolls: soft yeast dinner rolls studded with pine nuts and fresh herbs, stuffed with a cream cheese chive filling, brushed with egg white and Parmesan. A bakery favorite at home.

French-style eggplant and tomato bake layered in a casserole dish and topped with a garlic-parsley bread cube crust with Parmesan. A classic Toulousaine vegetarian bake from the south of France.

Do-ahead sticky buns made with biscuit mix and butterscotch pudding, assembled the night before and baked fresh in the morning. Gooey, caramel-topped, and easy.

Quick bran muffins made with bran cereal and cake mix for a semi-homemade shortcut that still tastes scratch-baked. Golden, tender, and butter-brushed on top. Ready in 30 minutes, makes a dozen.

Homemade graham crackers from-scratch with whole graham flour, brown sugar, and a long overnight chill. Crisp, lightly sweet wholewheat crackers ready for s'mores, pie crusts, or straight-up snacking.