1,252 broad recipes

A pan-fried sunny-side up egg, fresh-peppery arugula, a bit hot pepper sauce and two slices of toasted whole grain bread together make a delicious and nutritious breakfast sandwich.

Very tasty. An excellent way to make and serve grilled cheese sandwiches.

Butterscotch pull-apart bread (monkey bread) made with frozen dough, butterscotch pudding mix, brown sugar, cinnamon, and walnuts. A gooey weekend breakfast bake.

Easy focaccia bread made from store-bought pizza dough, brushed with olive oil and topped with your choice of herbs, garlic, or sun-dried tomatoes.

Delicious! And simple to make in a large batch for appetizers. As made in Thrace, the soft-dough may be spread into a sheet and cut in squares before baking, or each shaped individually into daintly "bastounakia" (little canes or sticks). The word "trifti" identifies the texture - crisp and crumbly in the mouth.

Savory mini corn muffins topped with smoked turkey and cranberry relish make elegant two-bite appetizers for holiday entertaining.

Plunder Flechten, a traditional German twisted pastry filled with candied fruit and cinnamon sugar, brushed with apricot preserves. Made from Plunderteig, an enriched laminated dough.

Homemade corn dog batter with Bisquick, cornmeal, mustard, and paprika for deep-frying hot dogs on a stick. Crispy, golden, and ready in 30 minutes for the ultimate fair food at home.

Drop biscuits loaded with browned sausage, onion, and cheddar soup made with Bisquick. Makes 4 dozen savory bites that are gone before they cool.

Whole-grain crackers topped with sharp cheddar, pecans, and maple syrup, broiled until bubbly. These Vermont-inspired appetizer bites vanish fast at any gathering.

Slice-and-bake cheddar cheese biscuits with Worcestershire and hot sauce, topped with poppy, sesame, or celery seeds. Make the dough ahead and bake crispy, golden rounds whenever guests arrive.

Emeril-style focaccia topped with olive oil, mixed herbs, and grated Parmesan. Press dimples into the dough, drizzle, season, and bake until golden. Simple and straightforward.

Crispy baked tortilla baskets shaped in a brioche pan. Just oil and a flour tortilla, baked golden at high heat for a crunchy edible bowl for salads and fillings.

Classic Jewish matzoh balls with a hint of ginger, simmered until fluffy and floating in golden chicken broth. Pareve, kosher for Passover, makes 16 balls.

Focaccia Provencale: a Southern French-style focaccia topped with tomato, basil, garlic, black olives, oregano, and olive oil. Two round loaves for sharing or dipping.

Beef boulette burgers fold sour cream, mushrooms, and parsley into ground beef for tender French-Canadian-style patties. Juicier than standard burgers, broiler or grill ready.