1,252 broad recipes

Broiled eggplant topped with a creamy Mediterranean walnut sauce spiked with crushed fennel seed and garlic. A rustic vegetarian starter or side dish that makes produce-section eggplant taste like a proper restaurant plate.

Basic Irish sausages grind lean pork with pork fat, then season with allspice, sage, mace, and warm spices. Bread-crumb-bound and stuffed into casings for traditional banger-style sausages.

Zuppa di asparagi is a rustic Italian asparagus soup thickened the old way: beaten eggs and Parmigiano stirred into garlicky broth, then ladled over toasted Italian bread. Stracciatella technique meets spring vegetables.

Whole rainbow trout stuffed with butter-toasted bread, mushrooms, marjoram, and lemon juice. A classic baked fish dinner with a golden, herbed filling.

Ground beef patties shaped like filet mignon with a butter center, wrapped in foil collars, pan-seared and served with a red wine rosemary sauce and mushroom caps.

Try this quick, but scrumptious casserole that won't seem like it was made just before dinner time.

A delicious spread made with mushrooms, garlic and pecorino-romano cheese that is best served with tasty bread rounds.

Thick pork chops stuffed with cinnamon-spiced apple and herb bread stuffing, then baked until tender for a hearty fall dinner centerpiece.

Broiled pork chops with Dijon mustard, lemon juice, and a golden bread crumb crust. Five ingredients and done in under 15 minutes.

Russian chicken liver pate (pashtet) with butter, onions, garlic, and white bread baked into a smooth, rich spread. Served cold as an elegant appetizer.

Overnight ham souffle (strata) layered with French bread, cheddar, mushrooms, and olives in an egg custard. Assemble the night before and bake in the morning.

Crab cakes cooked in a sandwich press with shredded crab, French mustard, Worcestershire, Old Bay, and bread cubes. The Maryland classic in 16 minutes flat.

Provençal anchovy paste pounded with garlic and olive oil, spread thick on bread, then baked until golden for rustic French toast that's salty, garlicky, and completely addictive.

Ukrainian pork stew simmered in beet kvas with bacon, rye bread crumbs, and dill. Served over blini or boiled potatoes for a warming, tangy Eastern European supper.

Portuguese-American turkey stuffing with chorizo sausage, turkey giblets, and soaked bread. A bold, meaty stuffing with garlic, paprika, and parsley for a 12-pound holiday bird.

Spanish-style shrimp and red peppers slow-cooked in olive oil with garlic and chili, served with bread and feta cheese for soaking and piling. A tapas-inspired communal seafood dish.