7,126 broad recipes

Apple cheese sandwich: grated apple folded with cheese spread, butter, and a little pepper, layered between bread and cut into triangles. A quick sweet-savory snack or tea sandwich.

Dublin coddle is Ireland's beloved one-pot supper of sausages, bacon, potatoes, and onions simmered low and slow until everything melts together. Serve with soda bread and a bottle of stout for the full Dublin experience.

Two-ingredient cream cheese icing sweetened with maple syrup and blended smooth. No powdered sugar needed. Ready in 10 minutes and pairs with carrot cake, banana bread, and more.

Texas' premier comfort food, chicken fried steak, has no chicken in it. It is called such because the steak is breaded and pan-fried much like fried chicken. A descendant of the German dish wiener schnitzel, it is traditionally made with round steak. Top round is the most tender.

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.

Cajun crab in a rich Swiss cheese and cream sauce with mushrooms, scallions, and dry vermouth, spiked with cayenne. Serve in patty shells or scooped up with crusty French bread.

Florida bouillabaisse: a Gulf Coast riff on the French classic with fish, shrimp, crab, clams, and softshell turtle in a saffron-tomato broth. Wine, herbs, and white bread for sopping. Feeds a crowd.

Crab and portabella melt: grilled mushroom caps topped with tomato, Old Bay crab salad, and melted cheddar. A bread-free open-face that eats like a proper sandwich.

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.

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.

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.

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.

Oven-baked chicken coated in sharp cheddar and buttery cracker crumbs for maximum crunch. Three-step breading keeps it simple while delivering that satisfying crispy bite every time.

Sicilian caponata with eggplant, olives, capers, pine nuts, tomatoes, and a sweet-sour vinegar-sugar finish. Serve hot as a side or cold on bread as an appetizer.

French style herbed cheese spreads softened cream cheese with oregano, garlic powder, onion powder, and milk into a five-minute Boursin-style appetizer for crusty bread or crackers.

Simple cinnamon coffee cake with a tender, quick-bread crumb topped with cinnamon sugar. A no-fuss breakfast cake made from basic pantry staples in under 45 minutes.