2,510 broad recipes

Marshmallow nut loaf: a no-bake icebox loaf of graham crackers, walnuts, dates, and cream-softened marshmallows. Old-fashioned refrigerator dessert with real staying power.

Artichoke bruschetta with marinated artichoke hearts, Romano cheese, red onion and mayo on baguette slices. Easy broiled appetizer ready in 12 minutes.

French onion soup from Paris brasserie Au Pied de Cochon. Slowly caramelized onions, dry wine, chicken broth, and toasted baguettes under bubbling Gruyère.

Quick and easy to make, and it tastes so refreshing. Top this amazingly tasty bruschetta on top of a few slices of toast, enjoy this simply delicious yet nutritious meal.

This salty spread uses two types of olives and crumbled feta cheese, but no anchovies. Serve on crackers, toasted sliced baguette or pita chips.

Refreshing and packed with goodness. This easy sandwich is a great breakfast to start up a new day or a quick-fixing lunch.

Authentic gorditas made with masa harina, lard, and a touch of flour. Pressed thin, griddle-seared, then fried until puffed and crispy. Ready to split and fill with your favorite toppings.

A delicious way to make some stuffed mushrooms, the combination of prosciutto, wine and all the spices is so tasty, mixed with bread crumbs, stuffed into the mushroom caps. They are great appetizer.

Cheese scones with sharp cheddar, whole wheat flour, and dry mustard rubbed with cold butter. A British-style savory scone that bakes tall and golden in under 10 minutes.

Apple walnut strudel wrapped in flaky phyllo with chopped fresh apples, toasted walnuts, and lemon juice. A six-ingredient dessert that bakes up shatteringly crisp with a tender fruit center.

A crispy not soggy coating highlights this quick and easy rendition of pan-fried pork chops.

Drop these easy blue corn dumplings right on top of simmering chili or stew. Five ingredients, 15 minutes of steaming, and you've got fluffy, earthy cornmeal dumplings with a gorgeous color.

It's like pumpkin pie for breakfast! It's the taste of fall!

Vegan Bolivian-style huminta with quinoa, tofu, and winter squash blended into a savory baked casserole. Tahini and anise give the dish nutty depth and a faintly licorice finish.

In Italian, “crostini” means “little toasts.” Crostini are made by slicing a French or Italian bread stick or baguette. Then rubbing with garlic and olive oil and toasting or grilling until crisp.

Honey-nut ladder loaf bread made in just 60 minutes with rapid-rise yeast. A braided bread filled with almonds, raisins, coconut, honey, and cinnamon.