2,117 salt bread recipes

Traditional Mexican budin de elote: corn pureed with milk, folded into creamy butter and eggs, baked low and slow until golden and set. Simple, rich, and deeply corny.

New England stuffed quahogs baked in the shell with chopped clam meat, mushrooms, onions, and buttery breadcrumb topping. A Rhode Island clam shack classic.

Traditional Ukrainian liver pate made with beef liver, butter-fried onions, egg, and chicken broth, baked until set. A smooth, rich spread for bread or crackers with deep savory Eastern European flavor.

Open-faced tuna Danish stacked on toast with crunchy cabbage, grated carrot, cool cucumber slices, and a tangy yogurt-ketchup dressing. No-cook, 15 minutes, and diabetic friendly.

Chicken livers simmered in butter with prosciutto and sage, perched on sautéed bread triangles, and drizzled with a Marsala wine pan sauce. An Italian classic ready in 20 minutes for two.

Breaded chicken pieces cooked in the microwave with sauterne wine, mushrooms, and tomatoes. A quick shortcut version of the classic French Chicken Marengo.

Crispy deep-fried beef meatballs spiced with cinnamon, cloves, and curry powder swim in a rich coconut milk gravy with fenugreek and lemongrass. A bold Sri Lankan main dish.

A reliable bread machine recipe blending bread flour and whole wheat flour with active dry yeast. Makes a 1.5 pound loaf with a hearty texture and slightly nutty flavor from the whole wheat.

Cheese pepper bread for the bread machine with Swiss cheese and cracked black pepper baked right into the dough. Savory, aromatic, and completely hands-off.

Fiddlehead fern and ham casserole layered with herb white sauce and topped with buttered bread crumbs. A New England springtime comfort dish using foraged fiddleheads.

Upside-down bread pudding with a caramelized sugar crust, dried figs, and chopped almonds baked in a loaf pan. Flip it out for a golden, sticky-topped dessert.

Maryland crab cakes with a pound and a half of lump crab, oil-soaked bread, and whipped egg whites for lightness. Pan-fried in butter until golden on both sides.

Lemon French toast made with thick-cut day-old French bread soaked in a lemon zest and lemon extract batter. The flour in the batter creates an extra-crispy, golden crust that regular French toast can't match.

Fiddlehead and ham casserole layered with a parsley-chive white sauce and topped with buttered bread crumbs. A classic springtime casserole showcasing foraged fiddlehead ferns.

Bread machine buttermilk wheat bread with bread flour, whole wheat flour, butter, and just a touch of sugar. A soft, tangy sandwich loaf with minimal effort.

Crispy sole goujons cut into finger-sized strips, dipped in egg and milk, coated in breadcrumbs, and fried golden in peanut oil. Homemade fish fingers with a French twist.