5,248 style recipes

No-yeast beer bread with cheddar cheese, scallions, and sesame seeds. A quick bread loaf that needs no kneading or rising, just stir and bake.

Basic red gazpacho is the classic Andalusian chilled tomato soup: ripe tomatoes, red bell pepper, cucumber, garlic, and stale bread blended with sherry vinegar and olive oil. No cooking required.

Learn how to make Jack Daniels Tipsy Irish Cake, which's super easy to make with ready-made Devon custard and leftover pound cake. An Irish cake popular in Chicago as well as Tennessee.

Hearty Dutch vegetable soup with tender curry-spiced meatballs made from bread-soaked ground beef or veal. Simmered in beef bouillon with carrots, celery, onion, and thyme. A one-pot meal.

Pappa Al Pomodoro (Thick Tomato and Bread Soup) recipe

Hearty bread machine rye bread made with whole wheat flour, rye flour, oat flour, and stale beer. Dense, earthy, and full of old-world character with zero fuss.

A quick and easy spread for crostini - little toasts. Easy to pepare for last minute company. Very fresh and light tasting, quite healthy too!

Eggnog French toast made by dipping thick stale bread in eggnog and frying in butter until golden. A three-ingredient holiday breakfast with built-in custard flavor.

Speckknödel: traditional Austrian bacon dumplings made with stale bread, cream, egg yolk, and caraway seeds, simmered and served on a bed of buttery sauerkraut.

High-fiber bread quiche uses stale multigrain bread as the crust, filled with low-fat cottage cheese, eggs, and evaporated skim milk. A lighter take on classic quiche with no pastry dough required.

Leberknödel are Austrian liver dumplings made from stale rolls soaked in milk, mixed with ground beef liver, onions, marjoram and lemon zest. Poached gently and served in clear beef broth.

A classic British boozy dessert with stale cake soaked in sherry and whisky, layered with fruit jam, warm custard, and billowy whipped cream. No baking, all indulgence.

Sopa de ajo, a traditional Spanish garlic soup with stale bread cubes fried in olive oil, simmered in water with cayenne. Peasant cooking at its finest with just 6 ingredients.

Torrijas are Spain's beloved version of French toast: stale bread soaked in milk and cognac, dipped in egg, fried golden, and dusted with cinnamon sugar. A traditional Semana Santa treat ready in 30 minutes.

Carbonnade flamande, the Belgian beef-and-beer stew: chunks of beef simmered low in dark stout with caramelized onions, brown sugar, vinegar, and a Dijon-smeared piece of stale bread that thickens the gravy.

A great way to use up day old bread. A savory version of bread pudding with spinach and mushrooms that's cheesy delicious.