4,441 toast recipes

Apple molasses pecan pie marries two Thanksgiving classics into one. Sliced apples and toasted pecans bound in a brandy-spiked molasses filling, finished with a buttery lattice crust.

Four cheesecake crust recipes in one: classic graham cracker, chocolate wafer, spicy gingersnap, and toasted nut. Pick your base and build your dream cheesecake.

Toasted pearl barley pilaf simmered in chicken broth with fresh basil, green onions, and a pinch of nutmeg. A nutty, herbaceous whole grain side dish ready in one hour.

Fudgy brownies lightened with prune puree instead of butter, topped with a chewy coconut macaroon layer and a chocolate drizzle. A two-in-one treat that's richer and more wholesome than it looks.

A new type of fruity spread that tastes delicious with toast or in a sandwich.

Grilled raspberry chicken: breasts marinated in maple-raspberry vinaigrette, brushed with a sweet-spicy raspberry glaze and topped with toasted pine nuts. Sweet, tart, and a little fiery.

Cherry with almonds are always a good combination, and this cake is very delicious with cherry and almonds mixing.

German sweet chocolate snack cake with coconut-pecan frosting: a buttermilk-tender chocolate sheet cake topped with the classic toasted coconut and pecan caramel frosting.

Toasted bulgur wheat pilaf with sauteed mushrooms and green onions, simmered in chicken broth with oregano. A nutty, earthy side dish that comes together in just 30 minutes.

Crumbled cornbread tossed with sautéed apples, fresh sage, and toasted pecans creates this Southern-style stuffing where sweet and savory dance together inside your holiday bird.

Apple raisin walnut quick bread: diced apples, plump raisins and toasted walnuts in a buttermilk batter, topped with cinnamon sugar streusel. Makes two loaves perfect for fall gifting.

Italian anise biscotti: twice-baked Italian almond cookies flavored with pharmacy-grade anise oil and toasted whole almonds. Crisp, dunkable, perfect with espresso.

Vegemillet burgers are vegan patties made from toasted millet, carrots, onions, and parsley, bound with whole wheat and soy flour, then pan-fried until crisp and golden.

Deluxe grilled chicken sandwiches: taco-seasoned chicken strips with sauteed peppers and onions piled into buttery basil-toasted sub buns, topped with melty Monterey Jack.

Honey glazed chicken breasts poached in aromatic broth, chilled overnight for texture, then broiled with a glossy honey finish and topped with toasted almonds.

Hearty Pennsylvania Dutch stuffing loaded with chicken, toasted bread cubes, and vegetables, all bound with eggs and broth. Bakes up golden and feeds a crowd.