708 toast recipes

Fresh fig halves stuffed with semisweet chocolate chips, chopped fresh mint, and toasted almonds, then baked until warm and melty. An elegant 4-ingredient bite for fig season.

Pureed pinto bean soup with New Mexican red chile, cream, fresh herbs, and toasted pine nuts. Velvety, rustic Southwestern soup with deep slow-cooked bean flavor.

A quick chicken and brown rice casserole with green peas, toasted almonds, and a creamy soy-mayo binding. Mix, bake, and eat in 30 minutes. A great way to use leftover chicken and rice.

Lemon cream and nut cookies, buttery shortbread ovals spread with homemade lemon curd and crowned with toasted almonds, hazelnuts, walnuts, prunes, rum-soaked raisins, and candied orange. A jewel-box holiday cookie.

Authentic Mexican chorizo made with pork, toasted ancho and pasilla chilies, whole spices, and vinegar. Cure it for 3 days and the flavor deepens into something store-bought can never touch.

Tofu fiesta loaded with broccoli, mushrooms, carrots, and bell pepper, finished with ricotta cheese and toasted sesame seeds. A colorful, veggie-packed skillet dinner for two.

Creamy vanilla cheesecake on a cookie crumb crust, drizzled with melted caramel and German chocolate toppings, then showered with toasted pecans. Every slice is a candy-counter dream come true.

Acorn squash stuffed with brown rice cooked in chicken broth, unsweetened applesauce, toasted pecans, celery, and ground ginger. A hearty fall side dish or light main.

Vegan tempeh teriyaki stir-fried with shiitake mushrooms, snow peas, and onions in teriyaki sauce with toasted sesame oil. Served over brown rice for a hearty plant-based dinner.

Layers of textures and flavors in this salad. Crunchy and fresh bell peppers, sweet edamade, salty olives, feta and nutty pine nuts together make this salad amazingly tasty.

Eggplant, cauliflower, potatoes, and green beans simmered in a coconut-spiced curry with turmeric, cumin, and coriander. Topped with toasted cashews and served over rice.

Sauteed mushrooms, bell peppers with garlic, ginger, scallions and Chinese spicies. It comes out delicious, serve it as a side dish or a main course.

From-scratch pumpkin pie with fresh or canned pumpkin, dark brown sugar, molasses, raisins, and toasted pecans. Richer and more complex than the back-of-the-can version.

This easy breakfast omelet fills you up and makes you feel great. A delicious and nutritious way to start off your day.

Crunchy ramen chicken salad with shredded cabbage, toasted almonds, sesame seeds, and a tangy soy-vinegar dressing made from the ramen seasoning packets.

Garden turkey and brown rice salad with toasted wheat germ, celery, carrots, and a light Italian-lemon dressing. A healthy no-cook meal salad ready in 10 minutes.