4,372 toast recipes

An easy everyday crisp cabbage salad recipe. Consider it like Coleslaw – but crisp, crunchy and fresh; can’t-stop-eating-it additive deliciousness.

Beat the summer heat with this delicious fruit dish that is bound to cool you off.

A good spring dinner selection, light and healthy.

Savory quick bread loaded with sun-dried tomatoes, provolone cheese, pine nuts, and scallions. A no-yeast buttermilk loaf that keeps for days.

A classic Korean dish, seasoned vegetables are served with Korean noodles and spicy sauce along with a small bowl of miso soup and kimchee.

Cognac Nanaimo bars are a Canadian no-bake classic with a chocolate-coconut-pecan base, cognac-orange buttercream middle, and a glossy chocolate top. A boozy adult twist on the original.

Rotini with marinated shiitake mushrooms, prosciutto, sun-dried tomatoes, black olives, pine nuts, and Parmesan in a white wine broth. An Italian pasta with deep, layered umami flavor.

Amy Scherber's bakery-quality pecan sticky buns. Soft yeasted dough with autolyse rest, caramel-pecan bottom, cinnamon swirl. The classic NYC bread shop sticky bun at home.

Grilled salmon topped with a smoky charred red pepper sauce made with yogurt, lemon, and fresh herbs for a light summer dinner.

The salad tastes fresh and summery although it is made with winter greens. The dressing is low calorie and it will keep for a week.

Traditional Southern cornbread dressing with crumbled cornbread, sage, chopped boiled eggs, and chicken broth. Includes a from-scratch buttermilk cornbread recipe. A Thanksgiving must-have.

Stuffed Chinese black mushrooms filled with seasoned crushed tofu, ginger, garlic, sesame, and scallion, then grilled or broiled. A vegan-friendly appetizer with earthy, umami-rich mushroom caps.

.

Red snapper fillets topped with a shrimp and scallop mousse on wilted spinach, microwaved in white wine and lemon juice. An elegant seafood dinner for two in 30 minutes.

Couscous salad with almonds and currants: steamed vegetables tossed with fluffy couscous in an orange-lemon-cinnamon marinade. North African-inspired vegetarian side that travels well.

Ground beef patties shaped like filet mignon with a butter center, wrapped in foil collars, pan-seared and served with a red wine rosemary sauce and mushroom caps.