4,372 toasted recipes

Chicken thighs wrapped around cheese-stuffed green chilis, baked on a bed of toasted salsa rice with cumin and cilantro. A complete Southwestern one-dish dinner that's worth every minute.

Hot clam dip with cream cheese, minced clams, Worcestershire, mustard, and a kick of cayenne. Served warm with Melba toast for easy party appetizer.

Rich cheesecake swirled with brown sugar caramelized bananas on a toasted pecan crust. Baked in a water bath for a creamy, crack-free finish with an optional splash of dark rum.

Italian almond-hazelnut biscotti twice-bake to crisp dipping cookies with lemon zest, almond extract, and toasted nuts. Lower-fat traditional Italian style, keeps a month in a tin.

Lavender herb bread baked in the bread machine with cottage cheese, honey, thyme, and basil. A floral, savory loaf with tender crumb that slices beautifully for sandwiches or toast.

Mushroom pita pizza with sauteed onions, fresh tomato slices, basil, oregano, and crumbled goat cheese on toasted whole wheat pita. Quick 20-minute lunch or light dinner.

Amaretto butter and amaretto maple syrup, two quick toppings for pancakes, waffles, and French toast. Almond-flavored brunch condiments with just 2-3 ingredients each.

Bimini bread for the bread machine: a soft, slightly sweet Bahamian-style loaf with rolled oats and molasses for warmth and chew. Eight ingredients, perfect for sandwiches and toast.

Perfect for a fall brunch, these muffins are rich and full of maple flavor. Just like french toast in a muffin!

Kimmel soup, a traditional Jewish caraway seed soup with egg dumplings and a paprika roux base. Simple, warming, and deeply aromatic from toasted caraway.

Toasted pine nuts, briny capers, and sliced black olives toss with garlic-infused butter and olive oil for a quick Mediterranean pasta that's ready in 25 minutes.

Crostini with chicken livers sauteed in butter and white wine, finished with cream and brown gravy, spread on thin toasted French bread. A rich Tuscan-style appetizer ready in 35 minutes.

Basbousa bil loz (Egyptian almond basbousa) cooks toasted semolina and almonds with butter, then thickens with lemon-scented sugar syrup. A stovetop Middle Eastern dessert.

Buttery blondies studded with toasted pecans and coconut flakes for a tropical twist on classic brown sugar bars

Bouillabaisse, the Provencal seafood stew: mussels and red snapper simmered in a saffron-perfumed broth with white wine, garlic, and herbs. Ladled over toasted French bread, French coast in a bowl.

Texas-style all-beef chili with cubed chuck, beer, toasted cumin seeds, and no beans. Simmered low for 90 minutes and thickened with masa harina the authentic way.