4,372 toasted recipes

Classic butter pecan snowball cookies rolled in powdered sugar while warm for melt-in-your-mouth tender bites packed with toasted nuts.

Hazelnut spiral cookies with a buttery shortbread-style dough rolled around toasted ground hazelnuts, sugar, and warm spices. Slice-and-bake elegance.

Pumpkin drop cookies with warm spice, chocolate chips, and toasted walnuts. Soft, cakey fall cookies for Thanksgiving, Christmas, and everything in between.

Microwave trout almondine with butter-toasted slivered almonds, dill, lemon, and parsley. A quick weeknight fish dinner that delivers classic French flavors in about 10 minutes.

Curried turkey pasta salad tosses leftover turkey with whole wheat shells, mango chutney, toasted almonds, and a yogurt-mayo dressing bloomed in warm curry powder. A bright, crunchy use for Thanksgiving leftovers.

Key lime meringue pie tops a tangy condensed-milk lime filling with a billowing cloud of toasted meringue in a graham crust. The Florida classic with the bonus of swooping peaks.

Open-face turkey melt on toasted English muffins with broiled Monterey Jack and a fresh Italian-dressed chopped salad piled on top. A bright, crunchy spin on a leftover-turkey sandwich.

Creamy sweet potato soup pureed silky smooth, topped with butter-toasted pecans and creme fraiche. Made with leeks, carrots, white wine, and a russet potato for extra body.

Gramma's chocolate peanut butter pie layers a creamy peanut butter pudding filling and melted chocolate chips inside a graham cracker crust, then crowns it with toasted meringue.

Old fashioned sweet potato meringue pie tops a spiced sweet potato custard with fluffy toasted meringue peaks. A Southern Thanksgiving dessert that beats pumpkin pie at its own game.

Pan-fried trout draped in a silky cream sauce with honey, lemon, and toasted almonds. A rustic European-style fish supper that feels indulgent but comes together quickly.

Settin' 'round bread is a multi-grain bread machine loaf layered with oats, cornmeal, bran, cracked wheat, buckwheat, soy, and rye flours. A hearty, nutrient-packed bread for everyday toast.

Saffron risotto in the simple Milanese tradition: rice toasted in butter and onion, simmered in saffron-laced broth, finished with parmesan. Golden, fragrant, and unfussy.

Malaysian squid satay: tender squid skewers marinated in a freshly toasted cumin, coriander and chile spice paste with fish sauce, lime and brown sugar, grilled fast over a hot fire and served with a peanut-chili dipping sauce.

Rosemary basmati rice with toasted walnuts, sauteed onion, celery, garlic, and tamari. A fragrant, savory vegetarian side dish with nutty crunch and herbal depth.

Traditional Swiss Basle flour soup (Basler Mehlsuppe) made with just butter, flour, and stock. The flour is toasted to a deep chestnut brown for a rich, nutty flavor topped with grated cheese and nutmeg.