116 bread stick recipes

Add some sophistication to your dinners with this scrumptious pasta dish you will love.

A simple French-style onion soup for two: one big onion browned in butter, simmered in broth, and topped with toasted bread and melted cheese. Comfort food in 30 minutes with just 4 ingredients.

The Gravy used to be made fresh with the Cracklings. Now it comes in a pouch and all you have to do is add water. Thank god for modified starch products.

This recipe can be made with the regular and rapid bake cycles.

A new, scrumptious made with turkey giblets and a herb stuffing mix that is bound to add some excitement to your next Thanksgiving dinner.

Açorda is a traditional Portuguese bread soup built from stale bread, garlic, olive oil, and chicken broth. Simple, sustaining, and a cornerstone of Alentejo peasant cooking.

Southern-style cornbread dressing loaded with crumbled cornbread, savory chicken broth, celery, and onions. Low-fat, diabetic-friendly, and baked until golden. A classic Thanksgiving side dish the whole family will love.

Mini pumpkins stuffed with herbed rye bread cubes, carrots, celery, and onion, baked until tender. A vegetarian fall main dish that doubles as a stunning table centerpiece.

French onion soup (Marguerite Patten): the classic bistro soup of slow-caramelized onions in rich beef stock, topped with toasted bread and bubbly gruyere cheese. Ready in 60 minutes.

Twenty cloves of garlic and earthy mushrooms sautéed with toasted breadcrumbs and fresh parsley, simmered in chicken broth for bold, soul-warming soup.

This is wonderful!! Fabulous aroma and wonderful rich flavor.

Swedish bread soup made from stale bread, onions, and stock, strained into a smooth, nutmeg-scented broth and topped with grated cheese. Simple Scandinavian comfort food.

This quick and tasty soup that can be served as a side dish or just with a crusty bread and crackers!

Microwave French onion soup uses sweet Vidalia onions, brown sugar, and condensed beef broth to deliver classic French onion flavor in 15 minutes flat. Topped with melty Jarlsberg-crowned French bread for a one-pot bistro-style soup.

Whole garlic heads roasted in chicken broth with fresh thyme until soft and spreadable. Served with creamy goat cheese and toasted sourdough bread.

A velvety, creamy garlic soup loaded with 2 cups of garlic and caramelized onions, thickened with stale French bread and finished with half and half. Inspired by New Orleans chef Susan Spicer. Even better the next day.