1,298 toast recipes

So easy to make, and it is amazingly delicious, a beautiful way to cook these two root vegetables together, and tons of flavor.

Italian roasted peppers preserved in extra-virgin olive oil with white wine vinegar. Red, yellow, and green peppers layered in a jar for an antipasto staple and sandwich filling.

Roasted Cornish game hens slathered with ginger-five-spice butter and stuffed with lemon and onion. Crackly, fragrant skin and a white-wine pan sauce for an elegant dinner.

Roasting turns broccoli into an addictive side. This crowd-pleaser can be prepared in no time.

Sweet and sour apples, crunchy and savory celeries, nutty and salty peanuts, and a lemon-dijon dressing make a delicious, light yet refreshing salad.

These pan roasted potatoes come out nicely golden, brown and crispy. Fresh lemon juice, garlic and oregano make the potatoes taste refreshing, garlicky and absolutely delicious.

Red currant jelly is brillant in this marinated sauce. A few ingredients create this juicy and delicious roasted beef ribs.

Fresh figs, roasted with mint, garlic, gorgonzola and served with French bread, a very classy appetizer.

Greek roasted eggplant and feta dip blends smoky broiled eggplant with briny feta, sweet red pepper, fresh basil, and lemon. A vegetarian Mediterranean dip for pita, crackers, or crudités.

Crispy bacon bits and melted cheddar coat tender red potatoes roasted until fork-tender. Ranch dressing adds creamy tang to this crowd-pleasing side that feeds a group.

Pan-roasted whole quail stuffed with pancetta, sage, and juniper berries, finished with a gin and white wine pan sauce. A masterchef-level wild game main course in 30 minutes.

Pan-seared and oven-roasted duck breasts served over a silky sage-and-onion potato puree. An English-bistro style dinner for two with crisp skin and herbaceous mash.

Apples and bananas poached in spiced coffee syrup with brown sugar, fresh ginger, cinnamon stick, and orange. A grown-up fruit dessert with cinnamon pastry twists on the side.

Pasta with zucchini and roasted garlic tossed with thyme and rosemary. The garlic roasts in a foil packet while the pasta cooks, then gets mashed into a creamy sauce. Simple and vegan.

Pork tenderloin seared and roasted until juicy, served with plums slow-roasted in balsamic, vanilla bean, and rosemary. A bistro-style main that reduces its own pan liquid into a glossy, sweet-tart sauce.

Roasted tomato and red chile arrabiata sauce with New Mexico chile, garlic, oregano, and cilantro over pasta. A Southwestern twist on Italian arrabiata with fire-roasted depth.