1,283 toast recipes

Saucy ground beef with onion, green pepper, and Worcestershire spooned over toasted buns in 30 minutes flat. This quick weeknight sloppy joe is a budget-friendly family dinner that kids actually ask for.

Bibimbap is my all-time favorite Korean dish, I have no problem to make it and eat it everyday :) I made this recipe a few days ago, this time I added homemade bean sprouts as well, and served it with three different kinds of homemade kimchi (cucumber, daikon and cabbage kimchi) and a fried egg as always. Delicious, that's the only word I can say every time :)

Sour cream pancakes folded around sweetened strawberries with powdered sugar and toasted almonds. A brunch-style stuffed pancake with three dairy components for richness and an airy egg-foam lift.

Steamed spinach dressed with soy sauce, toasted sesame oil, sesame seeds, garlic, and a touch of vinegar. An authentic Korean banchan side dish (sigumchi namul) in minutes.

Creamed chipped beef gravy (SOS) made with a butter and flour roux, milk, and dried beef soaked until tender. A classic military mess hall recipe served over toast or biscuits.

Lemon butter spread made with just softened butter and fresh lemon zest. Bright, citrusy, and ready in 5 minutes for toast, rolls, or corn on the cob.

Old-fashioned chopped beef liver spread with hard-boiled eggs, onions, and melted butter. Molded in a loaf pan and served chilled on crackers or toast as an appetizer or lunch.

Three-ingredient strawberry fruit butter: softened butter blended with crushed strawberries and fresh lemon juice. A pink, spreadable compound butter for scones, toast, or pancakes.

Crispy phyllo seed straws made with toasted poppy and sesame seeds, folded in layers and baked golden. A light, crunchy appetizer that stores for weeks.

Homemade jalapeno mustard with yellow and black mustard seeds, toasted coriander, garlic, and white wine. A spicy, grainy condiment with real heat from fresh jalapenos.

Deluxe grilled chicken sandwiches: taco-seasoned chicken strips with sauteed peppers and onions piled into buttery basil-toasted sub buns, topped with melty Monterey Jack.

Norwegian sardine pate blends mashed sardines with cream cheese, lemon juice, and hot sauce into a smooth spread. Garnished with capers and served with toast.

Indian-style scrambled eggs with cumin, cilantro, and green chili: eggs cooked cake-style with onion, then finished with toasted ground cumin and fresh herbs.

Eggs scrambled in olive oil with fresh basil and Parmesan, served on toasted Italian garlic bread. Five ingredients, 25 minutes, and pure Italian breakfast simplicity.

Neapolitan mushroom soup with dried porcini and fresh mushrooms, plum tomatoes, marjoram, thyme, and an egg-yolk-Parmesan liaison thickener served over toasted Italian bread.

Pineapple-walnut dip: creamed cottage cheese and sour cream blended with crushed pineapple, toasted walnuts, and lemon. A versatile sweet-savory dip for fruit, cookies, or chicken.