toast

Blogger Niki Brantmark is a master of this delicate balance, so try her chanterelle toast and make your breakfast a little more Scandinavian.

This chili cheese toast at Rahi is a modern interpretation of classic street food, utilizing a savory processed cheese called Amul. Crank up that broiler!

Missy Robbins' new cookbook that will delight you and pump you up for some awesome culinary projects, like this deviled egg toast.

If you've never enjoyed the pleasure of Ned Bell's sardines on toast, your bagel and lox is about to face some stiff competition.

Make this great snack for a casual get together or snack any time of day These fontina pesto toasts are welcome any time, any place.

Check out 12 of our favorite summer egg recipes for a better brunch this weekend (after you finish sleeping in, of course).

There's a pastry trend in Japan, Hong Kong and other parts of Asia that focuses squarely on a baked good we all know and love: the white sandwich loaf. This preparation, which can be served either sweet or savory, is called block toast. What is block toast? Also known as brick toast, it's a great way to get all…

Melissa Clark's simple egg crostini recipe needs nothing more than peppery radish and savory anchovy to go from snack to meal.

We’re craving sherry-glazed pork belly, thanks to award–winning chef Naomi Pomeroy’s fantastic new cookbook, "Taste & Technique."

British cuisine is having its heyday — no longer does toast, hash, roast or mash conjure up the bland pub-style food of yesteryear. Join Duck & Waffle executive chef Dan Doherty as he jazzes up classics, creates new favorites and puts inventive spins on some of our favorite ethnic cuisines. Cheese on toast needs no introduction, nor does…

Located in the heart of Manhattan's Union Square,  Union Fare is a New American restaurant with a heart as big as its square footage. (It's really big.) There's a new treat on the menu every time you go in, and fall is no exception. Swap the avocado on your toast for mashed pumpkin and add some goat cheese for…

You know sexy when you see it, and so do we. Behold: a dozen of our hottest, stickiest recipes, specially curated for your culinary pleasure. Whether you're going for sweet or salty, spicy or savory or just plain hedonistic, there's something in here for your particular proclivity. And believe us: It's not all about looks. There's…

We say it all the time: It’s not an awards-show party until the appetizers hit the table. Dig into renowned Oscars caterer Wolfgang Puck’s award-worthy smoked hominy toasts with velvety avocado puree and pickled jalapeños. It’s not hard to see why he’s chef to the stars. So many food lovers are careful about what they eat, and in my…

There's no two ways about it: Avocado toast is mean, green and clean. Except maybe for that pesky toast part. We couldn't help but notice a spin on this trendy yet trendy trend announced in the San Francisco Chronicle with the headline "Toastless Avocado Toast." The story highlights the benefits of that smooth green nectar and eschews what…

There has never been a better time to be (or eat) a piece of toasted bread. The crisp, chewy texture, world of nooks and crannies and endless varieties and level of “doneness” make for a superb blank slate popping up on menus from the humble to the ultra-posh! Enter: Posh Toast, a collection of delightful spins…

There has never been a better time to be (or eat) a piece of toasted bread. The crisp, chewy texture, world of nooks and crannies and endless varieties and level of “doneness” make for a superb blank slate popping up on menus from the humble to the ultra-posh! Enter: Posh Toast, a collection of delightful spins…

There has never been a better time to be (or eat) a piece of toasted bread. The crisp, chewy texture, world of nooks and crannies and endless varieties and level of "doneness" make for a superb blank slate popping up on menus from the humble to the ultra-posh! Enter: Posh Toast, a collection of delightful spins…

James Beard Award–winning Toro and Coppa chef Jamie Bissonnette knows his way around the vast world of preserved meat and fish. He’s a master of charcuterie (coppa is Italian cured pork neck) and an avid collector of canned Spanish seafood — an enviable hobby if you’ve ever loved a smoked mussel or glistening sardine in your life.…

On my days off , I eat sushi and sashimi more than anything else. I love Japanese food, and this is my favorite way of treating sea urchin. The crunch of the toast, the briny sweetness of the sea urchin, and the heat of the mustard and wasabi are a great combination — it’s so…

Toast may not be new, but chefs, bakers and café owners from coast to coast are finding novel ways of presenting the childhood old reliable — at grown-up prices. And while the options popping up range from savory to sweet and from made-to-order to DIY, rest assured about two toast prerequisites: It will never be cold,…

Today, we're celebrating toast, crostini, tartine, bruschetta, a sandwich that was toasted too much, you name it, we're toasting it. Check out 15 ideas for bread that's so eager to be toasted it doesn't even need a toaster. That delicious pot of soup you made? It needs a toast point. Your fresh summer tomatoes need…

Look no further than renowned culinary author David Lebovitz's My Paris Kitchen — the cookbook companion to his world-famous blog and a must-have for the dedicated home cook. Learn the classics right the first time, or dive a little deeper to lesser-known French dishes influenced by countless ethnic cuisines that you'll make again and again, like this delicious and colorful…

Toast is like the hottest thing since…well, you get the point. Greg Vernick, the chef-owner of Vernick Food & Drink in Philadelphia agrees and serves seven of them topped with everything from fried green tomatoes and Maryland crab to beef tartare. But his all-time favorite is this rich, spring/summer favorite that plays around with peas and…

I think toast points are obnoxious, but I also think they're misunderstood. What's a toast point? Exactly. As opposed to the much more user-friendly "crostini," toast points are dated and refer to a Mad Men-esque era of tartare and full caviar setups where for some reason toast was cut into crustless triangles or rectangles. Adding…

New York City chef Camille Becerra ran the beloved restaurant Paloma in Greenpoint before a devastating fire closed it in 2008. After taking some time off, working as a writer and recipe developer, she returns as chef at Navy, a cozy, seafood-focused maritime canteen in Soho. While early dishes like crispy gnocci and a pork…