From Toast To Toast: How Chefs And Bakers Are Dead Serious About Browned Bread

It’s what’s for breakfast. And lunch. And dinner.
Apr 29, 2015 11:00 am

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, and there will be butter. Or chocolate.

A Toast! 15 Recipes For Simple, Delicious, Party Starting Crostini.

Toast, crostini, bruschetta, tartines and more!
Jul 16, 2014 12:00 pm

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 basil, olive oil and a vehicle for getting to your mouth. And we have solutions for it all. Grab a serrated knife and get ready for crunch time. 

Cherry Tomato Crostini With Homemade Herbed Goat Cheese Recipe

Pair summer's fresh tomatoes with creamy cheese
Jul 9, 2014 12:00 pm
cherry tomato crostini recipe

Look no further than David Lebovitz's My Paris Kitchen — the cookbook companion to his world-famous blog and a must-have for the dedicated home cook. Learn classics right the first time, or dive into lesser-known French dishes influenced by ethnic cuisines, like this delicious and colorful cherry tomato crostini with herbed goat cheese. 

Pea Butter And Bacon Toast Recipe

Brushing up on your seasonal toast artistry game
May 15, 2014 12:00 pm

Toast is like the hottest thing since…well, you get the point. Greg Vernick, the chef-owner of Vernick Food & Drink in Philly 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 version with peas and bacon (and they are awesome together).

Getting Back To My Toast Point: Your Soup Needs A Sidekick

Smear toast, serve with anything. That is my point.
Apr 7, 2014 11:30 am

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 the word "point" after "toast" is like specifying that it's toast for bougie reasons. As a result, it's been colloquially shortened to "toasts" and stuff is put on them for you. I enjoy this concept more. Here's how to use them in everyday life. 

Way Better Butter: Uni Butter On Toast Recipe

Spreadable sea urchin is our favorite thing
Mar 12, 2014 2:00 pm
Photo: Nicole Franzen

While early dishes like crispy gnocchi and a pork chop with pickled goji berries will likely rotate in and out with the change of the seasons, there is one dish at new NYC seafood hotspot Navy that is already in what we’d call the Spreadable Things Hall of Fame. Uni butter. And we have the recipe to share with you.

Spicy Beans And Pepperoni On Toast With Fried Eggs Recipe

Beans beans, good for the heart. And for brunch.
Nov 10, 2013 2:00 pm

On toast or baked potatoes or served as a soup, this savvy saver’s dish is quick, inexpensive and cheerful. And the perfect creation for Sunday brunch. The full recipe, after the jump.

Eggs On Eggs: Soft Egg And Fish Roe Toast Recipe

Top your toast with scrambled eggs and fish roe
Jul 10, 2013 4:02 pm
Photo: Björn Tesch

We got our hands on one of the best fish cookbooks we've encountered in recent memory, authored by two of Sweden's best-known chefs. What you'd never be able to tell from the cover is how rock-crazy these guys are — their "pairings" encourage you to listen to the White Stripes, Kiss, Smashing Pumpkins and the Beatles (among others) while you prepare a spectacular fish dish, like this hearty, rustic, very Scandinavian egg-on-egg gem. 


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