A traditional Easter dinner takes on an appealing drawl.

The beer and cheese combo gets saucy, turning toast and fried eggs into a truly luxurious meal all about extras.

Tarragon, shallot, pea shoots, and rye bread make for a sophisticated take on the usually ho-hum egg salad sandwich.

A take on muhammara, a Turkish and Syrian red pepper spread thickened with bread crumbs and walnuts.

The recipe brilliantly combines milk and bread crumbs as a substitute for a labor-intensive white sauce.

We’re not dismissing the sweeter side of pain perdu (French toast), but custardy, golden bread just as easily goes savory.

Fire up the flames for the ultimate barbecue bash starring all of your grilled favorites, plus classic sides to complete your finger-licking feast

In the States, we’re familiar with the bready version of focaccia, but this Pugliese take on it is so light it’s almost cakelike.

Pan bagnat literally means “bathed bread,” and truer words were never spoken. It takes a lot of olive oil to make this bread soft and moist, so drizzle with reckless abandon....