COOKING TIP: Breadcrumbs

Store-bought breadcrumbs never taste fresh. Fortunately, making your own is simple. Start with a loaf of good Italian, French, or sourdough bread. Cut off the crusts if you like, but I never do. Tear or cut the bread into half-inch dice and pulse in a food processor fitted with a metal blade until ‘crummy.’ Or, toast the bread until crispy; then pulverize it with a wine bottle or rubber mallet. Breadcrumbs will keep in an airtight container in the fridge indefinitely. You’ll be amazed at the difference they’ll make in your recipes.


One Response to COOKING TIP: Breadcrumbs

  1. […] to breads. This simple gratin is crunchy and rich and wonderful, especially if you make your own breadcrumbs. It’s a great entrée for a vegetarian dinner, and if you’re lucky enough to have leftovers, […]

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