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.
COOKING TIP: Breadcrumbs