There’s no reason to settle for the sorry excuse for bread crumbs available commercially. All you need to make your own is a food processor and some day-old bread. Since I use a lot of bread crumbs in my cooking, I use my freezer for stockpiling bits and pieces from unfinished loaves, eventually to be turned into crumbs. In fact, if I’m out of my freezer inventory, I deliberately “stale” fresh bread for crumb making by drying it out in a low oven until it’s no longer squeezable. The best bread for all-purpose crumbs is bâtard, ciabatta, or a similar artisanal French or Italian bread without seeds, walnuts, olives, or the like.
Turn humble onions into this thrifty yet luxe pasta dinner.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn inky black rice into a dreamy coconut milk pudding you’re fully authorized to enjoy for breakfast or dessert.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.