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"Adapted from Bon Appetit"

  • 4 slices day-old bread, stale or lightly toasted
  • 1 Tbsp. extra-virgin olive oil 


  1. Tear bread into small pieces.
  2. Process in a food processor with olive oil until coarse crumbs form.



Plain breadcrumbs:
Uses: roasted or grilled whole spring onions, topping for a cassoulet (pork and beans!)

W/Parmigiano-Reggiano and parsley:
Uses: mac and cheese, any salad to use instead of croutons

W/garlic and herbs (like any herbs you have laying around):
Uses: linguine w/green olive sauce, potato-parsnip gratin (or any root veg)

W/lemon zest and mint:
Uses: pasta w/prosciutto and grana Padano, creamed Swiss chard (or other dark green, but not spinach)


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