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Vincent Schiavelli
The California Cook: Mighty, mighty bread crumbs
The California Cook: Mighty, mighty bread crumbs

I've just discovered the magic of fresh bread crumbs. You might say it's about time, after 30 years of cooking. But I would remind you that I said the "magic" of fresh bread crumbs, not the "utility." Everyone knows about using bread crumbs for coating a schnitzel or any other fried, baked or broiled thing. Or stuffing a bird or whole fish. Or scattering across the top of a gratin or tian before browning. I've even used them as toppings for fruit desserts, like a less-sweet version of a crisp. But what I'd never really realized was the true potential of bread crumbs, how instead of being bland character actors toiling in the background, they can...

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