We all know that sometimes little things make a big difference. Take bread crumbs. Sure, you can buy one of those cardboard “cans” at the market and be satisfied with the results. But I like using fresh bread crumbs in dishes such as this Mustard Chicken.
They only take a minute to make: Tear up pieces of a 3-day-old loaf of French bread and pulse them a few times in your food processor.
You’ll have fresh bread crumbs in a jiffy, and what a difference they’ll make in your cooking.
The trick is not to process the bread too much. Store leftovers in an airtight plastic bag in your freezer up to two months.