The possibilities are endless.
, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed.
Anytime I go to a restaurant, I order dishes with toasty, itsy-bitsy breadcrumbs. Crisp and seasoned, this topping brings another dimension of texture and flavor to about just anything. Suddenly pasta has more bite, salad goes from okay to decadent, and soup that had zero texture now has extra oomph.
Even when I can’t make it to a restaurant, I still want crunchy breadcrumbs at home. So, if I have a little extra time and want a meal to feel special, I’ll make them myself. Luckily, it couldn’t be easier. And the best part: You can flavor breadcrumbs however you want, customizing them to whatever is for dinner. Got peak-season tomatoes?
. Have too much zucchini on hand? Give them a hard sear and shower them with garlicky breadcrumbs. Blending up vegetable soup? Brighten it with lemon-zested breadcrumbs. in a shallow pan over medium heat. Olive oil is a safe choice. Or if, for example, you just cooked up some bacon, you can use that rendered fat instead for added flavor. Addto the pan to toast. Be sure to stir frequently and keep an eye on the heat—these can go from pale to burnt pretty quickly.
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