Roasted breadcrumbs are pure genius. They put old bread to new use and add flavor, texture and interest to whatever they grace.
Tossed with fresh herbs and a bit of lemon zest, they add elegance to fish fillets. Used unadorned on a lusty but humble pasta dish, they become “poor man’s Parmesan.”
So before grumpily tossing the remains of that day-old baguette, consider how it might just transform a crummy day into a “crumby” one.
Feeling a bit better now, aren’t we?
—Story by Laraine Perri, a food writer in New York City.