TIP OF THE DAY: Breadcrumb Topping On Pasta

TOP PHOTO: Mac & cheese, crumbed for crunch and glamour. Photo courtesy Morgans Hotel | NYC. BOTTOM PHOTO: Linguine tossed in olive oil, Parmesan and herbs, topped with bread crumbs. Photo courtesy All’onda | NYC.   If you peruse recipes for mac and cheese, you’ve likely noticed that the better recipes—certainly those by name chefs—regularly…
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TIP OF THE DAY: Panko, Japanese Bread Crumbs

We no longer use American bread crumbs. For several years, our crumb of choice is panko, the crispy bread crumb used in Japanese cuisine (think tonkatsu and crunchy sushi rolls). They’re actually “bread flakes” rather than bread crumbs. Panko is made in small flakes, not ground into crumbs like traditional bread crumbs. The flakes provide…
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TIP OF THE DAY: Bread Crumb Bonanza

Don’t throw away trimmed bread crusts. Save them in the freezer in resealable bags. Then bake them in the oven or toaster oven until dry and toss them into the food processor. Combining different breads just adds to the flavor. Breadcrumbs are used for much more than breading foods. Use them in stuffing, to garish…
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