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Entries tagged with 'breadcrumbs'

Richard Blais's Toasted Herb Bread Crumbs

Serious Eats Kate Williams 1 comment

Use Richard Blais's piquant bread crumbs from his new book, Try This at Home, as a topping for caesar salad and pasta dishes. More

Sunday Supper: Garlicky Shrimp de Jonghe

Sunday Supper Jennifer Olvera 3 comments

Shrimp De Jonghe, a classic Chicago dish, consists of shrimp baked underneath garlicky breadcrumbs. More

Garlicky Shrimp de Jonghe

Serious Eats Jennifer Olvera 7 comments

Shrimp De Jonghe, a classic Chicago dish, consists of shrimp baked underneath garlicky breadcrumbs. More

Easy Pan Pizza With Sun-dried Tomatoes, Caramelized Onions, Olives, and Breadcrumbs (Vegan)

Serious Eats J. Kenji López-Alt 3 comments

Vegan pizza for a crowd! This recipe, based off of Sicilian sfinzione is a crowdpleaser with the bold flavors of olives, sun dried tomatoes, and caramelized onions under a crisp bread crumb topping. More

Rigatoni with Breadcrumbs, Rosemary, Garlic, and Parmigiano Reggiano

Serious Eats Kerry Saretsky Post a comment

Rigatoni in a simple sauce of pasta water and cold sweet butter, topped with a crown of nutty breadcrumbs, almonds, garlic, rosemary, and Parmesan. Simple, but good. More

My Thai: Thai Shrimp Cakes with Sweet Chili Sauce

Leela Punyaratabandhu 3 comments

Here's a dish that—overshadowed by its better-known curried cousin, Thai deep-fried curried fish cakes—isn't offered very often at stateside Thai restaurants. Good thing they can be made at home very easily. More

Dinner Tonight: Baked Fish with Savory Bread Crumbs

Serious Eats Nick Kindelsperger Post a comment

Though easy to prepare, this dish from Lidia Bastianich is anything but basic. The breadcrumbs are heavily seasoned with lemon zest, oregano, parsley, and red pepper flakes. This gives each bite a great citrus note, along with a little spicy kick. If that weren't enough, a dressing of sorts is added to the baking dish so the fillets are also perfumed by white wine and lemon juice. More

Cook the Book: Philly-Style Chicken Cutlet Sandwich

Serious Eats Caroline Russock 2 comments

This Philly-Style Chicken Cutlet Sandwich is a dressed-up version of the classic with a panko-crusted chicken breast and sweet-spicy Peppadew mayo. More

Dinner Tonight: Parmesan Chicken Tenders

Serious Eats Blake Royer 3 comments

This recipe from Everyday Food magazine makes chicken tenders healthier by baking them at high heat instead of frying them in oil. Using Japanese panko breadcrumbs mixed with Parmesan (airy and flakier) ensures that despite the baking method, they still have a decent crunch. Sure, baking isn't as delicious as frying, but the process is much easier for a quick dinner, and beats the frozen option by a mile. More

French in a Flash: Crunchy Broiled Salmon with Beets

Serious Eats Kerry Saretsky Post a comment

This recipe is a combination of a fantastic salad from Canton Arms, a gastropub in London, and a recipe I read in a French food magazine on an airplane. Beets and salmon are roasted together with olive oil and a bed of fresh thyme, all topped with simply toasted rosemary panko breadcrumbs. More

Dinner Tonight: Alton Brown's Baked Oysters with Artichoke and Panko Crumbs

Serious Eats Nick Kindelsperger 8 comments

There are some questionable accounts about what actually goes into the authentic version of Oysters Rockefeller. Just about every recipe I found was different, significantly too. That's how I ended up with this baked oyster recipe from Alton Brown, which makes no attempt to be historically accurate. Luckily, Brown just decided to create a really great baked oyster recipe. More

Fried Herring on Crisp Bread with Tartar Sauce Recipe

Serious Eats Kalle Bergman Post a comment

Fried Herring On Crisp Bread At Hötorgshallen In Stockholm [Photograph: Kalle Bergman]... More

Healthy & Delicious: Roasted Pepper Halves with Bread Crumb Topping

Serious Eats Kristen Swensson Sturt 3 comments

Roasted Pepper Halves with Bread Crumb Topping, from Lidia Bastianich's Lidia's Italian-American Kitchen, is simple to prepare, yet impressive enough to elevate the most pedestrian of meals, up to and including a cold slice of pepperoni pie. The peppers act as both flavoring agent and serving vessel, making it lighter than most breaded hors d'oeuvres. More

Mac and Cheese with Okra and Grits

Serious Eats therealchiffonade 2 comments

Grilled Asparagus with Lemon and Crispy Bread Crumbs

Serious Eats J. Kenji López-Alt 1 comment

[Photographs: J. Kenji Lopez-Alt] About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his wife. Got a suggestion... More

Cook the Book: Frankies' Meatballs

Serious Eats Caroline Russock 37 comments

When eating at Frank Falcinelli and Frank Castronovo's Frankies Spuntino, not ordering the meatballs is really a crime. They are by far the best meatballs I've ever had in a restaurant, and possibly my life. Perfectly textured, not at all dense but not falling-apart crumbly, with just the right amount of egg, bread crumbs, garlic, and cheese throughout. But what really makes these meatballs special is the addition of raisins and pine nuts. More

Dinner Tonight: Pasta with Cauliflower and Anchovies

Serious Eats Nick Kindelsperger 6 comments

If you love cauliflower like I do, you'll definitely appreciate the nutty aroma. But it's really the anchovies and saffron that steal the show. Two tablespoons of anchovies may not sound like that much, but they imbue every forkful of this dish with a rich, fishy funk. If that weren't enough, the saffron confuses the palate, sending taste buds in all kids of odd directions. More

How to Make Your Own Breadcrumbs

How To Sue Veed 12 comments

True, making breadcrumbs from scratch is nothing fancier than pulverizing, toasting, and maybe seasoning old bread. The real charm of the homemade stuff: A spare half a loaf could inspire new dinner ideas on the spot—if you know how to use it. Read on for tips on custom-making crumbs to suit your meatloaf, pan-fried cutlets, baked chicken fingers, mac and cheeses, and other meals. More

Dinner Tonight: St. Joseph's Sawdust with Pasta

Serious Eats Nick Kindelsperger 6 comments

I know sawdust doesn't sound the least bit appetizing, but don't worry—this only looks like wood shavings. It's actually a highly flavored recipe with bread crumbs from John Besh's My New Orleans, and I couldn't wait to try it with pasta. The crumbs easily soak up whatever tossed on them—which in this recipe included pine nuts, parmesan, dried currents, cinnamon, crushed red pepper flakes, and oregano—making for a cheap and tasty meal. More

Cook the Book: Tortino di Cioccolato

Serious Eats Caroline Russock 3 comments

The ingredients for this Tortino di Cioccolato are similar to that of a flourless chocolate cake, but there was something fascinating about including bread crumbs too. Would they break down during the baking or keep their crunchiness? Do the finished tortinos have the same fermented quality as Lahey's signature no-knead bread? More

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