'bread crumbs' on Serious Eats
Shrimp De Jonghe, a classic Chicago dish, consists of shrimp baked underneath garlicky breadcrumbs.
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.
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.
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.
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.
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.
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.
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.
Fried Herring On Crisp Bread At Hötorgshallen In Stockholm [Photograph: Kalle Bergman]...
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.
[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...
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.
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.
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.
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?
Note: Serious Eater Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe to expand our vegetarian repertoire. It seems like everyone wants to eat locally these days. One of my favorite ways to...
"Besides being cheap and accessible, breadcrumbs are truly a blank canvas for individual creativity." "Besides being cheap and accessible, breadcrumbs are truly a blank canvas for individual creativity." Verdure Ripieni, or stuffed vegetables, are popular in many of Italy's regions,...