Use bread crumbs to sprinkle on food before cooking, as a thickener for soups, or as a crunchy topping on pasta or casseroles.
This quick riff on an Italian classic gets multi-layered flavors from mushrooms, garlic, and a splash of lemon. ...read more
Grilled eggplant (aubergine in British English) makes for a spectacular and satisfying entrée. This dish is a perennial menu favorite at The Gate and is great for entertaining because the schnitzels can be assembled ahead, then baked just before serving. Serve with couscous, ...read more
Sliced chard stems are sautéed with leeks, then combined with chard leaves, garlic, and a velvety white sauce, and baked with a crispy breadcrumb topping. If you don’t have small custard cups or baking dishes, you can make one larger gratin using a shallow 4-cup baking dish. ...read more
Talk about versatile! Once these tofu fingers have been baked, they can be refrigerated or frozen for future use, then reheated in an oven or even a toaster oven. Enjoy them finger-food-style with dipping sauces, load them into a bun with your favorite sandwich fixings, or serve ...read more
Inspiration travels fast in the blogosphere. A fritter recipe by 101 Cookbooks blogger Heidi Swanson was the starting point for these patties by the Aherns. ...read more
To make this peperonata kid-friendly, we held the onions. ...read more
If you prepare the wontons ahead (cover, then refrigerate them), this soup takes only minutes to prepare. ...read more