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 vegetarian riff on an Italian classic gets multi-layered flavors from mushrooms, garlic, and a splash of lemon.
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, bulgur, or potatoes and sautéed greens.
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.
To make this peperonata kid-friendly, we held the onions.