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Emeril's Toasted Breadcrumbs

Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.

  • Yield: Makes 2 cups


  • 2 tablespoons olive oil or unsalted butter
  • 2 cups coarse dry breadcrumbs or panko
  • 1/4 teaspoon salt


  1. Heat the oil in a small nonstick skillet over medium heat. Add the breadcrumbs and salt and cook, stirring, until browned and crisp, about 5 minutes.

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