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This breadcrumb recipe is courtesy of chefs Pino Luongo and Mark Straussman, and is used to make their delicious Linguine with Zucchini, Garlic, Black Olives, and Toasted Breadcrumbs.

  • Yield: Makes 3 cups

Source: The Martha Stewart Show, May Spring 2008


  • 6 cups cubed country-style white bread


  1. Preheat oven to 350 degrees. Spread bread cubes in an even layer on a baking sheet. Toast bread, stirring occasionally, until golden, 12 to 15 minutes. Let cool before transferring to a food processor. Pulse bread until fine crumbs form. Freeze any extra breadcrumbs in an airtight container.

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