Martha chats about the recent roast of Matt Lauer and her trip to New Orleans, and shows you how to make dried and fresh breadcrumbs, a Good Thing for saving money.
Working in two batches, pulse bread cubes in a food processor to fine crumbs; transfer to a medium bowl.
To make plain breadcrumbs, stir in 1 1/2 tablespoons coarse salt and season with pepper. To make lemon-sage breadcrumbs, stir in 1 1/2 tablespoons coarse salt, lemon zest, and sage; season with pepper. To make parmesan-oregano breadcrumbs, stir in 1 tablespoon salt, oregano, and parmesan cheese; season with pepper. To make garlic-parsley breadcrumbs, stir in 1 1/2 tablespoons salt, parsley, and garlic; season with pepper.
Freeze unused breadcrumbs in a resealable plastic bag for up to one month.