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This recipe for croutons is courtesy of chef Eric Ripert and is used in his Arugula and Baby Artichoke Salad.

  • Yield: Makes 24

Source: The Martha Stewart Show, March Spring 2008


  • 2 tablespoons butter
  • Sourdough bread, crusts removed, cut into 24 cubes (1 inch each)
  • Coarse salt and freshly ground pepper


  1. Heat butter in a large skillet over medium-high heat. Add bread and cook, stirring, until golden brown and toasted; season with salt and pepper. Transfer to a paper-towel-lined plate to drain.

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