Use this easy technique from "Everyday Food: Fresh Flavor Fast" to make breadcrumbs for Linguine with Cauliflower and Brown Butter.
The Martha Stewart Show, February 2010
- Trim off crusts from a loaf of bread (sandwich, baguette, or other type). Tear the bread into pieces, then pulse in a food processor until fine (or coarse) crumbs form. For dried breadcrumbs, spread on rimmed baking sheet and toast in a 250-degree oven, tossing occasionally, until golden, 12 to 15 minutes.
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