Crumbs for dinner, in the best possible way


By Melissa Clark, The New York Times

My teenage daughter, Dahlia, likes to snack on flakes of sea salt, nibbling them out of hand like tiny potato chips. So, I wasn’t exactly surprised to see her standing over a freshly made batch of anchovy breadcrumbs, eating them with a spoon.

Salty and crunchy, with a touch of chile-driven heat and a funky hit of umami, they were meant for the pasta I was making later that night. But I had to agree that they were pretty tasty on their own.

Who needs pasta, Dahlia said. Let’s just eat bowls of breadcrumbs for dinner!


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