As any seasoned chef will tell you, the most essential ingredients are often the most unlikely. One such particularly versatile, yet often discarded, ingredient is stale bread. Not only is day-old baguette still usable, it’s actually preferred over a fresh loaf in a myriad of recipes from panzanella to bread pudding. The New York Times reminds us why saving that loaf of bread does more than just stretch a dollar.
Stale Bread, That Versatile Vehicle from The New York Times