Breadcrumbs: The Hot New Condiment

January 21, 2014

As a defiant response to Sad Desk Lunches, the Food52 team works to keep our midday meals both interesting and pretty. Each week, we'll be sharing our happiest desk lunches -- and we want to see yours, too.

Today: Why you should start thinking of breadcrumbs as a condiment -- and bringing them with you to work.

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Yes, you are correct in observing that this is another bowl of vegetables and grains and it is not totally discernible from the majority of other lunches that our editorial team throws together, often haphazardly, on a daily basis.

But wait! Do you see what's different here? Do you love playing photo hunt games at dive bars? So do I. Let's pick out the new trend, together.

It's breadcrumbs.

More: Watch Amanda make breadcrumbs at home.

This lunch -- heaps of grains swaddled in sautéed greens and weighed down with roasted vegetable chunks -- would be just fine on its own, but Brette brought in a breadcrumb surplus from her latest dinner party, and threw our palates a fast one. Crunch and oil and salt and breadiness make everything better, of course, and now we know: Whenever you make breadcrumbs, make a lot. And bring your extras to work. Your lunches will be all the better for it.

See what other Food52 readers are saying.

  • Pia S
    Pia S
  • AntoniaJames
Marian Bull

Written by: Marian Bull



Pia S. January 22, 2014
This is one of my favorite ways to spruce up a dish. For something a bit different, I like to process a sheet or two of dried nori in with the breadcrumbs. I got this idea from Yuji Ramen, it ups the umami factor and is great on seafood dishes!
AntoniaJames January 21, 2014
Excellent idea! I've been making a lot of thyme/other fresh herb + garlic bread crumbs and croutons for soups and stews lately (browning to coat like a cassoulet, or just tossing on top, even for hearty, rustic dishes). The extras have made their way into salads and atop wilted greens, etc. The herbs give them a wonderful flavor boost. Also, let's not forget the traditional French favorite, bread crumbs/croutons pan toasted in butter. There are hundreds of recipes in "The Escoffier Cook Book" that end in "top with diced bread fried in butter" (paraphrased). To my mind, this is one the best uses for ends and other odd bits of any kind of bread. Glad to see you spreading the word. ;o)