bread crumbs

Greens & Fontina Baked Eggs Recipe

Baked eggs for brunch: this recipe's a no-brainer
Sep 6, 2014 11:30 am

Jessica Merchant, author of the blog How Sweet Eats, just released her first cookbook, Seriously Delish. This is good news for several reasons: she's hilarious, her food is excellent and there's nothing she makes that you can't. This comes in particularly handy around brunch time.

Deli Fusion Time: Reuben Arancini Recipe

Fried rice balls stuffed with savory corned beef
Aug 6, 2014 12:43 pm
Photo: Katie Chudy

The Reuben sandwich is one of life’s great culinary treasures, and for good reason. Piled sky-high with more corned beef than one should consume, it’s impossible not to consumed by all the Swiss, pickles and sauerkraut in the most pleasurable of ways. For a fun new spin, we take all those delicious components, including breadcrumbs made from rye bread, and fry them into Italian rice balls called arancini, after the jump. 

I Learned The Name For This Thing I've Been Doing: Paneéd Chicken

Cheesy fried chicken cutlets hail from New Orleans
Jun 26, 2013 11:31 am

I guarantee there is not one of you who, when breading something, hasn't either thought to or actually gone through with adding cheese to breadcrumbs. How could it be a bad idea? It couldn't be, and truth be told, I do a ratio of about 1/3 cheese to 2/3 breadcrumbs, with an extra yolk in the egg wash to hold it together. I call it "the ultimate cheesy breading before I deep-fry" technique. But it turns out the actual name for is paneéing. Hey, I'm paneéing right now.

Lunch In Rhode Island: Stuffies, The Only Way To Eat A Quahog

Happy New England regional specialty Friday!
Jan 11, 2013 12:31 pm

I absolutely love discovering regional specialties involving ultra-fresh seafood! I was recently enlightened by the Baltimore crab pretzel, I even made my own semi-legit version in Test Kitchen. Last week I reconnected with a friend from high school who spent a few years on and off in Rhode Island, and was turned on to the stuffy. It involves the quahog, king of chowder. And quite frankly, I just plain like saying it. 

Caramelized Onion And Prosciutto Macaroni and Cheese Recipe

A recipe for mac 'n cheese with crispy prosciutto
Nov 13, 2012 4:01 pm
macaroni and cheese with prosciutto
Photo: Gabi Porter

For some, it's just not Thanksgiving until a steaming casserole dish of homemade macaroni and cheese hits the table. I'm one of those people. We didn't always have mac and cheese on our Thanksgiving table until my "helpful suggestions" turned into "even more helpful making of the mac and cheese the day before." This year's recipe features caramelized onions and crispy prosciutto. 

Foraged Mushroom Gratin Recipe

Savory roasted mushrooms with a crunchy top
Nov 12, 2012 4:01 pm
Photo: Ron Manville

Cookbook author, food and drink writer and Food Republic contributor Chris Chamberlain loaned us this dish from his new book, The Southern Foodiewhich, by the way, sold like hotcakes on QVC. His mushroom gratin recipe makes a great side for a weeknight dinner, or a fancy yet comforting addition to a holiday meal. Use any kind of mushrooms you like, especially while they're in season.

Food Republic's Best Breaded And Fried Recipes

Eggs and breadcrumbs have always been best friends
Oct 7, 2012 12:01 pm

Sometimes it's totally worth it to set up a breading station in the kitchen and go to town on stuff that you'd normally love to bread and fry were it not for the utter mess left in the kitchen. One of those times is the entirety of football season, so in honor of one of our favorite cuisines (tailgating is totally a cuisine) we've made sure that this roundup of breaded, fried goodness also involves a good dose of cheese. 

 

Cheez-It Mac And Cheese Recipe

Macaroni and cheese for your inner 5-year-old
Jul 19, 2012 1:01 pm
macaroni and cheese recipe
Photo: Michelle Oddis

Yes, Cheez-Its make up the breadcrumb crust for this baked macaroni and cheese recipe. The crunchy texture and amped up cheesiness works so well you'll wonder why you haven't been crumbling those little devils over your macaroni for decades. Plus if you have kids, they'll think you're a superhero.

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