Torn Croutons Recipe - NYT Cooking

Store-bought croutons simply can’t compete with homemade ones To begin with, your raw ingredients are almost certainly of a higher quality, and hence more delicious, than the stuff anyone else will use What’s more, the rustic, uneven shape of torn croutons, like these croutons from "Salt, Fat, Acid, Heat" by Samin Nosrat, lends a variety of textures to your salads
Store-bought croutons simply can’t compete with homemade ones. To begin with, your raw ingredients are almost certainly of a higher quality, and hence more delicious, than the stuff anyone else will use. What’s more, the rustic, uneven shape of torn croutons, like these croutons from Salt, Fat, Acid, Heat by Samin Nosrat, lends a variety of textures to your salads. Dressing clings to them better, they’re more lovely to look at, and they are less likely to scratch the roof of your mouth.

Endive Salad (Winter Salad Recipe)

The secret ingredient your salads are missing - marinated tomatoes

One-Pot French Onion Soup With Garlic-Gruyère Croutons Recipe

Torn Croutons Recipe - NYT Cooking

Leftover Sourdough Bread: Croutons and Breadcrumbs

Torn Croutons Recipe - NYT Cooking

Torn Croutons Recipe - NYT Cooking

Brilliant chicken recipes for everyone who hates doing the dishes

Asian Dishes Archives - 3jamigos

Roasted Broccoli Panzanella! - by emily nunn

Sourdough Garlic-Herb Croutons - Our Best Bites

Torn Croutons Recipe - NYT Cooking

Torn Croutons Recipe - NYT Cooking

Torn Croutons Recipe - NYT Cooking