Good Food
Cooking with Breadcrumbs
Russ Parsons is the editor of the Los Angeles Times' food section, where he recently wrote about cooking with breadcrumbs. He uses toasted fresh bread crumbs with olive oil to transform pasta, eggs, asparagus, swiss chard and more. Read more about his technique and recipe ideas in the LA Times .
By Evan Kleiman • • 1 min readRuss Parsons is the editor of the Los Angeles Times' food section, where he recently wrote about cooking with breadcrumbs. He uses toasted fresh bread crumbs with olive oil to transform pasta, eggs, asparagus, swiss chard and more. Read more about his technique and recipe ideas in the LA Times. Evan Kleiman's recipe for a Parsley Frittata with Bread Crumbs is here.
The full episode
3 of 7
Hollywood Bowl Picnics; Candy; Breadcrumbs- 0:00Market Report
- 9:37The Candy Professor
- 19:24Cooking with BreadcrumbsYou’re reading this
- 27:09A High-Fat Diet and Epilepsy
- 36:39Steingarten
- 44:45Survival Foods
- 49:27Picnicking at the Hollywood Bowl
The full episode
3 of 7Hollywood Bowl Picnics; Candy; Breadcrumbs- 0:00Market Report
- 9:37The Candy Professor
- 19:24Cooking with BreadcrumbsYou’re reading this
- 27:09A High-Fat Diet and Epilepsy
- 36:39Steingarten
- 44:45Survival Foods
- 49:27Picnicking at the Hollywood Bowl