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 • May 12, 2014 • 1 min read

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. Evan Kleiman's recipe for a Parsley Frittata with Bread Crumbs is here.

Evan Kleiman
host 'Good Food'
Harriet Ells
Program Director for Talk
Bob Carlson
host and producer, 'UnFictional'
Gillian Ferguson
Supervising Producer, Good Food

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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 .

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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 .

Share