Serious Eats / Hannah Hufman An Irish favorite, colcannon combines potatoes and greens into a hearty mash. While in the US it’s become a mainstay for St. Patrick’s day celebrations, in Ireland it’s a dish deeply linked to and traditionally served on Halloween (although also enjoyed year-round). It’s the perfect partner for sausages and a pint of beer, but also just as good at the family dinner table as a side for corned beef or baked ham; crowned with a fried egg or some smoked salmon; or even alongside a simple green salad to complete a filling meal. Colcannon emerged as a staple food in Ireland by the mid-18th century, according to Smithsonian Magazine . The name colcannon likely originated from the Gaelic phrase cal ceannann, which means "white-headed cabbage." Like many other Irish potato dishes, colcannon was created as a resourceful way to transform humble potatoes into a filling side dish using various available ingredients. In this vein, it was often made with wha...
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This Small Change to a Classic Salad Ingredient Has Become a Favorite of Chefs
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Serious Eats / Amanda Suarez
Salads follow food trend cycles like nearly every other food category. Do you remember that there was a time before Americans regularly ate kale salads? Now they're everywhere. Today, if I were to make a spreadsheet of the best restaurant salads (yes, I have been known to make this sort of spreadsheet), many would have an ingredient more typically associated with fried foods and casseroles: breadcrumbs. And this is a trend I'm definitely on board with.
My all-time favorite salad is a Caesar salad, yet I can't even recall the last time I saw a crouton on a Caesar at a New York City restaurant. Where have all the croutons gone? Apparently, they've gone into the food processor and come out as delightfully crunchy breadcrumbs. In Brooklyn, where I live, this trend is just as common at Michelin-starred restaurants like Lilia as it is at wine bars like The Fly—one of my favorites—or even my local sit-down pizzeria, Speedy Romeo. And honestly, it’s genius.
Serious Eats / Amanda Suarez
How many dull salad knives have I taken to unyielding, brittle croutons that have crumbled or slipped right off my plate and onto the floor? Using breadcrumbs instead of croutons solves that problem. Plus, freshly toasted breadcrumbs add another layer of flavor and texture to every bite without distracting from the star of the salad—the lettuce and/or vegetables. Many restaurants have opted to do away with croutons entirely, so why shouldn't you do the same at home? Instead of saving your day-old bread or buying fresh bread to make homemade croutons, use the breadcrumbs you probably already have in your pantry.
The Best Breadcrumbs For Salad Are the Ones You Have
Serious Eats / Amanda Suarez
Which breadcrumbs should you use to spruce up your salad? Any kind! As long as you toast them in butter or oil. Yes, you can still opt to make the breadcrumbs yourself by putting hearty, stale bread in a food processor as Kenji does in his spring vegetable salad, but for an even quicker salad topper, use store-bought plain breadcrumbs and season them at home. These Caesar breadcrumbs and the pickle juice–scented breadcrumbs from our version of the TikTok-famous fried pickle dip, are two flavorful options. But if you've already gone out of your way to make a homemade Caesar dressing for a classic Caesar salad, don't mess with perfection—plain toasted panko breadcrumbs will do just fine. Simply combine a tablespoon of butter or oil with a quarter cup of breadcrumbs and toast in a pan over low heat until golden brown, then season with salt and pepper.
Serious Eats / Amanda Suarez
The next time you're at the grocery store to buy all your salad components, re-up your breadcrumbs supply. This easy ingredient swap will jazz up your home salads and open a world of crunchy possibilities.
Bengali Egg Curry Ingredients: 8 boiled eggs A little oil Salt and pepper powder 1 yogurt How to make: In a bowl, mix the yogurt, salt and pepper powder and add 2 tablespoons of water. Mix well and place in a microwave tray. Divide the boiled eggs into two and sprinkle salt and pepper powder on top. Microwave for 5 minutes. * ᴄʀᴇᴅɪᴛ ᴛo ᴛ ʜᴇ ʀᴇ sᴘᴇᴄᴛɪᴠᴇ ᴏᴡɴᴇʀ *
Grilled BBQ Chicken and Creamy Macaroni Salad Ingredients: For the BBQ Chicken: 4 chicken legs 1/2 cup BBQ sauce 1 tablespoon honey (optional, for extra glaze) 1 teaspoon chili powder 1/2 teaspoon garlic powder 1/2 teaspoon black pepper 1/2 teaspoon salt For the Macaroni Salad: 2 cups cooked macaroni pasta 1/2 cup diced tomatoes 1/4 cup diced bell peppers (any color) 1/4 cup diced carrots 2 green onions, (finely chopped) 1/2 cup mayonnaise 1 teaspoon mustard cream 1 teaspoon lemon juice Salt and pepper to taste Prepare the BBQ Chicken: Smoke and marinate the chicken with chili powder, Add garlic powder, salt, and pepper and let sit for 30 minutes. Grill the chicken over medium heat, about 20-25 minutes. Brush with honey-infused barbecue sauce during the last 5 minutes of grilling for a shiny, caramelized finish. Make the macaroni salad: In a large bowl, combine the cooked macaroni, diced tomatoes, bell pepper, carrots, and green onions. In a small bowl, combine the mayonnaise, mu...
fried chicken Ingredients : Chicken Legs (take as you like) Salt to taste 1 tablespoon coriander powder Chilli powder to taste A little crushed ginger and garlic Oregano (or no problem) 5 tablespoons skimmed milk 1 egg A little lemon juice For the breadcrumb mixture: Half a cup of breadcrumbs 3 tablespoons cornmeal 2 tablespoons ginger and garlic powder Oregano (use if available) How to make : First, add salt, pepper, coriander, crushed ginger, garlic, skimmed milk, egg, lemon, and chili powder to the chicken and then put it in the refrigerator for about two hours. Add the breadcrumbs, cornmeal, chili powder, ginger, garlic powder, oregano, and salt to taste to the flour and mix well. Now heat a heavy-bottomed pan with a little oil and place it on the stove. Take out the chicken and place it in the middle of a lancet and crush it a little with the handle of a knife so that the chicken becomes crispy in the middle. Coat the chicken well in the flour, then coat the chicken in t...
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