Yesterday’s bread became today’s bread crumbs, browned in olive oil with garlic and tossed with spaghetti, olives, capers and jarred tomato purée. Important to any home kitchen, I realized ...

In a food processor, combine 1 cup small, pimento-stuffed green olives, 1 cup unsalted pistachios, and 1/2 cup panko bread crumbs. Process until combined, 15 to 20 seconds. Slice three 8-ounce ...

Stir in the bread crumbs until well coated; cook for a few minutes, just until golden brown. Cut the mozzarella into smallish bite-size chunks and reserve. Cut the olives into thin slices ...

Finally, dip the wet olives into a third mixture of flour and bread crumbs. From there, place the olives in the air fryer. To make them extra crispy, ensure the olives are not overlapping.

To make this umami-packed snack, finely chop anchovies, garlic clove, lemon zest, and fresh parsley on a cutting board or in ...

Bread crumbs are the new kale ... then embraced the Italian aspect of the dish and added capers, olives, anchovies and Parmesan. The dish becomes a crunchy cloud of flavor sitting atop the ...

While it’s warming up, serve some easy appetizers such as cracker bread with hummus, a sliced baguette with a special wedge of cheese or olives ... add bread crumbs and garlic.

Break eggs into a shallow bowl and beat lightly. Spread bread crumbs on another plate and sprinkle with salt and pepper to taste. 4. Toss olives with olive oil to coat evenly. Roll the olives in ...

To make the delicious topping, you roast bread crumbs in the oven with grated cheese, olives, citrus zest, fennel seeds and red-chile flakes until “your kitchen starts to smell a little like a ...

Bread crumbs, crisped in olive oil with garlic ... and add the tomatoes, capers and olives. Bring to a simmer, and simmer until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes.