Bread Pasta for Soup

Name: Bread Pasta for Soup
Yield: serves 8
Ingredients: 2 quarts chicken stock (see preceding recipe); 1 cup fine dry bread crumbs; 1/2 cup grated Grana Padano or Parmigiano-Reggiano, plus more for serving; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly grated nutmeg; Finely grated zest of 1 lemon; 2 large eggs

December 14, 2011

Stale bread has never tasted so good, or been presented with such finesse, as in this dish—a delicious transformation, another fabulous way to use up yesterday’s bread. Shaped into passatelli and combined with a good chicken stock, leftovers are transformed into an Italian classic.

Recipe notes

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

Gochujang Turkey Sweet Potatoes

Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.