unseasoned bread crumbs Recipes

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  • Fennel Gratin with Gruyere and Lemon

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    You braise the fennel wedges in chicken stock and melted butter (it would entirely appropriate to replace some of the stock with wine, should you have a bottle open), and once they easily yield to the tip of a paring knife, you top them with a topping made from breadcrumbs, grated cheese, and lemon. Baked up in the useful and beautiful umber stoneware dish from Anolon, the finished dish is outrageously fragrant, lovely enough to share with company, and quite delicious.

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