Dry breadI don’t use breadcrumbs a lot in my cooking, but at some point I always need them.  For instance, I have a great recipe for Mac n’ Cheese that requires some breadcrumbs on top. My husband (the “health freak”) pointed out to me that almost all store-bought breadcrumbs are full of unnatural ingredients. It got me thinking back to the days when I was a teenager working in a restaurant. All the leftover bread from the day would be cut into slices then air-dried until dry enough to make into breadcrumbs.

Preparing for breadcrumbsI love having dinner parties at my place and I quite often end up with a lot of leftover bread. Since I hate to let food go to waste, making my own breadcrumbs is a great solution. I tend to bake bread with various whole grains, but for wine and cheese parties I usually serve fresh baguette. I’ve found that making breadcrumbs with a mix of  different types of breads adds a great texture and flavor.


All you need are your breads of choice and a tool to grind the dried bread (such as a mortar & pestle, a blender, or a food processor).

  1. Cut the bread into slices or cubes and let it sit out for a day or two. Make sure that the bread is completely dry orthe breadcrumbs will start to mold.
  2. Use your grinding tool to crush the bread down to your desired texture.
  3. Store the breadcrumbs in an airtight jar in your cabinet.
  4. If stored properly, the breadcrumbs will last for a very long time.Breadcrumbs

Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.


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