Lemony Breadcrumbs With Garlic and Parmesan

These fragrant, crunchy breadcrumbs are larger than most store-bought varieties and are flavored with fresh garlic, parsley and lemon, with a touch of salt and pepper. Make a big batch so you have the crumbs handy to spoon generously over pasta, roasted vegetables or your favorite protein, such as chicken or fish fillets.

Makes about 8 cups (16 to 24 servings)

1-pound loaf sourdough bread, cut into 1-inch cubes

1⁄ 2 cup extra-virgin olive oil

5 cloves garlic, finely minced or grated

1⁄ 2

teaspoon crushed red pepper flakes

1 cup (3 ounces) grated Parmesan cheese

1⁄ cup finely chopped fresh

2 flat-leaf parsley

Position the rack in the middle of the oven and preheat to 350 degrees.

Arrange the bread cubes on a large, rimmed baking sheet in a single layer. Bake for 18 to 20 minutes, stirring halfway through so they dry evenly, until the bread is crisp, fragrant and golden brown. Transfer to a wire rack and let cool.

Working in batches if needed, transfer the cooled bread to a food processor and pulse until the bread is ground into crumbs slightly coarser than panko. It’s OK if some large, irregular pieces remain.

In a large Dutch oven over medium heat, heat the oil until shimmering. Add the garlic and pepper f lakes and cook, stirring constantly, until fragrant, 1 to 2 minutes. Add the breadcrumbs and stir until the oil has

2 tablespoons finely grated lemon zest (from 2 large lemons)

1⁄ teaspoon kosher salt,

2 plus more to taste

1 teaspoon freshly ground black pepper, plus more to taste

been absorbed. Continue to cook, stirring constantly to prevent burning, until the breadcrumbs are dark golden brown and crisp, 8 to 10 minutes.

Transfer the breadcrumbs to a large bowl and let cool for about 5 minutes. Add the cheese and massage the bread crumbs with your hands so the cheese evenly coats the breadcrumbs and no large clumps remain.

Add the parsley, lemon zest, salt and pepper and toss to combine. Taste, and season with additional salt and pepper, if needed.

Storage notes: Breadcrumbs can be refrigerated in an airtight container for up to 7 days. If the breadcrumbs become soggy, heat them in a dry nonstick skillet, stirring constantly, until crisp, 3 to 4 minutes.

Per serving (based on 24 servings or 1⁄ cup): 104 calories, 6 g total fat, 1 g saturated fat, 3 mg cholesterol, 175

3 mg sodium, 10 g total carbohydrates, 1 g dietary fiber, 0 g sugar, 3 g protein

Adapted from food writer and recipe developer Jesse Szewczyk.