Our daily bread

Food & Drink - - TRENDSPOTT­ING -

Stale slices don’t have to be the bane of the bread­box. In­stead, think of them as an op­por­tu­nity to cook up some in­cred­i­ble dishes. There are cucina povera clas­sics from Italy such as pan­zanella and ri­bol­lita. Then there’s panade from France, which trans­forms a dried-out baguette into a di­vine cheesy casse­role. With Thanks­giv­ing around the cor­ner, stock­pile bread ends in the freezer for crou­tons, stuff­ing and crispy crumb top­pings.

And re­mem­ber to take ad­van­tage of dis­counted day-olds at bak­eries, such as a loaf of chal­lah for this fab­u­lous Vanilla Cin­na­mon Baked French Toast (recipe at foodand­drink.ca).

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