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This recipe for zingy, savory, herby bread crumbs comes from Sunday Suppers at Lucques (Knopf, 2007) by Suzanne Goin.

Yield: makes 1 Cup


  • 1 cup fresh bread crumbs
  • 2 tbsp. unsalted butter
  • 1 tbsp. Dijon mustard
  • 1 tsp. thyme leaves
  • 1 tsp. chopped flat-leaf parsley


  1. Heat oven to 375°. Place the bread crumbs in a medium bowl. Heat a small sauté pan over medium heat for 1 minute. Add the butter, and when it foams, whisk in the mustard, thyme, and parsley. Remove from the heat, let cool a few minutes, and then pour the mustard butter over the bread crumbs, tossing to coat them well. Transfer the bread crumbs to a baking sheet and toast them 10 to 12 minutes, stirring often, until they’re golden brown and crispy.