Bread Crumbs

Serves 6 The most flavorful fresh pork or poultry sausage makes the best stuffing for these large mushroom caps. Oil (for the pan) 6 large portobello mushrooms 2 uncooked pork or poultry sausages (about 12 ounces total), casings removed 1 tablespoon olive oil 1/2 medium onion, finely chopped 1 stalk celery, finely chopped 1 clove garlic, finely chopped ...

NEWTON - In the kitchen behind a blazing brick oven at Bertucci's Italian Restaurant, executive chef Jeff Tenner poked and prodded three hunks of raw cod laid across a tray of ice. He paid less attention to a fourth fillet, placed on the counter largely as a reminder of a mistake Tenner was trying to remedy. For nearly a year, the chain's menu had described that fish as cod in its Baked Merluzzo dish. But DNA testing conducted by a laboratory the Globe hired revealed it was hake, found off the shores of southern Africa.

Serves 4 Stuffing vegetables with meat is an easy way to stretch a pound of ground dark-meat turkey or beef. It turns into a kind of meatloaf mixture when mixed with bread crumbs, Parmesan cheese, and herbs. Instead of adding tomato sauce to the meat, lay thin slices of fresh tomatoes over the ground meat to flavor the filling and keep it moist. 1 overgrown zucchini or 4 medium zucchini 2 tablespoons olive oil 1 medium onion, chopped 1 pound ground dark-meat turkey or beef ...

Serves 4 Kurt Michael Friese, chef-owner of the Iowa City restaurant Devotay, and coauthor of “Chasing Chiles: Hot Spots Along the Pepper Trail,’’ writes that a dish similar to this is made on Mexican Independence Day and served with walnut cream sauce and pomegranate seeds to honor the colors of the Mexican flag. Poblanos rellenos comes from Puebla, Mexico, the city for which poblano peppers are named. Most of the pepper’s heat is contained within its seeds, so for additional spice, leave some of the seeds inside.

Makes 8 The Japanese bread crumbs called panko, available at most specialty markets, make a crisp exterior for these pan-fried croquettes. You can also use plain white bread crumbs. Serve with a simple arugula salad dotted with toasted walnuts. 1 pound fresh goat cheese 1 cup panko 2 tablespoons olive oil Salt and pepper, to taste 1. Form the goat cheese into 8 balls.

Serves 8 Butter (for the dish) Salt, to taste 1 pound elbow macaroni 1 can (12 ounces) evaporated milk 1 pound cheddar or Monterey Jack cheese, grated 2 tablespoons yellow mustard 1 teaspoon Barbadian hot sauce (or another hot sauce) 2 tablespoons ketchup About 1/2 cup Italian seasoned bread crumbs 1. Set the...

Serves 8 8 cups cooked spaetzle, rinsed and drained in a colander (see recipe) 2 tablespoons unsalted butter 1 cup grated cheddar or Monterey Jack cheese Salt and pepper, to taste 3 tablespoons dry bread crumbs 1. Set the oven at 400 degrees. Have on hand a 10- to 12-inch baking dish. 2. Place half the spaetzle in the dish.

NEWTON - In the kitchen behind a blazing brick oven at Bertucci's Italian Restaurant, executive chef Jeff Tenner poked and prodded three hunks of raw cod laid across a tray of ice. He paid less attention to a fourth fillet, placed on the counter largely as a reminder of a mistake Tenner was trying to remedy. For nearly a year, the chain's menu had described that fish as cod in its Baked Merluzzo dish. But DNA testing conducted by a laboratory the Globe hired revealed it was hake, found off the shores of southern Africa.

Serves 4 Olive oil (for the sheet) 4 zucchini, halved lengthwise 1 1/4 pounds Italian sweet sausage, removed from the casing 1/4 pound ground beef 3/4 cup bread crumbs 1/3 cup grated Romano cheese 1/2 onion, chopped ...

Serves 6 Olive oil (for sprinkling) 10 small summer squashes (yellow and green), thinly sliced 2 tomatoes, thinly sliced 2 cloves garlic, crushed 1 tablespoon chopped fresh oregano 1 cup part-skim shredded mozzarella cheese Salt and pepper, to taste 2 tablespoons butter 3/4 cup bread crumbs 1. ...

Makes about 22 or enough to serve 8 Bake the meatballs before simmering them in tomato sauce, which is faster and less messy than frying. Serve over spaghetti. MEATBALLS 2 cups bread crumbs 1/3 cup water or milk 2 pounds lean ground beef 1 egg 1/3 cup grated Romano or Parmesan 1 clove garlic, finely chopped 1 teaspoon kosher salt 1/4 teaspoon...

Serves 4 Oil (for the dish) 4 skinless, boneless chicken breast halves 1/2 cup flour Salt and pepper, to taste 2 tablespoons olive oil 2 cups fresh or frozen cranberries (if frozen, do not thaw) 1 teaspoon ground cinnamon 1/2 cup water 1/2 cup Marsala 1/2 cup brown sugar Juice and pulp...

Serves 4 4 tablespoons olive oil 3 scallions, finely chopped 1 stalk celery, finely chopped 1 red bell pepper, cored and finely chopped 2 pieces cooked salmon, flaked into large pieces 1 cup fresh white bread crumbs 1/3 ...

Serves 4 Salt and pepper, to taste 3/4 pound imported Italian conchiglioni (large pasta shells) 1/4 cup olive oil 3 small (1 pound) young zucchini, quartered lengthwise, chopped into 1/2-inch pieces 1 pound (1 1/2 pints) small cherry tomatoes 2 cloves garlic, finely chopped 1 teaspoon grated lemon rind 1/4 ...

Serves 6 My mother, Sharon Rose Rittinghouse Larmeu, who died in 2004, lived most of her life in Ohio and worked in the ’60s and ’70s as a bookkeeper, yet still managed to make a homemade dinner every night for Dad and four children. Everything from scratch, including her noodles. This recipe would not win any medals for healthy dining, but it sure tastes great. We miss you, Mom. 1 pound each ground beef, veal, and pork (3 pounds total)

Serves 2 with leftovers Olive oil (for the dish and sprinkling) 3/4 cup freshly grated Parmesan 1 1/2 cups soft bread crumbs 3 tablespoons olive oil 3 Italian eggplant (about 8 ounces each) Salt and pepper, to taste 1 medium onion, finely chopped 1 clove garlic, finely chopped 1 teaspoon dried oregano 1 can (14 1/2...

Serves 6 1 tablespoon olive oil 1 medium onion, chopped 2 cloves garlic, finely chopped 1 package (10 ounces) frozen chopped spinach, thawed, excess water squeezed out 2 pounds ground beef 2 eggs 1/2 cup dry bread crumbs 1/2 cup grated Parmesan 1/2 teaspoon kosher salt Black pepper, to taste ...

Serves 4 Olive oil (for the pan) 2 pounds 80 percent lean ground beef 1/3 cup ketchup 1 egg 1 1/2 teaspoons each kosher salt and pepper 3/4 cup dry bread crumbs 1 tablespoon canned chipotle peppers en adobo, chopped...

A well-stocked pantry is among a cook’s best allies, and mine always contains a jar or two of roasted red peppers. With the peppers and a few staples and seasonings, I can quickly whip up a dip or sauce to shine a little light on almost any winter meal. Muhammara is a tart-sweet-spicy-earthy dip from the eastern Mediterranean. Feta and red pepper dip, something I make almost reflexively when guests are coming, takes just five minutes to whip up, and Salsa Romesco, originally from the Catalan region of Spain, is an enticing all-purpose sauce I use to dress up a variety of simply prepared meats, fish, and vegetables...

Makes enough for 1 large baking dish If you have leftover stew, thick soup and pieces of roast chicken, or mac and cheese, this gratin will add a crisp, cheesy topping to the dish. Spread the food in a buttered dish and smooth the top. Add the topping and bake at 400 degrees for 25 minutes or until the dish is bubbling at the edges, the cheese has melted, and the crumbs are golden brown. 1/2 baguette or Italian bread, left out overnight until firm 1 1/2 cups grated Jack, cheddar, fontina, Gruyere, or other melting cheese ...