To make pita bread bowls, microwave store-bought pitas for about 30 seconds to soften them. Lightly brush both sides with ...

Before you start cooking the linguine, put the leftover bread salad in a large bowl in a 200-degree oven to warm while you are cooking the linguine. Drain the linguine, add it to the bowl and toss.

In a large bowl, combine tomatoes, 2 tablespoons olive oil and basil. Season with salt and ground black pepper. Toss to coat. Set aside. Heat broiler or grill. Rub each slice of bread generously ...

Nutritionists share smart Panera Bread orders that are high in protein and fiber to help burn belly fat and stay on track.

The Middle Eastern salad fattoush, similar to Italian panzanella, is made with stale bread and tomatoes. Where the Italian version uses crusty bread, fattoush contains golden bits of pita, which ...

Tip the bread salad into the salad bowl. It will be steamy-hot, a mixture of soft, moist wads, crispy-on-the-outside-but-moist-in-the-middle-wads, and a few downright crispy ones.

Toss bread with three-quarters of dressing (about 1/2 cup) in a large bowl, and let stand until bread absorbs liquid, about 15 minutes. Heat 1/2 tablespoon olive oil in a 10-inch cast-iron skillet ...

Note: From Judy Rodgers. She notes that “the bread should be made from unbleached white flour, water, salt, yeast and nothing else. No seeds, dairy or any other flours.” The steps in this ...