Bread Crumbs

  Spaghetti with arugula and garlic bread crumbs Total time: 30 minutes Servings: 6 Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here. 1/2 cup fresh bread crumbs 1 clove garlic, split in half lengthwise Olive oil Salt 1 pound spaghetti 1/2 cup finely chopped arugula Grated Parmigiano-Reggiano 1. Combine the bread crumbs in a small saucepan with the garlic and 2 tablespoons olive oil. Stir to coat well; there should be only a light trace of oil in the bottom of the pan. Season with a pinch of salt and place over medium-high heat.

A touch of fresh-toasted bread crumbs can literally transform a dish, whether sprinkling them over vegetables or gratins, they even work magic drizzled over desserts. And they can elevate a simple pasta dish, too, as Food editor Russ Parsons shows in this amazing (and simple) recipe for spaghetti with arugula and garlic bread crumbs . For more quick-fix dinner ideas, check out our video recipe gallery . Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix several dishes in an hour or less.

I've just discovered the magic of fresh bread crumbs. You might say it's about time, after 30 years of cooking. But I would remind you that I said the "magic" of fresh bread crumbs, not the "utility. " Everyone knows about using bread crumbs for coating a schnitzel or any other fried, baked or broiled thing. Or stuffing a bird or whole fish. Or scattering across the top of a gratin or tian before browning. I've even used them as toppings for fruit desserts, like a less-sweet version of a crisp.

Brittany, on the Atlantic coast of France, is famous for its shellfish. The most prized oysters come from Cancale, and the bouchot mussels, just an inch or so long, are tender and sweet. One bowl of those dainty mussels steamed in white wine and shallots turned me into a lifetime mussel lover. Here, Carlsbad Aquafarm in San Diego County sells bags of mussels grown off the California coast at the Hollywood and Santa Monica farmers markets. You can also find some wonderful mussel dishes at restaurants.

When you say "cassoulet," beans immediately come to mind. And, of course, they should, because the classical cassoulet, a French stew cooked in a casserole, is made with shelled haricot beans as well a meat. Well, cassoulets are not only confined to beans. We discovered, for instance, at La Palm D'ore at the Hotel Martinez in Cannes this summer, a lovely lobster cassoulet with tiny melon balls, prepared in the manner of the cassoulet.

Dear SOS: I need help. I have not been able to make a tasty meat loaf. Please find one for me. --FAITHFUL READER Dear Faithful: The best meat loaf I know of comes from 72 Market Street, a restaurant in Venice, Calif. We happen to have the recipe for this exquisite meat loaf, which, says chef Leonard Schwartz, was a result of years of experience, not just experiment. The loaf is served with spinach and mashed potatoes.

Lighten Up You want flavor in your pasta without a whole lot of cheese? Two words: bread crumbs.

Bread Crumbs Recalled: Carnation Co. has completed the voluntary withdrawal from all retail stores in part of the West all Contadina Seasoned Bread Crumbs after two 9-ounce containers were found to each contain a single fragment of glass. The bread crumbs, produced by Detroit-based Quality Bakery Products Inc., have the first five characters of the production code--LD013--on the bottom of the container. Distribution was limited to Southern California, Nevada, Arizona, New Mexico and Texas.

Question: I recently purchased a beef melt. Can you give me instructions for basic preparation? Also, I remember my mother forming a pocket and stuffing this cut. Would you have such a recipe? Answer: For those unfamiliar with the cut, beef melt is the steer's spleen. According to information from the National Live Stock & Meat Board, spleen may be cut into small pieces, dredged in seasoned flour and fried with onion in hot oil.

What's not to love about schnitzel? Simply pound a pork cutlet nice and thin, bread it and pan-fry until golden. This recipe from Food Editor Russ Parsons can be made in minutes. You can serve your schnitzel alongside a crisp green salad, though you might just choose to round out the meal with Parsons' recipe for German potato salad. (Go ahead, the potato salad only takes about half an hour, and if you time it right you can do both dishes at once.) You can find the schnitzel recipe here , and the potato salad recipe here . For more quick-fix dinner ideas, check out our video recipe gallery here . Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.

With its crumbly, tough skin and soft, buttery flesh, avocado can be a pain to peel and slice or dice. But with a few basic tricks, it's really a simple procedure. And you can do it quickly. Check out the step-by-step video above for tips. If you have any kitchen tips or questions you'd like me to explore, leave a comment below or shoot me an email at noelle.carter@latimes.com . ALSO: Get to know your pumpkins (and squash ) Go behind the scenes at the Test Kitchen Kid-friendly recipes for Halloween [ Google+ Hangout]

Could anything possibly be better than mac 'n' cheese? Probably not. We ran this recipe for "really the best-ever mac 'n' cheese" a few years ago -- and while I don't know if I would agree that it's the best- ever , I love the fact that it takes just over an hour to make, perfect if you're thinking about what to put on the table for dinner tonight. I'd love to know what you think goes into the best mac 'n' cheese -- secret ingredients, combinations of different cheeses, sheer cheese quantity -- so please let me know.

Is this a buy sign for bread crumbs? Billionaire Warren Buffett purchased bread crumbs -- and just about anything else that has wheat and the other grains forbidden to Jews during the observance of Passover -- from a local rabbi, Jonathan Gross of Beth Israel Synagogue in Omaha, Neb. It is ritual that goes on worldwide in Jewish communities. Families designate rabbis to find a non-Jew such as Buffett to purchase their chametz, or food made with leavening, before the holiday.

Total time: 25 minutes Servings: 4 to 6 1 cup fresh bread crumbs 2 cloves garlic, split in half lengthwise 1 teaspoon lemon zest Olive oil Salt 1 pound kale 4 teaspoons lemon juice 1 ounce Parmigiano-Reggiano, grated or shaved with a vegetable peeler 1. Toast the bread crumbs: Combine them in a small saucepan with the garlic, lemon zest and 3 tablespoons olive oil. Stir to coat well....

Registered dietitian Ruth Frechman wanted to devise a low-fat version of eggplant Parmesan because the dish is a favorite of the Eckerlings. She modified existing recipes and tested a few versions before settling on this one. Five-star low-fat eggplant Parmesan Servings: 4 to 6 1 large eggplant Salt 1 cup white flour 1 teaspoon garlic powder 1 teaspoon onion powder 2 cups unseasoned bread crumbs ...