What is it?

Often made from day-old or stale bread, croutons are added to many dishes, most commonly soups and salads, for extra flavor and crunch.

Kitchen math:

Four ounces of any type of bread will yield between 2 and 3 cups of cubes.

How to choose:

Croutons are readily available in every supermarket, buthomemade croutonshave much better flavor and texture than store-bought varieties.

How to prep:

When making homemade croutons, first choose what kind of bread to use: day-old baguettes, rustic airy loaves like ciabatta, English muffins, sandwich bread, rosemary bread, even pita all make interesting croutons. There’s no need to remove the crust. Next, choose the size you want the croutons to be; you can cut sandwich bread and pitas into very small croutons (about 1/4-inch dice) and artisan loaves into larger pieces (1/2-inch dice). For a rustic look, simply rip the bread into pieces.

Depending on the texture you like, you cansauté your croutonsorbake your croutons. Sautéed croutons have a pleasing crisp-chewy texture and will be irregularly browned. Baked croutons are crunchier all the way through and more uniformly golden.

Try one of these additions to give your croutons extra flavor:

• Fresh herbs, such as thyme leaves or chopped sage or rosemary (stir 1 to 2 sprigs’ worth into the butter just before adding the bread).
• Dried spices, such as pure chile powder, curry powder, crushed fennel, or a spice blend (stir 1/2 to 1 tsp. into the butter just before adding the bread).
• Cinnamon sugar for sweet croutons to use in puddings and custards (omit the garlic and toss the croutons in 1 to 2 Tbs. cinnamon sugar right after cooking).
• 细ly grated hard cheeses, such as Grana Padano or Parmigiano Reggiano (toss the croutons with about 3 Tbs. right after cooking).
• Basil pesto, tapenade, or puréed sun-dried tomatoes (mix a dollop into the butter before adding the bread).
• Extra smashed garlic for more garlic flavor (but don’t use minced garlic, which tends to burn during sautéing or baking).

How to store:

Store homemade croutons in zip-top bags or in airtight foodstorage containers at room temperature for up to three days or in the freezer for several weeks. They also keep in the fridge for several days with only a small loss of crunchiness.

Recipes

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  Recipe

  Tomato-Centric Cobb Salad

  There's nothing wrong with the classic Cobb salad, but a few ingredient tweaks--more in-season tomatoes, the addition of tarragon, and a creamy blue cheese dressing instead of a vinaigrette plus…

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  Recipe

  Lift-Off!

  This drink was invented by Blair Reynolds, bartender at Thatch Tiki Bar, in Portland, Oregon. Made with falernum, a syrup spiced with ginger and clove, it gets a fiery boost…

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  Recipe

  Classic Caesar Salad

  There are several stories about the creation of this iconic salad. But whatever its true origins, making one at home is as simple as shopping for the best ingredients and…

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  Recipe

  Romaine, Bacon & Tomato Salad with Croutons & Tarragon Vinaigrette

  Romaine lends a crisp texture to this salad, but it’s equally tasty with small leaves of butter lettuce.

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  Recipe

  烤鸡肉凯撒沙拉用大蒜面包丁

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  Recipe

  Asparagus Soup with Saffron Croutons

  I think this soup is best cool, but it’s also tasty warm. You can make it ahead and let the weather dictate which way to go.

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  Recipe

  Garlic-Rosemary Butter

  Chartreuse is a French herbal liqueur produced by monks. It’s optional in this recipe, but it adds a lovely floral note to the rich, garlicky butter.

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  Recipe

  Fresh Greens with Roasted Beets, Haricots Verts & Goat Cheese Croutons

  You probably won't need all the vinaigrette for this salad; refrigerate any extra for up to three days.

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  Recipe

  Warm Spinach Salad with Eggs, Bacon & Croutons

  When buying spinach, look for leaves that are uniformly green and crisp. Avoid those that are wilted, excessively wet, or yellowed. Fresh spinach can be quite gritty, especially the larger…

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  Recipe

  Pancetta Croutons

  Toasted bread and crisp pancetta turn a good potato soup into a great one. If you have leftovers, they make an addictive kitchen snack or a delicious addition to a salad.