8 Dinners That Breathe New Life into Old Bread

Day Old BaguetteApril is all about rebirth. We’ve talked about pretty young herbs and fresh sweet cream, cleaning your pots and pans so they’re good as new and hiring a new chef (ha!). We love applying this idea to the kitchen, as there are few ingredients in your pantry that can’t be given new life with the right touch. Bread is no exception.

Watch the Video: How to Re-Crisp Your Bread in the Fridge

Some of the most delicious meals in the world’s repertoire–yes, the entire world–originate in cooks’ desires not to waste any precious bread. The recipes that follow all make use of day-old bread–and in fact they embrace the bread’s age. None of them are as tasty with fresh bread as they are with slightly stale baguette or country round.

Read more: All About Yeast Breads

Check back soon for a breakfast application, also known as French toast.

1. Marjoram Garlic Chicken with Jersey Tomato Panzanella

PanzanellaPanzanella is a salad that places croutons front and center, instead of treating them like an afterthought. Long eaten by Italian peasants to prevent bread waste, our panzanella’s got all kinds of gourmet touches, from crispy-skinned chicken to fresh herbs.


2. Kale Caesar Salad with Homemade Croutons

Kale Caesar with Homemade CroutonsAnd now, to put croutons back in their rightful place: atop the salad. Stale bread makes the best crispy and flavorful croutons. Believe it.


3. Roasted Fennel over Linguine with Lemon Ricotta and Castelvetrano Olives & Breadcrumbs

Fennel Pasta with BreadcrumbsTake your bread and pulverize it into breadcrumbs, then crisp those up in a pan to make a pasta topping that gives Parmesan a run for its money.

4. Salmon Caesar Salad

Salmon CaesarA Caesar salad has a few important parts: crunchy romaine lettuce, crispy croutons, and good creamy dressing. That means that your previously neglected bread is now


5. Tuscan Ribollita

RibollitaThis rustic, Tuscan soup has its origins in the Middle Ages, when feudal servants would gather day-old bread from their lords’ banquet tables and use it to thicken their own potages.

6. Grilled Cheese Sandwiches with Fontina & Tomato

Grilled CheeseDid you know? Slightly stale bread becomes crunchier in the pan while you’re frying up your grilled cheese.


7. Manhattan Fish Chowder with Crusty Bread

Manhattan Fish ChowderCrusty bread is prime for dipping–its crunch is the perfect complement to the bright fish soup.

8. Pan-Seared Salmon with Cranberry-Walnut Stuffing

Stuffing | Blue ApronWhen you use stale bread for stuffing, the cubes have the opportunity to absorb all the delicious goodness of the other stuffing ingredients.


All Natural Easter Eggs | Blue Apron

How to Dye All-Natural Easter Eggs

How to make all-natural Easter egg dyes with fruits, vegetables, and herbs you likely already have in your pantry. Read more »

Hot and Cold Plates

Why & How To Warm (& Cool) Your Plates

Here’s one thing home cooks can learn from restaurant chefs: serve hot food hot, and cold food cold. Here’s how to do it. Read more »


Enter the Blue Apron Mother’s Day Recipe Collection Contest

Enter our latest Facebook contest and toast to mom, by sharing your mom’s favorite dish. We’ll show off her special recipe–along with recipes from other Blue Apron moms–in our Mother’s Day Recipe Collection here! Read more »

BA boil method 5 actual size 1000 px

How To Clean the Absolute Toughest Pots & Pans

The best part about cooking in your own kitchen? A delicious, homemade meal you can be proud of. But what about those greasy dishes? Here are some tried-and-true methods for getting dishes clean as quickly as humanly possible. Read more »


5 Ways Spring Herbs Make Dinner Great

Spring herbs are the best way to make the season arrive in your kitchen even before your favorite fruits and veggies have ripened. Here’s how to make them work for you. Read more »

Orange Chicken Drumsticks with Mashed Yucca

Prep Yucca for Dinner Tonight

This week, one of our recipes, Orange-Glazed Chicken Drumsticks with Mashed Yucca & Arugula Salad makes use of yucca. Also known as cassava, it’s a long, brown tuber that’s a staple in Latin-American cuisines. Most people liken it to a potato, but it’s really anything but. When mashed, yucca is fluffier than potatoes and has […] Read more »


Beyond Dinner: Five-Ingredient Macaroons

Macaroons are a classic spring dessert–and we’ve got a perfect five-ingredient recipe for them. Read more »

How to Cook with Fat--the Cream Edition

Using Fat in Food: The Cream Edition

One of the ways we add heft, flavor, and satisfaction to our food is with fat. Yes, fat! Don’t run away. For years, fat has been a threatening ingredient, one that people avoid. But, as any chef knows, meals get a lot of their flavor from fat. Imagine your quesadillas without cheese or your pad […] Read more »


Homemade Spaghetti Carbonara with Puppy Chef Panda!

Join our newest puppy-chef, Panda, as he turns pasta, bacon, cheese, and eggs into decadent spaghetti carbonara. Chef Panda is Blue Apron’s resident Boston Terrier, and he’s a really good cook. Read more »

As seen in

© Blue Apron, Inc. 2014 Privacy Terms