Rustic breads, especially sourdoughs like this Pugliese loaf from Sullivan Street Bakery, are full of flavor even as they dry out.

Bread Crumbs

Process hard, stale bread chunks just before they are finely ground – leave a few bigger pieces for texture. Store or freeze. To make seasoned bread crumbs, add pepper, dried oregano, dried basil. Use for breading.

Croutons

Heat oven to 425 degrees. Toss cubes or torn-up pieces of bread in a bowl to coat liberally with olive oil. Add as desired: fresh garlic, chopped herbs (sage, thyme, oregano), freshly ground black pepper, chile flakes. Place in a single layer on a sheet pan and bake for about 15 minutes, stirring with a spatula every now and then, until they are golden brown. Remove from oven, sprinkle with salt. Serve with salad and atop soups. Non-vegan: Toss baked croutons with grated Parmesan cheese.