Food journalist, author and former columnist for The New York Times, Mark Bittman is joining TODAY to share a few of his favorite recipes that make the most of leftover bread from his new cookbook, "Bittman Bread: No-Knead Whole Grain Baking for Every Day." He shows us how to make Iberian migas made with eggs and chorizo, and chewy breadcrumb cookies.
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Any time I can scramble eggs with leftover something is fine by me. Enter the Iberian dish migas — which translates to "crumbs" in Spanish. Even though the ingredients are simple eggs and toast, done like this, they're infinitely more satisfying.
I love these cookies so much, sometimes I'll bake a loaf of bread just to make them. After baking, they freeze well for a month or two (though they won't last that long). Just put them in an airtight container and microwave them on high until warm and chewy.
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