This is your dinner-maker. Sam and Sam Clark use it to marry chickpeas and spinach, but it could just as easily be lentils and mushrooms, roast chicken and leeks, broccoli rabe and penne. You could have instead toasted up the bread with whatever flavors you're interested in tonight: fennel seeds or fresh thyme or coriander or mustard. Deb Perelman's version on Smitten Kitchen had tomato sauce, and now she won't make bread sauce without it. It's a slot machine dinner with smushed bread crumbs as the wildcard. Adapted slightly from <strong><a href="http://www.amazon.com/Moro-Cookbook-Samuel-Clark/dp/009188084X/ref=sr_1_1?ie=UTF8&amp;qid=1429561554&amp;sr=8-1&amp;keywords=moro+cookbook?tag=food52-20" target="_blank">Moro: The Cookbook</a></strong>&nbsp;(Ebury Press, 2003).

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