Problem: The loaf you brought home from the bakery the day before yesterday is still sitting on the counter, untouched and aging fast.

Solution: Flaunt the dry bread’s finer points and make crostini. Thinly slice the bread and toast it in a 325° F oven until it’s crisp throughout and barely golden at the edges, about 5 minutes. Use the glorified toast as a foundation for bruschetta, as garlic-rubbed croutons to float atop soup, or as you would melba toast. If the bread is so dry that it crumbles when you slice it, toss it into a food processor and pulse to create bread crumbs.

Next Time: As soon as you realize the bread won’t be used in time, wrap the still-fresh loaf tightly in a couple of layers of plastic and freeze it. To defrost, leave the bread at room temperature overnight. Then unwrap it and warm it in a 350° F oven for about 20 minutes.