[Photo: Robin Bellinger] My husband recently accused me of eating steel-cut oats every morning, which I started doing about six months ago, because they are "trendy." My knee-jerk protest died in a splutter as I recalled that I adopted...
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The following recipe is from the March 4th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Some recipes for oatmeal bread call for simply tossing some uncooked rolled oats in with the...
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Leftover bowls of oatmeal often have a sorry fate. They get hard, look even more inedible, and don't reheat well. But this unglamorous stage of oatmeal life is actually perfect for oatmeal fritters.
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Last week on NPR, Mark Bittman
recommended savory oatmeal like it ain't no thang. "At lunch, you might have that same bowl of oatmeal, with perhaps um, oh, I don't know,
scallions and soy sauce on top..." Ever curious about oatmeal, we tried it.
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Many people ask me if pregnancy has increased my appetite. I don’t feel as if it has, although I hear that might change in the ravenous third trimester. I was already a hearty eater, not a Diet Coke and salad...
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Today's Sunday Brunch recipe, Oatmeal Breakfast Bread, comes from the fertile imagination of one of our 2007 Most Serious Eater award winners, Dorie Greenspan. In her headnote she describes this bread as "lightly spiced, fruit-speckled, almost pudding soft." Yum....
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