This porridge is the best of many worlds: creamy from milk and rolled oats, with nuttiness, texture, and an extra-nourishing boost from steel-cut oats, millet, and quinoa.
Unpeeled’s October book club pick is the cookbook Happiness Is Baking by the incomparable Maida Heatter. A love letter to cakes, pies, muffins, cookies, and to Maida herself.
A homemade granola recipe that’s satisfyingly crunchy, toasty sweet, and incredibly simple to make. It also lends itself to infinite variation.
Meet your new breakfast staple.
Light, medium, and dark roast coffee is about more than just color. It is also about acid, flavor, caffeine levels, and more. Here is Coffee Roasting 101, and a guide to choosing the right roast.
This week’s great food writing from around the web.
This week: family dinner around the world, food in the Downton Abbey movie, recipes from one of Detroit’s best bakeries, and more.
Fried eggs are a one-ingredient meal whose deliciousness is almost entirely based on technique. Here is the essential step-by-step for perfect eggs, every time.
Mindful eating may seem esoteric or boring. It isn’t. Here is a quick guide to bringing mindfulness to your meal — and why it makes such a difference.
Here is the family recipe for soft, homey, traditional Southern Italian cookies that have been handed down through generations.
These happy little rounds of rainbow-sprinkled goodness are sweetly simple to make, and perfect for any occasion.
Crusty, artisanal bread is back. There is more than one way to slice a big round loaf. But there is only one way to do it correctly. Here’s how.