Like Kate Gosselin and Heidi Montag, oatmeal's undergone a huge transformation in the past year. Of the three, oatmeal's come out on top. It's hit the quick service industry big time. In particular, savory oatmeal has blown up in the culinary stratosphere. Why? For one, it's a great approach to enjoying a heartier breakfast not laden with sugar — and also a way to enjoy oatmeal outside of breakfast hours.This version is inspired by my father, who ate oats topped with an egg nearly every day for 15 straight years. But I also drew influence from the Chinese rice porridge congee and added other mix-ins such as scallions, soy sauce, and shiitake mushrooms. Don't overlook the Sriracha; it doesn't add spiciness so much as it does another layer of flavor. For the recipe, read on.
In case you missed it, oatmeal's been everywhere, from Jamba Juice to McDonald's — and the culinary world's been all about reinterpreting rolled oats in ways both sweet and salty. I've been perfecting my own recipe in the New Year and eating plenty of it for dinner along the way. Which led me to wonder: how many of you eat oatmeal after breakfast hours?
- Sandra Lee: semi-homemade TV host, semi-first lady of New York.
- Sandra Lee: semi-homemade TV host, semi-first lady of New York. — Eater
- Five things your chef definitely doesn't want you to know. — Eatocracy
- Why you should roast squash in sausage fat. — Salon Food
- San Francisco star chefs' shenanigans during the World Series clincher. — Grub Street
- Taste-testing Popeyes's fried crawfish. — Serious Eats
- More savory oatmeal suggestions. — The Epi-Log
- Which type of wine lover are you? — Huffington Post Food
- New York restaurant reviewer Robert Sietsema cooks pasta, discusses evolving role as critic. — Chow