Porridge

Faster, faster, faster! Make a better breakfast in a hurry by perfecting the art of overnight oats.

The latest trend in restaurant food takes porridge beyond oatmeal and brown sugar—here's how (and why) you should cook savory porridge at home.

One way to break up the monotony of morning oatmeal is to play around with different whole grains. Here, we lean on a pre-cooked big batch of barley to make a toothsome porridge.

Cacao nibs are unprocessed bits of the cacao pod. They are intensely flavored, not at all sweet, and give a wonderful depth and crunch to meals. Try blending them into smoothies, or use them to top a long-braised stew.

Congee, a savory rice porridge, works for any meal. For a vegetarian version of this recipe, skip the chicken and use vegetable broth instead.

Whole grain porridge is our choice for a hearty breakfast—this video shows you how to make it at home.

If you don’t have each and every grain listed, don’t stress. Use what you’ve got—just bump up the quantity.

Live in a magical place where cloudberries abound? Use them instead of the cherries, as they do in Norway.

This recipe will convince you that a savory breakfast can be a wonderful thing.

At Sqirl, they make almond milk from scratch, which gives this rice porridge recipe an extra-rich, nutty flavor.

If you’ve made risotto, this recipe will feel intuitive, but the combination of earthy rye berries and mushrooms will taste completely new.

Oatmeal, but make it quinoa.

You can prepare steel-cut oats according to package directions. Or quicken the morning cooking by soaking the oats in boiling water before you turn in the night before; in the morning, just put the pot on the stove and they’ll cook in about 10 minutes