Both oatmeal and porridge can come in savory or sweet forms and are typically eaten hot, but you can also make them cold ala overnight oats. The point's just to cook the grain so it's nice and ...

The basics of porridge seem to be the same all over the world—a dry grain, legume, or vegetable turned into a mushy dish using a hot liquid. With that basic recipe, the possibilities are endless.

Rice, oats, farro, and other grains may be getting the star treatment on restaurant menus these days, but savory porridge has been a tradition for a lot longer than tasting menus.

Porridge doesn't have to be sweet, and these 7 recipes prove it.

Wind-dried duck porridge ( chinadaily.com.cn ) Updated: 2013-08-13 print mail Large Medium Small ...

Yes, you read that right, what most people might think of as a sure-fire healthy way to start the day has just been demonised as 'junk' by in Scotland. Unsurprisingly, most people in the UK ...

Combine steel-cut oats, water, cinnamon, ginger and vanilla into a heavy saucepan Heat gently and bring to a boil then reduce the heat, partially cover and simmer for 20 – 25 minutes or until ...

Among niche porridge circles, conversation often lands on four critical elements: oat-to-water ratio, type of oats, and salt. “One part oats to three parts water,” Williams insists.

I don't know about you, but when I hear the word "porridge", I think about the cozy little bowls of food you'd find in a fairy tale like Goldilocks and the Three Bears, or breakfast from the 1800s ...