No one wants to stand over a hot stove stirring oatmeal first thing in the morning during the summer, and Monday to Friday it’s hard to find the time to do so in the first place. Instead of resorting ...

The interest in various grains and legumes continues to grow. For instance, farro - which we first mentioned in a 1995 Chronicle "What's New" column - is increasingly popular. It got its start on a ...

Four tasty ways to turn health-boosting oats into the breakfast of champions – plus a nuttily nutritious bonus buckwheat porridge Rachel Allen's date, cinnamon and banana porridge. Photo: Tony Gavin ...

The correct ratio of grain and water is the main secret of crumbly buckwheat porridge. The classic proportion for cooking buckwheat is 1:2, that is, one glass of cereal will require two glasses of ...

I rediscovered buckwheat when I was researching gluten-free recipes in France and, for the first time, I was exposed to natural gluten-free recipes— not those that had to be tweaked to be gluten-free.

From oats to barley and lentils, not all porridges are created equal. Here’s how oatmeal stacks up against other varieties ...

The way buckwheat is often used in dishes, from pancakes to lentil salads, one would think it’s just another grain that healthy foodies swear by. Not so, says registered dietitian Betsy Ramirez.

Porridge doesn't get a lot of love and respect. It's the fairy tale stuff of Goldilocks, or the pauper gruel of Oliver Twist. But really, porridge can be a beautiful thing, especially during the cold ...

Perhaps you have a go-to macro calculator-friendly porridge recipe for weekdays (something speedy like a dollop of nut butter and a roughly-chopped banana) and one that’s a little more lavish for lazy ...