1Add egg yolks to milk and beat thoroughly. This is important. If you think you’ve beat it enough, give it another dozen turns. You want yellow, slightly frothy milk, not milk with eggy spots in it. This is a good point to toss in the salt, sugar and cinnamon as well.
2Pour milk mixture into a large COLD non-stick frying pan. Add oatmeal, and stir until all is wettened.
3Turn the burner onto medium and heat, stirring constantly. When mixture is heated enough to start trying to bubble, and has started to thicken, cover and remove from heat. Leave it for a minute or two to finish cooking.
4Serve, adding a lashing of milk and some more brown sugar. Or perhaps some semi-sweet chocolate chips and a dash of Baileys? Dried fruit? Nuts and seeds? It’s oatmeal, folks; it don’t get much more tabula rasa than that.
Jeremy Oldfield is an oatmeal painter of light. He takes the blank canvas—a canvas of whole-oat groats lovingly ground and soaked overnight—and breathes life into it; the kind of life that lives in tahini and miso paste, or coconut milk and caramelized bananas. He’s bold. He’s got vision. He’s an inspiration to oatmeal-lovers worldwide. (Click here for a loose recipe based on Jeremy's YDIAW video.)
French Chocolate Macarons with Chocolate Ganache
No lie: macarons can be fairly finicky to make, in that they might spread into uneven shapes or form dark spots on their tops -- but even if they're not as beautiful as bakery specimens, they will still be delicious. The smooth chocolate ganache filling sandwiches the light, chewy-inside, delicately-crisp-outside chocolate macarons together, for a classic French dessert you shouldn't be afraid to try making.
A Menu Worthy of Returning to Twin Peaks
In anticipation of the return of Twin Peaks, we look back at the best food moments from the cult classic.
Slow Cooker Pork Ramen
A simple but delicious version of Japanese ramen, this soup starts with pork cooked to perfect tenderness in the crock pot, with garlic, ginger, leeks, mushrooms, and onions rounding out the flavors. The noodles are cooked separately just before serving, then the shredded pork and fragrant broth, with a little soy and sesame oil added, are ladled over top. A soft boiled egg makes a great garnish, as do shredded scallions or chopped baby spinach. Add some chile oil or Sriracha if you want to spice things up.
Easy Rice Pudding
A simple and supremely satisfying dessert, rice pudding is pure comfort in a bowl. It's easy to get there too! Just simmer white rice with whole milk, sugar, and a pinch of salt until the grains are tender, plump, and creamy, then stir in a little vanilla or almond extract while the pudding's still warm. Top however you like (fresh berries in season, dried fruit, toasted nuts for a crunchy contrast, a sprinkle of cinnamon, etc.) -- you really can't go wrong.