Originally appeared: May 2018.(Keep screen awake).

The famous Mexican pork dish cochinita pibil is prepared this way, and in the coastal states of Quintana Roo and Yucatán, fish gets the same treatment for a flavorful entrée.. Get the Recipe.Every February for the past five years, I’ve challenged myself to change up my daily bowl of oats.I eat it differently each day of the month, and then I share a snap of it with folks on the internet using the hashtag #28daysofoatmeal.

What started as a simple exercise in bringing focus and regularity to my Instagram feed has become — to my surprise — a giant love letter to this humble hot breakfast’s creative potential.I’ve learned that many of us eat our oats on autopilot, out of a sense of ritualized duty.But I’ve also seen firsthand that it’s easy to break free from that rut.

Here are some of my lessons for making better, more varied bowls of... How to toast oats.

My strong preference is for steel-cut oats, which have.

a fortifying, chewy texture.The truffles have to remain attached to the tree for nourishment, through a threadlike piece of fungus.

“Like spiderweb thin,” says Taylor.“If the truffle is underground and got detached for some reason, it would start to go bad.”.

Truffles found in different parts of Taylor’s orchard have different flavor characteristics.“The taste of the truffles are determined by the bacteria in the soil.