If you’ve continually wondered how chefs make oatmeal, take a tip from Giada De Laurentiis and carry out it savory. Giada tops her steel-cut oats with a drizzle of olive oil and sprinkle of spiciness. She told me in an interview, it’s «one of my favorite things to have for breakfast.» Intrigued, I shotted it myself, and there’s no going back. I like to crank lots of freshly tutor pepper on the top and sometimes throw in a few toasted almond slivers and dried cherries to retain the texture interesting.
Image Source: David Becker / Stringer
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