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Aubrey Koch August 21, 2026

Got a cooking question? Ask it here.

Got a question? This is the place. Anything about cooking, from "my sauce broke, can I save it" to "I impulse-bought a tin of sumac and have no idea what to do with it." No question is too small or too basic; asking is how every good cook got good. Post yours and people will help. When you see one you know something about, jump in.

Comments 14

Lo about 1 month ago

My go-to breakfast throughout the year is baked oatmeal . I'm fairly certain I eat it 48 weeks out of 52.

I am desperate for some new recipes.

I have done apple cranberry, carrot cakes similarities (and I am not overly fond of carrots), pumpkin spice versions, chocolate (I'm not a sweet person), etc.

Does does anybody have anything that they can recommend?

I prefer savory over sweet and I have no allergies... But I am bell pepper adverse. Hot peppers are okay.

Thanks in advance!

Aubrey Koch about 1 month ago

Hi @Lo , are you specifically looking for baked oatmeal recipes, or trying to branch out to other breakfast recipes? I want to make sure I give you recommendations you'll find useful!

Lo about 1 month ago

Hi Aubrey,

Thank you for that question. Yes, I think I'm going to stay fairly lazy with my breakfast. I am not a morning person so anything I can do quickly in the morning is good for me.

So I would love more baked oatmeal recipes please

Aubrey Koch about 1 month ago

Okay! I've just done quite the deep dive into baked oatmeal and now I'm actually feeling pretty inspired myself. I found two really tasty-looking savory baked oatmeal recipes, one of which uses steel cut oats which I think could be a cool texture change:

https://www.bobsredmill.com/recipes/how-to-make/sausage-and-cheese-baked-oatmeal

https://www.savorysimple.net/savory-baked-oatmeal-with-bacon-mushrooms-and-caramelized-onions/

Besides this I think you could probably riff on savory flavors in all kinds of ways. Spinach, olives, and feta with El Greco. Zucchini, onions, and turkey sausage with Harissa. If the recipes you usually use call for water, swap it out for broth and add your savory ingredients instead of sweet.

I'm a huge fan of making savory oatmeal in my rice cooker. My go to is rolled oats and beef broth with Khmeli Suneli, thinly sliced onions, some kind of greens (I like the power greens mixes) and two eggs cracked over top. Once it's done cooking I sprinkle in some crumbly cheese and close the cooker back up for a few minutes to let it melt.

Lo 29 days ago

Oh thank you! These both look very interesting and I shall be making them soon.

❤️❤️❤️

Lo 4 days ago

Just to follow up, I have done these recipes and they are excellent! Thank you so much for finding them

Carli about 1 month ago

I haven't searched for this, nor have asked ai (which could provide a guide lickety-split) -- but is there a go to reference guide for sizing of things like onions, here or anywhere? "1 medium yellow onion" is roughly how big???? And what is a large clove of garlic?

I have cooked enough to have my own ideas, and usually go by feel for the recipe or what I am making. But if there isn't a weight or other size idea (like roughly 1/2 a cup chopped) given in a recipe, sometimes it's a question-mark for me. In baking, I do tend to weigh things now.

And maybe going by feel is best for my cooking style as it is, sometimes you look and say, that is just too much or too little of something... or not the right ration. Hmmm. Maybe I just answered my own question, ha! I think I will draw some little sketches of what I think a medium or small onion looks like, etc., and put it in one of the old school binders I use for house recipes.

Aubrey Koch about 1 month ago

In my experience these are completely subjective and meant more to give you a kind of ballpark idea. Especially when a recipe says "medium onion" or "large onion" I just think to myself average-sized onion or heckin' big onion and carry on. With things like onions and garlic the difference will probably be negligible, although I agree baking is a different story and can really want exact weights. All this to say, I've never really seen a guide and mostly just cook with my heart and intuition, especially where garlic is involved.

Angelica Bennett about 1 month ago

I'm in the market for a new workhorse frying pan/skillet. Does anyone have a recommendation for one they love? I use mine pretty much every day but it's not great quality and it's on its last legs for sure. I'd love to replace it with something that will last!

Carli about 1 month ago

Hi Angelica! I have an all clad and a cusinart skillet that are both 30 years old and still going strong, and they get put to daily use. Both are some sort of stainless steel. I dont use non-stick ones so I have no recommendation if that is your prefence. I also have a le creuset skillet that is actually the top to a le creuset pot - having the skillet work as a lid is a bonus...and that "set" works hard too, and can can go in the oven, plus they are pretty. Bought those probably less than 10 years ago. Best wishes for finding a good replacement for yours. 🙌

Angelica Bennett about 1 month ago

Thank you! This is so helpful. I also prefer stainless to non-stick but had been trying a kind of ceramic hybrid situation. Lovely but definitely not build to last and couldn't handle high heat.

Carol Mattox about 1 month ago

I've had years of use with All Clad and recommend that brand over Cuisinart.

I have switched to induction range in the last decade so now have to pay attention to which pans are induction-ready.

I have some Misen but not my go-to. I've got my eye on Heston but would prefer USA made.

Angelica Bennett about 1 month ago

Thank you! All Clad is looking like the way to go. I'll be looking into it.

Carli about 1 month ago

@Carol M. - I agree on All Clad, tho my own large cusinart fry pan has worked well (but has a handle that bites me when cleaning it sometimes, the underside that handle has an open lip near the pan end...).