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WEEK 35
Your Best Porridge
Like Goldilocks, we're looking for a porridge that's just right. So send in your best oatmeal, grits, polenta, farina or congee. It can be sweet or savory, thick or thin, short or long cooking. We've got our wooden spoons, ready to stir.
These are not your usual contests. We have a slightly nutty system but it works. Together, the Food52 community has created two cookbooks this way -- there’s no stopping us now. Read about it