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Best Porridge in New York

“A type of semi-solid food made by soaking, poaching or boiling grain in milk or water—endlessly variable across cultures.”

What the real thing tastes like

Porridge (occasionally spelled: UK porage, Scottish/Northern English parritch, Caribbean parrige) is a type of semi-solid food made by soaking, poaching or boiling, in milk or water, ground, crushed or chopped starchy plants, typically grain. It is a traditional staple food of many countries. Porridge is often cooked or served with added flavourings such as salt, sugar, honey, fruit, jam or syrup, or it can be mixed with spices, fish, meat or vegetables to make a savoury dish. It is usually served hot in a bowl or a pot, depending on its consistency. Many variants of porridge have their own names. Oat porridge is known as oatmeal in North America, and is one of the most common types. Others include polenta, made from maize; poi, from taro; gruel, a thinner version of oat porridge; congee, an Asian savoury rice porridge; and brose and crowdie, Scottish uncooked porridges made from oats in water.

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Porridge is patient food—grain or starch surrendered to heat and liquid until it becomes something entirely new, semi-solid and forgiving. Born across continents as a staple, it transforms with whatever's at hand: a drizzle of honey or syrup, a scatter of fruit, or savory turns with fish and vegetables. The same basic technique yields wildly different dishes—from Scottish crowdie eaten raw to Asian congee simmered into silk, from polenta's corn body to poi's taro base.

Order it here when it has

works with both milk and water
accepts endless flavor additions
traditional staple across many countries
multiple regional variations

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