I have found over the many, many years of making Oatmeal of Alford and comparing it to others that, most importantly, each oatmeal cooks differently. Whether it be slight or grand in difference, it matters if you care about the texture. Which oatmeal you choose and how you cook it does matter!

Let's face this head on, oatmeal is all about texture. From almost crunchy to mushy porridge, it is all about the way you like it. It is a totally personal thing.

My grandmother made my grandfather's oatmeal every morning. She started with soaking it overnight and then heating it to a rolling boil in the morning until it turned into mooosh. Add a bunch of milk and make it even more moooooshee. She made a face when I asked her if she ever ate it. She thought it was disgusting.

I remember when I was young I would try oatmeal, it was the instant one in the packet from Quaker Oats that was introduced in 1966. The Maple & Brown Sugar flavor arrived in 1970. I thought they were amazing when I was hiking in the White Mountains, and not so much when I was home at the dining room table....

Then I would say I had a hiatus until 27 years ago when I met Graham Kerr who espoused the benefits of oatmeal and how he felt it saved his life! That caught my attention.

This is a long winded story to tell you that this recipe was created to produce an oatmeal that is on the more firm texture side. You can soften it by soaking overnight, or even cooking it overnight, it's all about the process!

I recently had oatmeal in Sequoia National Park lodge, where they told me it was soaked and cooked all night. It was quite enjoyable, actually. It was mushier than I normally like and it got me thinking. Then I made it at my niece's home at her request (busy working mom) in her rice cooker. The result was perfect! So now I am working on making it at home in my fancier rice cooker that just can't seem to make it to my liking. Oh well.

Make oatmeal! It takes a long time to break down and thus curbs your hunger desire a little longer and your body burns it up better.

See the Easy Pinhead Oats Making Oatmeal Recipe here!

Just a small handful added to your morning oatmeal is delicious and adds a plethora of good stuff!

With its long history of culinary uses, this little berry has been overlooked for far too long.

The barberry, with a sharp-ish, sometimes sour, almost citrus flavor, is best known and most used in West Asia, particularly in Iran, where the berry is known as Zereshk. In that part of the world, barberries are often used in pilafs and in a chicken and rice dish called Zereshk Polo.

In Eastern Europe and Russia, barberries are used as an integral ingredient in making jam; they are naturally high in pectin and will firm up a jam very nicely, all the while adding their own flavor.

Plus, this little berry packs some serious healthy goodness: fiber, vitamin C, iron, zinc, and copper! Several studies indicate that a compound called berberine found in barberries can lower blood sugar, improve cholesterol and triglyceride levels, and contribute to gut health.

Very suitable for recipes calling for raisins, currants, or dried cranberries.

Shop now for Dried Barberries!

I love these nuts! And though I eat them out of hand every day, I am really enjoying them the most in baked goods!

When baked lightly they make the perfect bite, crunch, and the flavor is just that much more than out of hand.

Probably the most beautiful walnuts you've ever seen—with a buttery taste to match. All the health benefits of walnuts (Omega 3 fatty acids) with the addition of red polyphenols to match. The California organic red walnuts are a perfect upgrade to our recipes.

Shop now for California Red Walnuts!

I am going to make this, this weekend! Not my Mother's meatloaf!

This Meatloaf with Oatmeal recipe calls for adding pinhead oats to a blend of beef and Italian Sausage, herbs and spices. The flavor is brightened by Worcestershire Sauce, Hawkshead Black Garlic Ketchup and the pinhead oats provide good texture without being gummy producing a satisfying and really delicious combination.

Oatmeal and breadcrumbs have long been used in meatloaf as extenders and to keep the meat moist. Using breadcrumbs will yield a soft, tender texture, while the pinhead oats produce a firmer more interesting loaf.

See the Meatloaf with Oatmeal Recipe here!

There are many options for Wooster sauce including an original version. Col Pabst is the best. Full of flavor, with many nuances that complement without dominating and at the same time sharing its personality in a clear and flavorful way. It is always in my fridge ready to go for so many known recipes and ready and able to find a new place.

Shire is sure, like New Hampshire (new hamp sure, in case you didn't know)

The secret recipe for Worcestershire Sauce was concocted by John Lea and William Perrins, two chemists, in Worcester, England in 1837.

The original is still—well, real—and tastes original.

The BBC says that there have been over 30 variations of the original Worcestershire sauce sold. As the saying goes, "Imitation is the sincerest form of flattery".

And sometimes you can make something similar, but not the same and even make it better.

Col Pabst All Malt Amber-Lager Worcestershire made in Milwaukee, Wisconsin is better. Way better!

Starting with fresh Milwaukee Amber-Lager and then blending in 21 all-natural ingredients along with Tamarind and Anchovies, Col Pabst adds Grenadine, Ginger and Madras Curry. Aged in small batches this Worcestershire sauce is more like a fine balsamic than an ingredient.

To the nose, it has a sweet hint of anchovy fish sauce, with twists and turns that are hard to identify. It twinkles in the nostrils and is very enticing.

To the mouth, the sauce has a saltiness, a sweetness and this wonderful complex flavor that rolls around, begging you to taste a little more. You can sip this and sip some more. It is pretty gosh darn good! Try sipping those other sauces and feel the burn, and not in a good way.

Of course, you can use Col Pabst anywhere Worcestershire sauce is called for...and more. Pretty much where you think it will work, it will!

Shop Now for Col Pabst Malt Amber-Lager Worcestershire Sauce!

The history of Tomato Paste in a Tube di Pomodoro dates back to the early 20th century in Italy. Tomato paste itself has been used in cooking for centuries, but the innovation of packaging it in tubes was a more recent development.

Tomatoes are native to the Americas and were introduced to Europe in the 16th century. Initially, they were regarded with suspicion and were grown primarily for ornamental purposes. However, as their culinary uses became more apparent, tomatoes gained popularity in Italian cuisine.

The process of making tomato paste involves simmering tomatoes for an extended period to remove the excess water and concentrate the flavors. Traditionally, tomato paste was sold in cans or glass jars.

In 1951, Ugo Mutti pioneered the packaging of putting the family's double-concentrated paste in tubes, which provided several advantages.

Packaging tomato paste in tubes offered convenience and practicality. Tubes were easier to handle and store compared to cans and glass jars. They also allowed for precise measurement and because the tube could be closed with a thimble-sized cap it reduced the tomato concentrates exposure to the air allowing a longer life.

And, initially the housewives used the thimble, well as a thimble for sewing.

Tomato paste in a tube became popular, not only in Italy but also in other parts of Europe. The company's success led to the widespread adoption of the tube packaging format by various tomato paste producers.

Over time, other brands started producing their own versions of tomato paste in tubes, and it became a common staple in kitchens around the world.

The introduction of tomato paste in tubes revolutionized the way people used and stored tomato paste, making it more convenient, economical, and accessible to home cooks and professional chefs, alike.

Shop now for Tomato Paste in a Tube!

Our friend, Don, was Chef Louis' "Night Cook" (in the 80s there was only one Chef de Cusine in a restaurant) at The Bakery in Chicago. This Hungarian Goulash or Chicken Paprikash recipe is adapted from The Bakery Restaurant Cookbook by Lois Szathmary (CBI Publishing, 1981).

See the Hungarian Goulash or Paprikash Recipe here!

Canned tuna followed lobster, crab, and salmon into the sandwich along with the "dressings" that were common at the time. Classic recipes might have included eggs, apple, red onion, or shallots, along with lemon juice.

We've changed it up, replacing the onion and salt with Yuzu Kosho, and the juice with Lemon Olive Oil.

We chose to use Lummi Island tuna as it's cooked in its own juices, with no added oil. The Lemon then adds a bit of moisture and a distinct flavor note of citrus.

The Yuzu Kosho adds its own citrus bite, salt, and a touch of spice. All together it makes a tuna salad sandwich that’s pretty darn tasty without deviating too far from our childhood memories.

See the easy Tuna Fish Salad Sandwich Recipe here!

There has been a lot of talk about the health benefits of fish (the fish commission). And, there has been a lot of talk about the dangers of fish (the meat commission).

Little versus big. How long it swims. Where it swims. Where you catch it, etc. It's confusing for sure and there are many experts who know everything who disagree with everyone.

Like with all foods, we reel in as much data as we can, digest it, and make a well-schooled decision before we carry it. And, of course, if it tastes good, then we are proud to have it!

What's fun is that this is a swimmingly good way to start a healthy diet for the year. Just pop the tab and start eating!

Good tuna is a wonderful thing. It's even better if you can eat it right out of the can.

Tuna in cans that cost 69 cents are an amazing concept. The grocer has brought you into their fold with a "loss leader", something they typically sell for less than they paid. They've got you; you have come into the store and, on checkout, you will have more than tuna in your cart. It's a good practice and, if you are making tuna casserole for a herd of teenagers it might be just the catch you need.

Cheap tuna, though is not a good choice with pasta, nor so nice for a tuna salad sandwich. For this you really want a canned tuna that is made from a piece of fish or a couple of pieces, that actually taste like tuna. For this, you need to step up your game; go for the good and find a tuna that fits your taste palette.

I like to think of all of our tuna's as spoon ready, or in this case fork ready, ready to eat right out of the can, bare naked, to be opened right out of the picnic basket with a pickle and a nice ginger beer.

Lunch, simple, divine, bare naked!

See all the tuna in the Tuna Aisle here!

Awesome, hot, but not hot like you have had before...this red Yuzu Kosho paste is a spicy, herby Japanese condiment that we are thrilled to bring to you. It's great for adding a delicious dash of flavor to fish, vegetables, even a turkey sandwich.

You may already have seen this red Yuzu Kosho paste at your favorite sushi spot or noodle house. Occasionally tucked in with the soy sauce, oyster sauce and garlic-chile paste is a jar of a mysterious, red-green-colored condiment. If you're an intrepid eater, you may already know this culinary charmer, but if you haven't yet, it's time you met Yuzu Kosho.

Shop now for Red Yuzu Kosho!

A customer requested we add this recipe to our website so that she may add it to her wish list/recipes.

See the Quinoa and Avocado Salad Recipe here!

It's so simple to make. Wash it, add to boiling water, then simmer covered (add flavors like salt and curry powder), rest for 5 and fluff. Make enough to eat right away and more for the next couple of days. Like lentils, rice and beans, it's good for you for so many reasns, it just takes less time and effort to make. Add your favorite flavors, like curry, lemon, garlic and onion. Really anything works, the sky is the limit! (Like rice and beans, quality, origin and type does matter.

Shop now for Quinoa Golden Organic Essential Pantry!

This wispy, delicate, short pasta is perfect for soups!

A shape like this is also perfect for a light red sauce with some personality and perfect for a night you just want to eat a bowl on your new white couch....

Filini is known for its very small, fine, and thin shape. The name "Filini" comes from the Italian word filo, meaning "thread," which reflects its delicate, thread-like appearance.

It is believed that pasta shapes like Filini were likely first made in the 18th or 19th centuries, a period when pasta production techniques were becoming more refined in Italy.

The small size of Filini would have made it ideal for use in broths and soups. Soups were a practical and versatile option for households at the time, and tiny pasta shapes like Filini worked well in these dishes, adding texture without overpowering the other ingredients.

Shop now for Sgambaro Filini Pasta - Molino e Pastificio!

This is most likely the hot mustard you have at a restaurant for your BBQ pork. Dry mustards can be, and usually are, super hot to the nose, giving you a nice nostril flare!

Store in your essential pantry to pull out when you need it. Keeps a good long time, actually almost forever, though it will lose its punch eventually.

This is a great mustard to take camping and warm you up in the winter!

Shop now for S&B Oriental Hot Mustard Powder!