Crème fraîche and poached pears are added to a steel-cut oats recipe from
Burns St. Bistro in Missoula, Montana.
Stories this photo appears in:
Is that really the secret to brunch? We think so
I’m hearing a lot of complaints about brunch lately, and about the people who eat it: They are food-fetishizing hipsters who languish in cafes, lubing their grease with mimosas and lattes.