Savory buckwheat pilaf is a delightful twist on traditional grain-based dishes. By sauteing onions, garlic, and vegetables ...

Had I called this recipe by the name I grew up hearing — kasha varnishkes – would you have even read this far? What does that mean anyway? The traditional Eastern European dish — which combines ...

A bowl of chunky mushroom barley soup used to be one of my fall favorites, but barley's off limits now that I'm gluten-free. In an effort to replicate the soup, I substituted buckwheat groats for the ...

1. In a bowl, combine the groats and egg. Mix until the grains separate from one another. 2. In a large dry saucepan over medium heat, stir the groats for 2 minutes to set the egg. The grains should ...

The latest food and drink reviews, recipes and info on the D-FW food scene. Put a pot of water onto boil, then pour 1 cup of boiling water over the porcini mushrooms and let steep for 15 minutes or so ...

Buckwheat needs no introduction. Its flour is commonly stirred into our pancake batter, used to make soba noodles, and often can be found in multigrain breads and crackers. Buckwheat groats, however, ...

Buckwheat is having its day in the sun. It’s a bright moment for this deserving, nutritious food that gets far too little recognition. As an ingredient in crackers, snacks, pancakes, and breads, and ...

Buckwheat is a healthy food that's gluten-free and rich in fiber. You may want to add it to an already well-balanced diet.

The interest in various grains and legumes continues to grow. For instance, farro - which we first mentioned in a 1995 Chronicle "What's New" column - is increasingly popular. It got its start on a ...