BENNE SEEDS are a toasty, delicious low-country staple. At Le Farfalle in Charleston, South Carolina, Michael Toscano uses them to give his bucatini a delicious regional upgrade. lefarfallecharleston.com.
PLANKTON—dried microscopic sea life—are rehydrated in kombu broth and added to a vitamin-rich dough at Brine in Fairfax, Virginia. brinerestaurants.com.
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BLACK BEANS form the bucatini base at Han Oak in Portland, Oregon, where chef Peter Cho was inspired by jajangmyeon, the vegetable-packed Korean noodles. hanoakpdx.com.