Buckwheat

Buckwheat's earthy, bitter taste means it pairs well with rich foods, but it also means this ingredient hasn't quite caught on enough to overtake the popularity of oats, quinoa and other grain-like options. In fact, even though we tend to treat buckwheat like a grain—by grinding it into flour, turning it into noodles and adding it to salad—it's actually a seed. And, despite the name, it's not related to wheat at all, so you can rest easy knowing it's a suitable gluten-free alternative. Food & Wine helps you embrace buckwheat with recipes for pancakes, noodles salads, tarts and more.

Most Recent

Blini
These little pancakes are just as great with chopped, hard-boiled eggs as they are with fancy caviar.
Buckwheat Crust Pizza with Roasted Vegetables
Buckwheat flour makes the base for this nourishing and tasty gluten-free pizza. Top it with your favorite roasted vegetables for a healthy weeknight dinner. Slideshow: More Pizza Recipes 
Buckwheat Salad with Mushrooms and Parsley Oil
Rating: Unrated 4819
The Good News Melissa Clark puts a healthy spin on her grandmother's kasha varnishkes—a Jewish dish with buckwheat (kasha) and pasta—by leaving out the pasta and adding mushrooms, fennel and parsley. More Dishes with Mushrooms
Advertisement