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.

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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