Buckwheat Recipes

Blogger Sara Forte of Sprouted Kitchen makes savory crepes as a delicious vegetarian main course. "I like to make enough buckwheat-crepe batter to use over a day or two with different fillings," says Forte. "Whole-wheat flour is good for crepes too."

British cooks Jasmine and Melissa Hemsley dress this vegetable-packed noodle salad with a deeply flavorful and tangy sun-dried tomato and Brazil nut pesto.

Using buckwheat flour in these incredibly crisp and buttery crackers gives them an appealing, earthy flavor. They're delightful with lemony creme fraiche and an assortment of smoked fish.

This gorgeous tart has a wheaty, cookie-like crust, a creamy walnut filling and a topping of glistening cranberries. The recipe is from Claire Ptak of London's cult-favorite Violet Bakery.

This hand-rolled pasta, made with a mix of buckwheat and all-purpose flours, is called blecs in Friuli. The name refers to the unconventional triangular shape, though the pasta can also be square.

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.

"Our audience has really been receptive to our homemade alternative-flour pastas," says Travis Lett. He likes buckwheat for its added richness and texture. At the restaurant, Lett cuts the fresh pasta into rough rag shapes and tosses it with summer vegetables; this simplified version uses dried pasta.

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.

Instead of the chunky salad, you could also serve these stuffed crepes with a loose sauce, for dipping.

These soft cookies are based on hermits, a traditional American cookie made with molasses and spices. Baker Mani Niall uses buckwheat flour to add an earthy flavor and hearty texture--and to make them gluten-free.

Called oladyi or blinchiki (the diminutive of blini), these mini blini get their nutty flavor from buckwheat flour. They require no rising; Anya von Bremzen's mother, Larisa, uses this recipe to make a big batch quickly.

Chefs love showcasing the intensely earthy flavor of buckwheat in rich, luxurious dishes. At Craft Los Angeles, Matthew Accarrino tosses buckwheat pasta with creamy mascarpone, silky mushrooms and runny eggs.