Buckwheat is a seed that when ground into a flour, has a nutty flavor and deep, rich brown color. Despite its name, buckwheat flour doesn't contain any wheat or gluten, and it does not fall under the ...

1. Make the crepe batter: In a large bowl, stir together the buckwheat flour, all-purpose flour, and salt. In a small bowl, whisk the eggs until well blended; stir in the water and butter. Gradually ...

Zrazy is another beloved snack in Belarusian cuisine. These savory rolls are made from thin layers of dough filled with ...

Dive into Russian culinary tradition with buckwheat blinis topped with smoked tuna and creamy goat cheese. These are, I gotta ...

Chocolate chip cookies get their chewy, toffee-like texture from a mixture of white and brown sugars. The sugars dissolve as they are whipped with the eggs, which is the same technique that gives ...

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 ...

The interest in various grains and legumes continues to grow. For instance, faro is increasingly popular. It got its start on a few restaurant menus, but now is in such demand that you can find it at ...

Buckwheat is an ancient food. It was first cultivated around 6000 B.C. in China and its cultivation spread around the world. Growing buckwheat fell from favor in the U.S. in the 1900s, but is still a ...

A snacking cake gets a tender crumb from whole-milk Greek yogurt. An Americanized salade nicoise gets boosted with olive oil-packed tuna and a creamy dressing. Noodle-based salads, like this hearty ...