Buckwheat needs no introduction. Its flour is commonly stirred into our pancake batter, used to make soba noodles, and often can be found in multigrain breads and crackers. Buckwheat groats, however, ...

A bowl of chunky mushroom barley soup used to be one of my fall favorites, but barley's off limits now that I'm gluten-free. In an effort to replicate the soup, I substituted buckwheat groats for the ...

My ever-growing collection of vintage recipes booklets is an inspiration for some of my columns. During times of uncertainty, we seek comfort and security, and often it is comfort food, especially ...

Life in the kitchen can be a real grind -- and, in this case, that’s a good thing. By grinding your own whole-grain flour, you open the door to a new world of tastes and textures, with the added ...

1. In a bowl, combine the groats and egg. Mix until the grains separate from one another. 2. In a large dry saucepan over medium heat, stir the groats for 2 minutes to set the egg. The grains should ...

The latest food and drink reviews, recipes and info on the D-FW food scene. Put a pot of water onto boil, then pour 1 cup of boiling water over the porcini mushrooms and let steep for 15 minutes or so ...

Buckwheat groats may sound like an old-school ingredient used only by Russian grandmothers and porridge enthusiasts, but it's actually a useful addition to any gluten-free pantry. The little seeds are ...

Long before there were farm wineries, breweries and micro-distilleries in the Finger Lakes, there was the Birkett Mills in Penn Yan, Yates County, which channeled water from the Keuka Lake Outlet for ...

No one wants to stand over a hot stove stirring oatmeal first thing in the morning during the summer, and Monday to Friday it’s hard to find the time to do so in the first place. Instead of resorting ...