Buckwheat

Senior food editor Alison Roman caught up with Zachary Golper of Bien Cuit to find out what’s inside of his stellar chocolate buckwheat cookies.

The decidedly grown-up flavor of buckwheat—tannic, earthy, nutty—pairs nicely with chocolate and is tempered by sugar. Store unused flour in the freezer, as it can turn quickly.

Simmering vegetables in a covered pot over low heat so that they steam in their own liquid—a French technique called à l'étouffée—is the ticket to achieving a soup with pronounced depth. We love this method with cauliflower, but also try it with celeriac or rutabagas.

Rolling out the dough between sheets of parchment paper means it won’t stick to your pin or tear.

Chef Sara Kramer cooks the chops medium-rare so they stay juicy; you can also use rib chops.

Cooked summer squash can be mushy. Solution: Eat it raw. If you can’t find buckwheat groats, use chopped toasted almonds instead.

Had kasha or soba? You’ve tasted buckwheat. The flour has an earthy, mineral flavor that pairs especially well with tart fruits, like these cherries.

Fast-track this pancakes or griddle cakes recipe by tripling the dry ingredients and storing them in a jar. At breakfast time, scoop out 2 1/4 cups. All the other measurements stay the same.

These simple buckwheat crepes taste great with sweet or savory ingredients. They're easy to master, but keep your eyes on the pan.