Buckwheat noodles (makaron gryczany): pasta review

I've been remiss about posting lately— dealing with tax forms in Polish will do that!— and to relax, I've fallen on two good standbys: grocery shopping and trying a new kind of pasta. Buckwheat, a grain that gets quite fluffy when cooked, is a lot more popular in Poland than in the U.S. I've been... Continue Reading →

Eating soba with confidence

I first tasted soba noodles in Chicago, looking for vegetarian options at a sushi restaurant. Served chilled, with green onions and a savory dipping sauce, soba has a stronger flavor than plain old wheat or rice pasta. They’re made with buckwheat, a grain that’s actually not related to wheat at all— hooray the accuracy of... Continue Reading →

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