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 →

Mushroom buckwheat soup

I was wandering the aisles of Zerbo’s in Livonia recently when I came across a bag of buckwheat. Despite it’s name, I know it’s gluten-free. Since it’s a grain I haven’t tried cooking with it yet, I impulsively bought some. Usually, I start with a recipe first— but now I just had an ingredient. Then... Continue Reading →

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