What would you do with a one-pound bag of toasted buckwheat groats, a.k.a. kasha? If you’re like most Ashkenazi Jews, you’d probably cook up kasha varnishkes, the Jewish “soul food” side dish made of ...

This dish is grounding for me in multiple ways, offering an antidote to the frenetic world outside, if just for awhile. It transports me to the warm comfort of my Eastern European grandmother’s ...

I grew up eating kasha varnishkes, a mix of kasha, onions, mushrooms and noodles. I liked it then, but now it seems a world away from how we cook and eat. What still works is the winning combination ...

Inspired by a Ukrainian cafe and a mother-in-law’s classic, this take on kasha varnishkes is rich with caramelized onions. By Joan Nathan When my daughter Daniela returned from a work trip to Eastern ...

Olson tops her wintry salad with toasted buckwheat kasha for a nut- and gluten-free crunch You can save this article by registering for free here. Or sign-in if you have an account. We independently ...

Jennifer Eremeeva keeps sharing her recipes inspired by the Russian culinary tradition. Today it's the turn of this delicious pumpkin kasha with millet, the perfect way to use the meat from carved ...

1. In a large skillet over medium heat, toast the almonds, stirring constantly, for 2 minutes or until lightly browned. Transfer to a plate. 2. Add the oil to the skillet and when it is hot, add the ...

Remember the old commercials where peanut butter and chocolate collided into a spectacular combo that made both parts seem even tastier? A New York chef has done that. With bread. And kasha varnishkes ...

Kasha, or whole cracked buckwheat, is a reddish grain with a mineral, earthy flavour that goes swimmingly with the richness of salmon poached in a flavoursome broth. When boiling the kasha, which can ...

Grate the zest of the lemons over a small saucepan. Quarter the lemons. Run a knife along the pith of each quarter to detach the flesh, and add it to the saucepan with the vodka, sugar and olive oil ...

'It's a hearty, earthy grain … and it pairs so well with autumn flavours,' says Sarah Owens of kasha You can save this article by registering for free here. Or sign-in if you have an account. We ...

1. In a bowl, stir the kasha with the egg until evenly combined. In a large skillet over medium heat, tip in the kasha mixture. Cook, stirring constantly with a fork, for 3 minutes or until the kasha ...