The Louisiana rice classic gets a new lease on life in this rendition, with kasha getting a chance to mingle. The shrimp are sure to find themselves in good company. In a large skillet over high heat, ...

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 ...

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 ...

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 ...

Roasted buckwheat kernels — also known as kasha — are a nutritious substitute for potatoes or rice. Buckwheat is the best-known source of plant-based protein, and it’s gluten-free. That makes it a ...

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. Reviews and ...

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 ...

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 ...