Some people prefer oatmeal, but I’ve always been a creamy buckwheat fan. It was my mom’s go-to food when I didn’t feel well as a kid, and ever since, its taste has sent me to a good place. Despite its name, buckwheat doesn’t contain a shred of wheat—and it’s gluten free. For people whose nutritional status is compromised, that can be really important, because gluten sensitivity can cause stomach problems and intestinal problems, including an inability to properly absorb much-needed nutrients.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.