Buckwheat

Buckwheat flour adds a deep, earthy flavor to spiced chicken-filled crepes.

If you want to make these without buttermilk, substitute 2 cups alt-milk plus 2 Tbsp. distilled white vinegar.

A savory breakfast that doesn’t scrimp on flavor! Enjoy these as a lazy weekend brunch to really impress!

These financiers are moist and nutty from the addition of brown butter and hazelnuts; in this recipe, resting the dough amplifies all of those flavors.

Earthy, nutrient-rich whole grain flours add personality to this breakfast- or dessert-ready banana loaf.

Sometimes the oddest-sounding things are the most mind-blowing. Case in point: this savory, crunchy, juicy, sugary sundae.

With a few fresh leeks, a hint of citrus, and a dash of cayenne, this all-in-one brunch dish is both luxurious to eat and easy to make.

The little sprinkle of buckwheat delivers a much-needed crunch factor. If you don’t have any, add some chopped toasted almonds or homemade breadcrumbs.

Serve this beet relish, tossed with buckwheat groats, Sherry vinegar, and mint, over roasted pork or lamb.

Fresh berries—combined with a jar of preserves—give these bar cookies a jammy center with ruby-red, candy-like edges.

While it’s still rhubarb season don’t miss the chance to bake it into pretty pink galettes.

Anyone who loves to dip their bacon or sausage in maple syrup will flip for these sweet and savory flapjacks. To complete the trilogy of perfect breakfast foods, we recommend topping your stack with a fried egg before diving in.

Rolling out the dough between sheets of parchment paper means it won't stick to your pin or tear.

Here at Epicurious, we're big fans of the nutty, fruity buckwheat-biscuit shortcakes in Alice Medrich's cookbook, Pure Desserts. So we created a version we can enjoy all year long. Cooking dried apricots in Earl Grey tea with a vanilla bean infuses them with sweet spices that pair nicely with the earthy bitterness of buckwheat flour. Don't forget to freeze the butter for 1 hour before grating.

Chef Kramer cooks the chops medium-rare so they stay juicy; you can also use rib chops.

These pretty cookies look as though they are fussy to make, but they are actually slice-and-bake cookies, with holes cut from half of them about halfway through the baking. Buckwheat pairs well with any dark berry or cherry flavor, so feel free to try different preserves. The cookies keep well, but they should be assembled only shortly before serving. Leftover filled cookies will soften a bit, but they will still taste great.

Cooked summer squash can be mushy. Solution: Eat it raw. If you can't find buckwheat groats, use chopped toasted almonds instead.

The idea here is to concentrate a few strong complementary flavors to create a cake that is pleasantly bitter and not too sweet. Tartine chiffon cake is made with whole-grain dark buckwheat flour, and then layered with blood orange marmalade and bergamot-infused blackout chocolate ganache. The ganache sets quickly, so cut your cake layers and have your filling and syrup on hand when ready to assemble.