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Kasha Caliente Recipe
It was a love of kasha and memories of family that inspired Nancy Jane Richer of Knoxville, Tenn., to create this holiday recipe Ms Richer’s father loved kasha and died on Thanksgiving more than a decade ago

vegetable broth, kasha, eggs, butter, sweet onions, cloves, vegetable, scallions, tomatoes, kidney beans, juice, pumpkin seeds, chili powder, cumin seeds, cumin, cilantro leaves, garlic salt, italian seasoning, chile, cheese

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Kasha Salad with Hazelnuts and Feta
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kasha, egg white, hazelnuts, red wine vinegar, olive oil, honey, carrot, parsley leaves, feta cheese

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Cabbage Stuffed with Barley and Pomegranate Seeds
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kasha, pomegranates, cabbage

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Giant Stuffed Mushrooms
Portabello mushrooms are amazing and when they are baked with olive oil and then stuffed with an equally amazing kasha-based pilaf - flavored with carrots, and garlic - the end result is indescribable.

portobello mushrooms, olive oil, garlic, cilantro, carrot, celery, kasha, water, parsley

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Ellen's Vegan Stuffed Peppers
Roasted buckwheat makes these vegan stuffed peppers a hearty-tasting dish.

olive oil, onion, garlic, kasha, vegetable broth, tomatoes, parsley, red pepper flakes, green bell peppers

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Toasted Buckwheat Tabbouleh
There are no tomatoes or peppers in this light but filling version of tabbouleh (grain and parsley salad) that uses toasted buckwheat instead of wheat.

kasha, olive oil, onions, garlic, cucumber, parsley, mint, lemon, mixed herbs

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Buckwheat Soup with Porcini, Beef and Kale
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porcini mushrooms, beef stock, kasha, plus, guanciale, stew beef, cloves, onions, bay leaves, kale, nutmeg, tomato paste, worcestershire sauce

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Mission Chinese Food’s Cabbage Salad Recipe
Danny Bowien, the chef and an owner of Mission Chinese Food in San Francisco and sometimes New York, wanted to have a Chinese version of Caesar salad on his menu The dish that he and Angela Dimayuga, his executive chef, came up with is not Chinese in the least Nor does it owe anything to Caesar save for a tin of anchovies

cabbage, candy, juice, seaweed, red wine vinegar, white miso, tahini, unseasoned rice, soy sauce, anchovy, neutral oil, kasha, aonori, sesame seeds, kombu

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