Kasha stirs together with egg until every grain is coated, then toasts in a hot sauté pan before meeting boiling mushroom or onion stock — four humble ingredients transformed into deep toasted flavor.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
In saucepot, bring stock to .
In medium bowl combine kasha with egg, stirring well to combine.
Heat 10-inch sauté pan over medium-high flame and add kasha.
Using wooden spoon, stir constantly, toasting until buckwheat is dry.
Turn off heat under pan and add stock. Quickly cover to avoid sputtering.
Bring back to and reduce to for 10 to 15 minutes until all water is absorbed.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
