"soba noodles" news and stories

The subject is buckwheat. No, not Buckwheat from "Little Rascals," and not Buckwheat Zydeco (although I'd listen to his squeezebox on "Hot Tamale Baby" any day). This is buckwheat as in the whole grain that makes nutty, protein-rich soba noodles, the Japanese answer to what's on for Pasta Night.

Forget about the meat. Slice some firm tofu and sauté it with some scallions, ginger, bok choy, snow peas and serrano chile (and sprinkle a few black and white sesame seeds over the top). Toss the mixture with the soba noodles, for a brothy, healthy, dinner (get the recipe from Whole Living magazine). And while you're at it, put some Buckwheat Zydeco tunes on; there may be some dancing after the last noodle is slurped.

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• Symbolizing longevity in Japan, soba noodles should be "supple, lustrous and slurpable" -- instructor Akila Inouye of Tokyo's Tsukiji Soba Academy enlightens us on the process.
• Tired of ringing in the New Year with mundane Champagne? Sherry's "distinct, maderized flavor" is again gaining appeal, particularly in plucky cocktails at La Brea Avenue's Tar Pit.
• From "potluck queen to Pillsbury Bake-Off finalist," Susie Littlewood is one of 100 competitors aiming to win lots of dough from Pillsbury -- one million dollars, to be exact. Her caramelized red onion Feta burgers got her foot in the door.
• A reader requested the recipe for the "best chocolate pie ever." Ask and ye shall receive -- Cold Springs Tavern's warm chocolate pie recipe with nuts and rum.
• Recipes: Shrimp Tostones from Cafe Verde in Pasadena; Cauliflower and Potato Gratin; Wilted Brussels Sprouts with Walnuts.