Cranberries, rose hips, and crabapples are each delicious in their own right, and fortunately for the forager, they ripen at the same time of year. All three fruits are in the sweet-tart category, so I like to combine them in a chutney, which is both sweet and savory. In this recipe they make a gorgeous, jewel-toned condiment that brightens up…
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The Chestnut, an Easy Nut to Crack…and Eat
The American Chestnut Story Early in the 20th century, chestnut blight was unwittingly introduced to the United States, with the importation of Asian chestnut trees by the Bronx Zoo. American chestnut trees (Castanea dentata) had no resistance to this fungal disease, and it quickly devastated the American chestnut population. Chestnut blight doesn’t kill the whole tree, but it does kill the top growth….
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Chestnut Soup Recipe
I love Mark Bittman. In a respectful, platonic way, of course. Because like me, Mr. Bittman believes in letting the beauty of the basic ingredients shine through, without overdosing on cream and butter and all sorts of extra flavors. This chestnut soup recipe is a wonderful way to get to know your chestnuts in all their independent glory.
Chestnut Pound Cake Recipe
This chestnut pound cake has a sophisticated, light flavor, perfect for dessert or a tea-time snack. Chestnut flour has a subtle, nutty sweetness that’s delicious in baked goods, and it’s easier than you might think to make your own. The batter will fill a single loaf pan or four mini springform pans, four inches in diameter.
Thin & Crispy Acorn & Wild Ginger Snaps: a Recipe
Wild ginger snaps are one of my favorite cookies, and this version features three foraged flavors: cold leached acorn flour, wild ginger stolons, and spicebush berries. The flavor of wild ginger is slightly darker than that of tropical ginger, but it has a similar complex spiciness. I’ve made these cookies for years with regular flour and they’re terrific. But since…
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