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.
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.
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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Inspiration for this acorn Bundt cake recipe came from Danielle Prohom Olson at Gather. As soon as I read the words “acorn Bundt cake”, I was hooked, but I also knew I wanted to add a few more foraged ingredients to my version. With gratitude to Ms. Olson, here’s my acorn Bundt cake recipe. So far, it’s getting rave reviews.
You really don’t have to do anything other than scoop the flesh out of a pawpaw to have a superb dessert. But if you want to take your foraged harvest to a whole new level…try pawpaw creme brulée. It’s one of the most unique and wonderful flavors I’ve ever experienced. You’ll need a cup of pawpaw purée for this recipe,…
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