Yahoo

Can chestnuts once again be a staple in the American kitchen? This chef hopes so

While our culinary memories of the American chestnut have mostly faded, the fruit of the "bread tree" as it is sometimes called, remains firmly rooted in European and Asian tradition. Andrea Guastella ...
East Bay Times

Fruit, seeds, almonds and chestnut flour team up to make Energy Balls

Johanna Le Pape, French-born award-winning pastry chef who lives in Southern California, has written a cookbook that revolutionizes the art of baking. Her book, “Patisserie Revolution” (Robert Rose), ...
Giallozafferano.com on MSN

Chestnut crepes filled with ricotta and mushrooms

Chestnut crepes, or crespelle alle castagne, totally bring the vibe of Northern Italy’s autumn right to your table. Seriously good. Made with nutty chestnut flour, these chestnut crepes have a hint of ...
Reading Eagle

Recipe: Fruit, seeds, almonds and chestnut flour team up to make Energy Balls

Johanna Le Pape, French-born award-winning pastry chef who lives in Southern California, has written a cookbook that revolutionizes the art of baking. Her book, “Patisserie Revolution” (Robert Rose), ...