When she was a child, Mildred harvested and sold chestnuts. She often arose earlier in the morning than her brothers and sisters to pick the cherished nuts, which were a cash crop for many Appalachian families. But by 1950, most American Chestnut trees were wiped out by a devastating blight. Even though you can’t pick chestnuts from a tree growing in the forest now, you can certainly buy chestnuts in the grocery store—most of which aren’t grown in the United States. Processing chestnuts isn’t a chore to be taken lightly because of their very hard shells, so we recommend using sweetened chestnut puree, which can be found in better grocery stores. This pie is moist and has a pleasant hint of orange flavor to complement the earthy, sweet chestnut taste.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.