Roasted Chestnuts (Recipe)
Tuesday, November 3rd, 2009
As I mentioned in my posts about bourru and bernache, tradition has it that you eat roasted chestnuts with these young “wines” that show their faces only in the autumn.
There are two words for chestnut in French: marron and châtaigne. While we don’t seem to distinguish between the two in English, we certainly do in [...]
