Little known outside of Italy and Europe, chestnut flour (farina de castagne) has been a staple crop in Northern Italy for thousands of years. At roughly four times the price of wheat flour it's a very special ingredient worth getting to know. Today we'll go over what it is, how homemade flour differs from store-bought,... Read More The post How To Make Chestnut Flour, And What To Do With It appeared first on Forager | Chef ..read more

Delicately sweet with a flavor only chestnuts can bring, homemade chestnut pasta is a great way to use chestnut flour. Sweet pasta might sound odd, but as it's mixed with all-purpose flour it's not overpowering. The finished noodles are a perfect pairing with game, mushrooms, and other fall ingredients. If you like to make pasta... Read More The post Homemade Chestnut Flour Pasta appeared first on Forager | Chef ..read more

An ancient Tuscan recipe made from chestnut flour, polenta di castagne (chestnut polenta) was the original polenta made in Tuscany before corn arrived from the Americas. While it has some similarities to corn polenta, the natural sweetness lends itself to sweet preparations much more than savory. In this post we'll go over the ins and... Read More The post Chestnut Polenta (Polenta di Castagne con Ricotta) appeared first on Forager | Chef ..read more

A woodsy, refreshing ice cream anyone who loves the flavor of mint will enjoy. Teaberry or wintergreen ice cream is a seasonal delicacy known in Pennsylvania. Originally made with wild wintergreen (Gaultheria procumbens), most teaberry ice cream recipes are now made with food coloring and industrial extract. However, it's easy to make an all-natural version... Read More The post Homemade Teaberry Ice Cream appeared first on Forager | Chef ..read more

Eastern teaberry is an edible wild herb with a flavor like wintergreen mints also known as wild wintergreen, checkerberry and Gaultheria procumbens. The plant contains a compound similar to aspirin, and humans have used it as a flavoring and medicine for a very long time. In this post we'll go over the basics of how... Read More The post Eastern Teaberry or Wild Wintergreen (Gaultheria procumbens) appeared first on Forager | Chef ..read more

Rich, velvety, slightly tart and naturally sweet, this isn't your average pear syrup recipe. It's a natural sweetener with no added sugar you can make with nothing more than pear juice, heat, and time. The finished pear caramel/molasses is great for canning, keeps for years and makes a great addition to savory or sweet dishes.... Read More The post Pearamel: All Natural Pear Syrup Caramel / Molasses appeared first on Forager | Chef ..read more

Meet Tuber caniculatum: a gorgeous cinnamon-red truffle with a garlicky truffle aroma that's been the subject of whispers and rumors in the mushroom hunting community for years. Also known as the Appalachian truffle and Michigan red truffle, James Beard pronounced them "exquisite" back in 1977. For nearly half a century they've stayed underground in more... Read More The post Michigan or Appalachian Truffles: Tuber canaliculatum appeared first on Forager | Chef ..read more

Creamy, perfectly yellow without a speck of brown with a rich truffle flavor, a classic French truffle omelet is one of the first things I make when I'm wondering what to make with fresh truffles. It's not an omelet with truffle oil, and must be started at least a day in advance. Making one takes... Read More The post Classic French Truffle Omelet appeared first on Forager | Chef ..read more

A fall mushroom with a beautiful brick red cap that appears after many others are done for the year, the brick cap mushroom (Hypholoma subalteritium) is a great species to know. Also known as the cinnamon cap and brick top mushrooms, these are a relatively common edible species anyone can learn to identify with practice.... Read More The post Brick Cap Mushroom or Brick Top (Hypholoma sublateritium) appeared first on Forager | Chef ..read more

About 8 years ago I set out to make the greatest kabocha squash soup recipe I could to serve every fall. A creamy soup scented with curry, spices and coconut milk, it's Autumn in a bowl and perfect for chilly days. For a restaurant style touch you can garnish it with the roasted pepper relish... Read More The post Curried Kabocha Squash Soup with Roasted Pepper Relish appeared first on Forager | Chef ..read more