The Story

"Chestnuts roasting over an open fire……", or so the song goes.

Try this, to the same tune of course: "Chestnuts growing in Iowa…."

It's true. Chestnuts grow in Iowa, and now is the season to get them fresh. The Southeast Iowa Nut Growers Association (SING) is a cooperative of tree nut growers from Iowa, Missouri and Illinois committed to raising the nuts with little or no soil erosion, chemicals or pesticides. The result? "People just go nuts about them" says John Wittrig of J & B's chestnut farm in Winfield, Iowa. Whether you are a nut for roasting, baking or stuffing, grab your chestnuts now while supplies last. And you can enjoy the fire later.

For more Iowan chestnut tales, see "The Cure for the Common Fall: Iowa Grown Chestnuts Provide a Sweet Treat for a Limited Time" by Eugenia E Gratto in Edible Iowa River Valley, autumn, 2007 - available now.

Recipe Whole Cherry Sauce, Shuna Fish Lydon - Edible San Francisco

Cherries, although bright, have low acid content, making them a warm flavor and fantastic complement to both sweet and savory dishes. In making a garnish for David Lebovitz's olive oil ice cream (see recipe next page), I chose vinegars, instead of rich port or wine, to cook the cherries in. The fruit's truest nature then takes the spotlight and the nuances of olive oil and cherries can nestle in affectionately, without masking flavor or competing for attention. Feel free to forgo the blender and use cooked cherries as a compote. Either way, both these recipes create an elegant summer dessert!

My pal Landy forwarded on a chain letter for a recipe exchange. While I usually disapprove of such things, this didn't not threaten me with illhealth, or promise me riches, it simply promised recipes. As we all know, a recipe that has actually been tested by a friend is more valuable than one that has not. So I threw caution to the wind and went for it...

The first has come in, from Kimberly J. Redublado

I asked Landy for this recipe, because I recalled his making it and how delicious it was... obviously not South Beach!

written up on Desserts

This year's adventure will be.... Bouche De Noel!

"This recipe is from Jacques Pepin's "La Technique", a wonderful, inspiring cookbook with great pictures demonstrating many cool tricks and, well, Techniques...

Just wrote and begged andi for her famous pecan pie recipe. here it is!

not so long ago I was going to a cookie swap. I made (or attempted to make) some cookies from my childhood. The meltaways were the only success. however, they were a tremendous success.

This is my friend Allison's Brownie recipe which she applied her chemistry background to perfect. Simple, easy and fast to make. Just ignore the calorie and fat count on this one!

I've made this recipe a number of times. I've found there is no problem substituting margarine for butter and low-fat milk for whole. I find that using berries with a fruit like apricot, or peach is a good combination, the berries become jam like while the other fruit remains whole.

Got the recipe out of the newspaper, and it's great! Made it a dozen times, and every time it's been tasty. I know it sounds kind of nasty, but it is not in the slightest.