Roasting on a not-open fire
A great fall find at Pennsylvania Macaroni Co. in the Strip District: Local chestnuts. They're $3.99 a pound, so I snagged a pound and took them home. Roasting them is not difficult: Cut a cross into the flat side of each nut, place nuts on a baking sheet and bake in a 400-degree oven for 20 minutes, shaking the pan occasionally. Pennsylvania chestnuts are smoother than the Italian chestnuts, which look like small small brains and are harder to shell.
Larry Roberts photo
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