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This week I posted a video harvesting chestnuts and making homemade crème de marrons, or chestnut cream. I also shared the difference between chestnuts and horse chestnuts (or conkers) which is extremely important to discern! Ever since, I’ve gotten an influx of comments and messages telling me that you’ve now tried this spread and are fans of the condiment! Let’s get into it. Most easily put, chestnut cream is just a purée of chestnuts, sugar, vanilla, and a little salt to balance out the flavor.

Dear Chew Boom Family, It is with a mix of pride and bittersweet emotion that I announce the conclusion of Chew Boom’s journey. After 9 incredible years of bringing you the latest and greatest in fast food and snack news, I have decided to close the doors. This decision was not made lightly, but I believe it’s the right time to bring this chapter to a close. From its humble beginnings, Chew Boom aimed to be more than just a foodie news outlet.

Full disclosure: I have not seen Barbie. Not yet. But on Sunday, a friend shared photos of her opening night Barbie party. One—of a product with the “do you guys ever think about dying?” tagline—caught my eye. I broke down and watched the trailer. Obviously, having just written a book about death, I was reeled in.  What interested me most was the plot point about Barbie’s feet. It’s clear even from the trailer that as she becomes conscious of mortality, her bizarre signature arched feet go (to the disgust of her friends) flat.

I was surprised by how inert and ineffective "Cheyenne Autumn" is. I've been meaning to catch up with it for years and came away quite disappointed from the experience. The film is seminal for a couple of reasons: It was John Ford's last Western, and it was pretty much the first deliberate attempt by Hollywood to cast American Indians in a positive light, showing how they were ill-used by the American government as it expanded into the West.

“Why did you pick this place?” asked the fancy (and lovely) food editor of Bloomberg, when I recently brought her to Chez Dumonet. It’s true that this bistro isn’t on anyone’s radar anymore, not like some of the other hot spots (Golden Poppy) she was trying during her vacation. One of the things that this subscription model allows me to do is to investig… ncG1vNJzZmiokae2tK7YpqaurJhjwLau0q2YnKNemLyue89omqGdqmKxtrnOp5yt

There is no question that in his long career Dr. Jonathan Gamze has affected people for the better. In preparation for this article, I spoke with Kim Ahern. She told me that her son is now thirty-six, married, and is an engineering consultant. At thirteen, such an outcome seemed like a pipe dream. He had what Kim described as “severe ADHD.” He had an incident. A classmate was picking on his younger sister on a bus, calling her horrible names.

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There’s no such thing as a wild chicken. I know this because last week I was reading an old Escoffier recipe for ‘poulet chasseur’ (lit. ‘hunter’s chicken’) in Le Guide Culinaire and wanted to know a bit more about these fearsome hunters of old and the chickens they hunted. I imagined brave, bearded men brandishing sharp sticks and rudimentary nets, leaving their homes for days at a time to risk life and limb tracking wild chickens across the pyrenees.

There’s chicken soup - everyone knows chicken soup, it is comfort and nourishment in a pot - and then, there’s chicken essence. What is chicken essence you ask? It is when you slow-cook chicken without any water, until it is gently purged of its natural juices, so that when you open the lid, you have a chicken wrung of its goodness and a mere bowlful of liquid. Literally, the essence of chicken.