Chestnuts

Los Angeles Times food writer Russ Parsons samples tasty, chewy chestnuts and shares some dishes. Parsons, author of How to Pick a Peach: The Search for Flavor from Farm to Table, recently wrote about the return of the American chestnut in a Times.

Brussels sprouts braised with bacon and chestnuts

Note: Quartering the Brussels sprouts after they're cooked ensures that their centers stay slightly crisp.

Servings: 4 to 6

Chestnut-celery root purée

Servings: 6 to 8

Music break: Blue by Euphoria