Kishr & Chestnuts / Time Out Chicago
Here are just a couple of my articles from the last few months in Time Out. I was inspired to write a three-way on chestnuts because they are one of my favorite winter ingredients. I first had roasted chestnuts in Germany, where they are available at every Weihnachtsmarkt. Every weekend, when we’d visit a Weihnachtsmarkt in another town, I’d make a beeline for the roasted chestnuts. There’s just something about peeling back the smooth shell and munching on the warm, starchy, subtly sweet meat inside that was so Christmas-y. Plus, they are wonderful paired with Glühwein.
I didn’t know anything about Kishr when I interviewed Rowida Assalimy for this article, but the drink is delicious. One of the things I love about journalism is that I get to constantly learn about new things, people and places on the job.