Learn how to use this vintage favorite in a variety of dishes.

Wolfgang Puck's silky-smooth autumnal soup showcases sweet and earthy chestnuts with fruity ruby port and luscious heavy cream. Layered with earthy Swiss chard and meaty chestnuts, Justin Chapple's ...

By the Korean Food Promotion Institute Also known as yakbap (medicinal rice), yaksik is a traditional Korean sweet rice dish closely associated with jeongwol da ...

I love this recipe because it is a one-pan winter pasta that feels comforting and elegant without being complicated. The mushrooms add depth, the cream creates richness, and the chestnuts bring a ...

My grandmother Ginny's signature dish was quail braised with chestnuts, served on polenta or grits. She was Louisianan and had emigrated to Italy, and I suppose the dish — game, cornmeal and the ...

To prepare the chestnuts in the pan, first make a cross-cut on the top of the chestnuts (1). Place them in a bowl, cover them with cold water (2), and let them soak for 15 minutes (3). Drain and dry ...

It seems the best way to cook chestnuts is indeed over an open fire, so the flames can touch the shells. I briefly considered asking my husband to drill holes into an old skillet and take the ...