Chestnut carries an ancient, almost forgotten flavor that turns any Christmas dish into an emotional memory. Roasted, pureed ...

Chestnuts are dense with calories and rich in vitamin C and antioxidants. The low-fat, high-carb nut variety is typically roasted, but also can be boiled or steamed.

To prepare the cups of amaretti, chestnuts, and mascarpone, start by selecting and scoring the chestnuts, then boil them in a pressure cooker for about 15 minutes or in a regular pot for 30 minutes.

Chestnuts can be boiled or roasted. We prefer the latter. Either way, begin by cutting an X in the flat side of the nut, cutting through the tough outer shell but not into the flesh. Some cookbooks ...

When traveling in Rome last year with my daughter, I bought a cup of roasted chestnuts from a street vendor. They were utterly intoxicating, and we have both been sort of obsessed ever since. We ...

On a perfect pumpkin-carving afternoon many years ago, my Swiss father taught me to use a knife on a much smaller, less colorful canvas: the chestnut. My lesson started at a local farm stand, where ...

Fresh chestnuts are in season October, November and December. Look for heavy nuts with glossy, tight-fitting shells, free of blemishes, mold and pinholes from weevils. Remember chestnuts are ...