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 ...

December is a month for feasting -- which is not necessarily to say gorging, though it sometimes seems like it. Eating well is not the same thing as stuffing yourself and eating sensibly is not the ...

After singing about them for years, it’s high time we actually roast some chestnuts at home. While they’re not over an open fire, this holiday recipe will leave your guests wanting more. It used to be ...

Note: Once the chestnuts are roasted, wrap them in a heavy towel to trap the steam as they cool. This loosens the shell, making them easier to peel. Store roasted, peeled fresh chestnuts in a covered ...

The Holey-Pan Method: Use this method for open fires, gas stoves, bonfires, and barbecues. Pick up an old uncoated metal pan from a secondhand store (or sacrifice an exhausted one of your own), and ...

This silky soup shows off the buttery and sweet flavor of roasted chestnuts and is the perfect cure to a chilly winter day. Instructions: Heat the oven to 350 degrees. Using a paring knife, make an ...

Nat King Cole crooning that first line from “The Christmas Song” sends holiday vibes buzzing wherever you are. But have you smelled, tasted or even seen a freshly roasted chestnut? Until a few years ...

Chef Drew Belline at St. Cecilia shows us how to make the perfect fall pasta dish. For the recipe see below. Bring to boil a four quart pot of water and add some kosher salt. It should be salty like ...

FOOD is almost religion to the French, but never more so than at the holidays. One of the most alluring traditions from a country that invented foie gras and perfected chocolate is reveillon, the late ...

Chestnuts will always be a wintertime favorite for me. When I was younger, my father had his own way of celebrating the winter season — he would come home with big paper bags filled with raw chestnuts ...

One of my favorite parts of Thanksgiving at my parent's house since I was a teenager has always been when after my father finishes making gravy, he calls me into the kitchen to share the turkey ...

This chestnut stuffing gets its flavor from Italian herbs and uses only six ingredients overall. It'll be right up there with the entrees as a favorite part of the dinner.