Chestnut dishes

Chestnuts have their own unique magic, but can be a chore to peel in any serious quantity. We get around that by infusing just a few into the brown butter, which coats the whole dish with toasty chestnut flavor. Add a kiss of freshly grated nutmeg just before serving to amplify the holiday vibe​.​— Shauna of SecretLanguagePDX.com

When I was at the market on the weekend I came across some chestnuts and since I had not even seen chestnuts in a while so I immediatly picked some up. When I got home I looked through my bookmarks for interesting recipes with chestnuts I came across this one for an Italian lentil and chestnut stew on Mostly Eating that sounds really good. Most of the time when I have used chestnuts in the past it has been in sweet dishes and I liked the sound of using them in a savoury stew for a change. I…

Roasted onions and chestnuts are simmered in cream with cognac in an adaptation of a dish from chef Mary Sue Milliken.

This chestnut gnocchi recipe is best in the autumn. Find it in Fred Foster's cookbook Turnips' Edible Almanac – a week by week guide to cooking with seasonal ingredients

This vegan terrine recipe is the perfect starter or side for Christmas dinner. Potatoes, chestnuts and parsnips are coated in a sage dressing, before being packed into a loaf tin with cranberry jelly. A simple dish to make that's brimming with festive flavour.

Castagnaccio is a traditional cake of autumn in Tuscany. Here is our chestnut cake recipe to prepare this delicious dessert at home.

Autumn is not arrived yet if you haven’t had a slice of castagnaccio. It’s the cake of our childhood evenings, the one our grandmothers and mothers made for our afternoon snacks. Castagnaccio is a traditional Tuscan autumn cake made with chestnut flour, water and olive oil. Just like Pan con l’Uva, it’s a humble and simple dessert – the poor man’s cake – originated in the Apennines where chestnuts (plentiful in that area) were the primary diet of farmers and peasants. It is basically made…

Notes: Green beans: I've been buying the French green beans (haricot verts) from Whole Foods, which are very tasty, and which conveniently are already trimmed. If you are using regular greens beans, trim away the rough stem (where the bean would attach to the vine) as opposed to the pointy tip. Timing: If you are looking to serve these on the holiday table, here are a few thoughts: the shallots can be made 2-3 days ahead of time and stored in an airtight vessel at room temperature. The…

This dessert is the ultimate showstopper! With layers of creamy chestnut mousse and fluffy whipped cream, every bite is like a taste of heaven.

Chestnuts are the edible nuts of various species of trees in the genus Castanea. They are popular for their rich, slightly sweet flavor and are often enjoyed