Once you learn to peel chestnuts you are going to want to make a few of my favorite chestnut recipes. [feast_advanced_jump_to ...

Dried chestnuts must be soaked in water for at least eight hours before cooking. Chestnut flour tastes best mixed with other flours: allow about ten per cent chestnut flour in bread (it has no ...

Street vendors often sell them at Christmas markets, and you may find hints of roasted chestnuts on various restaurant menus over the winter. As for how to make them yourself, British cooking icon ...

Wipe out the skillet. Add 3 tablespoons of the butter and the chestnuts and cook over moderately high heat, stirring, until lightly browned, about 5 minutes. Add the chestnuts to the stuffing ...

Did you know that chestnuts are the only low fat nuts there are? So if you are on a low fat diet, don't worry about cooking with chestnuts or chestnut puree. Whole chestnuts can be used in salads ...

Chestnut trees are deciduous and have thrived in temperate regions for over 4,000 years. They are known for their rich ...

If possible, buy cooked chestnuts from the roasted chestnut vendor, because they have a deliciously smoky flavour. Remove the shells and papery skin while the chestnuts are hot. You can also use ...

There’s something delightfully nostalgic about roasting chestnuts (peeling them is another matter) but if you want to give it a go, there’s little time to waste. Chestnut season in New Zealand ...

This quick dish pairs light, umami-seasoned lo mein noodles with crunchy snow peas and water chestnuts. Food & Wine first published chef and cookbook author Eileen Yin-Fei Lo’s recipe for ...