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 ...

If you haven’t tried Chinese stuffing before, you’re in for a treat. This version is smoky, savory and sweet all at once. You could also substitute tofu gan (that’s dried, seasoned tofu) for a ...

A hearty cluster of chestnuts in their burr ready to be processed and cooked fresh! Having just wrapped up with Christmas — a holiday whose, perhaps, most historically famous song is subtitled ...

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 ...

There's a lot that you can do to dress up a stuffing. Or stuff a dressing. What's the difference? Technically stuffing is cooked inside the turkey and dressing hangs out on the side in your favorite ...

Astonishingly versatile, chestnuts shine in savoury dishes as well as they do in sweet. Here’s how to make the most of this autumn’s crop ...

Place chestnuts flat side down on a work surface, using a sharp paring knife carefully score an X on the rounded side of the chestnut Soak the chestnuts for two minutes in hot water Drain and dry the ...