Chestnuts

Best known for their cameo in the classic Christmas song, chestnuts are delicious when roasted over an open fire. But they're also highly versatile, and can be made into flour, candied, deep-fried or pureed. They're quite starchy when cooked, with a slightly sweet flavor—perfect for both sugary and savory dishes. We like adding chestnuts to holiday stuffing, blending them into velvety sauces, and folding them into decadent chocolate mousse. One of our favorite ways to prepare chestnuts is in creamy soups—their rich, earthy flavor perfectly complements porcini mushrooms and leeks. Get these recipes and more from Food & Wine's guide to chestnuts.

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Chestnut Pavlova
This chestnut pavlova recipe is fabulously festive: an exuberant, rich, and luxurious treat for the holidays. The meringue base is crisp on the outside with a soft marshmallowy interior,topped with sweetened chestnut puree (sometimes labeled "chestnut spread;" seek out Clement Faugier brand) followed by swaths of softly whipped cream and splinters of bitter chocolate. This chestnut pavlova is, despite appearances, a relatively easy affair. The only complicated part is the meringue base, and, provided you stash it in a completely airtight container, it can be made 2 days in advance. Handle the baked meringue carefully,as it is quite fragile.
Chestnut Recipes
Best known for their cameo in the classic Christmas song, chestnuts are delicious when roasted over an open fire. But they can also be turned into flour, candied, deep-fried or pureed. Chestnuts are quite starchy when cooked, with a slightly sweet flavor—perfect for both sweet and savory dishes. Here, all of our best recipes featuring chestnuts.
5 Ways to Eat Chestnuts in Rome
The season for local chestnuts begins in the fall.
Orecchiette Bolognese with Chestnuts
Chef Way: Daniel Boulud tops house-made orecchiette (ear-shaped pasta) with a bolognese sauce prepared with venison, pork butt, chicken liver and veal stock. He finishes the dish with fresh porcini mushrooms, chestnuts and butternut squash.Easy Way: Store-bought dried orecchiette gets tossed with a bolognese sauce made with just ham and ground chuck. Finishing the dish with chestnuts (leaving out the porcini and squash) adds a delicious and unexpected touch. More Recipes From Daniel Boulud
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