Chestnut

A touch of cream transforms this dish into a sumptuous side that exposes the luxurious character of this often homely vegetable.

Most chestnut soups are fairly substantial. We've made our version lighter and brothier to serve as a first course for a big meal. Chopped chestnuts mixed with tangy croutons add texture and extra layers of complexity.

Chestnuts are a big industry in the Languedoc; the region provides most of the French supply of the chestnut confection marrons glacés.

This beautiful pasta dish features a classic trio of Italian ingredients. Bottled roasted chestnuts make preparation surprisingly quick.

A touch of cream Sherry amplifies the sweetness of the nuts and the squash.

The warm vinaigrette is a pan sauce that comes together in minutes.

An Italian salad of squash, chicory, pancetta, and chestnuts gets an American spin from a tart cranberry vinaigrette.

Smaller brussels sprouts are especially pretty in this dish.

Here's something good for vegetarians, too. Just use vegetable broth instead of chicken broth and bake in a dish.

In most of France, turkey with chestnuts has become a standard Christmas dish, but in the southwest, goose is preferred.

Serve this stuffing alongside your Christmas turkey, ham, goose or duck. Add an extra dose of chestnuts to your meal by offering the Brussels Sprouts with Chestnuts and Bacon.

New York City's classic dessert gets a luxurious lift from chestnuts.