Chestnut

Chestnuts are harvested in the area around Alba and figure in many savory and sweet dishes there, particularly stews like this ragout. Gathered after they have fallen, chestnuts are traditionally served with game, but they also pair well with veal-another staple of northern Italian cuisine. If fresh chestnuts are unavailable, roasted vacuum-packed chestnuts-sold in jars in the specialty foods section of many supermarkets-can be used. Supply crusty bread for soaking up the juices. Accompany with a radicchio and escarole salad, and uncork a Barolo.

Can be prepared in 45 minutes or less.

An elegant first course from Club Gascon.

Part of this stuffing is used in Crown Roast of Pork with Sausage Stuffing. To serve as a side dish, place all of the stuffing in a baking dish, cover and bake at 375°F for 45 minutes.

This rich side dish could easily stand on its own as an elegant meatless main course.

We can thank Vic Bergeron — owner of Trader Vic's restaurant, in San Francisco — for bringing rumaki into mainstream dining culture. He claimed that this delicious hors d'oeuvre came from Hawaii, with Chinese roots and a Japanese name. Active time: 20 min Start to finish: 1 1/2 hr

Whole roasted chestnuts (now conveniently packed ready-to-use in jars) and creamy Fontina cheese enrich this take on a classic southern bread.

There are many different kinds of pork dumplings, and siu mai are one of the most popular, typically served in dim sum restaurants. When homemade, the dumplings are unsurpassed, if they are made with an equal amount of fresh water chestnuts to ground pork, Chinese mushrooms, cilantro, and scallions. Siu mai are distinctly different from other dumplings, because they are made with round won ton skins, not the typical square-shaped skins. Each brand has a different thickness of dough, but the thinner the better; the dumplings will be more delicate. If round won ton skins are not available, I cut square wrappers into 3-inch-wide circles. This recipe makes about 3 1/2 dozen siu mai. Steam as many as you need, or cover in plastic wrap, refrigerate, and steam within two to three hours.

Can be prepared in 45 minutes or less.

Serve with: Steaks, burgers, sausages, pork, duck, or salmon. Combine with: Sautéed greens (such as escarole). Use as: A topping for thin-crust pizza sprinkled with Gorgonzola.

There are few places where chestnuts are cooked with more style and appreciation than in those states just below New England. Here they are added to a traditional stuffing, enhanced by mushrooms and herbs.

In this luscious soup, the restaurant uses a squash that is relatively new to the American market: the kabocha, a beautiful jade-green winter squash with deep orange flesh. Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

In typical Alsatian fashion, this cabbage has a delicious sweet-and-sour flavor.

Here's a perfect side dish for the hectic holidays. You can cook the brussels sprouts one day ahead; cool them under cold running water, then drain, cover and refrigerate.

This recipe is an accompaniment for Crown of Shrimp with Truffle Sauce . Active time: 20 min Start to finish: 30 min

This recipe is an accompaniment for Chocolate Chestnut Torte with Chocolate Cognac Mousse. Active time: 25 min Start to finish: 1 1/2 hr