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Chestnuts

A collection of news and information related to Chestnuts published by this site and its partners.

Top Chestnuts Articles

Displaying items 34-42
  • Recipe: CASTAGNACCIO (Florentine Chestnut-Flour Cake With Rosemary and Pine Nuts)

    Note: Piero Antinori says: "It is a very old tradition in Tuscany to eat chestnuts. We enjoy them boiled or roasted with the new wines. In the countryside, they still make a sort of chestnut polenta called pattone. We also have several sweets or...
  • Chocolate chestnut cake

    Total time: 2 hours, 45 minutes, plus overnight chilling time Servings: 16 Note: Adapted from "Baking: From My Home to Yours" by Dorie Greenspan. Sweetened chestnut spread with vanilla, such as the Clément Faugier brand, is available at Surfas in Culver...
  • Ramping up for the big to-do

    Dear SOS: Do you have a great recipe for a rotisserie turkey on the barbecue? I have baked, deep-fried, brined — looking for something new and exciting. Why not barbecue? JODI MANNIS Porter Ranch Columnist Russ Parsons answers: Turkeys cook...
  • Madame's main man

    ALMOST 40 years ago, Paul Aratow, a UC Berkeley graduate student living in Paris, wandered into a bookstore with the vague intention of learning to cook. He picked up the thickest book he could find and took it home. He cooked his way through it, and it...
  • The stuffing: It's an invitation to tinker

    MOST of our Thanksgiving menus are so bound by family ritual they could be carved in stone. That's why cooks are so thankful for stuffing, the one dish we can really play around with. Sometimes this can get extreme. There are quite delicious stuffings...
  • Around every corner

    Every Tuesday at 5:45 p.m. I step off Commuter Express bus No. 437 into what feels like a street festival. A jazz combo plays, Sony Pictures Studio employees saunter by with bouquets of flowers, kids scarf up handfuls of popcorn. It's a farmers market,...
  • 'Round the world, a taste of home

    I emember the first time I tasted tender veal meatballs with the southern Italian flavors of fennel, green olives and baby artichokes. The ingredients suggested olive groves and rocky coastlines, yet the atmosphere in which I was savoring them was more...
  • Chestnuts? Of course

    The chestnut. It's about as avoidable this time of year as the endless loop of Christmas carols playing everywhere. There it is, in the stuffing. In the bûche de Noël. It's being candied in marrons glacés, and of course, roasting on an open fire, which...
  • Wrap and Roll

    Lettuce cups, traditional in Asian cuisine, make for a fashionable and fun family meal. Though they're called cups, they can be shaped more like burritos. If you want to delight the kids, seal each one with a toothpick for added presentation. Pretty...