Roasted chestnuts can be turned into a delicious pasta sauce that is both hearty and flavorful. Roast the chestnuts until ...

Line bottom of 8-inch cake pan with parchment paper. Butter pan sides and parchment paper. Melt 1/4 cup butter in small saucepan. Slowly incorporate well into chestnut puree in medium bowl. Add honey, ...

Simply sign up to the Life & Arts myFT Digest -- delivered directly to your inbox. I have been cooking scallops in one way or another for years. My first efforts were borrowed from my mother, who ...

On the days when Milan's veil of gray miraculously dissolves, the eye is irresistibly drawn up to the perpetually white summit of Mont Blanc, gleaming like a frosty mirage in the northern sky. Monte ...

Although I adore this extraordinarily rich, fragrant puree, peeling fresh chestnuts is such a time consuming job, I probably wouldn't make it as often as I do unless I could use prepared chestnuts. I ...

On a hill just outside the Gold Rush town of Nevada City, Calif., about an hour northeast of Sacramento, stands a sweet 1890s Victorian farmhouse surrounded by several acres of venerable-looking ...

Use whole, unsweetened, ready peeled chestnuts for this recipe. You can either buy them in tins or in packets from the supermarket. This is quite a quick recipe for a casserole (many of which require ...

1. Soak the dried cranberries in the rum at room temperature for at least 1 hour. 2. Beat the cream until soft peaks form. 3. In another bowl, beat together the chestnut puree and icing sugar. Beat in ...

Lost Foods of New York City is a column that celebrates the food and drink that once fed the city, but have disappeared. No other single force has shaped New York City food as much as immigration.