Throughout the northern Mediterranean littoral, chestnuts not only grow on trees; they fall to the ground each autumn and are, for many people, a free crop. (They once did the same on this continent, but a blight wiped them out.) The first fall I visited northern Italy, I saw them drop and realized there were more than anyone could possibly eat. As a result, they are used in a much wider array of dishes there than they are here. This is a rich soup, one that can be made in a matter of minutes with cooked, frozen, or even canned chestnuts, and the results are inevitably good. Add a little splash of port just before serving to give this a bit of a kick.
This flexible recipe is all you need to bring this iconic ProvenƧal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty GruyĆØre, and a deeply savory broth deliver the kind of comfort that doesnāt need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugarāor take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.