chestnuts

Until this month, I'd never before had or even seen chestnuts. Water chestnuts, yes — but those mythical chestnuts roasting over an open fire? Well, we'd never crossed paths.

The good news is now that I've fallen in love with their slightly waxy texture and their sweet, lingering aftertaste, I can't get enough of them. This week, I put their creaminess to good use in a sherry-and-mushroom soup, blending them in with an immersion blender for another added layer of thickness.

A satisfying bowl of this wasn't complete without a generous sprinkling of parsley for brightness, and a large hunk of country-style levain bread. Enjoy chestnuts in a new way with this recipe.

You know how the song goes, "Chestnuts roasting on an open fire . . ." Well, in this case, they're roasting in an oven, but the whole thing's still wonderfully romantic and festive. Grab a bunch of them while you can at the grocery store, because these seasonal treats are fleeting!

If you've never tried a chestnut, be sure to peel away the fuzzy inner skin just below the outer shell. Scoring the chestnuts generously prior to roasting them will make this step a lot easier. The inside of a roasted chestnut is soft, warm, and sweet – exactly what the holidays are all about. For this incredibly easy recipe (so easy, it should be called a technique!), keep reading.

Foie gras, crown roast, and fruitcake might dominate the holiday table, but that doesn't mean there isn't a place for dishes that are both festive and healthy. For a wholesome side dish, serve chestnuts, a classic Winter crop and Christmas favorite, tossed alongside brussel sprouts.

Chestnuts contain twice as much starch as potatoes, but they're low in fat, high in fiber, and possess a sweet, nutty flavor that pairs well with the slight bitterness of caramelized brussels sprouts. Sing along to Nat King Cole's "Christmas Song" as you toss already-roasted whole chestnuts into the simmer. Or, go the completely authentic route, buying fresh kernels and roasting them yourself. See both versions of a staple holiday side dish when you read more.