Skip to main content

Roasted Chestnuts

4.2

(8)

It's an amazing phenomenon: Even after we push back from the table, feeling sated after the Thanksgiving feast, we want to linger and enjoy one last nibble. This time or year, chestnuts are clementines are an excellent pair for a final bite. And all that peeling makes this extra indulgence seem worthwhile—at least you're working for it.

Cooks' note:

Shells can be cut 1 day ahead and chestnuts kept in a sealable bag at room temperature.

Read More
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.