What makes peeling a chestnut so hard is the pellicle, the unpalatable inner skin that clings to the involutions in the nutmeat, said Nancy Petitt, an owner of Delmarvelous Chestnuts in Townsend, Del.

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 ...

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 ...

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 ...

A traditional Italian dessert, the monte bianco is a mountain of chestnut puree topped with a snowy peak of cream In La Torricella are three cabinets with domed glass covers. The first contains fish, ...

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 ...

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.

This pavlova is just so fabulously festive: an exuberant, rich, and luxurious treat for the holidays. The meringue base is crisp on the outside with a soft marshmallow interior, topped with sweetened ...