Tastes: IN THE KITCHEN with Sam Gugino: Cooking With Chestnuts

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for the Nov. 30, 2007 issue

See Also
Tastes: Pail in Comparison
Tastes: Tea Time
Tastes: Set for Life

Sam Gugino
Issue: November 30, 2007

Chestnuts aren't just for homey holiday dishes like stuffing anymore; restaurant chefs around the country are using them in surprising ways. At Le Castagne (Italian for "the chestnut") in Philadelphia, chef Brian Wilson makes a stunningly rich pasta dish with chestnuts, hazelnuts, ungodly amounts of cream and a dusting of cocoa powder.

For the full article, check out the new issue of Wine Spectator, on newsstands November 1, 2007.

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