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.
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
Passionate about wine? WineSpectator.com seeks a highly motivated digital journalist for an assistant editor position in its New York editorial department.
Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash