Log In / Join Now

Magazine Archives: Nov. 30, 2007

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

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.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!

Already a member?

WineRatings+ app: Download now for 300,000+ ratings.