Home > Magazine Archives > Nov. 30, 2007 Issue > Tastes
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.
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