Wolfgang Puck's silky-smooth autumnal soup showcases sweet and earthy chestnuts with fruity ruby port and luscious heavy cream. Layered with earthy Swiss chard and meaty chestnuts, Justin Chapple's ...

In a large saucepan, heat the oil until shimmering. Add 4 of the chestnuts and sauté over moderately high heat until lightly browned, about 5 minutes. Transfer to a plate and let cool. Add the onion ...

Early in the day or the night before, put the armagnac, prunes, and 1/2 cup water in a saucepan, and bring to a simmer. Remove from heat, cover the pan, and allow the prunes to steep for 6 hours or ...

This soup has a sweetness and complexity of flavor. Its richness is compounded by a quenelle of mascarpone in each portion, added just before serving. The garnish can include Virginia ham in addition ...

Combine porcini mushrooms and 2 cups hot water in medium bowl. Let stand until porcini mushrooms, soften, about 15 minutes.In a saucepan melt butter and add carrots, celery, parsnips and shallots.

In a large heavy-based saucepan or casserole, melt the butter over medium heat. Add the chopped onion and a pinch of salt. Cook gently for 8–10 minutes until soft and translucent (don’t brown). Add ...

First impressions should never be underestimated. They can kick off a party to a terrific start, often with little extra effort for the host. A burst of music, a pint-sized greeter to take your coat, ...

Wolfgang Puck's silky-smooth autumnal soup showcases sweet and earthy chestnuts with fruity ruby port and luscious heavy cream. In this festive dessert, Nigella Lawson uses meringue as a base for ...

During the winter months, hot roasted chestnuts are sold by vendors on the boulevards of Paris, and the meaty nut is a popular ingredient in bistros around France. Canned chestnuts, available in many ...