Chestnut

A touch of cream transforms this dish into a sumptuous side that exposes the luxurious character of this often homely vegetable.

Most chestnut soups are fairly substantial. We've made our version lighter and brothier to serve as a first course for a big meal. Chopped chestnuts mixed with tangy croutons add texture and extra layers of complexity.

Chestnuts are a big industry in the Languedoc; the region provides most of the French supply of the chestnut confection marrons glacés.

This beautiful pasta dish features a classic trio of Italian ingredients. Bottled roasted chestnuts make preparation surprisingly quick.

A touch of cream Sherry amplifies the sweetness of the nuts and the squash.

The warm vinaigrette is a pan sauce that comes together in minutes.

An Italian salad of squash, chicory, pancetta, and chestnuts gets an American spin from a tart cranberry vinaigrette.

Smaller brussels sprouts are especially pretty in this dish.

Here's something good for vegetarians, too. Just use vegetable broth instead of chicken broth and bake in a dish.

We liked this particular recipe with Lindt or Ghirardelli bittersweet chocolate, which is around 50 percent cocoa solids. We tested the ganache with chocolate containing a higher percentage, and found the flavor too intense and the consistency less velvety. Active time: 1 3/4 hr Start to finish: 5 hr

Two shortcuts — prepared chestnuts and a purchased corn bread stuffing base — add to the appeal of this recipe from chef and Aidells Sausage Company founder Bruce Aidells.

Serve with additional honey, if desired.

Multi-grain breads can vary widely in density. As a result, the 10 cups diced bread called for below may weigh a little more or less than 1 pound. We preferred a light-textured seven-grain bread for this stuffing.