Throughout the northern Mediterranean littoral, chestnuts not only grow on trees; they fall to the ground each autumn and are, for many people, a free crop. (They once did the same on this continent, but a blight wiped them out.) The first fall I visited northern Italy, I saw them drop and realized there were more than anyone could possibly eat. As a result, they are used in a much wider array of dishes there than they are here. This is a rich soup, one that can be made in a matter of minutes with cooked, frozen, or even canned chestnuts, and the results are inevitably good. Add a little splash of port just before serving to give this a bit of a kick.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
There’s a reason they say, “easy as pie,” you know?
We tested multiple hacks, but only one created both tender and sweet bananas.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.