Brussels Sprouts with Chestnuts and Double-Smoked Bacon

A side dish that steals the show. (By Charlie Palmer)

Chestnut Gnocchi with Robiola Cheese Sauce

Gnocchi are taken to the next level with chestnut flour. (By Aida Mollenkamp)

Monte Bianco

An airy, snowcapped mountain of chestnuts and chocolate. (By Roy Finamore)

Butternut Squash Lasagne

Loaded with chestnut, Gorgonzola, and fontina for an impressive vegetarian meal. (By Kate Ramos)

Brown Bread Stuffing with Chestnuts, Apples, and Sausage

Fall flavors team up for a rustic stuffing. (By Aida Mollenkamp)

Apple-Chestnut Soup with Parsley Croutons

A creamless puréed soup that’s the essence of fall. (By Aida Mollenkamp)

Autumn Squash Ravioli with Sage Brown Butter Sauce

This comforting pasta is the essence of fall. (By Traci Des Jardins)

Roasted Sea Scallops on a Bed of Chestnuts and Mushrooms (By Paula Wolfert)

Chestnut and Cèpe Soup with Walnuts (By Paula Wolfert)

Salad of Duck Confit with Red Cabbage, Chestnuts, and Watercress (By Paula Wolfert)

Nesselrode Pie (By Ron Silver and Jen Bervin)

Salad of Home-Cured Duck Ham with Chestnuts and Walnuts (By Paula Wolfert)

Bacon-Wrapped Duck Liver with Water Chestnut and Scallion (By Arthur L. Meyer)

Roast Figs in the Style of the Pyrenees (By Paula Wolfert)

Bacon-Wrapped Stuffed Shrimp with Sweet-and-Sour Sauce (By Arthur L. Meyer)