In many mountain regions of Italy, chestnuts have been cultivated and gathered as staple foods for generations. In Valle d’Aosta (with thousands of cows), it is customary to cook chestnuts and rice together in milk, a simple, nourishing dish that lends itself to many variations. Traditionally, riso e castagne was made as a light supper in the evening, especially for children before bedtime. The dish has a natural sweetness that kids love, and if you emphasize that quality with sugar, honey, or a swirl of jam, you have a lovely dessert or sweet brunch dish. It is just as easy, though, to take riso e castagne in a savory direction, as I do in this recipe. With a finish of fontina and grana, it becomes a rich-tasting chestnut-flavored riso or risotto, wonderful as a primo or as a main course. And if the same dish is cooked with more milk—or less rice—it becomes a comforting, creamy, and warming zuppa, which I am sure is much appreciated in the Alpine winter.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Like Sri Lankan cashew curry and vegan stuffed shells.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.