This silky chestnut puree is rich, velvety, and gently perfumed with vanilla, with enough butter and cream to make it luxurious without feeling heavy. Its earthy sweetness makes it an elegant companion to mushrooms, root vegetables, or festive vegetarian mains.

Castagnaccio is a thin, rustic Tuscan cake with a dense, tender crumb and the deep, earthy sweetness of chestnut flour. Studded with raisins, pine nuts, and fragrant rosemary, it is simple, distinctive, and wonderfully old-world in character.

Tender chicken pieces and sweet, buttery chestnuts are gently braised in soy sauce, Shaoxing wine, ginger, and star anise until glossy and deeply fragrant. The finished dish is savory, slightly sweet, and rich with a comforting sauce that is especially good over steamed rice.