FOOD is almost religion to the French, but never more so than at the holidays. One of the most alluring traditions from a country that invented foie gras and perfected chocolate is reveillon, the late ...

This rich cake is delicious served with a dollop of crème fraîche or, as they serve it at The Beatrice Inn in New York City, with a scoop of white truffle ice cream and shaved white truffles. Angie ...

This makes a fabulous dessert for an elegant holiday dinner. The chestnut cake is layered with a chestnut-studded chocolate-caramel ganache, glazed with chocolate and topped with gold-dusted, whole ...

Place chestnuts flat side down on a work surface, using a sharp paring knife carefully score an X on the rounded side of the chestnut Soak the chestnuts for two minutes in hot water Drain and dry the ...

Mild-flavored and stringy, spaghetti squash is often sauced like pasta, and chestnuts are best known locally in their Christmastime street-cart garb. Bistro du Vent’s Laurent Gras takes a different ...

Many residents favor the marrons glacés prepared by Giovanni Galli 1911, one of the best-known confectioners in the city. By Kerry Olsen Reporting from Milan There are myriad ways to ape haute ...