Chestnuts

Sweet, starchy, and mealy, chestnuts have smooth shells, dark brown and rounded with a flattened side, and are sold fresh in their shells (the best way to get them) in the fall and early winter (or in jars or packages all year long). They look a little like nuts but eat more like a root vegetable.

Preparing: Chestnuts must be precooked, and their shells and skins removed.

Best cooking methods: After peeling: boiling if you’re going to mash or purée them; roasting or grilling for eating out of hand, sautéing, or stir-frying.

When are they done? They’re tender and edible when the shell is easily removed; or cook a little longer if you want to purée them.