Chestnut Recipes

One of our goals is to help rebuild a vibrant regional food culture around perennial staple foods like chestnuts. We see you as an important partner in that effort, and we would love to hear from you about your experience working with these nuts! Please share feedback, recipes, the results of your experiments, what worked and didn’t work, and what you are learning about best ways to use this important climate-resilient food. If you are posting on social media about recipes or dishes, we welcome a tag @breadtreefarms.

For instructions on storing and basic approaches to cooking fresh chestnuts, click here. If you’re looking to buy organic fresh chestnuts, click here.

Chestnut-Fennel Soup

“Ballotte” is a traditional Italian peasant stew made with chestnuts and fennel seeds.

By Judy Witts Francini

Kuri Gohan

Traditional Japanese preparation for chestnuts and rice.

By Shihoko Ura

Korean Braised Short Ribs & Chestnuts

Galbi Jjim is a traditional Korean braise with chestnuts, vegetables, and beef.

By Holly Ford

Red-Cooked Chicken & Chestnuts

Home-style chicken & chestnut Braise from China.

By Kian Lam Kho

Chestnut Hummus

By D’Artagnan

Chestnut Pudding with Nutmeg

A simple adaptation of the traditional Parisian “Mont Blanc” chestnut dessert.

By Matt Taylor-Gross

Chestnut Beer

By American Homebrewers Association

Crème de Marrons

Chestnut cream (or puree) is a traditional French spread you can use on toast, in yoghurt, or any way you can imagine.

By Plant-Based Recipes

Roasted Chestnut Soup

By Jolinda Hackett

Squash Risotto with Chestnut Chili Oil

By Thomasina Miers

Chestnut Cookbooks