Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

Mourad Lahlou poaches fresh chestnuts sous vide to accompany chicken breasts and buttery celery-root puree. F&W's adaptation calls for store-bought chestnuts that are already peeled and cooked.

• 1 medium celeriac root • 1/2 leek, white parts only • 1/2 pound (2 sticks) butter, divided • Salt • 4 chicken breasts, seasoned with sea salt and cracked black pepper • 1/4 cup milk • 1 tablespoon ...

This dish is an homage to one of my favorite Epcot International Food and Wine Festival dishes: Grilled Beef Skewer With Chimichurri Sauce and Boniato Puree from the Patagonia kiosk. A boniato is a ...