"Soy sauce and sesame oil make a flavorful base for these good-for-you green beans from Dot Christiansen's Bettendorf, Iowa kitchen. Toasted sesame seeds and water chestnuts add texture and crunch to this quick skillet side that goes well with beef or poultry."

Here's a perfect side dish for the hectic holidays. You can cook the brussels sprouts one day ahead; cool them under cold running water, then drain, cover and refrigerate.

I wanted a different green for our Thanksgiving feast. I love Brussels sprouts along with half of my family, the other half hates them--all enjoyed this dish! Recipe from Sunset magazine. They suggest smaller sized sprouts to make it look pretty, I just quartered some of the larger ones. I don't know what steamed chestnuts are so I substituted water chestnuts with delicious results

This is a Maya Angelou recipe. I love cooked cabbage and the crunch of the water chestnuts really does make this dish special. We serve with cornbread muffins.

This is the classic and must have snack at a St. Martin's Day party. Really easy to make and great fun to share with friends while drinking a glass of "Jeropiga". In Portugal we love St. Martin's day and we celebrate it by eating roasted chestnuts and drinking "jeropiga". "Jeropiga" is a sweet wine, similar to Port wine but not so alcoholic and sweeter. It is the perfect match to go with chestnuts. We gather outside with friends next to an open fire and just celebrate all night!This is also a great recipe to use on meat stews or roasts as soon as you peel the chestnuts after they are roasted.

Chinese chestnuts are quite common in the cuisine of northern China; they also appear in the food of Shanghai. These sweet meats, which are smaller than their European cousins, are used in many braised dishes and casseroles. Active time: 35 min Start to finish: 1 hr

These chestnuts are a great snack to have on the holidays. You can serve them as a snack, with Christmas dinner, or even grind them up and put them on a piece of meat, which adds an extra zing to the flavor.

from ivillage.com Does not include marinating time

Ginger and Shaoxing rice wine give a deep, round intensity to chicken, turning it into something sumptuous. The salty savor of country \r\nham and chewy, dense chestnuts help make each forkful a hit.