Roasted chestnuts are available on nearly every NYC street corner in the winter. This recipe, by Martha's friend Lily Mei, calls for salt to concentrate the flavor and a wok for the actual roasting.
- 50 to 55 (about 1 3/4 pounds) raw whole chestnuts
- 5 cups coarse salt
Place chestnuts in a wok, pour salt over them, and stir to combine. Cook over medium high heat, stirring every 2 minutes, until chestnuts color slightly and begin to crack open, about 20 minutes. Using a slotted spoon, remove to a baking pan to cool several minutes. Serve warm.