Food & Cooking Recipes Ingredients Nuts & Seeds Lily's Chestnuts By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email 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. Ingredients 50 to 55 (about 1 3/4 pounds) raw whole chestnuts 5 cups coarse salt Directions 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. Cook's Notes One important note: To keep the chestnuts from bursting while cooking, be sure to make a cross-shaped incision, 1/4-inch per cut, on the rounded side of the shell. Print