I love chestnuts. But they are finicky little bastards in the kitchen. Even if you just roast them whole and take to them with a nutcracker and an iron will, you're gonna earn your seasonal snack out of sheer effort and dogged determination.
And then to cook them, extract them from the shells to make a puree? I head for the ready-made variety. Though with this piece from the NY Times has me wondering if I do in fact might have the wherewithal to take a crack at it (pun entirely intended).
What do you think?