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Few months ago I purchased a small tub of white truffle butter from a French man who was offering samples from his booth at the Marin Farmer’s Market. At $ 10 for 3 ounces it was expensive, at least for my budget. But the French man was very charming and the sample was quite good so I took it home, threw it in the freezer and over the course of the last several weeks, dipped in here and there to add just a hint of that wild, delightful, truffle magic to all sorts of dishes.

A little goes a long way and that, my friends, is your good news for today.


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