White Truffle Garlic Bread with Whipped Ricotta is a savory, creamy app that combines truffle oil, garlicky bread and airy Ricotta cheese.

These Roasted Rosemary Truffle Almonds make a crunchy savory snack. Add them to a holiday cheese platter to add earthy truffle notes.

This vegetarian truffled mushroom naan pizza is super easy, a little fancy, and it’s ready in less than half an hour!

Farro Risotto with Butternut Squash, Greens, and Truffle Oil – a show-stopping main or side dish.

No more boring mushroom soup! This creamy mushroom soup is loaded with flavorful toppings to make this classic even more delicious.

Easy mushroom flatbread pizza with fresh mozzarella, green onion, and an infused olive oil that makes it extra special!

Linguine with Sweet Sausage, White Truffle Butter, Sage & Parmesan… All sorts of comfort happening here!

Try this healthy warm winter treat – Parsnip and Parsley Root Bisque with White Truffle Oil & Hazelnuts

Four ingredients is all it takes to make Truffled Fontina and Mushroom Pizza!

Seared Scallop Bites- an easy & elegant appetizer

Brie Cheese, Pepper Bacon, and Orange Marmalade Pizza with White Truffle Oil. Delicious and a little fancy, but simple to make!

Truffle Roasted Pumpkin Seeds. A grown-up gourmet take on fresh, roasted pumpkin seeds.

Truffled Deviled Eggs – the answer for what the Easter Bunny leaves behind.

The secret to making the best fries ever and it takes just 4 ingredients!

Mashed Turnips with White Truffle Oil

Try this sensory risotto topped with white truffle oil that will rival your first kiss (vegan, dairy-free, gluten-free)

Whether you’re looking for a 15 minute dinner or a gourmet treat, this comfort food will knock your socks off

Try this grown-up version of mac and cheese: White Truffle Macaroni and Cheese

Cream of Potato, Bacon Soup with Croutons and White Truffle Oil

Oven-Fried Truffle and Parmesan Potato Chips

Chilled pasta drizzled with white truffle oil and topped with trout eggs for the Summer.

Yes, my monthly Iron Chef Competition rolled around and I did not shy away from making a “mushroom” ice cream!