Type what you have

Ingredients

• ✓ truffle oil
• blue cheese
• garlic
• mayonnaise
• salt

Instructions

1. 1 Combine blue cheese, truffle oil, and garlic in a small microwave-safe bowl. Heat in the microwave until cheese has melted, 30 seconds to 1 minute, being careful that cheese doesn't burn.
2. 2 Mix in mayonnaise and salt until fully blended.

By Erin

Ingredients

• ✓ truffle oil
• olive oil
• salt
• black pepper
• cauliflower
• parmesan cheese
• parsley

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Whisk oil, salt, and black pepper together in a bowl.
2. 2 Remove the tough bottom leaves from each cauliflower, taking care not to remove the stem. Place the cauliflower heads onto a cutting board with the stem side facing upwards; cut vertically on both sides of the stem to remove the loose florets. Cut each cauliflower vertically through the stem into 2 even "steaks", 1 to 1 1/2 inches thick; remove any remaining small leaves from each steak. Place the 4 steaks on a baking sheet.
3. 3 Brush one side of the steaks with some of the oil mixture.
4. 4 Place steaks on the grill, oiled-side down; grill for 5 minutes. Brush more oil mixture on top and gently flip over; grill until golden brown and slightly charred, 5 to 7 minutes more. Remove to a platter and drizzle with truffle oil. Sprinkle with Parmesan cheese and parsley.

By France Cevallos

Ingredients

• ✓ truffle oil
• russet potato
• peanut oil
• parmesan cheese
• parsley
• salt

Instructions

1. 1 Cut potatoes into French fry shapes, about 3/8-inch wide and thick, using a mandoline or a knife. Soak potatoes in a large bowl of cold water for about 30 minutes. Drain and pat potatoes dry with a clean towel.
2. 2 Heat oil in a deep-fryer or deep saucepan to 275 degrees F (135 degrees C).
3. 3 Gently lower 1/4 of the potatoes into the hot oil and cook, stirring occasionally, for 2 minutes. Transfer cooked potatoes to a clean towel using a slotted spoon. Repeat frying with remaining potatoes.
4. 4 Heat the same oil to 350 degrees F (175 degrees C). Fry potatoes again, working in batches, until golden brown, about 5 minutes. Transfer fries to a clean kitchen towel using a slotted spoon.
5. 5 Place fries in a bowl and drizzle truffle oil over warm fries; season with Parmesan cheese, parsley, and sea salt.

By Bethy

Ingredients

• ✓ truffle oil
• cooking spray
• red potato
• onion
• parsley
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a glass baking dish with cooking spray.
2. 2 Combine potatoes, onion, truffle oil, and parsley in the prepared baking dish; stir to coat potatoes with oil.
3. 3 Bake in the preheated oven for 20 minutes. Stir, and continue to bake, stirring every 10 minutes, until crispy, 20 to 30 minutes longer.
4. 4 Sprinkle with Parmesan cheese and bake until melted, about 5 minutes.

By Lil' Punkin

Ingredients

• ✓ truffle oil
• celeriac
• carrot
• onion
• garlic
• herbes de provence
• salt
• black pepper
• chicken broth
• olive oil
• heavy cream
• green onion

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine celeriac, carrots, onion, and garlic in a large bowl. Sprinkle with Herbes de Provence, salt, and pepper. Drizzle with olive oil and stir to combine evenly. Spread out vegetables on the prepared baking sheet.
3. 3 Roast vegetables in the preheated oven until cooked through, stirring every 19 to 15 minutes, about 40 minutes total.
4. 4 Place roasted vegetables into a high-powered blender. Add 4 cups chicken broth and blend on high speed until smooth, about 1 minute.
5. 5 Pour mixture into a large saucepan over medium heat. Add remaining chicken broth and heat, stirring, until warmed through. Stir in heavy cream. Ladle soup into bowls and garnish with a light drizzle of truffle oil and a sprinkling of green onions.

By France Cevallos

Ingredients

• ✓ truffle oil
• butter
• truffle
• sea salt
• new york strip steak
• sea salt
• black pepper
• olive oil

Instructions

1. 1 Make the truffle butter: Mix butter, truffle oil, shaved truffle, and sea salt together in a bowl. Cover and refrigerate for at least 1 hour.
2. 2 When ready to cook the steaks, place a baking pan in the oven and preheat to 350 degrees F (175 degrees C).
3. 3 Season steaks with sea salt and pepper.
4. 4 Heat oil in a heavy skillet over medium-high heat until shimmering. Add steaks, working in batches if necessary, and sear until browned, about 3 minutes per side.
5. 5 Remove the hot baking pan from the oven; place seared steaks into the pan.
6. 6 Bake in the preheated oven until steaks are firm and reddish-pink and juicy in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare.
7. 7 Let steaks rest for 5 minutes.
8. 8 To serve, dab 1 tablespoon truffle butter on top of each steak.

By Tony

Ingredients

• ✓ truffle oil
• butter
• olive oil
• butter
• green bell pepper
• onion
• garlic
• arborio rice
• white wine
• chicken broth
• asparagus
• parmesan cheese
• milk

Instructions

1. 1 Heat 1 tablespoon butter and olive oil in a large pan over medium heat until melted. Stir in bell pepper, onion, and garlic and cook until tender, 2 to 3 minutes. Add rice and stir to coat, 1 to 2 minutes.
2. 2 Pour wine into mixture and stir until absorbed. Add 1 cup of broth, stirring until absorbed. Add 1/2 cup of broth, stirring until absorbed; repeat process of adding 1/2 cup of broth until all is used. Stir in asparagus with the last cup of broth. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender yet firm to the bite.
3. 3 Stir in Parmesan cheese, truffle oil, and remaining 2 tablespoons butter. Stir in milk to taste and to desired creaminess. Cover and let stand for 3 to 5 minutes. Serve.

By JD

Ingredients

• ✓ truffle oil
• vegetable oil
• onion
• butter
• shallot
• ribeye steak
• kosher salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat 2 tablespoons oil in a saucepan over medium-high heat. Add onions; cook, stirring occasionally, until onions are dark and soft, about 25 minutes.
3. 3 Mix butter, shallot, and truffle oil in a bowl until blended. Refrigerate until set, about 10 minutes.
4. 4 Preheat an oven-safe skillet over medium-high heat. Pour in remaining 2 tablespoons oil. Season steaks with salt and pepper on both sides. Cook steaks until browned, about 2 minutes per side. Cover with aluminum foil.
5. 5 Transfer skillet to the preheated oven and bake until steaks are reddish-pink and juicy in the center, 4 to 6 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest in the skillet, covered, about 5 minutes.
6. 6 Slice steaks and transfer to serving plates. Cover with onions; top with a slice of truffle butter.

By MikeSweetman

Ingredients

• ✓ truffle oil
• red potato
• canola oil
• cilantro
• parmesan cheese
• garlic
• sea salt
• black pepper

Instructions

1. 1 Cut potatoes to desired size, but not too thick. Try to ensure fries are as close to the same size as possible.
2. 2 Place fries into a microwave-safe container and microwave for 4 minutes.
3. 3 Place oil into a frying pan and heat to 375 degrees F (190 degrees C).
4. 4 Place 1 to 2 handfuls of fries in the frying pan and fry until browned and soft, 4 to 5 minutes, turning and tossing frequently to cook evenly.
5. 5 Preheat the oven to 225 degrees F (110 degrees C).
6. 6 Drain fries in a bowl lined with a paper towel. Toss fries in the bowl to get rid of excess oil; remove paper towel.
7. 7 Combine cilantro, Parmesan cheese, garlic, salt, and pepper in a bowl. Toss fries in the mixture until well mixed. Drizzle fries with truffle oil and toss again until well mixed. Transfer fries to an oven-safe container.
8. 8 Bake in the preheated oven to allow truffle oil to settle and reheat fries, 5 to 7 minutes. Serve fries while hot.

By Mia McDonald

Ingredients

• ✓ truffle oil
• barramundi fillet
• lemon
• all-purpose flour
• garlic powder
• salt
• black pepper
• olive oil
• canola oil

Instructions

1. 1 Rinse barramundi and pat dry with a paper towel. Rub with lemon zest.
2. 2 Sift flour onto waxed paper. Sprinkle garlic powder, salt, and pepper over the flour. Cover both sides of the barramundi with the flour mixture. Shake off excess flour.
3. 3 Heat olive oil and canola oil in a skillet over medium heat. Place barramundi in the skillet, skin side-down. Cook until lightly golden in color, 3 to 4 minutes per side. Transfer to a plate using a broad spatula. Drizzle with truffle oil. Garnish with 1/4 of the lemon slices.

By Daria

Ingredients

• ✓ truffle oil
• cavatappi
• butter
• flour
• milk
• gouda cheese
• cheddar cheese
• swiss cheese
• parmesan cheese
• bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
3. 3 While the pasta is cooking, melt butter in a large pot over medium-low heat. Whisk flour into melted butter until mixture has a thick, paste-like consistency, about 30 seconds. Slowly whisk in 2 cups milk until smooth. Stir in remaining milk, increase the heat to medium-high, and cook, whisking constantly, until thick and almost boiling, 5 to 10 minutes.
4. 4 Add Gouda, Cheddar, Swiss, and 1 cup Parmesan; stir until cheeses melt and sauce is smooth. Fold in cooked cavatappi until coated. Pour mixture into the prepared baking dish.
5. 5 Stir remaining 1/2 cup Parmesan cheese and bread crumbs together in a small bowl; sprinkle over cavatappi mixture, then drizzle truffle oil over top.
6. 6 Bake in the preheated oven until sauce is bubbling and topping is golden, about 30 minutes. Cool for 10 minutes before serving.

By Hilary van Santen

Ingredients

• ✓ truffle oil
• chanterelle mushroom
• butter
• onion
• shallot
• garlic
• button mushroom
• arborio rice
• white wine
• chicken stock
• heavy cream
• gorgonzola cheese
• black pepper

Instructions

1. 1 Cover chanterelle mushrooms with hot water, cover, and set aside to soften for 30 minutes. Once soft, remove mushrooms from water and chop; discard water.
2. 2 Melt butter along with truffle oil in a large saucepan over medium-high heat. Add onion, shallot, and garlic; cook and stir two minutes until the onion begins to soften. Add fresh mushrooms; continue cooking until mushroom softens and begin to release their liquid. Stir in chopped chanterelle mushrooms, and cook 3 minutes more.
3. 3 Add Arborio rice; cook and stir for a few minutes until rice looks glossy and is well coated with onion mixture. Stir in white wine and cook until nearly evaporated.
4. 4 Reduce heat to medium; add 1/3 of the hot chicken stock. Cook and stir until chicken stock has been mostly absorbed, about 5 minutes. The risotto should be simmering gently while you stir in chicken stock. Add 1/2 of the remaining stock, and stir for 5 minutes more. Finally add remaining stock, and continue cooking until risotto is creamy and rice is tender, about 5 minutes more. The rice should not be completely soft, but still have a little firmness when you bite into it. You can add a little water if needed to cook the rice to this state.
5. 5 Remove risotto from the heat, and stir in heavy cream and Gorgonzola cheese. Season to taste with salt and pepper, and serve.

By Rebcamuse

Ingredients

• ✓ truffle oil
• kaiser roll
• swiss cheese
• ground chuck
• paprika
• onion powder
• garlic powder
• worcestershire sauce
• thyme
• cremini mushroom
• butter
• black pepper
• salt
• garlic
• parsley
• lemon juice
• mayonnaise

Instructions

1. 1 Whisk together mayonnaise, lemon juice, truffle oil, parsley, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
2. 2 Melt butter in a large cast-iron skillet over medium-high heat. Stir in mushrooms and thyme sprigs; cook, stirring occasionally, until mushrooms are tender and golden brown, about 10 minutes. Discard thyme sprigs. Season with 1/2 teaspoon salt and Worcestershire sauce. Transfer mushroom mixture to a bowl; keep warm for serving. Wipe out skillet.
3. 3 Stir together garlic powder, onion powder, paprika, and remaining 1/2 teaspoon each salt and pepper for the rub. Divide beef into 4 portions; gently shape into balls.
4. 4 Heat same skillet over medium-high heat. Working in batches as needed, add meat portions to dry skillet; press down firmly with a flat spatula or grill press into 41/2-inch-diameter patties. Sprinkle evenly with rub. Cook 2 minutes per side or until well browned. Top patties with Swiss cheese and cook about 30 seconds until cheese is melted and an instant- read thermometer inserted into centers registers at least 160 degrees F (71 degrees C).
5. 5 To assemble burgers, spread bun tops and bottoms with truffle mayo. Fill buns with patties and sautéed mushrooms.

By Nicole Hopper

Ingredients

• ✓ truffle oil
• bacon
• ghee
• potato
• onion
• salt
• black pepper
• kale
• egg

Instructions

1. 1 Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
2. 2 Add ghee to the bacon drippings. Add potato, onion, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook and stir until potatoes are tender, about 10 minutes, adding kale during the last few minutes. Remove potatoes to a plate and crumble bacon slices over top. Reduce pan temperature to low.
3. 3 When pan has cooled to low, crack eggs into the pan. Season with remaining salt and pepper. Cook until eggs are almost completely set but not hard, 1 1/2 to 2 minutes. Carefully flip eggs and cook until whites are completely set, about 30 second more. Gently slide eggs on top of the potato hash. Drizzle with truffle oil and serve.

By Elizabeth Fellows

Ingredients

• ✓ truffle oil
• cooking spray
• spaghetti squash
• butter
• shallot
• garlic
• pumpkin puree
• plain greek yogurt
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray.
2. 2 Place the squash halves cut-side down onto the prepared baking sheet.
3. 3 Bake in the preheated oven until the squash skin is easily pierced with a fork, 40 to 45 minutes. Remove from oven and allow to cool. Once the squash is cool enough to handle, shred squash flesh from rind using a fork; set aside in a large bowl.
4. 4 Melt the butter in a skillet over medium heat; cook and stir the shallot and garlic in the hot butter until softened, 3 to 5 minutes. Stir the pumpkin puree, Greek yogurt, and Parmesan cheese with the shallot and garlic until well combined; cook until hot. Remove from heat and scrape the sauce into the bowl with the squash. Drizzle with the truffle oil; season with salt and pepper.

By slm2923

Ingredients

• ✓ truffle oil
• black pepper
• salt
• vegetable broth
• olive oil
• portobello mushroom
• black pepper
• salt
• water
• cannellini bean
• cayenne pepper
• black pepper
• coriander
• red pepper flakes
• salt
• cilantro
• dijon mustard
• lime juice
• mint
• olive oil
• garlic
• shallot
• red pepper

Instructions

1. 1 Mix roasted red pepper, shallot, garlic, 1 teaspoon olive oil, mint, lime juice, Dijon mustard, cilantro, 1/2 teaspoon salt, red pepper flakes, coriander, 1 pinch black pepper, and cayenne pepper together in a bowl to make harissa sauce.
2. 2 Combine cannellini beans and water in a small saucepan over medium-low heat; heat until warmed through, about 5 minutes. Drain.
3. 3 Combine drained beans, 2 teaspoons truffle oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor; puree until smooth.
4. 4 Preheat grill for medium heat and lightly oil the grate. Brush mushroom caps on both sides with 4 teaspoons olive oil; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill mushrooms, gill-side up, basting frequently with vegetable broth, about 4 minutes per side.
5. 5 Top each mushroom cap with 1/2 cup bean puree and 2 tablespoons of harissa sauce.

By Tanya Demeris