Mac and cheese goes high falutin’ with a drizzle of chichi truffle oil and a few shavings of black truffle. Pricey, perhaps. But well worth it every once in a special while.
About Rick Tramonto
Soft Polenta with Forest Mushrooms
Creamy, cheesy, irresistible polenta, similar to American grits, is cooked slowly until impossibly soft and then is topped with all types of sautéed mushrooms.
Grilled Porterhouse Steak
Impressive yet easy to make and arguably the best way to make a porterhouse steak at home. And no setting off the fire alarm. Here’s how.
Twice-Baked Potatoes with Irish Cheddar
You may have had twice-baked potatoes before. But we’d wager they weren’t anything like these lovely little Irish-inflected spuds.
Gorgonzola Dolce with Roasted Pears
Mild and oh so creamy, Gorgonzola dolce gussies up a cheese course with honeyed roast pears to sweet effect. Certain to woo even stinky-cheese haters.