So the best thing I have been hearing from people is that Jess and Sonia have the same voice. No one can differentiate who writes what post, because we have the same sense of humor, writing style, cooking/recipe style. Let me fill you in on a little secret, that was kind of the point & reasoning behind our fab collabo. Anyway, instead of keeping up the cryptic façade of who is writing this post, I will have to go ahead and spill the beans. Only because Jess is obsessed with all things TRUFFLE (you name it: fries, mac & cheese, mashed potatoes, popcorn-check out her recipe, it is DIVINE). Having said that, she has now gotten me on the truffle bandwagon. I, too, am now OBSESSED. So in honor of Jess and missing our last face time date, I wanted to share this recipe with y’all.

•Kosher or Sea salt (something course).
•1/2 cup heavy cream (I tried to lighten this up and did half & half, I mean can you blame a girl: butter, cheese, cream. It was getting a lil cray even for my fattie/foodie side).
•3 ounces white truffle butter (should be about $7, I bought a 4 oz package for $7.99. Yes its expensive, yes its different, you tell us worth it or not. Also if you aren’t a fan of truffle butter or have skeptics coming to dinner perhaps use 2 oz. It’s a strong flavor so no one will hate you for cutting back, I stuck with 3 though because its “damn delish”).
•Freshly ground black pepper
•1 (8.82-ounce) package tagliatelle dried pasta (or any other egg fettuccine, Trader joes has a cheap egg papardelle)
•3 tablespoons finely chopped fresh chives
•3 ounces Parmesan (shaved thin with a vegetable peeler or be lazy like me and have them shave it at the cheese counter for you).

Add 1 tablespoon salt to a large pot of water and bring to a boil & cook pasta.
Meanwhile, in a large (12-inch) saute pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat. When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain & add the pasta immediately (you don’t want the starchy noodles to clump together sitting in a side bowl, not that it happened to me, ok gawsh). Add the drained pasta to the saute pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water, as necessary, to keep the pasta very creamy. (I added like 3 tbsp. not even). Serve the pasta & garnish each serving with a generous sprinkling of chives and shaved Parmesan. Serve immediately so the sauce doesn’t over-thicken. Also the original recipe says that this makes 2 portions, but let’s be honest here…this dish is DECADENT! So I’d say it is realistically a starter course or side dish for 4 servings. Yup that’s it, can’t believe how quick such a fancy dish can be? Well, make it and find out for yourself. Make sure to comment below on your thoughts! Or tweet at us with your opinion: #teamtruffle worth the $ or not.


p.s. less than one month till the dynamic duo’s birthday. #justsaying.

Happy Eating, XO.

“I’ve got one hand in my pocket, and the other is in a popcorn bowl.”

I don’t know about you but with holiday break so close, I’m getting ready to curl up on the couch under a big blanket, with one hand on the TV remote and one hand in a popcorn bowl. And I don’t mean any plain ol’ popcorn either. We’re talking my absolute favorite – truffle popcorn! (If you need to know anything about me, it’s that I’m obsessed with anything truffle.)

Warning: If you have a roommate or significant other around, you may want to make two batches so you don’t have to share!

That being said, I give you the deliciousness that is truffle popcorn for your eating pleasure.

  • 1 cup popcorn kernels (or 1 bag of plain microwavable popcorn)
  • 3 tablespoons oil (vegetable oil works just fine)
  • 3 tablespoons sea salt
  • 3 tablespoons truffle oil
  • 2 tablespoons melted butter

You can make the popcorn the old fashioned way in a large covered pot/popcorn maker, or just do what I did and buy it in the microwavable bag. If you’re doing it the old fashioned way, pour in kernels and vegetable oil and wait for the popping. It should be done in about 6-ish minutes. Otherwise, microwave the bag according to its instructions. When finished, transfer it all to your popcorn bowl and thoroughly mix in the salt, truffle oil and butter.

*If you also happen to be a bacon fanatic, you can cook and finely chop some bacon and sprinkle it in for added flavor. Don’t worry, you still have two weeks before that diet begins…

truffle popcorn

You can also check out our latest delicious recipe – truffle pasta!

Happy Eating, XO.