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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Why Food Is Sometimes Better Than a Love Letter

It’s the weekend, and perhaps one of the last ones before going back to school or back to work. How are you using your summer weekend hours? I’m stocking up my freezer for a busy fall, and planning next week’s meals. What about you? And how’s your Kitchn Cure going, by the way? (Here’s today’s assignment; it’s a fun one!) Happy cooking, and don’t miss these posts from the past week:

• Three ways to preserve fresh basil for the fall.
• A tiny kitchen full of love (and fried chicken).
• Magic ice cream sauce with just two ingredients.
• Are you eating enough fruits and vegetables?
• 15 free downloadable labels for canning jars and gifts.

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The angle: For every occasion, there is a feast — from an afternoon scrounging for treasures at a flea market to the first snow day

Recipes for right now: Espresso Chocolate Chip Cookies, Turkish-Style Eggs with Yogurt, Mini Strawberry Cakes, Grilled Fennel & Watermelon Salad, BBQ Ribs with Coffee Mole Sauce, Cantaloupe Campari Granita

Who would enjoy this book? Cooks who love to throw gatherings big and small.

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