A Time to Refresh the Soul

Historically, the Ides of March denotes the date Julius Caesar left this world and the Roman Empire began. “Ides” comes from the Latin term meaning to divide, which might explain why the Ides fall mid-month, a time that is also often associated with the…

A Truffle a Day — Day 27

A treat under any circumstances, this is a extra special one to serve friends for a luncheon or to enjoy on cold days, along with family around the fire.


4 egg yolks

4-6 egg whites

2½ tablespoons butter

3 tablespoons flour


A Truffle a Day — Day 26

Biscuits and gravy are an Appalachian staple. Add truffles for the perfect representation of Frappalachian (my special hybrid term for French-Appalachian) fare.



2 cups self-rising flour

(or 2 cups all-purpose flour and 1 tablespoon baking powder)

1 teaspoon large…

A Truffle a Day — Day 24

As we already know, truffles, despite being considered a rich man’s food, go best with those elements long considered a poor man’s food, potatoes first and foremost among them. Here’s a delightful twist with simple ingredients.


5–6 fingerling potatoes per person


A Truffle a Day — Day 23

If breakfast is your favorite meal of the day, you’ll want to try this recipe, especially if you’ve just been out hunting truffles with your favorite truffle hound.

Hash is a dish of chopped meat, potatoes, onions, and other herbs or spices, whose…

A Truffle a Day — Day 22

Sometimes you just want a burger! Nothing fancy — just a plain old savory, juicy hunk of ground beef, cooked just the way you like it. Enter the truffle burger.


¼ pound ground beef per person

1 freshly-baked brioche roll (or cathead…

A Truffle a Day — Day 21

A rich, satisfying and easy-to-prepare winter soup, you can try this with chestnuts thrown in for a nuttier, more savory body.


1 pumpkin or winter squash

1–2 large potatoes

1–2 quarts chicken broth (homemade, if possible)

2–3 tablespoons butter or heavy cream

A Truffle a Day — Day 20

Carrottes Vichyssoise, another classic — along with the traditional leek and potato soup — from the French town of Vichy, is a succulent side dish well suited to accompany lamb or any other meat of choice.

Vichy is known for its curative waters…

SG Séguret

Susi Gott Séguret, fiddler, dancer, photographer, chef, is author of multiple works, including Appalachian Appetite, Child of the Woods & Cooking with Truffles.

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