Truffle

October is the beginning of white truffle season, but if you have trouble finding white truffles, don't despair — these soufflés are delicious without them. Much of the deep flavor of this dish comes from Bra Tenero cheese. We tried lots of alternatives, and American Münster was the closest, though it won't turn the same golden brown color.

Goat cheese and truffle oil add rich flavors to the humble sweet potato.

CHAMPAGNE A dish that's refined yet spirited, much like the bubbly that has made the region so celebrated. For a first course, serve steamed leeks bathed in a simple vinaigrette. What to drink: Champagne, of course.

Though the truffles lend a wonderfully rich flavor to the shrimp, they are fairly costly, so you might want to save this dish for special occasions.

This turkey is roasted in true French fashion with black truffles and shallots. Prepare the truffle butter and rub it over the turkey the day before roasting. A red Burgundy complements the earthy truffle flavor.

White asparagus has a delicate flavor that works especially well with our truffle vinaigrette, but try the dish with green asparagus, too.

At the restaurant the chef garnishes this dish with fresh seasonal flowers, chervil, and chives.

Decadent and inimitably French, this recipe was inspired by Jacques Drouot, manager of Le Dôme in Paris. Any leftover fresh truffle can be shaved over scrambled eggs, pasta, or risotto. Jarred truffles are an option, too, but don't have the same intensity of flavor. Or the truffles can be omitted altogether.

At the Fifth Floor, this is prepared with quail. Game hens make an easy-to-find substitute.

You can make this dish with white truffles as well. Canned white truffles are more pungent than the black ones and provide an exciting gastronomic treat when added to the sauce.

Extra milk makes these potatoes silky-smooth, and truffle oil adds luxurious flavor.

This salmon is wrapped in rice paper, which gets very crisp when sautéed.