Five years ago, my friend, author Connie Baechler, introduced me to Truffle Butter. Since then, I've found it nearly indespensible for pasta dishes and potatoes. Earthy and naturally garlic-ky, it adds that certain' something'. I found the best to be at the website for D'artagnan gourmet charcuterie and spices. Twice a year I treat myself to two truffle butters and two duck fat tubs. They keep for up to 6 mos in the freezer. Delish!!!!