Eat this Now: Super Truffles

Last fall was a banner season for white truffles, as any local chefs who got their hands on them will avow. Many of the city’s restaurants, including Dante and La Morra, offered white-truffle specials, or even featured entire white-truffle-inspired menus. Luckily, this winter’s black-truffle crop is looking just as good, with specimens coming in from Europe that are as intense and aromatic as they come, according to Charles Draghi of Erbaluce. (He’s partial to the Piedmontese variety.) “I have some big, beautiful Italian black truffles on hand,” says Draghi, who plans to incorporate them into plenty of hearty winter dishes such as white polenta with aged pecorino and black truffles, and a roast goose served with black truffles and a cherry mostarda. Winter black truffles should be around until the end of March, so get ’em while you can.