It's the kind of rice dish that feels special and impressive, but actually relies on some pretty staple, accessible, quality ingredients (with easy swaps depending on what seasonal vegetables you've got on-hand).

You have to enjoy it for what it is.”.Amy Brandwein of Washington D.C. restaurant.

pecan truffles and cultivated black truffles.from Virginia, shaving them on everything from pasta to appetizers, salads, and sauces.Sometimes she'll get French ones but mostly, she uses local ones, she tells me.

Native truffles came into her world only three years ago, brought by a forager who hunts them up and down the east coast.“The first one I had was a pecan truffle.

It smelled like a very intense mushroom," she recalls.

"Then my forager brought me black truffles and I was blown away by the quality.”.We don’t think you’ll need it, but it even has a lifetime warranty.. New West KnifeWorks 7-Inch Teton Edge Santoku.

View on Newwestknifeworks.Wyoming-based New West KnifeWorks has been making premium knives for 25 years, and its santoku is one of the best representations of the brand’s signature style of craftsmanship and attention to detail.

It’s also one of the best universal knives we’ve ever tested.With a flat, ultra-sharp blade and slightly shorter handle than a standard chef’s knife, this 7-inch santoku is easy to maneuver and feels balanced and stable, especially when chopping dense ingredients.