This dough forms the base for many crunchy, sticky desserts across the eastern Mediterranean and the Middle East.
Less expensive than fresh truffles, a high-quality truffle oil adds an earthy, complex taste to many dishes.
At Chanterelle's, the menus constitute a visual time capsule of New York's creative life over the past 30 years.
Want more Saveur?
Get the world's best recipes and kitchen tips in your inbox.