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You may not be interested in smothering a hamburger with truffles or sprinkling them over lobster, but the prized fungi can add a sublime, earthy flavor to everyday food, too, from pasta with garlic and olive oil to scrambled eggs. As Patricia Wells writes in her new book, Simply Truffles, "the truffle's best friends include cheese, butter, cream, all mushrooms, pasta, rice, potatoes, artichokes, Jerusalem artichokes, pumpkin, celery root, and chestnuts." But how can you get in on the action when, as 60 Minutes explained on Sunday night, "European white truffles sell for as much as $3,600 a pound"? And even if money were no object, "harvests are down and a black market has emerged," ensuring prices will stay high. Luckily, truffle-infused products are a lot less expensive than the mushrooms themselves.

First, there's truffle salt, such as this Sicilian one, which contains sea salt and dried summer truffles. A 3.4-ounce jar costs just $19 and can turn French fries, steak or corn on the cob into a luxurious meal or snack (Oprah sprinkles it on popcorn). Truffle oil is another option; La Tourangelle sells both white and black truffle-infused oils for $17 each. White has a smoother taste; black is more intense. A little drizzle goes a long way, on pasta, mashed potatoes, pizza or roasted chicken. Then there's truffle butter, which can go into most savory dishes that call for butter, spoon for spoon. You can also brush it over meat before serving or--the most decadent way to enjoy it--spread it over toasted baguette. D'Artagnan's 3-ounce tub is $8.

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