Author: Lori Lynn

Lobster Tail, Saffron Risotto with Fennel and Leek

Lobster Tail, Saffron Risotto with Fennel and LeekPetite Broiled Lobster Tail
Saffron Risotto with Fennel and Leek

A petite broiled lobster tail rests atop a bed of saffron risotto, with finely diced fennel and leeks folded in to lend gentle herbal and anise notes that play off the saffron’s floral warmth. The creamy risotto and tender lobster are balanced so that each element shines without overpowering the others, making every bite delicate yet satisfying.

This dish pairs beautifully with a chilled Perrier-Jouët Blanc de Blancs Champagne. Its bright acidity and fine bubbles refresh the palate, while citrus and floral notes echo the saffron and herbs, lifting the flavors and making the combination of risotto and lobster light, aromatic, and memorable.

Lobster Tail, Saffron Risotto Recipe

Continue reading “Lobster Tail, Saffron Risotto with Fennel and Leek”

Hoppin’ John Soup with Collards

Hoppin' John Soup with Collards

Hoppin’ John Soup with Collards

We serve black-eyed peas and collard greens on New Year’s Day, following the Southern tradition meant to usher in good luck and prosperity. The peas are associated with good fortune in the year ahead, while collards, with their leafy green bundles, symbolize money and abundance.

Hoppin’ John is the classic Southern dish that brings these elements together with rice and pork, and this year we turned it into a soup — keeping the same soulful ingredients but letting them simmer in a smoky, savory broth, with rice served on the side to preserve the texture of the soup.

Most often, Hoppin’ John is served with collard (or mustard or turnip) greens on the side. Here, the collards go into the soup. Cutting them into a fine chiffonade allows the sturdy greens to soften more quickly and evenly, turning silky rather than bulky. The collards add color, flavor, and a boost of healthy greens.

Hoppin' John Soup with Collards

Hoppin’ John Soup Recipe

Continue reading “Hoppin’ John Soup with Collards”

Elegant Plant-Based Starter: Tofu “Scallop” with Saffron “Cream”

Elegant Vegan Starter: Tofu "Scallop" with Saffron "Cream"

Seared Tofu “Scallop”
Black Bean Spaghetti & Saffron “Cream”

Whether you’re planning a plant-based menu or serving something decidedly traditional—say, a roast or prime rib—this seared tofu “scallop” makes an elegant and surprising first course. It delivers the visual drama and satisfying sear of a classic scallop, with tofu transformed into something unexpected.

A single block of firm tofu, which can be turned into eight “scallops,” costs under $3—compared with an average of $44 for the same number of high-quality U‑10 sea scallops. Far more economical than those large restaurant-style scallops, tofu is a clever and delicious choice for entertaining on a budget.

Paired with little nests of gluten-free black bean spaghetti, the dish often wins over even devoted carnivores. The saffron “cream” brings warmth and cohesion to the plate, its golden color and aroma immediately evocative. Saffron lends a subtle floral sweetness and gentle earthiness that unfolds on the palate. Finished with nutritional yeast for savoriness, the sauce coats the spaghetti beautifully, echoing the elegance of a classic cream sauce—luxurious in feel, yet entirely plant-based.

Plant-Based First Course Recipe

Continue reading “Elegant Plant-Based Starter: Tofu “Scallop” with Saffron “Cream””

Pomegranate Recipes Two Ways: Salad and Duck

Pomegranate Recipes Two Ways: Salad and Duck

Pomegranate Recipes Two Ways
Vibrant Winter Salad and Crispy-Skin Roast Duck

We’re coming up on the tail end of pomegranate season in the U.S., which runs from September through January, making now the perfect time to take advantage of this beautiful fruit. With their jewel-like arils, pomegranates bring a bright pop of color, a refreshing balance of sweet and tart, and plenty of natural antioxidants.

In today’s recipes, pomegranates appear in two very different dishes: a composed butter lettuce salad and a roast duck with mashed potatoes. Both use pomegranate arils and pomegranate molasses, yet the fruit plays a distinct role in each—bringing brightness and contrast to the salad, and cutting through the richness of the duck with sweet-tart depth.

Pomegranate Recipes

Continue reading “Pomegranate Recipes Two Ways: Salad and Duck”

Nashville Hot Latkes (Potato Pancakes)

Nashville Hot Latkes (Potato Pancakes)

Nashville Hot Latkes
Coleslaw, Horseradish Sour Cream, Pickle Chips

On the first night of Hanukkah, Nashville Hot Latkes made their debut. By the last night, they were so popular they had to make a comeback.

Nashville hot chicken has its roots in African American kitchens in Tennessee, where fried chicken is famously finished with a fiery paste of cayenne, spices, and hot oil, then served atop white bread with pickles to temper the heat.

What began as a local specialty grew into a national obsession because of that unmistakable contrast: crackling crispness, deep savory flavor, and heat that builds and lingers. The final brush of spiced oil isn’t just a garnish—it’s the defining moment, delivering the intensity that makes Nashville hot chicken so addictive.

Nashville Hot Latkes (Potato Pancakes)

Using fried latkes in place of chicken at Hanukkah takes that same spirit in a playful, unexpected direction. Crisp-edged and tender inside, latkes are a natural canvas for bold seasoning.

Nashville Hot Latkes (Potato Pancakes)

Served just like the original—with cool, crunchy coleslaw and sweet-tangy pickles—the heat feels intentional and balanced. For a more traditional nod, a side of horseradish sour cream echoes the way latkes are classically served, adding a creamy, bracing counterpoint. These latkes are spicy—no apologies there—but that’s exactly the point.

Nashville Hot Latkes Recipe

Continue reading “Nashville Hot Latkes (Potato Pancakes)”