Author: Lori Lynn

Halibut Francese

Halibut Francese

Halibut Francese

Halibut Francese is a beautiful twist on the Italian-American classic chicken francese — light, lemony, and elegant. It pairs the tender flakiness of halibut with a silky lemon-sherry-butter sauce that’s both savory and bright.

Francese means “in the French style” in Italian. Chicken Francese has its roots in Italian-American cooking, though its name suggests something more continental. Despite the “French” in the title, the dish was created by Italian immigrants in New York—thin chicken cutlets dipped in flour and egg, sautéed until golden, and finished in a lemon-butter sauce. In many restaurants, it’s still served over strands of spaghetti or angel hair to catch every drop of that sauce.

Halibut Francese

A recent meal at the fabulous new Italian restaurant, Nudo Italiano, in southwest Las Vegas, brought back memories of the classic Chicken Francese we loved in Chicago’s Italian-American restaurants decades ago. That flavor profile inspired my modern interpretation: wild Alaska halibut cooked Francese-style with an eggy twist, served with a lemon-sherry-butter sauce and complemented by caramelized baby bok choy and peppery watercress.

Nudo Italiano
Chicken Francese at Nudo Italiano

My Halibut Francese builds on that classic approach with a few refinements. A fillet of halibut is sautéed in the traditional Francese method but with the extra egg poured over as it cooks, creating a delicate, golden coating. The fish is plated over a pool of lemon-sherry sauce to keep the crust crisp, while braised baby bok choy adds gentle sweetness and contrast. A few sprigs of fresh watercress bring a clean, peppery lift. The result is a bright, elegant plate that feels both familiar and new — comfort elevated with subtle sophistication.

Halibut Francese
With Braised Baby Bok Choy Recipe

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Creamy Risotto with Thyme-Scented Cremini

Creamy Risotto with Thyme-Scented CreminiCreamy Risotto with Thyme-Scented Cremini

A generous container of mushrooms from a Costco run, leftover from our fabulous Filet Mignon Stew, inspired this risotto — a way to turn extra cremini into something both comforting and refined.

Creamy Arborio rice embraces a full pound of thyme-scented cremini, enriched with a pat of butter and a touch of Parmesan, while fresh parsley adds a bright, finishing note. Familiar ingredients come together in a way that feels elevated, making this classic risotto special enough to share.

Creamy Risotto with Thyme-Scented Cremini Recipe

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Filet Mignon Stew with Spätzle

Filet Mignon Stew with Spätzle

Filet Mignon Stew with Spätzle

Quick, refined, and full of taste, this filet mignon dish proves that a luxurious meal doesn’t have to take hours to prepare. Jacques Pépin’s concept of a “quick stew”—his Instant Beef Tenderloin Stew—redefines what a rich, satisfying dish can be. The tender beef cooks in minutes yet delivers remarkable depth, showing that speed and finesse can coexist.

I’ve paired it with a simplified version of Wolfgang Puck’s Spätzle, sautéed in butter with a touch of parsley to complement the sauce beautifully. The result brings together two powerhouse chefs in one memorable dinner—balanced, flavorful, and a clear winner at our dinner party.

Filet Mignon Stew with Spätzle

What makes this dish so special is how each component is prepared separately to bring out its best qualities. The filet is seared just long enough to develop a rich crust while staying tender inside, the vegetables are cooked to maintain their color and texture, and the spätzle is sautéed in butter to carry the sauce without overpowering it.

By bringing everything together in a glossy, flavorful red wine–beef sauce, the dish achieves a perfect balance of richness, freshness, and finesse—all without simmering for hours.

Filet Mignon Stew with Spätzle

Filet Mignon Stew with Spätzle Recipe

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Shrimp and Chayote Stir-Fry

Shrimp and Chayote Stir-FryShrimp and Chayote Stir-Fry

Adapted from The Slanted Door, Modern Vietnamese Food by Charles Phan, this stir-fry is light and refreshing.

Chayote aka mirliton is crisp, pale-green squash with a delicate flavor and tender crunch, somewhere between zucchini and green papaya. It holds up beautifully in a quick stir-fry and absorbs seasonings well.

Here, the colors and textures are part of the appeal. The light green chayote stays crisp-tender, while the shrimp turn soft pink and slightly springy. Together they create a clean contrast — cool green and warm pink, crisp and juicy against sweet and firm. Tossed with air-dried Momofuku noodles, it becomes a complete dish — the noodles soaking up the light, savory sauce and tying together the light jade and blush pink in a tangle of satisfying chew.

Shrimp and Chayote Stir-Fry Recipe

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Pickled Salmon and Avocado Cocktail

Pickled Salmon and Avocado Cocktail

Pickled Salmon and Avocado Cocktail

Pickled King Salmon, Avocado, Iceberg Lettuce, Sweet Onion, Jalapeño, Dill, Tabasco Sauce

Earlier, I shared my recipe for Pickled Salmon — silky pieces of king salmon cured in a tangy, aromatic brine. Here’s another way to enjoy it — cool and refreshing, layered with avocado and crisp lettuce in the style of a Mexican seafood cocktail.

A playful nod to the classic Mexican shrimp cocktail, this version swaps shrimp for buttery pickled salmon and lets the natural acidity of the brine do the work — rather than the lime juice used in the traditional version.

Served over a bed of crisp iceberg, the flavors build in layers — creamy avocado, mild sweet onion, a flicker of jalapeño heat, and fragrant dill. A drizzle of olive oil and a few dashes of Tabasco bring it all together.

Pickled Salmon and Avocado Cocktail

Ingredients
To Serve

Fill cocktail glasses halfway with shredded iceberg. Layer pickled salmon, avocado, onion, jalapeño, and dill over the lettuce. Spoon a bit of the pickling liquid over the top and finish with a drizzle of olive oil and a few dashes of Tabasco. Offer sea salt, freshly ground pepper, and extra Tabasco on the side, along with your favorite chips or crackers — we like Milton’s crispy sea salt crackers for their satisfying crunch.

Pickled Salmon and Avocado Cocktail

Cool, briny, and full of contrast — it’s a refreshing twist on a classic where the salmon absolutely shines.