Author: Lori Lynn

Boursin and Shrimp Rigatoni

Boursin Shrimp Rigatoni

Boursin and Shrimp Rigatoni
Garlic & Herb Boursin Cheese
Large Shrimp, Cherry Tomatoes

Tender rigatoni pasta, cooked to a perfect al dente bite, is coated in a velvety sauce made from melted Boursin cheese, which brings a creamy, herb-flecked richness with a generous kiss of garlic.

Burst cherry tomatoes, blistered until juicy and sweet, add bright pops of flavor and color throughout the dish. Nestled among the pasta are plump large shrimp, cooked until just opaque, offering a succulent contrast to the creamy sauce. Finished with plenty fresh basil this dish is comforting yet elegant — a restaurant-worthy meal with pantry-friendly ease that comes together in less than a half hour.

The story of Boursin Cheese started with one man, François Boursin. In 1957, this young Normandy cheesemaker opened a cheese factory in Croisy-sur-Eure, a small community nestled in northern France. His own original recipe was inspired by fromage frais, a traditional French party dish that blended garlic, fresh cream, soft cheese, herbs, salt and pepper.

Boursin and Shrimp Rigatoni Recipe

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Salmon Crudo, Smoked Soy

Salmon Crudo, Smoked Soy

Salmon Crudo, Avocado, Jalapeño
Smoked Soy, Olive Oil, Lemon Juice, Microgreens

This simple yet sublime salmon crudo dish hits all the notes. Pristine raw wild Alaska sockeye is shingled with creamy avocado slices and spicy jalapeño then drizzled with smoked soy sauce, fruity olive oil, and a squeeze of lemon juice. Just a touch of flaky sea salt and a scatter of vibrant peppery microgreens complete the dish.

But it’s really the smoked soy that pushes this dish over the top — unexpected and distinctive. A few drops of all-natural hickory liquid smoke transforms plain soy sauce into something magical.

Seasoned sushi rice is served on the side, great for dipping in the intoxicating sauce and pairing with bites of salmon.

Cold sake makes a crisp and refreshing accompaniment to the salmon crudo’s bright, clean flavors of citrus, soy, and olive oil. The chilled sake mirrors that cool, clean mouthfeel, keeping the palate refreshed instead of weighing it down.

Salmon Crudo, Smoked Soy

Salmon Crudo Recipe

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Korean Meatloaf Burgers

Korean Meatloaf Burger

Korean Meatloaf Burgers
Kimchi, Cheddar, Fried Egg, Mayo

These Korean Meatloaf Burgers transform classic comfort food with a bold, spicy twist inspired by Bobby Flay’s Korean-Style Meatloaf. Made with a tender, deeply savory mix of ground beef, pork, and veal — a butcher’s blend that stays moist and full of flavor — each bite delivers succulent richness and layered depth.

What really sets this meatloaf apart is the punch of Korean ingredients gochujang (Korean chili paste) and gochugaru (Korean chili flakes). They add just the right balance of sweet heat, balanced fruitiness, and slight smokiness. Soy sauce, fish sauce, toasted sesame oil, ginger, and garlic add a deep umami and savoriness.

Glazed with a sweet-spicy sauce that caramelizes beautifully in the oven, the meatloaf is delicious on its own — but piled onto a soft toasted brioche bun with tangy kimchi, sharp melty cheddar, and a fried egg, it transforms into an unforgettable burger that’s messy in all the best ways.

Make the whole loaf ahead of time, then stack up these burgers the next day for comfort food with a spicy Korean twist at its tastiest.

Korean Meatloaf Burgers

Korean Meatloaf Recipe

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Mongolian Beef

Mongolian Beef

Mongolian Beef:
A Chinese-American Classic
with Taiwanese Roots

Mongolian Beef is a classic of Chinese-American takeout — thin slices of beef stir-fried until tender, then coated in a savory soy-based sauce that clings to every bite. Fresh scallions add a mild pungency, weaving a gentle onion bite through the rich sauce. The sauce itself balances salty, garlicky, and gingery depth with a touch of sweetness, creating that signature glossy glaze.

Despite its name, Mongolian Beef has no connection to Mongolia. It was born in Taipei in the 1950s, when “Mongolian barbecue” was invented as a catchy, exotic-sounding style of stir-fry cooked on large griddles. The dish itself is simple, approachable, and endlessly satisfying — the kind of quick wok dinner that’s even better made at home than it is in a takeout box.

Mongolian Beef Recipe

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Roast Duck, Lemon Tarragon Sauce with Roquefort

Roast Duck, Lemon Tarragon Sauce with Roquefort

Roast Duck, Lemon Tarragon Sauce with Roquefort
Fresh Peas, Asparagus, Leeks

Bonjour, mes amis! Happy Bastille Day! July 14th marks the anniversary of the storming of the Bastille prison in 1789 — a dramatic turning point that lit the spark for the French Revolution and the birth of the Republic’s rallying cry: liberté, égalité, fraternité.

Known across France as la Fête Nationale, it’s a day of parades, fireworks, music, and good cheer from Paris to Provence — and we’re joining the festivities in delicious style by serving Canard rôti, paired with a bright lemon-tarragon sauce, fresh peas and asparagus, and a generous flourish of bold, creamy Roquefort. Vive la France!

Roast Duck, Lemon Tarragon Sauce with Roquefort

Roast Duck, Lemon Tarragon Sauce Recipe

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