Author: Lori Lynn

Persimmon Carpaccio

Persimmon Carpaccio

Persimmon Carpaccio
Parmigiano, Arugula, Hazelnuts

This persimmon carpaccio is perfect for Fall because it captures the season’s fresh, vibrant flavors in a light, elegant dish. The combination of textures, bright notes, and subtle richness makes each bite balanced and satisfying, while the translucent orange slices and careful presentation create a visually stunning plate. It’s a refined way to celebrate the flavors and colors of the season.

Persimmons are gently sweet and delicate, so they shine when paired with ingredients that add contrast without overwhelming them. Parmigiano brings savory depth and saltiness that highlight the fruit’s sweetness instead of fighting it. Lemon and Champagne vinegar provide clean, bright acidity that lifts the flavor without the sharpness of citrus-heavy dressings. Toasted hazelnuts add warmth and texture, echoing the persimmon’s autumn character, while arugula contributes a light peppery note that keeps the dish balanced.

Persimmon Carpaccio

Persimmon Carpaccio Recipe

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Mexican Fava Bean Soup (Sopa de Habas)

Mexican Fava Bean Soup (Sopa de Habas)

Mexican Fava Bean Soup
Sopa de Habas

This mild (chile-free) version of Sopa de Habas is all about mellow, earthy flavors and a silky texture. With the beans fully blended, the soup becomes smooth and naturally creamy. Tomato, onion, carrot, celery, and garlic form a subtle backbone — a mild sweetness from fresh tomato and a quiet savoriness from the aromatics.

Mexican oregano added toward the end brings a fresh, herbal lift. It gives the soup a gentle brightness that cuts through the heartiness of the blended beans. And the toppings aren’t just decorative — they add contrast, temperature, and texture, turning a simple bowl of soup into something lively.

Mexican Fava Bean Soup (Sopa de Habas)

Mexican Fava Bean Soup Recipe

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Caviar Mac and Cheese

Caviar Mac and CheeseCaviar Mac and Cheese

Macaroni and Cheese is the ultimate comfort food — creamy, familiar, and unpretentious. In this version, a more complex cheese base combines American Muenster with an Italian-style blend, creating a warm, silky sauce where the pasta blends into the cheeses and the caviar pops on top. Ivory in color, it feels decidedly luxurious, and worlds away from the artificial orange mac of childhood.

Caviar Mac and Cheese

The caviar here is Osetra from Bulgaria. It has firm, glossy beads with a clean, briny flavor and a subtle nuttiness. While it might seem extravagant to top mac and cheese with Osetra, the humble pasta actually provides the perfect canvas, letting each bead shine and turning a familiar comfort dish into a subtle, grown-up indulgence.

Caviar Mac and Cheese Recipe

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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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