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.
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.
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.
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.
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
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.
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.
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.
Cool, briny, and full of contrast — it’s a refreshing twist on a classic where the salmon absolutely shines.
Pickled salmon is a study in balance — delicate yet bold, bright yet savory. Thick-cut king salmon steaks are trimmed into even chunks, salted, then gently poached until just set. The fish absorbs a fragrant brine of vinegar, shallot, dill, rosemary, and jalapeño, creating layers of flavor that are clean and complex. The texture remains tender but firm, each piece glistening in a lightly aromatic oil-and-vinegar marinade.
Served chilled with buttered pumpernickel, the pairing brings contrast and depth — the bread’s dark, slightly sweet notes underscore the salmon’s gentle acidity and herbal lift. Each bite captures the essence of coastal simplicity — clean, briny, and deeply satisfying.
Caviar Mac and Cheese
Caviar Mac and Cheese
Creamy Risotto with Thyme-Scented Cremini
