Recipe courtesy of Chef Steven Sturm Senior VP of Food & Beverage, Firebirds Wood Fired Grill Ready for a savory beignet? Of course, you are. Made with Boursin® Black Pepper,

Recipe courtesy of Pascal Beaute, MCF Director of Culinary, Delaware North What could make mashed potatoes and Boursin® Garlic & Fine Herbs even better? Two words: deep fried. Golden delicious

Recipe courtesy of Chef James Musser Former Corp. Exec. Chef, Al Copeland Investments Built upon a parmesan cracker crust this savory cheesecake made with Boursin® Garlic & Fine Herbs is

Recipe courtesy of Chef Amy Smith Sr. Director Culinary & Operations Innovation, Miller’s Ale House Give your salad a bite—a crunchy, creamy bite with deep fried Boursin® Cheese Cubes. With

Recipe courtesy of Chef Molly McGrath Head of Culinary, All Day Kitchens It’s an Italian favorite with a vegan twist and Boursin® Dairy-Free Cheese Spread Garlic & Fine Herbs—and it’s

Recipe courtesy of David Cox VP of Food and Beverage & Corporate Executive Chef, Norms Restaurants, LLC Dive into delish with this warm, creamy artichoke dip featuring Boursin® Garlic &

Recipe courtesy of Brian Robertson VP of Corporate Culinary, Fertitta Entertainment Creamy and delicious Boursin® Dairy Free Cheese spread on top of a crostini and then finished with cannellini beans,

Recipe courtesy of James Patterson Corporate Executive Chef, Porter’s Neck Country Club, Wilmington, NC Lobster, crab and Boursin® Garlic & Fine Herbs—can you ask for anymore? Not unless you’re asking

If toast is a blank canvas, here’s your chance to make a masterpiece. Spread on a layer of Boursin® Garlic & Fine Herbs, radishes, ribbons of carrots and baby greens—go

A hearty and healthy bowl doesn’t have to be heavy—but it does have to be delicious. And this one with quinoa, tuna, veggies and Boursin® Garlic & Fine Herbs is