Crème fraîche is heavy cream that has been cultured and thickened with a live enzyme like the one found in buttermilk. It is thick and smooth with a rich tangy flavor. Th e advantage of cooking with crème fraîche (as opposed to sour cream) is that it will not separate when boiled. Crème fraîche is easy to make and is amazingly versatile. Stir it into a vinaigrette for a creamy, tangy dressing. Flavor it with herbs and a touch of salt for a perfect garnish for a soup. Use it to thicken and enrich a pasta sauce or braise. A potato gratin is sublime when made with crème fraîche. For dessert it can be sweetened with sugar, honey, or maple syrup to make a simple sauce. It can be whipped to make a soft whipped cream (be sure not to overwhip it; it will become grainy, just like heavy cream). Mix with melted chocolate for a great frosting (page 386). And it makes delicious ice cream.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.