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Crème Fraiche - Page 2 of 3

  • Recipe

    Crème Fraîche Whipped Cream

    Rich and tangy crème fraîche adds a wonderful zing to whipped cream. It brightens the flavor of the Berry Compote and makes Hazelnut Waffles even yummier, but it's a delicious topping for…

  • Recipe

    Twice-Baked Potatoes with Crème Fraîche & Chives

  • Recipe

    Smoked Salmon on Belgian Endive with Crème Fraîche& Chives

    To get ahead, you can prep everything in advance, but for best results, assemble just before serving. Save any leftover chives for sprinkling on the celery root soup.

  • Recipe

    Twice-Baked Potatoes with Cheese & Bacon

    Twice-baked potatoes have it all; they deliver the fluffy texture of mashed potatoes combined with the satisfyingly chewy texture of baked potato skins.

  • Recipe

    Individual Apple Charlottes

    You may have seen charlotte recipes that call for sponge-cake ladyfingers and for the charlotte to be served cold, but classically, an apple charlotte calls for bread and is served…

  • Recipe

    Horseradish-Chive Crème Fraîche

    If you can’t find crème fraîche, substitute 2/3 cup sour cream and 1/3 cup mayonnaise.

  • Recipe

    Oven-Braised Salmon in Lemon-Tarragon Crème Fraîche

    Crème fraîche and lemon juice are the perfect counterpoints for the rich, buttery texture of the braised salmon. The reduced pan juices from the salmon have a delicious tangy flavor…

  • Article

    Crème fraîche

    Editor at large Maryellen Driscoll delves into the many culinary uses for crème fraîche, a French dairy product that's traditionally made from unpasteurized cream left to ferment naturally. Now domestic…

  • Recipe

    Homemade Crème Fraîche

    This crème fraîche isn’t as thick as the commercial product, but it tastes terrific. We developed this recipe using ultra-pasteurized heavy cream because it’s most widely available. If you can…

  • Recipe

    Beef Stroganoff with Cremini & Porcini Mushrooms

    Beef tenderloin is traditional and works great for Stroganoff—I especially like it because it's so tender and cooks quickly. But it isn't necessarily the most flavorful cut. So, I  bump up…