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Crème Fraiche - Page 3 of 3

  • 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…

  • Recipe

    Salmon Hash with Dilled Crème Fraîche

    We love this hash for its luscious contrast of crusted potatoes and tender, moist salmon. An egg topping is the crowning touch, although it’s just as good without.

  • Recipe

    Smoked Trout Rillettes

    These slightly smoky, velvety rillettes are as good tucked into an omelette as they are on freshly made croutons. But be advised, even so-called boneless smoked trout may harbor small…

  • Recipe

    Pea & Parsley Risotto

    Making this risotto with a homemade vegetable stock made from the leek greens, pea pods and parsley stems not only makes great use of the scraps, but also intensifies the flavors…

  • Recipe

    Fig & Anise Ice Cream

    Leaving on the fig skins makes for an even more intense flavor. You'll need an ice-cream machine.

  • Recipe

    Fresh Fig Tart with Orange Flower Custard

    Arrange the figs in concentric circles or jumble them on helter-skelter. If you can't find orange flower water, substitute 1 teaspoon orange zest.

  • Recipe

    Yogurt-Marinated Roast Chicken with Wild Mushrooms

    The lactose in the yogurt or crème fraîche marinade turns the chicken's skin a lovely mahogany brown during cooking.