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Crème Fraiche - Page 2 of 4

  • Recipe

    Irish Butter-Poached Scallops with Leeks and Sweet Garden Peas

    Irish butter is much richer and has fewer milk solids than the everyday butter sold in the United States. You can substitute the more widely available European-style butter, which, like…

  • Recipe

    Cream of Celery and Celery Root Soup

    This soup is smooth and delicate, and its elegant celery leaf garnish makes it a perfect first course for a dinner party. Adding celery root (a relative of celery) imbues…

  • Recipe

    Crème Fraîche Galette with Heirloom Tomatoes

    Many varieties of summer's best heirloom tomatoes should be used for this rustic, French country-style tart. It can be served with various soft cheeses mixed with practically any herb that…

  • Recipe

    Seared Pork Medallions in Marsala-Mushroom Sauce

    The traditional flavors of chicken Marsala are taken in a completely different direction in this recipe by subbing rounds of pork tenderloin for the chicken cutlets.

  • Recipe

    Smoky Tomato Soup

    A combination of bacon and smoked paprika gives this tomato soup a strong profile that goes perfectly with a gooey grilled cheese sandwich. Go with the sweet pimentón for a…

  • Recipe

    Smoked Salmon and Caper Spread

    Serve this dressy spread with toasted baguette rounds and a dry, fruity white wine like Riesling. It would also make a great appetizer atop slices of cucumber—just cut the cucumber…

  • Recipe

    Grilled Beets with Lemon Crème Fraîche Dip

    Grilling the beets in a foil packet with garlic, beer, and fresh thyme infuses them with extra flavor.

  • Recipe

    Maine Event Lobster & Corn Grilled Pizza

    No summer home in Kennebunkport? This pizza's the next best thing, layering meaty chunks of lobster with fresh corn, chives, and luxurious triple- crème cheese. If you can't find lobster…

  • Recipe

    Pasta with Peas & Basil

    Choose a pasta that can catch the peas, such as small shells, tubetti, or farfalle, or else curly egg noodles, which have just enough twist to nestle the peas and…

  • Chicken with Vinegar and Onions

    Chicken with Vinegar and Onions (Poulet au Vinaigre)

    In my experience, a poultry sauté is one of the most overlooked techniques in French cooking. It’s easier than pan-frying and more elegant than a stew. A sauté refers to…