'creme fraiche' on Serious Eats

Cream Science: On Whipping, Butter, and Beyond

With only a small amount of brute physical force and an even smaller amount of time, you can effectively convert cream into a scoopable, spreadable, and all around easier-to-wrangle product. But what are the processes actually at work, and how can you refine them? We take a closer look at the science of cream. More

Salmon Rillettes With Horseradish From 'Buvette: The Pleasure of Good Food'

For this recipe from Buvette: The Pleasure of Good Food, Chef Jody Williams took her inspiration from Thomas Keller's well-loved salmon rillettes, which she learned to make during her time under him at his by-gone West Village restaurant, Rakel. With fresh and smoked salmon, crème fraîche, and horseradish, it's a rich, creamy, punchy dish that disappears quick. More

Smoked Salmon Crème Fraîche Tart With a Cornmeal Millet Crust From 'Whole-Grain Mornings'

Most of use know that salmon, cream cheese, and capers is a killer combination layered atop a bagel. But those flavors aren't necessarily tied to a bagel shop. Filling a buttery cornmeal and millet tart crust with a tangy crème fraîche custard, slices of salmon, flecks of dill, and a handful of salty capers, as Megan Gordon does in Whole-Grain Mornings, is just as grand an idea. More

Smoked Salmon Crème Fraîche Tart With a Cornmeal Millet Crust From 'Whole-Grain Mornings'

Most of use know that salmon, cream cheese, and capers is a killer combination layered atop a bagel. But those flavors aren't necessarily tied to a bagel shop. Filling a buttery cornmeal and millet tart crust with a tangy crème fraîche custard, slices of salmon, flecks of dill, and a handful of salty capers, as Megan Gordon does in Whole-Grain Mornings, is just as grand of an idea. More

Bake the Book: Honey-Lime Peaches with Crème Fraîche Clouds

There are few things more enjoyable than a perfectly ripe peach. This recipe for Honey-Lime Peaches with Crème Fraîche Clouds from Romney Steele's Plum Gorgeous falls into the better than a ripe peach category. By soaking slices of juicy peach in a honey-lime syrup with vanilla bean and orange zest, the peaches are elevated to something that is pure summer magic. More

French in a Flash (Classic): Coq au Riesling

This classic dish, Coq au Riesling, is a chicken stew with mostly the same components as Coq au Vin—except the vin in the recipe is not red, but a fresh, mineral-rich Riesling. The dish comes from Alsace, a region influenced by both French and German cuisines. I love this dish because it's lighter than traditional Coq au Vin, but still heavy enough to be considered comfort food. More

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