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Entries tagged with 'creme fraiche'

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

Serious Eats Kate Williams 3 comments

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

Roasted Carrots with Harissa and Crème Fraîche

Serious Eats J. Kenji López-Alt 1 comment

Spiced roasted carrots with crème fraîche and harissa. More

Cider-Braised Rabbit With Apples and Crème Fraîche From 'The Wild Chef'

Serious Eats Kate Williams Post a comment

For those celebrating Thanksgiving on a small scale, there's no reason to sacrifice festivity just because there are only a few seats at the table. This braised rabbit from Jonathan Miles's new cookbook, The Wild Chef makes for a rustic-chic dish that celebrates the fall season with a triple-punch of apples. More

Valentine's Day Coeur à la Crème with Raspberries

Serious Eats Stephanie Stiavetti 4 comments

This quick, creamy dessert is perfect for two people. It needs to be made the night or morning before serving, but requires less than ten minutes of actual work! More

Salmon with Thyme and Three-Lemon Crème Fraîche

Serious Eats Kerry Saretsky Post a comment

This salmon roasted with lemon and thyme can be served hot or room temperature with a simple sauce of crème fraîche, thyme, and lemon in three forms: zest, juice, and preserved. More

Roasted Beet Soup with Thyme, Lemon, and Crème Fraîche

Serious Eats Kerry Saretsky 2 comments

This simple, hearty, healthy, and delicious soup is made from roasted beets, sweet leeks, woodsy thyme, vegetable broth, and a squirt of lemon. Thick, hot, and autumnal, it's best topped with a creamy dollop of crème fraîche. More

Lightened Up Zucchini Gratin

Serious Eats Kerry Saretsky 3 comments

A light, green version of the classic French gratin, this baked zucchini crumble is inspired by Avignon and full of the flavors of wine, herbs, and lots of cheese. More

Honey-Lime Peaches with Crème Fraîche Clouds

Serious Eats Caroline Russock Post a comment

Nectarines, plums, berries, cherries or even sliced mango can be sweetened in this honey-lime syrup and dotted with fluffy crème fraîche clouds. More

Oat Crisps with Blueberries, Peaches and Crème Fraîche

Serious Eats Emily Luchetti 5 comments

This recipe is just incredibly simple—perfect when you want something delicious but don't want to spend too much time in the kitchen. Store them in an airtight container overnight so they don't get soggy. (They also make a great ice cream sandwich cookie.) More

French in a Flash (Classic): Coq au Riesling

Serious Eats Kerry Saretsky 12 comments

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

Crème Fraîche

Serious Eats Sue Veed 7 comments

The Secret Ingredient (Liquid Smoke): Smoky Bison Sandwiches

Serious Eats Kerry Saretsky 4 comments

Note: Throughout October, Kerry's secret ingredient is liquid smoke. [Photographs: Kerry Saretsky] Previously Black Bean Soup with Smoked Sour Cream » All Secret Ingredient coverage » Perhaps the most intriguing aspect of liquid smoke is how it's made. It may... More

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