For this recipe from Buvette: The Pleasure of Good Food, chef Jody Williams was inspired by 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.
'creme fraiche' on Serious Eats
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.
Spiced roasted carrots with crème fraîche and harissa.
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.
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!
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.
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.
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.
Nectarines, plums, berries, cherries or even sliced mango can be sweetened in this honey-lime syrup and dotted with fluffy crème fraîche clouds.
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.)
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.
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...