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Entries tagged with 'sour cream'

Easy Fingerling Potato Salad with Creamy Dill Dressing

Serious Eats J. Kenji López-Alt 3 comments

The key to the deeply-seasoned potatoes in this tangy and creamy salad is to cook them in water seasoned with salt and vinegar. A dressing flavored with olive oil, sour cream, and dill binds it together. More

Jay's Apple Cider Cream Pie

Serious Eats Emma Kobolakis 3 comments

This apple cider cream pie is thickened with heavy cream and eggs, and flavored with sour cream. It's rather unique, and exceptionally delicious, toeing the line between tangy and sweet. More

Sour Cream Chocolate Cupcakes

Serious Eats Yvonne Ruperti 12 comments

Incredibly rich and moist, these easy chocolatey cupcakes get a double whammy of tangy sour cream in both the cake and the frosting. More

Pear Sour Cream Pie

Serious Eats Sarah Baird 3 comments

This Pear Sour Cream Pie is a mouthwateringly humble dessert with a cornmeal crust that some might want to call rustic, but I'll just call classic. More

Mushroom-Rice Fritters with Lemon-Dill Sour Cream

Serious Eats Lauren Rothman 7 comments

Served alongside a simple green salad, these savory mushroom pancakes make a satisfying, not-too-heavy summer dinner. More

Ball Park Nachos from 'Ultimate Nachos'

Serious Eats Kate Williams Post a comment

Those of us who have spent time at sporting events, movie theaters, or amusement parks have probably eaten our fair share of sad concession nachos. You know, the stale round chips topped with "beef" and neon cheese served from a pump. And while these will certainly fill your belly, they're a far cry from even remotely decent nachos. But making a plate of concession stand-inspired nachos at home transforms a junky meal into something worthy of feeding friends. More

From A Polish Country House Kitchen's Twice-Cooked Wild Mushrooms

Serious Eats Kate Williams Post a comment

During foraging season, mushrooms appear on the Polish table in many forms. They can be sauteed, pickled, and simmered into soups. These Twice-Cooked Wild Mushrooms present a unique technique: the 'shrooms are first boiled basically to smithereens. Once totally tender, they take a trip to a skillet with butter, onions, and dill to become even more silky smooth before being finished with sour cream. More

Cinnamon Apple Sour Cream Cake with Spelt

Serious Eats Stephanie Stiavetti 6 comments

This cake is sweet but not cloyingly so, with a lovely texture of apples and almonds making for a superb brunch or after dinner cake experience. More

Curried Chicken Salad with Grapes and Cashews

Serious Eats Jennifer Segal 2 comments

Succulent oven roasted chicken, juicy red grapes, crunchy cashews and celery dressed in a delicately spiced curry dressing. This is a welcome change from ordinary chicken salad, which is all too often dry and bland. Serve it for a fall picnic while the weather's still warm or over greens for a light dinner. More

Sauced: Cilantro Cream

Serious Eats Joshua Bousel 6 comments

Sometimes it's the simplest of sauces that can save the day. With my chili-spiced skirt steak tacos missing something, this four-ingredient cilantro cream quickly added cool, fresh tang to round out the tacos. More

Paprika Chicken with Sour Cream Gravy

Serious Eats Campbell's Kitchen Closed

This quick cooking dish features seasoned browned chicken breasts cloaked in a smooth sauce made with sour cream, green onion and cream of chicken soup. More

Delicious in Five Minutes or Less: Creamy Scrambled Eggs with Caviar

Serious Eats J. Kenji López-Alt 4 comments

Last night I went through 72 eggs worth of scrambled eggs doing some recipe research. Of course, the great thing about developing recipes for a living is that when the clock strikes 2 a.m. and you realize you haven't eaten all night, the solution is usually right in front of you. But what to pair with that final batch of ultra-rich and creamy eggs? Most people don't think caviar when searching for a midnight snack, but why not? More

Dinner Tonight: Green Tomato Soup with Black Forest Ham

Serious Eats Nick Kindelsperger 2 comments

Now I have at least one more great option for this under-loved vegetable. This recipe from Gourmet simmers them with some Black Forest ham and a whole bunch of scallions. The soup is chunky, relatively light, and a great showcase for the green tomato's bracing acidity. The secret weapon is the sour cream, which really pulls everything together, and helps add some much needed body. More

Grilling: Tilapia Fish Tacos

Serious Eats Joshua Bousel 10 comments

This light and fresh grilled tilapia taco takes on the flavors of the chipotle crema, cabbage, onion, and salsa fresca toppings, making it a great place for the fish-averse to get on the seafood bandwagon. More

Dinner Tonight: Shrimp Quesadilla with Kale

Serious Eats Nick Kindelsperger 15 comments

I'm not always a huge fan of quesadillas, especially the ones that shun fresh masa and just use a folded flour tortilla. But I realize that they do have their place. Take this recipe from the blog Closet Cooking. At first glance it looks like just a really basic version, but it doesn't taste like one at all. It's the small details here that make for a more flavorful meal. More

Chilaquiles Frittata

Serious Eats Andrea Lynn 2 comments

The Secret Ingredient (Liquid Smoke): Black Bean Soup with Smoked Sour Cream

Serious Eats Kerry Saretsky 7 comments

Note: Throughout October, Kerry's secret ingredient is liquid smoke. [Photographs: Kerry Saretsky] Liquid smoke has long held my fascination, but I was a novice before experimenting with it for this column. My first impressions? It costs only a couple of... More

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