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You searched for: Creme Fraiche

Easter Ham with Muscadet and Herby Crème Fraîche

To learn more, read "Ham-mer Time" in our National edition.

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Spring Pea and Arugula Matzo Brei

To learn more, read "One More Brei" in our National edition. See the other recipe in our story: More »

Smoked Oysters with Crème Fraîche and Saltines

To learn more, read "Saltine Dream" in our National edition.

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Gem Lettuce with Crème Fraîche, Breakfast Radishes and Toasted Breadcrumbs

To learn more, read "Spring Fling" in our National editionl See all the recipes in this story: More »

Crispy Potatoes with Saffron Aioli

To learn more, read "Spring Fling" in our National edition. See the rest of the recipes in this story: More »

Baby Artichokes with Toasted Hazelnuts and Green Olives

To learn more, read "Spring Fling" in our National edition. See all the recipes in this story: More »

Almond Cake with Macerated Strawberries and Cardamom Cream

To learn more, read "Spring Fling" in our National edition. See all the recipes in this story: More »

Slow-Cooked Lamb Shoulder with Pounded Herbs and Green Garlic

To learn more, read "Spring Fling" in our National edition. See the rest of the recipes in this story:  More »

Ignacio Mattos' Turkey Sandwich

To learn more, read "Operation Leftovers: Day-After Eats" in our National edition.

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Avocado Toasts with Heirloom Tomatoes and Herbs

Chef de cuisine Julya Shin, of Pizzaiolo in Oakland, has some advice for kitchen greenhorns. "Relax. When you take cooking too seriously, you take all the fun out o...

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Avocado Tacos with Pickled Carrot Slaw

Tacos without braised pork, crema or queso fresco? Yes, it can be done--and done well--as evidenced by our Test Kitchen’s meat- and dairy-free tacos. A quick-pickled carrot, bell pepper and radish slaw cuts through the r...

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Chilled Pea Soup with Lavender Crème Fraîche

Come late spring when balmy evenings edge into Portland, Oregon, David Padberg, the chef at Raven & Rose, gives More »

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Monkfish Schnitzel With Celery Root-Kohlrabi Slaw

With its sweet and succulent flavor, monkfish, which has long been known as a stand-in for lobster, mimics the crustacean’s richness while while being much easier to prepare. At More »

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Moroccan Lamb Shoulder with Preserved Lemon Couscous and Spiced Crème Fraîche

Though the meat-centric menu at Timothy Rattray’s newly opened restaurant, The Granary, in San Antonio, Texas, largely pays homage to Texas More »

Chocolate, Orange and Beet Brownies

To learn more about this recipe, read the related story, "Beets Me".

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Lemon Tarts

This story is part of our Best Pastry Chefs of 2013 feature.

Jesmary Sbraga was lured to a career in pastry by a love of precisio...

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Braised Endive with Prosciutto and Gorgonzola

Sliced and added to salads or served as party-friendly More »

Roasted Tomato Soup

Frank Anderson has cooked alongside Vinny Dotolo and Jon Shook since the early days, long before the duo opened Los Angeles's Animal, later followed by More »

Chestnut Soup with Caraway Crème Fraîche

TT Tip: If you're not a fan of caraway (the spice used in rye bread), substitute a pinch of freshly grated nutmeg or cinnamon--or leave the crème fraîche plain.

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Buttermilk Cake with Riesling Poached Pears and Sweetened Créme Fraîche

Tory Miller, the James Beard Award-winning chef of L’Etoile in Madison, Wisconsin, says the state’s best pears arrive in late fall. Those prime specim...

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Day-After Reuben with Cranberry Sauce and 'Kraut

TT Tip: For a spicy Reuben dressing, add chopped spicy pickles, pickled red peppers (or Peppadews), pickled jalapeños or chopped giardiniera.

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Homemade Fettuccine with Quick Tomato-Olive Sauce

Though we cook a lot of dishes in our Test Kitchen, from slaw to soup and More »

Salt Block Gravlax

To learn more about this recipe, see our related feature, Rock the Block, in our National edition. 

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Vichyssoise

To learn more about this recipe, see our related story, Birthday Party, in our D.C. edition. 

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Mint Icebox Pie

To learn more about this recipe, see our related feature, Box Step, in our National edition. 

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Green Goddess Guacamole

TT Tip: Adding sour cream makes this guacamole extra creamy and allows the flavors of the herbs to shine. Try substituting crème fraîche for a tangier flavor.

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Watermelon Wedge Salad

When the Tasting Table Test Kitchen landed a slew of watermelon, doling out unadulterated wedges quickly turned boring. So creativity set in, and our food editors sweetened the classic wedge salad. For this hot-weather upgrade to the steakhouse...

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Toasted-Chile Skirt-Steak Tacos with Avocado Crema

To learn more about this recipe, see our related story, Shoot Straight, in our D.C. edition. 

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Loaded Fingerling Potatoes

When Kevin Pemoulie, the former chef de cuisine of Momofuku Noodle Bar, left New York City for Jersey City, he did so to open a quiet rest...

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Smoked-Trout Deviled Eggs

This recipe was originally published as part of our Smart Bunch dinner party.

TT Test Kitchen Tip: More »

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Chocolate Pots de Creme

At the soon-to-open elm in New Canaan, Connecticut, both chef Brian Lewis and pastry chef Caryn Stabinsky approach classic dishes with a modern eye. Stabinsky's take on cho...

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Sour Cream-Onion Dip

To learn more about this recipe, see our related story, Lunch-Hour Blues, in our Los Angeles edition. 

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Apple Tarte Tatin

To learn more about this recipe, see our related feature, Best Pastry Chefs 2012.

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Blanquette de Veau

To learn more about this recipe, see our related story, Blanq Slate, in our National edition. 

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Pear-Parsnip Tartine

Julianne Jones is putting bread back into the daily diet of her Vermont patrons at Vergennes Laundry. "I looked around and saw that a lot of people don't have a...

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Parsnip Crème Brûlée

To learn more about this recipe, see our related story, TT Plated: Parsnips, in our National edition. 

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Crab-Crème-Fraîche Dip with Sea-Salt Toast

TT Test Kitchen Tip: For a more festive appetizer, top the dip with a few spoonfuls of caviar before serving, or assemble the toasts like individual canapés and top each toast with caviar.

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Spiced Hubbard-Squash Bisque

Nantucket's new Brick Bistro just shuttered its doors for the season (although it will reopen for Thanksgiving November 23 through 26 and December 1 through 4). Befo...

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Sticky Toffee Pudding

To learn more about this recipe, see our related story, Sticky Fingers, in our New York City edition. 

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Clafoutis

To learn more about this recipe, see our related story, Family Rules, in our National edition. 

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Fried Rock Cod Tacos With Pumpkin Seed-Pepper Sauce

To learn more about this recipe, see our related story, Home Sweet Casa, in our San Francisco edition. 

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Sopa de Calabaza y Elote

To learn more about this recipe, see our related story, Blossom Buddies, in Tasting Table D.C. 

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Limoncello Icebox Cake

This recipe was originally published as part of a menu in More »

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Grilled Corn on the Cob with Chipotle Crema

We normally think of corn husks in conjunction with tamales or something to throw away in pursuit of the golden kernels underneath. But Lourdes Castro, who teaches in the Food Studies department at New York University and is the author of the n...

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Rhubarb Galette

When the rhubarb growing outside Earth--the new restaurant at Maine's Hidden Pond resort--started running rampant, chef Ken Oringer knew exactly what to...

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Bay Leaf Crème Brûlée

At Portland's new Little Bird, chef Gabriel Rucker trades the bold nose-to-tail cooking that made his first restaurant, More »

Green Beans and Mustardy Potatoes

With its cutting-edge menus, San Francisco's new Bar Agricole has made a splash on the city's dining scene. Chef Brandon Jew's statement-making dishes are built on l...

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Southeast Asian Butternut Squash Bisque

Southeast Asian Butternut Squash Bisque adapted from Graham Elliot

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Southeast Asian Butternut Squash Bisque

Southeast Asian Butternut Squash Bisque adapted from Graham Elliot

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Sweet Corn Grits

Sweet Corn Grits, adapted from Craigie on Main

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Peppermint Patty

Peppermint Patty 

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Cherry-Cola Pops

Los Angeles is buzzing about More »

Ann Kirk's Oatmeal Stout Panna Cotta

Ann Kirk's Oatmeal Stout Panna Cotta

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Light and Fluffy Buttermilk Pancakes

New York's venerable Blue Ribbon restaurant has been serving up homey food with a sophisticated edge since 1992, but only now have chef-owners-brothers Eric...

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Loteria Grill's Chilaquiles Verdes

Loteria Grill's Chilaquiles Verdes from Jimmy Shaw; adapted from L.A.'s Original Farmer's Market Cookbook

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