Store it in the fridge for a couple of weeks and use it as and when you need it. Richer than soured cream, crème fraîche can be used to lace soups, sauces and stews or can be spooned over ...

Have you ever come across a recipe that calls for an ingredient you've never seen before—or maybe even one you don't know how ...

Pour the cream, milk, buttermilk, sugar, and vanilla bean into a saucepan, and bring to a simmer over high heat. Remove from heat and whisk in the crème fraîche. Scrape the vanilla bean to ...

Preheat the oven to 150 degrees. Place the piece of lamb shoulder in the centre of two large sheets of tinfoil on a tray. Spoon the chicken stock over the lamb, season with salt, then wrap in the ...

Before serving, the cake is brushed with whiskey-laced syrup, then covered with jam-flavored fruit, and served with sour cream or creme fraîche ... or the like--triple the recipe and bake in different ...

Chill till ready to use. Slice 4 pears (skin on) and mix with 12g of caster sugar, 75g creme fraiche, 45g chopped roasted walnuts and the zest of half a lemon. To make the crumble, process 135g of ...

This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of ...

Store it in the fridge for a couple of weeks and use it as and when you need it. Richer than soured cream, crème fraîche can be used to lace soups, sauces and stews or can be spooned over ...