Crème fraîche, a cultured heavy cream, is a staple in French cuisine, and is often used in many sauces since unlike many dairy products it does curdle when heated. It is less sour and thicker than U.S ...

Bring the milk, cream, vanilla bean, and half of the sugar to a boil in a saucepan. Meanwhile, whisk together the yolks and the remaining sugar in a bowl. Gradually stir the hot cream mixture into the ...

Mound the flour on a work surface or in a mixing bowl, and form a well in it. Put salt and butter in the well. With your fingertips, blend the flour, salt, and butter until you have a crumbly dough.

Celebrate spring with this simple, sweet-tart dessert. Alice Waters is an icon of California cuisine who revolutionized the concept of farm-to-table cooking in America with her restaurant Chez Panisse ...

Add articles to your saved list and come back to them any time. Larger and flakier than a scone, this American-style shortcake is sturdy enough to hold a jammy compote but rich enough to be served as ...

It sounds fancier than it actually is. Enrique Díaz/Getty Images It’s smooth, thick, and tricky to pronounce—it’s crème fraîche. But what is this mysterious cream, actually? Crème fraîche is a ...

Australian Gourmet Traveller recipe for berry and lemon crème fraîche shortcake. Some think shortcake isn’t shortcake unless it has a biscuit consistency. The ‘shortness’ of the cake actually refers ...

Australian Gourmet Traveller wine match recipe for crème fraîche quince crumble cake. There’s something awfully civilised about afternoon tea with a slice of quince cake and a glass of fine port. With ...

Crème fraîche is a rich cultured cream that acts as a thickener in soups, a topping on pasta, as the base of creamy dips, and a delicious dollop of tangy cream on top of sweet desserts. It's made by ...

IT’S hard to imagine French home cooking without a dollop of creme fraiche, that silky, subtly tart cultured cream that has a way of making food taste better. In France, just about every home cook ...

It’s hard to imagine French home cooking without a dollop of creme fraiche, that silky, subtly tart cultured cream that has a way of making food taste better. In France, just about every home cook ...