The best crème fraîche comes from a strictly controlled area of Normandy called Isigny-sur-Mer and it’s sold in larger supermarkets here. A half-fat version of crème fraîche is available ...

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 ...

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 ...

That included the chocolate mousse, which she also wanted to ensure wouldn’t be overwhelmingly sweet. So she created her own ...

"This classic, unbaked 'cake' is for people who like dense, assertive chocolate desserts. It's super-easy--requiring only moments to combine the chestnut, melted chocolate, and rum--and extremely rich ...

It’s nice to have a variation on the classic whipped cream fool — this recipe is ... I will often use creme fraiche or mascarpone as an alternative when creating desserts that would normally ...

Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing ...

Mix well, then fold in the creme fraiche. Season to taste with black pepper. Drain the asparagus and divide between two (or four) plates. Serve with a generous spoonful of the sauce.