I was surprised to learn that Dorcas Reilly, Campbell’s Soup home economist who created the Green Bean Casserole in 1955, developed it as an everyday side dish, according to the company’s website. It ...

A: Pronounced “krem fresh” this rich-tasting cream is the French version of sour cream. Like sour cream, crème fraîche has a fermenting agent that thickens it. What’s different about creme fraiche is ...

“I grew up on strawberries as dessert, picked fresh and sun-warm from my grandmother’s garden, topped in the early years with Cool Whip, later with freshly whipped cream,” Rebekah Peppler says in her ...

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 remove ...

Heat 2 tablespoons sun-dried tomato oil in a 10-inch cast iron or high-sided skillet over medium heat until shimmering. Add 1 ...

1 c loosely packed fresh herbs such as basil, cilantro, chives, etc. Combine corn, tomatoes, green onions and fresh herbs in a large bowl. Toss with dressing and serve at room temperature or cover and ...

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 ...