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 ...

Crème fraîche, a French variation of sour cream, is a mildly acidic, high fat, slightly nutty tasting thick cream. Before dairy products were first pasteurised, crème fraîche developed naturally when ...

Crème fraîche, photo courtesy of Jim Dixon. Crème fraîche literally translates to fresh cream, but for cooks, it means a thick, slightly fermented heavy cream. You can buy it, but it’s much ...

In a small pan, toast sesame seeds over medium-low heat until golden, about 1 minute. Add to a small bowl with pumpkin seeds, pepper flakes and fried onions and mix. Season with salt. Make vinaigrette ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...