When I was just starting to put some ideas together for recipes that I wanted to be included in this book, I had a conversation about lightened whipped cream with my friend and mentor Maida Heatter. She suggested that I try a recipe of hers called Cream Ooh-La-La, which she uses to top strawberries macerated with sugar and Grand Marnier, in Maida Heatter's Best Dessert Book Ever (Random House, 1990). It's basically sweetened whipped cream with the addition of some sour cream and whipped egg whites. I've transformed it a little by substituting reduced-fat sour cream and a cooked meringue. This results in a whipped cream with overtones of crème fraîhe and an exquisite lightness.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.