24 recipes. Page 1 of 1
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Despite the name, there is no coffee in the batter, and the cake is simply meant to be eaten alongside a cup. Sour cream gives the crumb more moisture than a plain butter cake. Cinnamon streusel is added twice, once in the middle and once on top, so each slice shows two spiced stripes and a sandy, crunchy crust. Warm from the oven is when the cinnamon smells strongest.
Fresh parsley, chives and dill give this ranch its green flecks and most of its flavor, carried in mayonnaise, sour cream and buttermilk. Raw garlic is mashed with salt into a paste so no single bite hits hard.
Beets sautéed separately in butter with a splash of vinegar hold their deep red color even after simmering with the rest of the soup. The base is a broth from slowly cooked beef shank, filled out with potato, carrot, onion, and cabbage, and a bowl eats more like a meal than a starter. Sour cream is spooned onto each bowl rather than into the soup, and stirring it in turns the broth pink, tangy, and smooth.
Iceberg lettuce is cut into quarters with the core left on, so each wedge stays cold, firm and whole while blue cheese dressing runs down between the layers. Because the leaves are never separated, water trapped between them and in the cut face is what thins the dressing. Only part of the blue cheese is mashed into the sour cream base, leaving small lumps; the rest is scattered on top with crisp bacon, tomatoes and chives. If the blue cheese tastes too strong, part of it can be replaced with Parmesan without changing the method. Assemble it right before serving, as dressed lettuce softens fast.
Sour cream and Dijon give this sauce a gentle tang with a sharp mustard finish, and mushrooms cooked until golden supply most of its savory weight. The sirloin barely spends time in the pan: seared on each side, set aside, and returned only at the end so it stays pink and tender. Once the sour cream is in, a boil will split the sauce.
Instead of buttercream, a cooked coconut and pecan filling made with egg yolks and unsweetened evaporated milk fills the layers and covers the top. Slices end up with a textured center between soft cocoa layers rather than the uniform richness of a dense chocolate gateau. The cocoa is natural unsweetened, not melted sweet chocolate or Dutch-process. With nothing spread on the outside, the coconut-pecan layers show from the side.
One chip dragged to the bottom of the dish should pick up refried beans, cream cheese, guacamole, salsa, cheddar, olives and scallions at once. Draining the salsa for 10 minutes keeps its juice from bleeding into the layers, and spreading each layer in small dollops avoids dragging up the one underneath.
These tacos are filled at the table and eaten straight away, while the crisp shells still crack under the first bite. Avocado mashed with lime but left a little chunky gives a cool, soft contrast to the spiced beef.
Hallabong, a Jeju citrus bred from mandarin and orange, comes into season from winter into early spring. Its zest and juice go into a cream cheese filling along with sour cream, which is poured over a buttered cracker-crumb base and baked. The peel's aroma is at its clearest when the bars are cold.
Bread dipped for about 3 seconds a side in salted egg, with no milk, is lowered straight into hot oil, where the egg forms a thin crust on the outside instead of soaking the center like a custardy French toast. Thin, soft slices tear easily once wet, and a wide spatula underneath helps, with each slice dipped on its own just before frying. The cue to lift a slice is a fully set coating with no wet patches, more than any timing. Garlic sour cream stays in its own bowl for dipping just before each bite rather than spread on top. The fried slices are never stacked, since trapped steam softens the crust.
With 680 g of cream cheese, this is a heavy cheesecake, nothing like a soufflé cheesecake, and a fork sinks into it slowly. The graham cracker crust gets a bake of its own before the filling goes in. The cake bakes in a water bath and then cools slowly in the switched-off oven with the door slightly open.
Seasoned beef, rice, black beans, cheese and salsa all fit inside one large flour tortilla, making a full meal to eat by hand. Beans and rice make it filling, while salsa and sour cream cut through the fatty beef and melted cheese. The tortilla needs to be warm and bendy when you roll it, or the edges crack and the filling escapes.
Wide egg noodles bake in a custard of sour cream, cottage cheese and cream cheese, and the strands poking out on top turn crisp. Raisins and cinnamon mark this as the sweet style. Because the noodles keep absorbing custard in the oven, they boil only about 5 minutes at first. A 20-minute rest after baking gives the custard time to set around the noodles before slicing.
Almost all of the red color and aroma in this Hungarian stew comes from 2 tbsp of sweet paprika. The spice is stirred in only after the onion has turned soft and sweet and the heat is down low, because paprika scorches fast and turns bitter over strong heat. Tomato adds the acidity that cuts through rich chicken thighs. Sour cream, stirred in a little at a time over very gentle heat so it does not split, turns the sauce a softer orange with a mild tang. It is traditionally ladled over wide egg noodles or spaetzle.
Rather than coiling the pie into a spiral, this version is built flat in a rectangular pan, the slagana way, with seven layers of cheese filling between sheets of phyllo. The filling is feta and ricotta mixed with sour cream and eggs. Once baked, the pie is doused with warm milk and melted butter, returned to the switched-off oven for a few minutes and rested for 30 minutes before cutting.
Whole kernels and cream-style corn bake together into a soft casserole that is served with a spoon rather than sliced. Plain cornmeal cannot stand in for the JIFFY Corn Muffin Mix base, which already holds flour, sugar and leavening, and the milk and egg printed on the box for muffins stay out. Only the whole-kernel can is drained, while the cream-style corn goes in whole as the main liquid. The edges color first, but the center decides when it comes out.
Fresh onions browned slowly in a wide pan, rather than a packet of soup mix, give this cold dip its flavor and color. Moderate heat lets them lose water before their sugars darken; black, burnt patches cannot be rescued and stay out of the dip. The onions must be cool before they meet the sour cream and mayonnaise, or the base turns loose, and long strands are worth chopping short so each chip scoops an even amount.
Loose shredded potatoes bake soft in a sour cream and Cheddar sauce, under a topping of buttered cornflakes that stays in coarse, crisp pieces. Breakfast patties will not substitute for plain frozen shreds, and those need to thaw overnight in the refrigerator, which rules this out as a last-minute dish. Wet shreds thin the condensed soup and leave a runny filling under a crust that looks done. Crushing the flakes only roughly matters too, since cereal dust soaks up butter without giving crunch.
Corn tortillas cut into small pieces take the place of rice or noodles, softening in layers between shredded chicken and a thick tomato-cream sauce. The sauce starts with condensed mushroom soup used undiluted. Ready-to-eat soup in its place leaves the filling runny. Most of the heat comes from the salsa, so a mild or medium jar sets the tone before any chili seasoning. A short rest after baking lets the sauce settle into the tortillas and makes the squares easier to lift.
The skin should be dry and crisp, the center hot and fluffy, and everything else piled on top: cheddar, bacon, sour cream and chives. Potatoes of similar size finish together, and fork holes on every side let heat and steam move through evenly. Salted butter rubbed over the skin draws out moisture if the potato sits around, so it goes into the oven right away. A crisp shell also lets you fluff the flesh with a fork without tearing through the side. The cheddar comes first, straight onto the hot flesh, so the potato's own heat melts it before the rest is added.
Six small cocottes of mushrooms in sour cream, with no flour or roux to thicken them, rely entirely on the mushroom liquid being cooked off first. Tilt the pan: clear liquid pooling at one side means it needs longer. Sour cream stirred in over low heat stays smooth instead of splitting, and the cheese goes only on top, melting in the oven rather than into the sauce. The portions suit a starter or side more than a main, and one large dish in place of small ones changes the baking time with its depth.
Thick slices of button mushroom take the place of beef, seared over high heat until browned, then finished in a sour cream sauce over very low heat. The two stages pull in opposite directions: mushrooms left to stew in their own water turn gray and soft, and sour cream boiled at the end curdles. Paprika tints the sauce and adds gentle warmth.
Each oyster bakes in its own half shell under a spinach, sour cream and Parmesan topping, with a little Pernod and garlic mixed in. Frozen spinach thaws in the refrigerator the day before and is squeezed hard, otherwise the topping slides off the shells. Melted cheese and curled edges say little about the oyster underneath, which needs to turn opaque all the way through.
Cream cheese and sour cream form the base of this warm dip, with spinach, artichoke, Parmesan, and mozzarella folded in before it bakes until bubbling. Each cheese has a role: cream cheese for body, sour cream for a light tang, Parmesan for salt, mozzarella for stretch. One dish in the middle of the table feeds a group, scooped up with baguette slices or tortilla chips while it is still hot.