Crème Fraîche Sorbet

Name: Crème Fraîche Sorbet
Yield: makes about 5 cups sorbet
Ingredients: 1 1/2 cups water; 1 cup plus 2 tablespoons sugar; 2 cups crème fraîche; 4 teaspoons freshly squeezed lemon juice

December 22, 2011

Lighter than a custard-based ice cream, Chef Rob Wilson’s sorbet makes a refreshing accompaniment to summer berries, grilled peaches, or baked fruit desserts. Or scoop the sorbet into compote dishes and accompany with his Chocolate Sea Salt Cookies (page 185).

Recipe notes

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Brussels Sprout Pasta

This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

French Silk Pie

A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.