Sour Cream

Sometimes simplicity speaks volumes. Our lemon loaf recipe is very straightforward. We do not add poppy seeds, pecans, or any other extraneous ingredient. We really feel that the most important aspect of a lemon loaf is the zingy lemon flavor, and we accentuate it by using a combination of freshly squeezed lemon juice, freshly grated lemon zest, and a mildly sweet lemon syrup. The sour cream gives this loaf a subtle tang and a dense, moist crumb that cannot be achieved with yogurt. If you want to increase the lemony goodness of these cakes, add the simple glaze after the syrup has set and the cakes are cool. This loaf freezes extremely well, so you can double the recipe and make a few extra loaves.

Hold the marinara! For a change of pace, dress ravioli with a quick and creamy sauce that gets added taste and texture from tiny pieces of string beans and prosciutto.

We're taking the highway to French elegance with these stacked desserts. Unsweetened whipped cream is a wonderful foil for gooey caramelized pears and flaky puff pastry.

The trick to these poppers is squeezing as much liquid out of the grated zucchini as possible. This helps create a firm but light batter that can be easily rolled into balls and fried.

This classic goes best with a tart berry sauce.

A new take on pineapple upside-down cake. Here, a sticky brown-sugar caramel drips down the sides of a super-moist banana cake.

Rough-hewn elegance is the name of the game here. The mild, clean-tasting snails and the bosky mushrooms share a yielding texture, and the cream sauce (relax, you're in Normandy, remember?) sparkles with fresh herbs.

With an earthy flavor punctuated by hints of orange and a smooth, velvety texture, this soup is perfect as a simple weeknight supper or as a starter for an elegant party.

To prevent curdling, be sure to cool the ice cream custard to room temperature before adding the buttermilk and crème fraîche.

A little cornmeal gives the cake a crunchy texture. The sweet-tangy ice cream and the tart compote help dress up the dessert for this holiday dinner.

Simple to prepare but impressive when served, this is spring elegance at its best. The salad is shown with purple watercress, a beautiful, rare variety you might find at farmers' markets. Green watercress works great, too.

You can make the veggie filling a day ahead and refrigerate. Simply reheat 1 1/2 hours before filling the tacos.

Here's a great new way to roast beets: in a salt crust. The horseradish, thyme, and orange in the crust infuse the beets with bright flavor as they're cooking. Leftover beets make a great addition to salads. Lightly coat torn butter lettuce with a Sherry wine vinaigrette, top with the sliced beets and some sliced red onion, and drizzle with a bit of the horseradish crème fraîche.

This four-layer stunner may just render all your other chocolate-cake recipes obsolete. A generous amount of sour cream keeps the cake layers tender, and the frosting is a glossy triumph. It's a natural fit for practically any get-together—from a simple family birthday celebration to an elaborate dinner party.

Chef Tracht likes an assertive sauce, so she uses extra-hot prepared horseradish. For a milder sauce, use less horseradish or the regular-strength variety.