- Dreamy, Creamy Vanilla Crème Fraîche
- Best Baby Snacks: Little Duck Organics Tiny Fruits
- Best Popcorn Crunch Ever!
- Fair-Trade Shopping Guide
- Almond Brittle: Nutty, Buttery and Great Over Ice Cream
- If You Like Lamb Shanks, Try Lamb Shoulder Chops
- A Trio of Costco Cheeses
- The Crunchiest Gluten-Free and Multi-Grain Crisps
- Toasted Sesame Oil: Finishing Oil for Vegetables and Fish
- Delicious Dukkah
Butterfat-rich cultured butters with additions like maple and sea salt are a tasty upgrade from plain unsalted butter.
F&W Executive Food Editor Tina Ujlaki applies her incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.
I love just about everything from the Vermont Butter and Cheese Creamery—from their fat-free fromage blanc to the rich and luxurious crème fraîche, and all the cheeses from the plain goat cheese logs to the exquisite aged Cremont and Coupole.
Now, they’ve added a new flavor to their line of butterfat-rich cultured butters: maple and sea salt. It will be your new go-to slather. Its three-in-one goodness is perfect on a toasted baguette or a biscuit, and also on pancakes, French toast and waffles for sure. I’ve also used it for sautéing apples and pears, in a pan sauce for pork tenderloin, and for finishing off roasted butternut squash and brussels sprouts.