Creamy Lemon and Herb Sauce

Pulverizing the herbs makes their flavor stronger, a good thing for a cold sauce where flavors can be muted.

• 1/2 cup (1/2 oz.) coarsely chopped fresh cilantro
• 1/2 cup (1/2 oz.) coarsely chopped fresh dill
• 3 whole scallions, sliced
• 1 tsp. finely grated lemon zest
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1 tsp. fresh lemon juice; more as needed
• 8 oz. (1 cup) sour cream or crème fraÎche

Pulse the cilantro, dill, scallions, lemon zest, 1/2 tsp. salt, and 1/4 tsp. of pepper in a food processor until finely chopped. With the motor running, pour the olive oil and lemon juice through the feed tube and pulse until the mixture has a pesto-like consistency. Transfer to a small bowl and stir in the sour cream. Refrigerate for at least 1 hour to let the flavors meld. Season to taste with more salt, pepper, or lemon juice.

Smashed Potatoes with Sour Cream and Chives

These mashed potatoes, excerpted from the cookbook The Food You Crave, are true home-style comfort, smashed so they have a rustic chunkiness and mixed with familiar mashed potato flavors—tangy sour cream and chives.

• 1-1/4 lb. Yukon Gold potatoes (about 4 medium), unpeeled and cut into 1-inch pieces    
• 1/4 cup low-sodium chicken broth, warmed
• 1/4 cup reduced-fat sour cream
• 1-1/2 Tbs. chopped fresh chives
• Salt and freshly ground black pepper to taste

Place the potatoes in a steamer basket fitted over a large pot of boiling water. Cover and steam until the potatoes are knife-tender, 12 to 15 minutes.

Drain the potatoes and return them to their pot. Add the warm broth and coarsely mash. Stir in the sour cream and chives, season with salt and pepper, and serve.

Creamy Lemon and Herb Sauce

Pulverizing the herbs makes their flavor stronger, a good thing for a cold sauce where flavors can be muted.

• 1/2 cup (1/2 oz.) coarsely chopped fresh cilantro
• 1/2 cup (1/2 oz.) coarsely chopped fresh dill
• 3 whole scallions, sliced
• 1 tsp. finely grated lemon zest
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1 tsp. fresh lemon juice; more as needed
• 8 oz. (1 cup) sour cream or crème fraÎche

Pulse the cilantro, dill, scallions, lemon zest, 1/2 tsp. salt, and 1/4 tsp. of pepper in a food processor until finely chopped. With the motor running, pour the olive oil and lemon juice through the feed tube and pulse until the mixture has a pesto-like consistency. Transfer to a small bowl and stir in the sour cream. Refrigerate for at least 1 hour to let the flavors meld. Season to taste with more salt, pepper, or lemon juice.

Smashed Potatoes with Sour Cream and Chives

These mashed potatoes, excerpted from the cookbook The Food You Crave, are true home-style comfort, smashed so they have a rustic chunkiness and mixed with familiar mashed potato flavors—tangy sour cream and chives.

• 1-1/4 lb. Yukon Gold potatoes (about 4 medium), unpeeled and cut into 1-inch pieces    
• 1/4 cup low-sodium chicken broth, warmed
• 1/4 cup reduced-fat sour cream
• 1-1/2 Tbs. chopped fresh chives
• Salt and freshly ground black pepper to taste

Place the potatoes in a steamer basket fitted over a large pot of boiling water. Cover and steam until the potatoes are knife-tender, 12 to 15 minutes.

Drain the potatoes and return them to their pot. Add the warm broth and coarsely mash. Stir in the sour cream and chives, season with salt and pepper, and serve.

Smashed Potatoes with Sour Cream and Chives

These mashed potatoes, excerpted from the cookbook The Food You Crave, are true home-style comfort, smashed so they have a rustic chunkiness and mixed with familiar mashed potato flavors—tangy sour cream and chives.

• 1-1/4 lb. Yukon Gold potatoes (about 4 medium), unpeeled and cut into 1-inch pieces    
• 1/4 cup low-sodium chicken broth, warmed
• 1/4 cup reduced-fat sour cream
• 1-1/2 Tbs. chopped fresh chives
• Salt and freshly ground black pepper to taste

Place the potatoes in a steamer basket fitted over a large pot of boiling water. Cover and steam until the potatoes are knife-tender, 12 to 15 minutes.

Drain the potatoes and return them to their pot. Add the warm broth and coarsely mash. Stir in the sour cream and chives, season with salt and pepper, and serve.

Horseradish Cream

• 2 cups sour cream
• 1/2 cup prepared horseradish (or very finely grated fresh horseradish)
• 2 tsp. white vinegar
• 1/2 tsp. kosher salt
• 1/8 tsp. freshly ground black pepper

In a medium bowl, mix sour cream, horseradish, vinegar, salt and pepper. Add more horseradish, salt, or pepper to taste. Refrigerate until serving.

Chocolate-Sour Cream Frosting

Sour cream helps balance the sweetness to the deep, dark mocha-chip cupcakes this frosting is swirled on.

• 2 oz. unsweetened chocolate, chopped
• 1 Tbs. unsalted butter
• 1/3 cup sour cream (not low-fat)
• 3/4 tsp. pure vanilla extract
• Pinch salt
• 6 oz. confectioners’ sugar (1-1/2 cups, spooned and leveled)
• Milk, if necessary

Put the chocolate and butter in the top of a double boiler or in a metal bowl set over a small saucepan of barely simmering water. Stir occasionally until the chocolate mixture is melted and smooth. Set aside to cool until barely warm.

In a medium bowl, whisk the sour cream, vanilla, and salt to blend. Gradually whisk in the confectioners’ sugar until smooth. Add the chocolate mixture and beat it in with the whisk until the frosting is smooth and creamy. The frosting must be thick and spreadable. If it’s too thick, thin it with droplets of milk. If it’s too thin, chill it briefly, stirring occasionally, until adequately thickened.

Sour Cream Pound Cake

The combination of vanilla, coconut and almond extracts creates an intriguingly delicious flavor. You can make this cake with only the vanilla, but try the recipe first as written.

• 11-1/4 oz. (2-1/2 cups) all-purpose unbleached flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 8 oz. (1 cup) unsalted butter, slightly soft (70°F)
• 2-1/2 cups sugar
• 5 large eggs, at room temperature
• 1 tsp. pure vanilla extract
• 2 tsp. almond extract
• 1/2 tsp. coconut extract
• 1 cup sour cream
• 1/2 cup golden raisins or currants (optional)

Heat the oven to 300°F. Spray a large (10- to 12-cup) bundt pan with a nonstick coating and dust with flour.

Whisk together the flour, baking powder, and salt until well blended. With an electric mixer (I use the paddle attachment on my stand mixer), beat the butter until it’s very pale and little tails have formed. Sprinkle in the sugar and beat well until slightly fluffy. Scrape the sides of the bowl well. Add the eggs one at a time, beating until blended before adding the next. Add the extracts and sour cream; mix well. With the mixer on low, add the flour and mix until it’s almost incorporated but not quite. Switch from the mixer to a stiff rubber spatula and fold until the batter is well blended and smooth, taking care to scrape the bowl’s bottom and sides. Gently fold in the raisins or currants, if using.

Scrape the batter into the prepared pan and bake in the center of the oven until the cake is golden brown and a toothpick comes out with just a few crumbs clinging to it when inserted in the center, 60 to 75 minutes. Baking time will vary depending on pan size and depth, so start checking at about 50 minutes. Let the cake cool for about 15 minutes. and then invert it onto a large plate or platter, tapping the pan to release the cake. Slide the cake onto a rack and cool completely before serving.

Horseradish Cream

• 2 cups sour cream
• 1/2 cup prepared horseradish (or very finely grated fresh horseradish)
• 2 tsp. white vinegar
• 1/2 tsp. kosher salt
• 1/8 tsp. freshly ground black pepper

In a medium bowl, mix sour cream, horseradish, vinegar, salt and pepper. Add more horseradish, salt, or pepper to taste. Refrigerate until serving.

Chocolate-Sour Cream Frosting

Sour cream helps balance the sweetness to the deep, dark mocha-chip cupcakes this frosting is swirled on.

• 2 oz. unsweetened chocolate, chopped
• 1 Tbs. unsalted butter
• 1/3 cup sour cream (not low-fat)
• 3/4 tsp. pure vanilla extract
• Pinch salt
• 6 oz. confectioners’ sugar (1-1/2 cups, spooned and leveled)
• Milk, if necessary

Put the chocolate and butter in the top of a double boiler or in a metal bowl set over a small saucepan of barely simmering water. Stir occasionally until the chocolate mixture is melted and smooth. Set aside to cool until barely warm.

In a medium bowl, whisk the sour cream, vanilla, and salt to blend. Gradually whisk in the confectioners’ sugar until smooth. Add the chocolate mixture and beat it in with the whisk until the frosting is smooth and creamy. The frosting must be thick and spreadable. If it’s too thick, thin it with droplets of milk. If it’s too thin, chill it briefly, stirring occasionally, until adequately thickened.