Who knew that a slightly less-sour sour cream would be the key to whipping up the most decadent but ridiculously easy pasta dish? Crème fraîche, which you can make yourself with heavy cream and buttermilk or buy at specialty food stores and some supermarkets, tastes a bit like sour cream's fancy cousin. It's great as a dip with fruit or swirled into pureed soups, and it's also a vital element in Dash and Bella blogger Phyllis Grant's pasta with corn and mushrooms. She uses "gobs and gobs" of the stuff; if you'd rather measure, stir in a cupful.
Get the recipe: Pasta with Corn, Mushrooms, Crispy Shallots and Crème Fraîche