Sour Cream

Jessie Sheehan's easy 3-minute chocolate mug cake is rich, tender, and moist, with a soft center reminiscent of a molten lava cake.

This New York-meets-Scandi-style treat combines cheesecake with plump cloudberries.

In this easy weeknight dinner, the fish is the chip. Coat fish fillets with sour cream and panko breadcrumbs, then bake until crisp and golden brown.

Thepla is a quintessential Gujarati flatbread that goes with anything—mango lassi, a cup of chai, or achar for dipping.

These sour cream pancakes are just as tender and flavorful as ones made with buttermilk, but the real star is the tangy-sweet sour cream maple syrup.

Some would call showering potato salad with potato chips “gilding the lily.” We would call it “extremely sensible and incredibly tasty.”

This new tart from Tara O’Brady has an easy press-in pistachio crust and a few pounds of peaches, plums, or apricots coddled in a supple layer of custard.

Juicy ripe tomatoes and sweet summer corn perk up this fresh take on the old-school Southwestern casserole. Bonus: it just happens to be gluten-free.

Take a classic coconut cake, add fresh strawberries to the mix, and what do you get? Pink layers that burst against a bright, white cream cheese frosting.

Sour cream isn’t just a gimmick. Used in place of the more typical cream or buttermilk, it adds a rich, tangy flavor, and its acidity helps make the biscuits incredibly tender.

The layer of streusel in this marbled loaf cake gets a complex punch of flavor from a coffee spice blend that includes dried orange peel, cardamom, and fennel seeds.

This combination of roasted poblano chiles, cubed boiled potatoes, onions, and crema, cooked into a savory concoction makes a divine vegetarian taco filling.

We KonMari'd the classic wedge, got rid of all the extraneous ingredients, and ended up with a salad that sparks joy: crunchy iceberg and a rich, tangy dressing.

This is not your grandma’s beef stroganoff. We updated our favorite parts of the classic by swapping in a medium-rare strip steak and adding a squeeze of lemon and sprinkling of dill for a fresh take on dinner.

We've adapted the classic roast into a buffet-style, serve-yourself dish, with options: make a sandwich (with cornichons and horseradish sauce) if you want, or eat it up as distinct components if that's more your thing.

The caramelized flavor of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake. Chopped pecans add a nutty dimension to the graham cracker crust.

No cheesecake roundup would be complete without this one, created by Santa Fe’s Three Cities of Spain coffeehouse (which closed in the mid-1970s) and our absolute favorite in the creamy category.

Sour cream and lemon zest combine for a sprightly sauce that complements smoked salmon in this 30-minute one-pot meal.