On Saturday mornings, I often enjoy watching Marcela Valladolid's Mexican Made Easy on Food Network. She cooks authentic cuisine with traditional ingredients. One ingredient that she always uses is Mexican crema. Somewhere between sour cream and crème fraîche, Mexican crema is a slightly sour, cooling, and creamy condiment.
Although you can purchase it at many ethnic markets, it's super easy to make at home. It's also wildly delicious: I couldn't stop myself from dunking chips into it and eating it like a dip. It pairs wonderfully with all types of Mexican food, from steak tacos to cheese quesadillas — basically anything you would have sour cream with. Ready for the recipe? Keep reading.
Make Your Own Mexican Crema
On Saturday mornings, I often enjoy watching Marcela Valladolid's Mexican Made Easy on Food Network.
Yesterday after tasting a luxuriously creamy yogurt, I wondered aloud what made it so good. Yum replied, "It's whole milk yogurt. The whole milk is what makes it amazing." I realized that I never have whole milk yogurt anymore! 
The other day a friend asked me for guacamole advice. She wanted to make an incredibly smooth and creamy guac, so I recommended processing the avocado and vegetables with a little sour cream. But it turns out her boyfriend, one of the people she was making the guacamole for, hates sour cream. I wasn't surprised to hear this as, 
It's still Winter and that means I'm constantly craving soup. Last week I warmed my soul with this smooth butternut squash and apple soup. The apples provide a lovely sweetness to the robust and rich soup. Don't skip the sour cream step, it really adds a depth of flavor. It's elegant and brings to mind Thanksgiving dinner in a very good way. You should really make it. Right now. 
With its finely chopped vegetables, ground beef, and creamy sauce, this dish is great for kids who are picky eaters. The meat, Worcestershire, and sour cream sauce mask the mushrooms, carrots, and onion. 
Check out her family's Thanksgiving recipe when you 
Although it takes an hour for a potato to bake, I still consider baked potatoes a quick and simple meal. Why? Because they require virtually no work. All you have to do is throw them in the oven and wait. 
Classic stroganoff is made with ground beef, but Ménagère used ground pork because that's what she had on hand and she wanted to "cut down on the salt a bit." The final dish, that combines the meat with sour cream, sherry, and mushrooms, is economical and surprisingly fast. More of Ménagère's stunning food photography can be viewed on her blog, 
Tonight, serve your family a meal that comes together in minutes. This tostada recipe is great because it's full of flavor and texture. There's a satisfying crunch thanks to the tostada base, a crispness from the filling black bean and corn salad, and richness provided by the cheddar cheese and sour cream. Although the ingredients are classic Tex-Mex, the extra veggies make it healthier than nachos. The recipe calls for turkey, but feel free to substitute shredded chicken or ground meat. For the wildly simple method, 