Rebecca Haley-Park
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about the author

Articles written by Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.

Parmesan and Pureed Greens Soup

Parmesan and Pureed Greens Soup


Umami-laden parmesan broth serves as the base of this light greens soup, which can be served in shooters as a fun party starter

Guinness Goat Cheese Whoopie Pies

Guinness Goat Cheese Whoopie Pies


Dense chocolaty cakes bookend sweet, citrusy chèvre filling in these Goat Cheese Whoopie Pies

Croque-Monsieur Sandwich

Croque-Monsieur Sandwich


The Croque-Monsieur is a French riff on a grilled cheese; here made even easier by swapping in cool crème fraîche for béchamel sauce

A bowl of tortellini with Crème Fraîche, Swiss Chard, and Toasted Walnuts

Orecchiette with Crème Fraîche


Creamy, bright, and oh-so-comforting, this simple orecchiette with crème fraîche pasta dish can also be made with fresh or frozen tortellini

Skirt Steak with Avocado-Crème Fraîche Drizzle

Skirt Steak with Avocado-Crème Fraîche Sauce


Spicy seared skirt steak with garlic and chipotle cools off with a rich avocado-crème fraîche sauce for a meal that comes together in minutes

Twice-Baked Sweet Potatoes with Crème Fraîche and Crispy Bacon

Crème Fraîche Baked Sweet Potatoes


Smooth, creamy, smoky, and snackable, these Twice-Baked Sweet Potatoes may be served as an appetizer, snack, or main course, depending on how you slice ’em

sticky gingerbread cake with creme fraiche

Sticky Gingerbread Cake with Whipped Crème Fraîche


This warmly spiced Sticky Gingerbread Cake is a fine addition to any holiday dessert spread, especially when accompanied by slightly sour, crème fraîche-kissed whipped cream

Crème Fraîche in a wooden spoon on a wooden board

One Cheese, Five Ways: Get Fraîche


Brighten up a dreary winter’s day with recipes featuring zesty, buttery crème fraîche

Monte Cristo Sandwich

Monte Cristo Sandwich


Ham, mustard, preserves, cheese, and bread – our take on the Monte Cristo is a cheese board in sandwich form, featuring savory alpine-style cheese