Milk & Cream
3644 recipes found
Hojicha Tiramisù
A trendy addition to baked goods and desserts, hojicha steps in for espresso in this fun take on tiramisù. Hojicha is a Japanese green tea like matcha, but this roasted tea has a distinct chestnut brown color with a full-bodied nutty, toasty flavor that is akin to coffee and cocoa. Available from Japanese grocery stores, online and popping on more supermarket shelves, hojicha is sold either as tea leaves or as a finely ground powder, which is best for baking and desserts like this one. (If you can only find the tea leaves, simply blend them into a powder.) This simplified tiramisù forgoes eggs, instead opting for a mixture of mascarpone and Greek yogurt, which delivers an airy texture and a tartness that compliments the earthiness of the tea. If you can’t find hojicha, use matcha powder, cocoa or Earl Grey tea. The flavor and texture of this dish will improve overnight, as the ladyfingers soak up the hojicha, making it the perfect make-ahead dessert.
Fresh Mango Pudding
Made with ripe, fragrant mangoes and a touch of milk, this popular Chinese dessert is tropical, light and refreshing. Like a fruity panna cotta, this mango pudding makes use of gelatin — not egg — to create its custardy consistency and signature wiggle. Blended together and then set in ramekins or a large baking dish, this make-ahead dessert is a low-lift stunner, spangled with fresh mango chunks and bathed in silky evaporated milk. Coconut milk can be substituted for the evaporated milk, adding a floral, nutty flavor in place of the subtle, slightly caramel notes of cow’s milk.
Skillet Sprinkle Sugar Cookie
You don’t need any special equipment to make this superfun, supersize sugar cookie; just a bowl, a whisk, a spatula and a skillet. Not only is making one huge cookie instead of two easier than baking several batches, there is something extraspecial about a giant dessert that is meant to be shared. Eat it warm from the pan with vanilla ice cream or whipped cream on top; or let it cool and slice it up as you would a pie. Swap out the rainbow sprinkles for holiday-themed sprinkles or whatever colors delight you.
:max_bytes(150000):strip_icc()/20250603-SEA-GooeyButterCake-LarisaNiedle-HERO-9a54676eb53a48e3873370e7a3cb3ef8.jpg)
The Rich, Buttery Cake That's Famous in St. Louis—Here's How to Make It
With a rich, buttery cake as its base and a sticky, slightly caramelized topping dusted with confectioners' sugar, the pastry is beloved in St. Louis.
Soy Butter Fish and Peas
Some dishes feel like they take hours to develop deep flavor, but this one comes together in minutes. The fish gently steams in a rich, buttery soy and black pepper sauce, soaking up its deeply savory notes while staying perfectly tender. Just before serving, snap peas (or snow peas) are tossed in, adding a fresh green crunch. Everything cooks in one pan, making this dish fast, effortless and packed with flavor. Feel free to swap in other quick-cooking vegetables like bok choy or asparagus for a different take.
Fideo Verde Seco (Garlic Shrimp and Cilantro Noodles)
Fideo, a staple comfort dish in Mexican home cooking, is prepared in two popular styles: sopa de fideo, a tomato-based broth soup typically served as a first course, and then there's fideo seco — the spoonable main course where pasta is toasted in olive oil until golden and nutty (just like a rice pilaf), then drowned in a bright-tasting, herby salsa verde made with whatever’s hanging around your fridge (cilantro! sad spinach! that half-used bunch of basil!). All the greens get blitzed with jalapeño for a subtle kick. Right before the pasta absorbs all that flavor, add thinly sliced asparagus or other quick-cooking vegetables, like peas, for a fresh summer moment. Finish with a drizzle of crema, a shower of crumbly salty cheese and more fresh herbs. Top it with garlicky shrimp and eat it with a fork, or stuff it into a tortilla.
Creamy Tomato Spaghetti With Preserved Lemon
Something magical happens when preserved lemon and tomato are cooked together. In this quick and simple pasta, fragrant lemon permeates the tomato paste, creating a beautifully aromatic (and pantry-friendly) sauce with the addition of heavy cream. Spaghetti is tossed with the sauce, which ends up subtly sweet and yet bright and tangy — a comforting weeknight twist on the always beloved tomato pasta.
Beef Boti (Marinated Grilled Kebabs)
In Pakistan and across the Indian subcontinent, grilled meat is a streetside staple, especially during Eid al-Adha, when families gather to cook and share festive meals. Tender, flavorful beef boti is a particular favorite. The secret lies in the marinade: a mix of yogurt, spices, lemon juice and puréed papaya, which acts as a natural tenderizer. After marinating for at least 12 hours, the cubes of beef are threaded onto skewers, sizzled on the grill, and served with a tangle of raw onions and a squeeze of lemon. Toasting the cumin and coriander elevates the dish, though ground spices work well in a pinch. With just a handful of pantry ingredients and a bit of patience, this recipe delivers bold, smoky flavor and irresistible tenderness. It’s perfect for a weeknight dinner or weekend gathering, as it can easily be doubled for a crowd.
Pistachio Halvah Rice Krispies Treats
What’s better than a pan full of freshly made, just-gooey-enough Rice Krispies treats? A core memory for many, it continues to be a fan favorite, whether a packaged gas station treat or a high-end bakery grab like this one. Perfectly balanced with an additional layer of texture from the pistachio and halvah, this recipe comes from Shilpa and Miro Uskokovic, the supertalented pastry chef duo that opened Hani’s Bakery + Café in New York’s East Village in 2024. Their use of tahini brings a level of sophistication, and offsets the sweet bite this snack can often have. There is not a thing that needs altering in this recipe, yet, in Rice Krispie treat tradition, it encourages a bit of playfulness for the cook to make it their own.
Honey Walnut Shrimp
Thought to hail from Hong Kong, this beloved salty-sweet glazed shrimp dish gained adoration through fast food chains and Chinese-American restaurants stateside in the ’80s and ’90s. The secret to these lightly battered shrimp is a double-fry method that uses cornstarch to create the crispy golden crust. The hot shrimp are tossed in a sweet, satiny sauce of condensed milk and mayonnaise that clings to the coating. Candied walnuts add extra crunch and wonderful nutty flavor. The finished dish hits all the notes of sweet, savory, crunchy and tender all at once. Serve with fragrant jasmine rice to balance the sweet dish.
Cilantro-Mint Chicken Lettuce Wraps
A Desi cilantro-mint chutney adds verdant, fiery flavors to tender shredded chicken in these herbaceous, tangy lettuce cups. The heat from the green chiles, warmth from the cumin and cooling sourness from lemon juice and Greek yogurt are stellar supporting acts for the otherwise everyday chicken breast, creating a chicken salad of sorts. Make the green chutney in advance and use any extra as an accent for other meals; it’s especially good with samosas, kebabs, fritters, on sandwiches, in yogurt and with any meal that includes rice and curry. Any leftover chicken salad is excellent for sandwiches or on its own.
Adana Meatballs
These meatballs are a take on classic Turkish kebabs in which the ground meat mixture is usually skewered and grilled. Here, the mixture is bulked up with bell peppers and onions — which keeps the meatballs plump and moist — and spiced with cumin, then formed into orbs and baked for a quick weeknight or even party-night meal. The ground meat option is flexible: Using all beef is a great option, rather than using half beef and half lamb. (But don’t swap in ground chicken or turkey, because both have added water and the mixture will be too wet to form meatballs.) You can serve the spread of meatballs, garlicky yogurt and herb salad alongside warm pita bread for guests to make their own sandwiches, or with fluffy rice.
Slow Cooker Garlic Butter Chicken
The seasoning of this rich garlic and herb braise is inspired by escargot butter, which famously makes everything delicious, and is easy to make with just a few impactful ingredients. A generous dollop of sour cream added before serving brings it all together and makes it feel a little fancy. Top bowls generously with croutons, which lend crunch and soak up the flavorful sauce, or serve with thick slices of crusty bread.
:max_bytes(150000):strip_icc()/20220626-garlicscapebutter-amandasuarez-5fbeb512925e4656bae652622256f350.jpg)
The Herby, Garlicky Butter Chefs Are Slathering on All Their Steak, Fish, and Vegetables
A flavorful compound butter packed with mild and herbal garlic scapes with parsley, lemon, juice, and salt—perfect for melting on meats and fish and more.
:max_bytes(150000):strip_icc()/20250515-SEA-MisoButterscotchCookies-MaureenCelestine-Beauty3-36-76e21e5c86b240f19c629703e691a508.jpg)
These Butterscotch-Pecan Cookies Are Irresistible, Thanks to This Unexpected Ingredient
These rich, chewy butterscotch-pecan cookies have complex caramel notes and micro-pockets of savoriness and sweetness in each bite.
One-Pot Miso-Turmeric Salmon and Coconut Rice
In this layered spinach, salmon and rice dish, a bed of greens layered on simmering coconut rice acts as a steamer basket for the fish nestled on top, allowing it to cook gently. The rice starts cooking while easy-to-eat salmon pieces are coated with savory miso and colorful turmeric. A bit of lime balances the rich flavors. It’s a recipe to play with, depending on whim and what you’ve got on hand: Swap the spinach for chopped chard or kale; stir in preserved lemon for brightness or sliced ginger for a warming kick; or serve with fresh avocado or radish slices.
Herbed Cucumber-Yogurt Salad
A cucumber salad dressed with tart yogurt and lots of chopped dill and mint makes a cooling, pleasantly refreshing saucy accompaniment to grilled meat. This is a handy brightly flavored salad to make all summer long, and so simple.
Tuna Pasta Salad
A pasta for tuna salad lovers, this recipe combines elements of a classic deli-style tuna salad with pasta, peas and fresh green herbs. It makes for a hearty picnic side dish or lunch, and keeps well in the refrigerator for several days, making it ideal for start-of-the-week meal prep. Chopped celery and red onion add crunch and color, and the tangy Greek yogurt dressing, flavored with lemon juice, mustard and garlic, comes together right in the serving bowl. Any small pasta shape works well here; just be sure to run the cooked pasta under cold water to cool it down before tossing with the dressing.
Chickpea Fatteh (Crispy Pita, Chickpeas and Yogurt)
Every family has its own way of making chickpea fatteh, but the layers of toasted pita, chickpeas and yogurt sauce always deliver a contrast of creamy and crunchy, warm and cool, sharp and earthy. This version, adapted from Sawsan Daana, the Palestinian chef of Matbakhi restaurant in Kuwait City, includes a layer of hummus in addition to the whole chickpeas, as is typical in Amman as well as Jerusalem, where she was born. Lebanese and Syrian versions skip the hummus and lean more heavily on tahini in the yogurt sauce (see Tip). Whichever route you take, this impressive dish is far easier to pull off than it looks, since the steps are straightforward and many ingredients repeat. If you like, you can prep everything but the toppings one or two days in advance and assemble when ready to serve.
Eggplant Fatteh (Crispy Pita, Eggplant and Yogurt)
There’s no single way to make eggplant fatteh, a layered dish of crispy pita, tender eggplant and yogurt-tahini sauce that is beloved across the Levant. In this version, adapted from Salam Dakkak, the chef of Bait Maryam restaurant in Dubai, the eggplant is roasted instead of deep fried, a perfectly tasty compromise that requires less cleanup. The contrast of temperatures and textures — crunchy, creamy, hot and cool — makes the dish unforgettable. Fatteh is best served immediately, so the pita chips stay crisp. To make this easier, all components can be prepared ahead, with the eggplant roasted last (or simply reheated) and the dish assembled just before serving.
Charred Asparagus Lettuce Cups
This nearly effortless salad is full of flavor and makes for a striking table centerpiece. A creamy, tangy yogurt and sour cream dressing is studded with fragrant basil, chives and dried mint, then spooned into crisp, fresh lettuce cups. Parmesan brings a rich umami depth to the dressing, while a scattering of Urfa chile flakes add a smoky finish. Equally stunning as a snackable appetizer, handy enough to be scooped up without a plate, or a light, elegant starter to be consumed with a fork and knife, this dish is ideal for entertaining, as it’s quick to assemble and guaranteed to impress.
Lemon-Honey Nian Gao (Mochi Cake)
Jessica Wang, who runs Gu’s Grocery, a Chinese Taiwanese online store, in Los Angeles, always sells a variation of her mother’s mochi cake at her pop-ups. Subtly sweet, this honey-lemon variation gets a double jolt of moisture from a blend of honey and macerated lemon that gets stirred into the batter and then drizzled on top after baking. Mochiko (sweet rice flour) multitasks here, bolstering the hints of the cake’s sweetness and imparting this gluten-free treat with a unique textural crumb that’s both bouncy and light. Though this dessert is well-suited for a crowd, it also makes for a lovely snacking cake as it keeps well too, since the soaking liquid softens the cake over the first day and into the second.
Baked Red Bean Nian Gao (Mochi Cake)
There’s a decadence to red bean nian gao that might lead you to assume there’s labor behind the richness. Instead, this butter mochi cake couldn’t be simpler. This recipe is as easy as it is riffable, and the snack invites different nuts and seeds as additions or substitutions for toppings. Mochiko (sweet rice flour) results in a lovely, paradoxical cake crumb that’s both chewy and springy. Jessica Wang, who runs Gu Grocery, a Chinese Taiwanese online store, in Los Angeles, has collaborated with her mother, Peggy Wang, teaching cooking classes and baking pastries at pop-ups where they sell lemon-honey nian gao and other variations of her mother’s baked nian gao (red bean butter mochi cake). For added caramelization and even more textural contrast, Ms. Wang recommends briefly broiling the top or lightly searing any leftover pieces in a cast-iron skillet.
Cherry Almond Scones
All you need is a bowl and a baking sheet to make these buttery, fruit-filled scones (no rolling pin required!). Bringing the dough together with a fork and then gently folding it in half helps to avoid overmixing while creating tender, flaky layers. Toasty almonds and a sprinkle of sugar give these scones a crisp exterior, while cherries provide pops of sweetness and color. Fresh or frozen cherries work equally well, so you can make them any time of year.