Milk & Cream
3644 recipes found
Roasted Squash and Spinach Salad
An ideal salad for chillier nights, this hearty, dinner-friendly salad comes together in the time it takes for the spiced butternut squash to roast. To reduce prep work, the squash is simply halved then roasted, so you can easily scoop out pieces after cooking rather than chopping the firm vegetable beforehand. Cumin and coriander season the sweet squash, adding an earthy, warming flavor to the dish. While the squash roasts, you’ll prepare a simple feta-yogurt dressing that draws on the sweet acidity of freshly squeezed orange juice. The scooped squash and sweet, tender onions are tossed with the dressing and spinach, plus a sprinkle of crunchy sunflower seeds, for a bright and satisfying meal.
Bangers With Mashed Winter Squash and Fried Sage
This autumnal spin on traditional British bangers and mash is cooked almost entirely on one sheet pan, which makes it a hands-off, weeknight-friendly dinner. The butternut squash roasts alongside the sausages before getting mashed with maple syrup, a pinch of cayenne and a drizzle of brown butter flavored with fried sage and garlic. The butternut mash makes a delicious, savory-and-sweet base for the roasted sausages — with a little bit of extra brown butter drizzled on top. Any sausages will work here, though cooking time may vary.
Smoky Spiced Eggplant Dip
Any Romanian gathering or celebration will inevitably contain an eggplant dish, the most common ones being salată de vinete (eggplant salad — a charred eggplant dip that’s similar to baba ghanouj but uses mayonnaise instead of tahini) and zacuscă (a charred eggplant and pepper dip, similar to ajvar). This family recipe, adapted from “Pass the Plate” by Carolina Gelen (Clarkson Potter, 2024), falls somewhere between the two: The charred eggplant is sweetened with shallots, brightened with tomatoes and spiced with paprika and cumin (sometimes caraway). It’s not as heavy as the mayonnaise-laced dip and not as labor-intensive as zacuscă, making it a faster, lighter alternative to whip up on any occasion. Get ready for one of the most inviting smells you will experience in the kitchen.
Pumpkin Dumplings With Brown Butter and Parmesan
For the cozy fall days when a half-empty can of pumpkin purée is a common occurrence in the kitchen, it’s worth noting that you’re always a few steps away from enjoying homemade dumplings for dinner. Reminiscent of spaetzle, gnudi or galuska, this bright orange, freeform dumpling uses canned pumpkin purée for its foundation. Nutmeg adds an inviting warmth and savory Parmesan complements the sweetness of the pumpkin. There’s no kneading or resting involved in making this rustic dumpling. To shape the dumplings, simply scrape bits of batter directly in the salted water using a soup spoon. Tossed in thyme-infused brown butter, the dish promises simplicity with an elevated feel. Offset its richness with a salad with bite, like this bitter greens salad with lemon-mustard dressing, or this radish salad with Meyer lemon.
Chantilly Cake With Berries
You might recognize this berry-laden, emoji-ideal cake from birthday parties, family gatherings or the shelves of supermarket chains selling copycat versions across the country — but this recipe has been perfected by its creator during the last 20 years. Invented by Chaya Conrad, the head chef and owner of Bywater Bakery in New Orleans, when she worked in the bakery department at Whole Foods, this newer version of her famed layer cake skips the traditional yellow cake for an almond-scented white cake base. Inspired by crème Chantilly (whipped cream), the frosting is thickened and stabilized with cream cheese and mascarpone, and has inspired Chantilly donuts, Chantilly king cakes and Chantilly ice cream. “To have something that you’ve made that has turned into such a big deal is pretty wild,” Ms. Conrad observed on the impact of her creation. “In New Orleans, when I pass, they’ll be second lining with Chantilly hats and things.”
Banana Muffins
The quintessential breakfast on-the-go, these banana muffins are tender, light and just sweet enough. A pinch of cinnamon is all they need but 1/2 cup of chopped walnuts, chocolate or even candied ginger wouldn’t hurt. Starting the oven at 425 degrees gives the muffins a boost right at the start. The water in the batter (from the bananas and sour cream) turns to steam quickly and the muffins puff up and create a nice dome. Lowering the heat to 350 degrees then allows them to cook through more gradually. Just don’t forget to turn the oven down right before you pop the muffins in.
Grilled Peanut Butter and Jelly Sandwich
A PB&J is pretty good no matter how you make it, but grilling it makes it glorious. If you toast the sandwich in a buttered skillet, like you would a grilled cheese, the outsides brown while the peanut butter and jam warm and ooze — no more tacky peanut butter stuck to the roof of your mouth. (And that’s right: This sandwich is best with fruit jam or preserves, not jelly.) It’s still a trusty PB&J, but warm, creamy and crisp. It might become your new standby.
Coconut Tapioca Pudding
A little salt makes this dreamy concoction tastier, giving it another dimension. The pudding can be made several hours in advance but should be served at room temperature.
Easy Blueberry Cream Scones
All you need is a bowl, fork and baking sheet to make these scones, which end up crisp on the outside and tender within. The recipe doesn’t include the added step of cutting butter into flour, which yields the kind of sturdier, breadier scones found in bakeries and requires extra tools, skills and time. Instead, it’s a streamlined version of cream scones, where the dough is often rolled or patted flat then cut into rounds or wedges. Dropping the batter onto the baking sheet in mounds not only makes these easier to throw together, it also ensures the scones stay soft, as does a short rest in the refrigerator. Folding in berries make these lovely for breakfast or brunch, while stirring in currants gives them a classic tea time feel. They’re rich enough to enjoy on their own, but they also taste great slathered with jam and clotted cream or butter.
Corn and Cod Green Curry
In this light, Thai-inspired curry, a trio of sweet ingredients — corn, coconut milk and fish — pair with the fruity and fragrant aromatics of green curry paste, which includes green chiles, lemongrass and galangal. Finishing with lime, basil and thinly sliced bok choy further brightens each bite. (The bok choy is cooked only a bit so that its crunchy stems and silky greens provide contrasting textures.) Instead of fresh corn, you can substitute 5 cups of frozen and unthawed corn kernels. Serve the curry on its own or with rice or rice noodles.
Malaay Qumbe (Coconut Fish Curry)
Variations of coconut fish curry abound up and down the Swahili Coast, so much so that the dish is often broadly referred to as East African fish curry. Although Somalia has the longest coastline in mainland Africa, seafood is not a prominent part of mainstream Somali cuisine. But you’ll find malaay qumbe in coastal Somali towns. This version of coconut fish curry leans heavily on xawaash, a spice blend that is at the heart of Somali cuisine. The mild heat from the xawaash’s black pepper balances beautifully with the sweet, cooling coconut milk and the acidity from the tomatoes. Serve over plain white rice, or soak up the creamy coconut gravy with a flatbread like muufo. Malaay qumbe would also work well on top of soor for a hearty meal of creamy spiced coconut fish and grits.
Chicken Casserole With Mushrooms and Spinach
This casserole is chock full of delicious veggies with a homemade creamy base. Parmesan is mixed throughout the casserole and also melted on top, giving this dish some flair that’s more akin to a creamy risotto. Instead of relying on a condensed soup, this recipe makes a simple cream sauce: Flour is sprinkled on the cooked mushrooms and onions then heavy cream and chicken stock are whisked in just before the Parmesan is folded in. Be sure to season each layer of the casserole — from the spinach to chicken. For a shortcut, the meat from a rotisserie chicken works great here.
Mango Lime Loaf Cake
Mango and lime are a delightful yet underrated duo that shine in this easy tropical loaf cake. And the best part is you don’t need a mixer for the batter. If you can whisk, you can make this. When it comes to baking, loaf cakes are where it’s at: You simply combine the ingredients in one bowl, pour the batter into the pan, slide it into the oven, set the timer and go about your day. The key is to not overmix the batter, which would result in a super dense loaf. Mixing gently yields a tender, moist cake with zesty citrus and surprising bites of mango throughout. It’s a lovely simple treat with wonderful payoffs.
Creamy Sun-Dried Tomato Pasta
With a focus on fast flavor, this pantry pasta recipe transforms a whole jar of sun-dried tomatoes into the perfect easy pasta sauce. To make the most of the sun-dried tomatoes, the majority of the tomato oil from the jar is used to sizzle the shallots until sweet and translucent. The lively sun-dried tomato tartness is balanced by the addition of heavy cream, savory Parmesan and perfectly mild spice. Al dente cooked linguine is tossed in the vibrant orange sauce, which is strongly reminiscent of a brighter, more complex vodka sauce. A big splash of starchy pasta water ties everything together for a glossy weeknight pasta.
Cod, Celery and Potato Stew With Coconut and Herbs
Celery is one of those vegetables that has a lot of unrealized potential. It is usually served raw to accentuate its crunch, or used as a flavor base in stocks then plucked out and discarded. But braising celery, as this recipe does, awakens another texture, creating a silkiness that is often overlooked but deserves to be prized. Celery’s fibers — which go from stringy to silky when simmered — are also great for absorbing flavor. Here, the celery slowly tenderizes in the flavorful broth, absorbs the briny richness of clam juice and coconut milk and turns positively lush. Since the celery is the star of the show, you can swap out the cod for shrimp or tofu.
Easy Apple Buckle
This buckle is a one-bowl dessert that’s as scrumptious as it is easy to prepare. Apple slices are nestled together and become jammy during the long bake. With just a little batter peeking between each slice there’s no mistaking this bowl-scraping buckle for a snacking cake. Melting the butter inside the baking pan in the hot oven does double duty: It melts the fat, making it easier to combine with the batter, while also greasing the plan. Plus, that melted butter gives a crispy exterior for extra caramelization of the buckle along the pan’s edges. Serve this with a scoop of ice cream for a simple, yet indulgent treat.
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Canadian Butter Tarts
Butter tarts have an all-butter crust and a satisfyingly gooey filling of brown sugar, butter, and eggs, and are beloved by Canadians everywhere. Here’s how to make them.
Chicken au Poivre
This playful take on steak au poivre features chicken thighs that are pan-fried until golden then simmered in a peppery pan sauce until tender and juicy. The caramelized browned bits left on the bottom of the skillet from searing the chicken add deeper flavor to the sauce. Though Cognac is often used in classic au poivre, there is no booze in this version. Instead, a kick of lemon juice brightens the rich, velvety sauce. Serve the chicken over egg noodles or with crusty bread to sop up all that sauce. Tuck any leftovers into sandwich rolls with lettuce and tomato, or chop and toss with pasta and grated Parmesan for a quick lunch.
Amlou Blondies
Amlou is a Moroccan spread made with just three ingredients: almonds, honey and argan oil. Affectionately referred to as Moroccan Nutella by Moroccans, it is traditionally enjoyed at breakfast or teatime alongside breads, pancakes, yogurt or cheeses. Here, it’s used to top blondies, adding a smooth textural contrast and a deep, sweet, nutty flavor. While amlou is traditionally made with almonds, peanut butter is commonly used as a substitute. Argan oil is extracted from the kernels of the argan tree native to Morocco; if you can't get your hands on argan oil, walnut or peanut oil is a suitable alternative.
Tea Cakes
A beloved treat in Southern baking, these simple, dense, slightly sweet cakes moved to the North during the Great Migration, becoming part of the culinary traditions of northern Black communities like Weeksville in Brooklyn. Similar in texture to a British scone, and the perfect accompaniment to tea or coffee, tea cakes were made by enslaved Africans on plantations using easily accessible ingredients like eggs, baking powder, flour and sugar. Endlessly adaptable, the dough can be modified by adding more baking spices, such as clove or allspice. You also can use your preferred sweetener, whether it’s molasses or honey, in place of white sugar; just reduce the amount to 3/4 cup.
Pasta With Chicken and Asparagus Ragu
This weeknight pasta yields a hearty yet light chicken ragu that’s infused with fresh oregano and studded with a pound of sweet asparagus. The tomato-free white ragu teams up with quick-cooking ground chicken, which stays juicy thanks to a simmer in broth and cream, but feel free to use your favorite ground meat here. (Ground pork will also deliver a rich, comforting pasta sauce.) To keep the asparagus bright green and crisp-tender — a trick that can be employed for peas, spinach or other green vegetables — it’s briefly blanched in the boiling water with the pasta during the last few minutes of cooking.
Stone Fruit Clafoutis
There is nothing easier than a seasonal clafoutis. It can be whipped up and baked well before any dinner party, or baked while you host and served warmed with some crème anglaise or ice cream. The true beauty of a clafoutis? Its abundant versatility: Serve it for a humble, only slightly precious breakfast, cold or at room temperature, with coffee. Or serve it with your finest silver for an elegant dessert, with a sidecar of Armagnac. Traditionally done with cherries (pits and all!), it can be made with just about any fruit. But, it is at its finest with sturdy, in-season peaches or plums.
Salmon and Kimchi Skillet
Sautéing kimchi brings out its mellower side: a delicious, cabbage-y sweetness. In Korean cuisine, stir-fried kimchi (kimchi-bokkeum) is a classic staple served with rice. In this recipe, the kimchi is cooked in a fragrant mix of butter and toasted sesame oil along with just a touch of sugar, making a four-ingredient seasoning and sauce for salmon filets. Often, jarred cabbage kimchi is already chopped into large bite-size pieces, so you can simply empty the jar into the skillet. If your kimchi has very long or unwieldy pieces of cabbage, you may want to use kitchen scissors to snip them up in the jar (or chop it on a cutting board). Serve the salmon and kimchi with rice.
Lemony Steamed Broccoli
It doesn’t get any easier than steamed broccoli; here it’s tossed with a hint of creamy sweetness from butter and a squeeze of lemon to add some fresh brightness. Quick and easy to prepare any night of the week, dress it up or down however you like: Serve it as a side to a protein, like chicken breasts or fish, or add it to a grain bowl, along with other vegetables.