Milk & Cream
3644 recipes found
Savory Babka With Ricotta and Herbs
This cheese-filled bread has the same soft, rich dough of a traditional babka, but instead of being filled with cinnamon or chocolate, it has an herb-speckled, garlic-scented ricotta swirled throughout. Some optional chopped ham or olives give the bread an even saltier tang, but you can leave it out for something milder. Leftover babka makes excellent toast or — if you want to take it to another level of gooeyness — grilled cheese sandwiches.
Pan-Roasted Chicken in Cream Sauce
This recipe is an adaptation of a dish the chef Angie Mar served at the Beatrice Inn in Manhattan, the chicken crisped in a pan, then napped in a Madeira-laced cream sauce dotted with morels. Which sounds fancy and hard to make but isn't, really. Brown the chicken, and set it aside to rest. Cook the morels in the remaining fat — you could swap them out for another wild mushroom or even button mushrooms in a pinch — and then flash them with Cognac, which you'll find will come in handy again and again once you start cooking with it. (Try it on steak au poivre!) Then build up a sauce with cream and a little butter and crème fraîche for gloss, get the chicken into it and add some fresh savory and tarragon at the end — or just one of those, or neither. Make the dish as you prefer or as you can. It's luxurious, every time.
Worcestershire Butter
This easy compound butter brings the brawny flavors of Worcestershire sauce, thyme and garlic to just about anything. Use it on steak, chicken, grilled corn on the cob or French bread — whatever you think would benefit from its intensity. Make sure to let it soften a bit before serving. Once it’s soft and spreadable, you may just want to slather it on with abandon.
Beehive Brussels Sprouts with Spicy Vinaigrette
Like avant-garde art, the avant-garde approach to vegetables can take many forms: investing ordinary objects with extra significance, boldly upending tradition or juxtaposing elements that appear disparate. The Los Angeles chef Roy Choi takes that last approach. He did for the kimchi taco what Diane von Furstenberg did for the wrap dress. His sautéed Brussels sprouts play the vegetable off crunchy honeycomb, Greek yogurt and sriracha-spiked vinaigrette. Fried shallots top off the dish.
Cacio e Pepe Crackers
These quick, easy crackers are a crispy twist on the classic pasta dish, and an excellent cocktail hour snack. Rolling the freshly made dough between sheets of parchment expedites chilling, then cutting crackers with a pastry wheel (or pizza cutter) reduces waste. Do grate your own cheese for this instead of using store-bought, pre-grated cheese, as it plays an integral role in making the dough moist. These cheesy crackers can be kept simple, allowing cheese and pepper to dominate, or gussied up with any combination of onion powder, ground mustard or garlic powder, depending on your preference. This recipe makes a large batch, but the crackers will keep for up to one month, depending on your snack habits.
Ground Beef Chili With Chocolate and Peanut Butter
Making use of a well-stocked pantry, this weeknight chili takes inspiration from the flavor profile of mole negro, an Oaxacan sauce made with chiles and chocolate that traditionally takes a full day to make, but results in a pot full of depth and nuance in less than an hour. It relies upon ground beef or turkey, and uses canned chiles in adobo, paprika and ancho chili powder for heat, plus a mix of warm spices, chocolate in two forms, and a little bit of peanut butter to round it out. In essence, this recipe is another variation of the combination of sweet and heat.
Omelet Mousseline
This omelet is fluffier and lighter than the classic. It uses Auguste Escoffier’s technique: whipping the egg whites and then gently folding in the yolks. A small amount of heavy cream enriches the omelet, making it a good candidate for a final sprinkle of powdered sugar – or a jam filling. Served sweet or savory, it’s an ethereal dish that truly melts in the mouth. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.
Smoked Sardines Rillettes
Canned smoked sardines are easy to come by, and if you eat fish (especially if you are trying to find ways to eat more fatty fish because of their high omega-3 values), they should be a staple in your pantry. Look for Pacific sardines, which are a Best Choice on the Monterey Aquarium Seafood Watch list. (Atlantic and Mediterranean are poor choices.) Like the other rillettes posted on this week’s Recipes for Health, you can use these as a spread for bread or crackers, or as a filling for peppers or endive leaves or cherry tomatoes. The rillettes also go well with lentils, like the smoked trout rillettes featured earlier this week. The crème fraîche is optional but recommended (you could substitute olive oil or yogurt); I like the way it loosens and enriches the mixture.
Baked Custard
This is a snap to make: you do no more than heat some milk with a vanilla pod, if you have one, and then beat the milk into some eggs and sugar. I don't split the pod, much as I love the sight of those aromatic little black seeds; I like the vanilla taste here to be delicate rather than perfumed. Certainly it's fine to use a good quality vanilla extract instead. The custard must be cooked in a bain-marie or water bath. You place the dish of custard in a shallow baking dish. Fill this second dish with enough boiling water to come about halfway up the sides of the custard dish. The water bath stops the custard from splitting and keeps the texture perfectly silky and smooth.
Brown Rice, Sesame, Spinach and Scallion Pancakes
With only one test of these hearty pancakes, they’ve turned into a favorite lunch, snack and dinner in our house. Try them heated with a little grated cheese on top, or serve with yogurt. These look prettiest when you use black sesame seeds.
Eddie’s Remarkable Ribs
Tangy Stuffed Flatbread
Dark Molasses Gingerbread With Whipped Cream
This gingerbread, from the chefs Edna Lewis and Scott Peacock, is just wonderful: a little spicy, a little sweet, very simple to make, and absolutely delicious. Whipped cream is an easy topping, although dulce de leche or another warm, caramel-y sauce takes it to a special place. But it’s also kind of nice plain, wrapped in waxed paper and tucked inside someone’s lunch.
Grilled Leg of Lamb With Spicy Lime Yogurt Sauce
Leg of lamb is elegant, and one leg can feed a crowd. Marinate it with a garlicky herb paste, the longer the better. Overnight in the refrigerator is ideal, but even a few hours at room temperature will help. Just make sure to always pat your lamb dry after marinating; this helps eliminate flare-ups. Butterflied legs of lamb tend to be unevenly cut, giving you thicker and thinner parts. This is good if some of your guests like their lamb more well done than you do, but problematic if everyone likes it rare. If you want rare all around (or well done for that matter), consider cutting the lamb into pieces according to thickness so you can take the thinner ones off the grill first.
Bistek
Bistek is steak, but one transformed by its encounter with soy sauce and citrus. My addition is browned butter, an ingredient not so common in Southeast Asian cooking. This was one of my lola’s signature dishes: She’d cut the onions half-an-inch thick, sear them briefly, then add a little water to make the pan flare up, so they’d get extra crisp. She would always plate it in a casserole dish, with enough pan sauce to sop up with rice. The beef fat should coat your lips, and then the citrus cuts through it. It’s worth investing in good olive oil; every ingredient matters, because there are so few, and you can taste them all.
Pierogi Ruskie (Potato and Cheese Pierogi)
Pierogi are always on the menu at milk bars, historic Polish restaurants that were once socialist canteens. This recipe for pierogi ruskie, stuffed with potatoes and cheese, comes from the Bar Prasowy, which is one of the most famous milk bars in Warsaw, and a place where fist-size dumplings can be filled with mushrooms and meat, spinach and cheese, or any number of combinations. These pierogi can be made from kitchen staples, though you’d be doing yourself a favor if you sought out the salty quark cheese that would be used in Poland. Be patient with your first few pierogi: Sealing the filling inside the dumpling takes some practice, but the practice itself is enjoyable. You can snack on the pierogi straight after boiling, or pan-fry them with butter until crisp and serve with barszcz, a light Polish borscht.
Shrimp in Yellow Curry
Many Thai dishes are not unlike what we call curries, but although they may contain curry powder, they are more often based on a combination of herbs and aromatic vegetables, rather than dried spices. A typical curry might feature a mixture of garlic, shallots, chiles, lime leaf, sugar and galangal (or ginger). This simplified version leaves out the lime leaf and sugar, but benefits from the addition of a couple spoonfuls of fish sauce at the end of cooking. It is brightly flavored, but blessedly easy to toss together on a weeknight.
Curried Egg Salad
Here is a recipe our colleague Jeff Gordinier got from the New York chef Jesse Schenker in the process of writing an article about Mr. Schenker’s efforts to lose weight. It is for a much lighter version of the egg salad you may ordinarily make, with Greek yogurt standing in for mayonnaise and a number of egg yolks held back from the finished dish. But it is important to note that you don’t have to do that. You can make this dish with all the yolks if you like, and pile the result into the midst of a green salad or on top of a roll, and you’ll have a fine meal indeed.
Buckwheat Crepes With Asparagus, Ham and Gruyère
In Brittany, large buckwheat crepes are known as galettes and are filled with all sorts of savory ingredients. A classic one is made with ham and cheese. This scaled-down rendition adds sweet asparagus, which goes well with the nutty flavor of buckwheat flour. Traditionally they are served with a glass of sparkling cider. Have them as a first course or alongside fried eggs for a more substantial meal.
Shirred Eggs
Steak with Shallots
Yogurt Raita With Chile and Mint
One-Pot Turkey Chili and Biscuits
In this streamlined recipe, turkey chili and buttery cornmeal biscuits are nestled together in the same skillet, and baked into a blissfully cozy one-pot meal. You can make the cornmeal batter and the chili several hours ahead — or even the night before — then bake them together right before serving, so the biscuits are at their most tender. A dollop of sour cream at the end isn’t strictly necessary, but the cool milkiness is lovely with the spicy, meaty chili. Yogurt makes a fine substitute. And if you’re looking to make this vegetarian, substitute faux meat or another can of beans for the turkey.
