Milk & Cream
3644 recipes found
Honey Salabat Tea Cake
In the Philippines, ginger is both spice and medicine, often administered as salabat, a simple tea of fresh ginger root. Here, tea is transformed into tea cake. Arlyn Osborne, in a recipe from “Sugarcane: Sweet Recipes From My Half-Filipino Kitchen,” begins by brewing a much stronger tea than you would ever drink. The goal is to distill enough ginger to perfume and possess the cake’s every crumb. When straining the tea, press forcefully and patiently, to extract as much of the ginger’s life force as you can. (If you don’t get half a cup’s worth, add water.) More ginger follows, in powdered form, whisked into flour, and crystallized, to stud the top of the cake, after the glaze has run down the sides. Other ingredients play important roles — lemon with its streak of sun, honey mellow and deep, sour cream delivering reliable richness — but the soul of the cake is ginger.
Lemon Icebox Pie
This tangy, creamy lemon icebox pie hits all the high notes, and it couldn’t be easier to prep. Using lemon curd provides a ton of lemony tartness and flavor, and means that you don’t need to fuss around with juicing and zesting fresh lemons. The cream cheese balances out the tart citrus notes, while also making this recipe super creamy. And you don’t even need to turn on your oven. Be sure that your cream cheese is super soft so that there won’t be lumps in your pie. This pie can be served straight from the freezer for a semifreddo-like texture. Plus, it cuts precisely when it’s very cold. You may also opt to let it rest at room temperature to soften a bit before serving.
Chłodnik Litewski (Chilled Beet Soup)
An ideal dish for peak summer, when hot meals seem unthinkable yet fresh produce is bountiful, chłodnik litewski is perhaps the best-known of the Polish chłodniki (chilled soups). Chłodnik litewski translates to Lithuanian cold soup, and reflects a time when Poland and Lithuania were under the rule of the same dynasty starting in the late 14th century, a period in which Polish cooking was influenced by Lithuanian cuisine and vice versa. It’s certainly the most eye-catching, with a lovely magenta hue that emerges when the roasted beets meet the kefir and sour cream to form the soup’s tangy base. It combines both cooked and raw ingredients — you’ll need to roast some beets and boil some potatoes and eggs — and is best prepared in advance, ready for easy assembly. (For the most vibrant pink color, be sure to refrigerate the soup overnight, as the color deepens with time.) Beets and their greens lend an earthy note, and fresh cucumbers and radishes provide a satisfying crunch. A tangle of fresh herbs and vegetables and a soft-boiled egg on top complete the dish.
Tomato Curry
If tomatoes are spilling from your larder, “this curry reigns supreme as the most delicious way to make a dent in the basket,” writes the farmer and cook Julius Roberts in his cookbook, “The Farm Table” (Ten Speed Press, 2024). A slow, steady cooking process, starring whole roasted tomatoes, is part of this curry’s promise, so take your time frying down the onions in the base, until they’re properly sweet and tender. Mr. Roberts says he drew inspiration from South Asian curries, in which you temper whole spices in oil to enjoy their musky fullness. It’s different than using just ground, though a little turmeric pigments the sauce gold, as in a Kerala-style egg curry. Marry those lovely flavor bases with plush coconut milk and the natural juices from the tomatoes. Serve over brown rice, with a leafy blanket of fresh cilantro and fried curry leaves.
Cream of Chicken Soup
A classic within the condensed soup lineup, cream of chicken is a multipurpose convenience that enhances a slew of old-school American favorites, including hash brown casserole, chicken spaghetti and chicken and dumplings. A from-scratch version is easy to make, and it can be stored in portions and frozen for future use. Using both stock and bouillon doubles down on the chicken-y flavor, and poultry seasoning and celery salt provide a hint of nostalgia. Cornstarch is the thickener here, giving the soup its velvety texture. The end result is less gloopy than canned, so it doesn’t need as much thinning when adding to recipes or sipping as a soup. It also doesn’t carry the same yellow tinge, but adding a pinch of turmeric will do the trick if you feel like you need it.
Mango Labaniyad (Creamy Custard)
A much loved creamy custard dessert in many Somali households, labaniyad is a fixture during Ramadan, when it is often enjoyed as the sweet end to an iftar meal, and other special gatherings. A boxed custard mix is often used, and the results might be topped or mixed with an assortment of fruits such as mangoes, bananas, melons, strawberries or grapes. While the custard base is not typically fruit flavored, this recipe utilizes sweet, ripe mangoes for deeper flavor and nods to the fruits that normally decorate this dessert.
Ham and Cheese Slab Quiche
Thinner and creamier than most, this quiche embraces the best parts of the ideal croque-monsieur, the perfect mingling of cheese, ham and Dijon between slices of bread. The Gruyère melds with the custard into a pseudo Mornay sauce, while the buttery, crisp puff pastry replaces toast to rich effect. The zippy acidity of the Dijon is essential to balancing the richness of this quiche; it cannot be skipped. The ham is equally non-negotiable, providing a meaty heft that grounds all the creamy, cheesy goodness. Assembled on a baking sheet, this dish is built for entertaining, but you don’t need to wait for a group to enjoy this. After it cools, slice it into slabs and store it in the fridge, if you’d like to savor it for one. It is delicious cold for a quick afternoon snack, but be forewarned: You might end up indulging in multiple slabs and ruining your dinner.
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This Foolproof Method for a Light, Fluffy Cake Will Never Let You Down
The hot milk cake is a tender, airy, exceedingly delicious cake that’s almost as delicate as a chiffon cake or genoise, but with just enough heft to feel like a lighter version of a vanilla butter cake.
Creamy Cajun-Spiced Chicken Pasta
A little spicy, a touch sweet and incredibly rich, Cajun-style chicken pasta is a modern take on chicken Alfredo inspired by the bold flavors of Cajun cuisine, integrating bell peppers, scallions and a heat-forward spice blend into the creamy sauce. The origin of this dish is a bit unclear — it’s not a traditional Louisianian dish — but it’s become a cult classic, with several national chain restaurants featuring versions on their menu and even more copycat recipes. For this version, chicken breasts are rubbed with a Cajun-style seasoning (see Tip) and browned in the same skillet that’s later used to build the sauce. A big squeeze of lemon juice and chopped tomatoes help perk up the pasta. For extra acidity and heat, drizzle with Louisiana-style hot sauce at the table.
Creamy Cajun-Style Chicken Pasta
A little spicy, a touch sweet and incredibly rich chicken pasta is a modern take on chicken Alfredo inspired by the bold flavors of Cajun cuisine, integrating bell peppers, scallions and a heat-forward spice blend into the creamy sauce. The origin of this dish is a bit unclear — it’s not a traditional Louisianian dish — but it’s become a cult classic, with several national chain restaurants featuring versions on their menu and even more copycat recipes. For this version, chicken breasts are rubbed with a Cajun-style seasoning (see Tip) and browned in the same skillet that’s later used to build the sauce. A big squeeze of lemon juice and chopped tomatoes help perk up the pasta. For extra acidity and heat, drizzle with Louisiana-style hot sauce at the table.
Chopped Salad With Everything Bagel Croutons
This salad is somewhat of a New York style fattoush. Bagel pieces are tossed with olive oil, nuts and everything seasoning, then toasted in the oven to make supersavory, crunchy croutons. These are tossed through a green chopped salad with crispy lettuce, green bell pepper, scallions, cucumber, herbs and a zingy lemon dressing. The salad is rounded off with a base of tahini yogurt, adding a creamy, tangy finish that ties everything together. Perfect as a light lunch or a unique side dish, this salad is both wholesome and indulgent, offering layers of textures and flavors in every bite. Whether you’re a fan of bagels or crisp, textural salads, this recipe is sure to become a new favorite.
Zucchini-Peach Salad With Creamy Lime Dressing
Raw zucchini deserves to be a summer salad staple. With just time and salt, sliced zucchini softens into tender bites that absorb any dressing that graces them. This easy salad pairs thinly sliced zucchini coins with sweet, juicy, ripe peaches in a loose, creamy, lime-forward dressing. It’s a full-on journey, in just a mouthful.
Lobster Rolls
There are two longstanding, popular styles of lobster rolls, and they differ in two primary ways: temperature (cold versus warm) and sauce (mayonnaise versus butter). One style hails from Maine, where chilled lobster meat is tossed in a mayonnaise dressing (often with minced celery and chives), while the Connecticut version warms lobster meat in butter and serves it glistening in the butter sauce. These rolls embrace the best of both worlds and are both buttery and bright. The lobster meat is warmed in butter, quickly tossed in a light mayo dressing, then tucked into butter-toasted buns. Serve with potato chips and tangy coleslaw for a classic summer meal.
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15-Minute Salted Mint Lassi
This herbaceous, savory lassi is the perfect accompaniment to any Indian meal. Just a pinch of chaat masala adds funky and tangy flavor, while black pepper and Kashmiri red chile powder bring the heat.
Flour Tortillas With Honey and Butter
Every culture has some kind of basic flatbread. The recipe for this one, originating in New Mexico in the early 20th century, is quick, simple and rustic. You can roll the tortillas out to a thinness or thickness of your preference. For this purpose, keeping them a bit thicker and eating them hot off the comal, with soft salted butter and honey, is a great joy. You can also roll them thinner for tacos, keeping them warm in towels or tortilla warmers until you are ready to use them.
Strawberry Cheesecake
This stunning summer dessert is more relaxed than it looks. The cheesecake is baked without a messy water bath and can be made days in advance. To avoid cracks on the surface, make sure to turn off the oven when the cheesecake is just set around the edges and quite wiggly at the center. If your cheesecake does happen to crack while cooling, the blanket of jammy berries will cover up any imperfections. Use the juiciest, most vibrant berries you can find, as they are the true stars of the show. Substitute an equal amount of blackberries, raspberries or blueberries for the strawberries, if you like, and adjust the sugar to taste.
Dumpling and Smashed Cucumber Salad With Peanut Sauce
Serving as a luscious, umami sauce for pan-fried potstickers, peanut sauce yet again proves itself to be the hero of weeknight cooking. The sauce needs no cooking, just some hot water to soften the peanut butter, which also helps the sauce come together smoothly. By design, it is slightly runnier than usual, allowing it to casually drape over the dumplings. Right after whisking, the sauce may look too loose, but let it sit for a few minutes as it relaxes and thickens into the perfect consistency. Frozen potstickers — which have a flat base for pan-frying — work best, but you could use other types of dumpling too, cooking them according to their package instructions. The cucumbers are smashed and then salted, which not only draws out moisture, but also tenderizes them every so slightly, delivering just the right amount of freshness and crunch.
Simple Summer Salad With Feta
This refreshing, seemingly everyday green salad has a surprise at the bottom: A layer of creamy feta stirred into yogurt awaits, giving tangy richness by the forkful. Its base of greens, radishes and avocado is dressed with a simple lemon-Dijon vinaigrette, making this salad endlessly adaptable, depending on the season and your pantry. For crunch, you could add a handful of toasted pumpkin or sunflower seeds or broken bits of toasted pita, inspired by fattoush. If in need of protein, some chickpeas or white beans will do the trick. You could even turn this into a more filling summertime snack or meal by layering the feta-yogurt sauce on top of crunchy store-bought tostadas and piling the salad on top.
Fresh Lemon and Chile Pasta
This quick, deeply comforting pasta is creamy, but balanced by the zing of fresh lemon. Loosely based on Italy’s pasta al limone, this simple recipe combines butter, Parmesan and lemon juice with some reserved pasta water to form a velvety sauce that comes together in the pasta pan along with everyday heroes: garlic, green chile and some cream. To squeeze as much tang from a single lemon as possible, zest is also added to the vibrant sauce, giving the dish a wonderful, sunny scent. The lemon cuts through the richness and keeps your fork twirling for more. Serve this bright and easy pasta dish on its own to perk up a weeknight or with chicken piccata or simple roast chicken for a special dinner, ideally eaten outside in the late-setting sun.
Pasta and Pickles Salad
This recipe is your invitation to the pasta and pickle party. Dill pickles work double time here: The brine is added to the creamy dressing to bring acidity, while a generous amount of pickles are used in the salad, bringing crunch and saltiness. The sourness of the pickles and the punch of the quick-pickled shallots really cut through the heaviness that is often found in creamy, mayonnaise-laden pasta salads. (This one skips mayo for lighter crème fraîche or sour cream.) An emphatic handful of dill reinforces the grassy notes of the pickle; if you have parsley or scallions lying around, you could throw those in too. Experiment by adding other pickles — sauerkraut, beets, radish, daikon would all work — or bulk this pasta salad up with some chopped romaine, chickpeas or hard-boiled eggs.
Shrimp Dumplings With Saffron Shallot Sauce
Aushak and mantoo (or mantu), dumplings found in Afghan cuisine, are often filled with soft cooked leeks and onion or ground beef, but this shrimp-filled iteration is the product of the chef Shamim Popal’s journey from Afghanistan to the United Arab Emirates and, eventually, Washington, D.C. After opening a French creperie in 2003, Mrs. Popal decided to share dishes inspired by her upbringing in Afghanistan at Lapis, a restaurant in the city’s Adams Morgan neighborhood. A filling, yet light appetizer, these are meant to be prepared by and for a group, which makes light work and speaks to Mrs. Popal’s own memories of making aushak in Kabul with family.
Harissa-Grilled Steak With Juicy Tomatoes
What makes this steak so great is that it’s just as delicious warm for dinner as it is cold and eaten for lunch. When choosing harissa for the marinade, look for it in a tube or can, which will have a thick, paste-like consistency (we want that explosive, concentrated red chile flavor), rather than jarred harissa, which tends to be saucier and has less potent flavor. Yogurt is the actual secret ingredient here, because the sugars will caramelize and help the meat develop a beautiful brown crust. If you have time, let the steak marinate in the yogurt mixture for a few hours or overnight to let it tenderize the meat, but if you only have 15 minutes while the grill heats up (see Tip), it’ll still be delicious.
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This Luxe, Goes-With-Everything Pistachio Frosting Will Forever Change You
Toasted sugar, rich buttercream, and a splash of liqueur make for a luxurious topping for all your favorite breads and cakes.
Toasted Garlic Rice
This potent garlic rice recipe is for anybody who believes that there is no such thing as too much garlic. Finely chopped garlic toasts in butter, infusing it with its intoxicating aroma and flavor. The rice is also topped with store-bought fried garlic — in an ideal world, you would use a variety, ranging from thick fried slices to finely chopped bits and feathery pieces, but any crispy, store-bought fried garlic will do. The different kinds — and shapes, and sizes — bring a variety of crunch and a range of garlic flavors to the already intensely garlicky rice. Loudly garlicky, this dish is great alongside any saucy mains, or as a side for grilled meat or fish.