Milk & Cream
3644 recipes found
Cheddar Cheese Puffs
Cheddar replaces the more traditional Gruyère, Roquefort or Parmigiano-Reggiano in this French recipe for gougères. The Cheddar performs admirably.
Peanut-Butter Batida
Popcorn Pudding
Quick Mango Kulfi
Traditional kulfi is made by boiling milk to reduce it, and to concentrate the milk solids, then freezing the base with flavorings such as fruit pulp, spices or nuts. Though kulfi is often compared to ice cream, it's nothing like it: Kulfi isn't churned. The protein and sugar create a rich, dense texture that is slightly crystalline and quick to melt. This recipe for instant mango kulfi takes short cuts, using canned sweetened condensed milk and heavy cream. It's a recipe that has no fixed season, that takes no time to mix up and that comes straight from my mother. She made it all year long when I was growing up, to hold us over in the lonely gaps between trips to see family in India. It's inauthentic — and delicious.
Cyrus's Express Bread-And-Butter Pudding
Breton Tuna and White Bean Gratin
Like a tuna casserole given a makeover, this pantry dinner is modern, sleek and a whole lot more elegant than anything your grandmother used to serve. The key is using really good-quality tuna, preferably the kind packed in extra-virgin olive oil and imported from Italy or Spain. If you can find a large 7-ounce can, use that. But the more typical size (5 3/4 ounces) will work perfectly well if you can’t. Serve this over toasted slices of crusty bread that you’ve drizzled with oil. A crisp green salad or platter of sliced, salted cucumber is all you need to make a satisfying meal.
Arroz Con Leche
This recipe for arroz con leche came to us from Veronica Garcia of Houston. The original came from her maternal grandmother, but Ms. Garcia has since made a few adjustments: a little less sugar, a split vanilla bean and no raisins. But she still soaks and rinses the rice two times, making it a little lighter than a traditional rice pudding.
Coconut Brigadeiros
Fudge made from condensed milk is the base for brigadeiros, bite-size sweets served in paper frills and covered with sprinkles. “Brigadeiros are like the cupcakes of Brazil,” the cooking teacher Leticia Moreinos Schwartz said. “They are at every birthday party.” (They are named for a once-popular politician, Brigadier Eduardo Gomes, who ran for president in 1945 under the slogan “Vote no brigadeiro, que é bonito e é solteiro” — “Vote for the brigadier, who’s good-looking and single.”)
Reversed Impossible Chocolate Flan
In this magical recipe by Ben Mims from his cookbook "Sweet & Southern," vanilla cake and chocolate custard are layered into a Bundt pan before baking. In the oven, the two switch places, with the heavier custard sinking while the cake rises to the surface. Once unmolded, you end up with a tender band of cake on the bottom and creamy, wobbly flan on top. Inspired by chocoflan, it’s rich, soft, deeply fudgy and a hit at dinner parties.
Popcorn Soup
Papeete I'a Ota (Tahitian Fish Salad)
Chakkah Yeh Seedor (Yogurt with garlic sauce)
Roasted Garlic Mushrooms
Chez Louis Potato Pie
Ginger Butter Sauce
Paupiettes De Sole Au Vermouth (Rolled Sole Fillets In Vermouth Sauce)
Mini Almond Cakes With Chocolate or Cherry
These moist, rich almond cakes are miniature versions of a classic flourless almond torte, embellished here with either chocolate ganache or cherry jam. The bittersweet chocolate filling is a bit more sophisticated, while the cherry jam is sweetly crowd-pleasing. Or you can split the difference and make six of each. These gluten-free treats are best eaten within eight hours of baking so plan to make them the same day as serving. You can use either natural or blanched almond flour; the blanched will give you a slightly more delicate texture.
Red-Eye Hash
Clam-Chowder Pizza
The clam pizza is thought to have been born in New Haven at Frank Pepe Pizzeria Napoletana, in the middle of the last century, and has since made its way south to New York City. My recipe honors no one particular preparation but does pay homage to the clam pan roasts of the Grand Central Oyster Bar. It uses as sauce the building blocks of a classic clam chowder — alliums slowly fried with bacon, then infused with clam juice and wine, reduced to a glaze and thickened with cream — and tops it with chopped clams, lemon zest and a spray of hot pepper flakes. This makes for a heavy pie. If you’re having a hard time moving it around on the pizza peel before baking, place a sheet of parchment paper beneath the dough, which will help when you slide the pie to the hot surface of the baking stone in the oven.
Deborah Madison's Fragrant Onion Tart
The chef and gardener Deborah Madison has been writing almost entirely about vegetables for more than 25 years. This recipe comes from her book“Vegetable Literacy,” which breaks down the universe of vegetables into botanical families — the Carrots (carrot, celery, fennel, parsnips), the Sunflowers (sunchoke, cardoon, artichoke, endive, escarole, lettuce) and so on.
The Best Clam Chowder
This is a basic New England clam chowder, though with leeks used in place of the traditional onions, and a splash of wine to add a floral note. Also: thyme. Very continental! It is shockingly delicious and deserves its title as best. Bacon will add a smoky note to the stew. If you use it, it may be worth it to go the whole distance and get expensive double-smoked bacon instead of the standard supermarket fare. The salt pork, which is not smoked, will take the meal in the opposite direction, emphasizing the pure flavor of the clams.
Vichyssoise
This is a simple take on a classic cold soup that is as delicious to eat as it is to say: Vishi-swazz! It is dead easy to make as well. Just sauté potatoes with some chopped leeks, then simmer them all with stock until tender. Send the mixture through a food processor or blender, let cool, then chill in the refrigerator until ready to serve. Garnish with chopped chives.
Roasted Eggplant-Yogurt Cheese Dip
Seared Lamb Ribs With Spicy Yogurt Sauce
These crisp-edged lamb ribs, from the chef Ignacio Mattos, are a fine match for a spicy Corsican red wine. If you are unable to special-order lamb ribs from your butcher, you can trim your own. Buy a rack of lamb, neither Frenched nor baby, and remove the meaty eye section, saving it for another use. You will be left with the ribs. This recipe takes time, but can be made up to two days in advance. Give the ribs their final sear just before serving.