Milk & Cream
3644 recipes found
Scallops Of Salmon With Dill Sauce, New Potatoes And Sugar Snap Peas
Buttered Green Sugar Snap Peas
Here is an incredibly simple, incredibly fast side dish that makes the most of great ingredients. The flavors are summery, but go equally well in a fall repast.
Buttermilk Potato Salad
Tarragon Potato Salad
Centerpiece Salmon With Thai Basil and Browned Butter
This side of salmon is a festive centerpiece dish for when you don't want to serve meat. You can add plain or fried rice, steamed greens and roasted carrots or pumpkin to the sunchoke and potato salad, which is served alongside, to create a generous holiday spread. You can substitute extra potatoes for the sunchokes (also known as Jerusalem artichokes), if you'd like. You may need to ask someone for help when you're transferring the salmon to a long platter, as it’s large and delicate.
Spicy Steak and Watercress on a Roll
Serve these little steak sandwiches with drinks. Horseradish, thinly sliced jalapeño and peppery watercress all supply a pleasant kick, tempered by sweet butter and sour cream.
Key Lima Pie Quiche
Broccoli Rabe Timbale
A timbale is a savory custard, gently baked in a water bath and unmolded before serving. You can use either broccoli rabe or baby broccoli for this one; the rabe has a stronger flavor, with a bitter edge. Bake this in individual ramekins or in a 1- or 1 1/2 -quart soufflé dish or ring mold and serve with a marinara sauce.
Turkish Bean Soup
Mashed Potatoes With Parsnips
Yogurt With Plantain And Mango
Wasabi Mashed Potatoes
Hudutu
This origins of this seafood soup — seared fish, shrimp and conch quickly poached in a simple coconut broth — can be discerned by its elements. It's a specialty of the Garifuna people, descendants of intermarried Africans and Carib natives who settled on the Atlantic coast of Honduras (as well as Belize, Guatemala and Nicaragua), and the tropical coconut and abundant seafood speak to where they live. The fact that it's always served with machuca, a mash of sweet and green plantains, reflects the Garifunas' West African origins, where cassava and plantain mashes called fufu are a staple.
Plantain Baked In Its Skin
Mashed Potatoes (The Yellow Rose)
Autumn Mashed Potatoes
Caramelized Salsify, Spatzle and Roasted Vegetable Broth
Biscuits and Momofuku Red-Eye Mayo
This recipe comes from a feast that Mark Bittman and Sam Sifton prepared in Charleston, S.C. These biscuits are topped with a dollop of a mayonnaise that David Chang serves at Momofuku Ssam Bar in New York.
Puffed Biscuits
Tassajara's Flaky Biscuits
Creamy Vinaigrette
Here is an easy vinaigrette that comes together in your blender in about five minutes. Use good olive oil and good vinegar, and follow your own taste when adding the seasoning.
Chicken Butter
In this unusual recipe, seasoned, rendered chicken fat and creamy butter are whipped with a little maple syrup for an earthy, rich and lightly sweet spread for bread. Make sure to cook the chicken skin until it turns nut brown — that’s what gives the fat its fried chicken flavor. While you could use schmaltz in place of rendering the fat yourself, the flavor won’t be quite the same because schmaltz usually includes onions in the rendering. If you haven’t been saving your chicken skin and trimmings in your freezer to render, you can usually order the skin from a butcher if you give them enough advance notice. And make sure to save the fried chicken skin as a cook’s snack. It’s the crunchy, salty byproduct of this excellent spread.
Caramelized-Onion Biscuits
