Milk & Cream
3644 recipes found
Summer Squash, Tahini and Yogurt Dip
Just when I thought I would never find anything new to do with the two small summer squash that were lingering in my refrigerator I came across this dish in Paula Wolfert’s book “The Cooking of the Eastern Mediterranean.” A simple combination of cooked squash, drained yogurt, garlic and tahini, it’s another example of how you can make yogurt dips with just about any vegetable.
Graham Crackers
Wolfgang Puck's Crisp Potato Galette With Scrambled Eggs
Boneless Quail Stuffed With Wild Rice and Mushrooms
Smoked Salmon Dip
Stilton Biscuits for Port
Raie Au Beurre Noir (Skate With Black Butter Sauce)
Smoked Mashed Potatoes
Cinnamon Basil Crème Fraîche
Khao Soi (Northern Chicken Curry Noodles)
Craquelin-Topped Cream Puffs
Pâte à choux, aka cream puff dough, is a baker’s putty, the mixture that becomes the cream puff as well as éclairs, beignets, churros, croquembouches, gâteaux St. Honoré and tens more desserts. The dough is cooked before it’s baked, and it's a quick-change artist – a lump when it goes into the oven, it emerges golden, ping-pong-ball light, a couple or three times its size and smelling of warm butter and eggs. It's simple to master, and it lends itself to tweaks and endless embellishments. Here, the puffs are capped with a round of frozen sweet dough called craquelin, which produces a crunchy coating that's a little like streusel. It adds enough texture and sweetness so that filling becomes a choice, not a necessity.
Monika Magee's Old-Fashioned Kohlrabi With Cream Sauce
Spring Vegetable Ragout
Vanilla Ice Cream
Jerusalem Artichoke Gratin
Bakes
Pumpkin Parfait
This no-bake dessert, inspired by an idea from my colleague Suzanne Hamlin, does require a few hours in the freezer. Still, the active working time is about 20 minutes. You start with canned pumpkin purée, stir in cream, milk and spices, and freeze. Several hours (or days) later -- when you're ready for dessert -- you cut up the frozen purée and put it into the food processor, which makes it smooth and creamy. Layer this ingenious creation with lightly whipped cream if you like – or not.
Winter Vegetables Braised In Vermouth
Swedish Graddtarta
Mushy Zucchini
Butterscotch Praline Parfait
Rich Pastry For Custard Pies
Bourbon-Pecan Chicken
This is a 1990 recipe from Regina Schrambling that was appended to an article about the role alcohol can play in a home cook's kitchen. It's terrific.
Sour Cream Sorbet
Here is a light French sorbet that can serve as an easy finish to a complex dinner. Top it with glazed mango and black pepper, or serve it plain to wake up the palate before offering a plate of caramels and chocolates. Either way, the recipe couldn’t be easier, and will add a bit of refinement to your table.