Milk & Cream
3644 recipes found
Bay Apple Pie
Lemon-Buttermilk Sorbet
A bite of this refreshing sorbet is like stepping into a cold shower on a hot summer day. Thanks to the juice and zest of an entire lemon, this four-ingredient frozen treat has plenty of zing, but the creaminess of the buttermilk and the earthiness of the vanilla mellow it all out so you're not left with an unpleasant pucker. A quick note: The zest and the vanilla seeds can clump a bit during the churning process. Just stir it into the sorbet before serving (for soft serve) or freezing (for a firmer sorbet).
Jalapeño Brown Butter
Mixing diced jalapeños into a classic brown butter makes for a delightfully bright accompaniment for steamed clams or lobster. The mixture can be used on corn bread to great effect as well. You can easily omit the peppers if you don’t like spice. Brown butter on its own is pretty great.
Citified Spoon Bread
Mrs. Hovis's Hot Upside-Down Apple Pie
Mashed-Potato Pancakes
Christmas Turkey
Fricassee de Homard Au Sauternes (Lobster stew with Sauternes)
Burnt Passion-Fruit Curd
Milk Chocolate Ganache
Golden Pumpkin Creme Brulee
Apple-and-Fig Napoleons With Red-Wine Sauce and Sour-Cream Ice Cream
Pate Brisee (Flaky Sweet Pastry Dough)
Kadhi (Yogurt-Based Sauce)
Gratin Dauphinois Chez Lily Et Gaby (Lily And Gaby's Potato Gratin)
Fluffy Buttermilk-Mashed Potatoes
Buttermilk and a smidge of baking soda work together here to create an impossibly fluffy potato side dish. We like to finish ours with an extra pat of butter that melts into a golden pool while we set the table.
Two-Potato Gratin
This simple recipe allows the richness of potatoes and cream to shine through unadorned, and it is easily assembled. A gratin dish is not necessary; try using a cast-iron skillet. (For everything you need to know to make perfect potatoes, visit our potato guide.)
Chestnut Puree
Ragu Bolognese
Chocolate and Fresh Cream Truffles
Mushrooms in Cream And Sherry Herb Crust
Chocolate Sauce
Strawberry Yogurt Ice Cream
Root Beer Butterfest Float
This low-alcohol, post-dinner drink tastes a bit like a root beer float after the ice cream has melted. It is named after the Butter Festival that takes place every June in Mr. Bartels’s hometown, Reedsburg, Wis. If you have a butter cookie or vanilla wafer on hand, it makes a nice accompaniment.