Milk & Cream
3644 recipes found
Butterscotch Peaches
I make a peach-butterscotch sauce that I dreamed up to impress my children, whose love for me, though unwavering, I am nonetheless constantly trying to cement with food. The result was delectable. We ate the sauce straight from the pot. We ate it from the serving dish. And we ate what was left for dessert that night, poured over Ronnybrook vanilla ice cream with chewy gingersnaps from Hawthorne Valley on the side. My children’s adoration of me was unaffected by the butterscotch, but their energy level definitely got a boost from all the sugar.
Scampi With Cream
Carrots Not Occidental
White Lily Shortcake
Steamed Broccoli With Butter
Boned Leg of Lamb With Yogurt
Oysters Under a Blanket
Braised Endives (Endives braisees)
Alfredo Viazzi's Spaghettini Cacio e Pepe
Shrimp Wiggle
Sauteed endives (Endives meuniere)
Steamed Fish Fillets With Hard-Cooked Egg Sauce
Endives et poulet au gratin (Endives and chicken au gratin)
Blueberry Kir Sauce
Cold Lobster-Mint Chowder
Country Fried Chesapeake Catfish With Jalapeño-Mint Aioli
At his Succotash restaurants, Edward Lee serves this dish with pickled scuppernongs, a Southern variety of grape. You can serve it as is or add pickled red grapes or fresh, halved grapes for a punch of sweetness.
Crab-Meat Quiche
A proper quiche (also known as a tarte salée, or savory open pie) should have really good pastry and contain a soft, tender eggy custard. It should be light enough to serve as a first course, or in larger portions for a simple main course. It should be something to sing about. This is a rosy bisque-like shellfish quiche with a handful of crab meat (use shrimp or lobster if you like).
Baked Endives with Parmesan Cheese (Endives au Parmesan)
Corn And Seafood Chowder
Strawberry-Yogurt Parfaits
Creamed Lump Crab Meat With Country Ham
Yogurt, Cucumber And Spearmint Soup
Oyster Stew