Milk & Cream
3644 recipes found
Spider Bread
Corn-Crusted Catfish
Blue-cheese dressing
New England Spider Cake
This is a creamy, corny skillet preparation from New England, which has delighted roomfuls of people every time I've served it. So-called because of the veins created by the cream in its vortex, which separates the crumb during baking, this substantial one-skillet meal will get your kids to school happier than they've ever been, and you happy only if they've left some behind. As my recipe tester, Alice Thompson, responded: ''Spider cake rules! How has this escaped the culinary radar so far? Where has it been all my life?''
Johnnycake (Spider Corn Bread)
Buttermilk-and-Cornmeal Pan-Fried Catfish
Creamy Rice Pudding
This is comfort food at its sweetest and most gentle: a rice pudding cooked in a medium oven, watched carefully, and flavored with a touch of cinnamon. You can top it off with raisins or currants, some toasted pecans or a bit of brown sugar — or just leave it alone.
Farro and Maple Syrup Pudding
Roasted Strawberries
Blueberry Muffins
Croutons (Toasted French Bread Slices)
Raspberry Pudding
Chicken Fried With Bread Crumbs
Breton Butter Cake
Blinis With Red Caviar
Buckwheat or Cornmeal Blini With Radish Topping
In Russia, this topping traditionally is made with cream cheese and served on black bread canapés. I use labne — drained yogurt — in this version and love the results. This topping also makes a nice snack by itself.
White-wine sauce for foil-baked salmon (Sauce vin blanc)
Wild Mushrooms a la Russe (Wild mushrooms in sour cream)
Sesame-Crusted Fish With Butter and Ginger Sauce
This recipe came out of a 2005 kitchen cage match between Mark Bittman and the chef Jean-Georges Vongerichten, in which Bittman, the home cook, sought to cook Chef Vongerichten's food more simply and perhaps just as deliciously. Judging by the quality of this particular dish, he succeeded.
Sour-cream pastry
Nesselrode ice cream
Glazed White Onions
Tart Crust
This recipe for the buttery dough, known in French as pâte brisée, comes via the pastry chef Natasha Pickowicz. It makes enough for two 10-inch tarts; divide the dough into two equal-size balls, flatten into discs, wrap well in plastic wrap and keep in the freezer to defrost whenever you need it. It can be used for sweet or savory recipes, like this potato-and-radicchio tart.