Milk & Cream
3644 recipes found
Chicken-Coconut Soup
Marinated Grouper With Coconut-Ginger Rice
Baked Tapioca Pudding With Cinnamon Sugar Brûlée
This pudding offers you both the satisfying crack of using your spoon to break through a brûlée topping and the sensation of dipping that spoon into fluffy pudding. Tapioca generally isn’t baked, but it is easier than cooking it on top of the stove. And once the pudding is in the oven you can leave it alone, as opposed to the stovetop method, which requires frequent stirring to prevent scorching. The use of pearl tapioca makes for a springy texture, and cinnamon in the topping adds a bit of spice.
Herb Dip (From Barbara Milo Ohrbach)
Dan Dan Noodles
Fillets of Sole In Herbed Butter
Herb Dip
Cardamom Ice Cream
The Mother Of All Butter Cookies
Fudge Frosting
Grappa Zabaglione
Cherry Clafouti
Broken-Glass Pudding
Puree Mongole Soup
Fried Chicken (The Yellow Rose)
Chicken Skewers With Peanut Sauce
That peanut butter is relegated to the sandwich while sesame butter (tahini) is seen as an exotic food item is one of the wonderfully preposterous anomalies of American cooking. In the rest of the world, especially Asia, peanuts are special, used not only as a garnish but as a main ingredient in sauces. One such sauce incorporates coconut milk and classic Thai seasonings: curry paste or powder, nam pla, lime and cilantro. The coconut milk and peanuts make the mixture too powerful-tasting for most fish and too heavy for most meat. It is perfect, however, when teamed with chicken on the grill, especially boneless thighs.
Mint Ice Cream
Helen Mceachrane's Corn Pudding
Thin Coconut Milk
Thin coconut milk Canned or frozen coconut milk may be used for this curry, but it will be thicker and heavier than the milk you prepare yourself.
Venison Meatballs With Sour Cream
Short Pastry
Summer Tomato Soup With Basil Cream
Butter-Fried Oysters
There are easier ways to fry oysters, and faster ways, too, but if you’re going to bother to make them at home, you might as well have the best way. I won’t pretend it’s not a little bit of a project. There are bread crumbs to make, from a day-old French loaf. It’s easy if you have a blender or food processor — just remove the crust and pulse the cubes into fluffy crumbs. My recipe also calls for clarified butter. It can be made ahead, it keeps, and it really makes a difference.