Milk & Cream
3644 recipes found
Peach And Macaroon Ice Cream
Corsetiere's Despair
Banana Yogurt Ice Cream
Gravy From a Brined Bird
The lifeblood of a Thanksgiving meal is the gravy. To make it truly delicious, you need the hot fat and juices from the turkey and the consistency of texture that comes from pulling all the elements together just before the gravy hits the table. The addition of drippings fortified with wine allows you to build flavor.
Marian Burros's Chocolate Mousse
Celery Root-Potato Purée
Pear-Hazelnut Cake
Shrimp With Paprika and Sour Cream
Sauce Newburg
Grilled Cumin Lamb With Spicy Onions
Yogurt makes a great base for a marinade, adding a milky tang and helping to tenderize all kinds of meats. In this case, the yogurt is spiked with aromatics — toasted cumin, green chile, herbs, and plenty of ginger and garlic — which impart complex flavors to a butterflied leg of lamb destined for the grill. Lightly pickled, spicy onions make a bright garnish here, but you can skip them if it seems like one step too many. Instead, just slice up a red onion and scatter the raw slivers over the top of the meat for a contrasting crunch. If you’d rather cook this inside, you can broil it instead of grilling.
Swirled Persimmon Semifreddo
Bombay Leg Of Lamb With Yogurt And Lime
This recipe came to The Times when Amanda Hesser wrote about Rozanne Gold, the author of “Recipes 1-2-3,” and her three-ingredient cooking. The bare-bones marinade here really lets the lamb shine, so make sure to get quality meat. Ms. Gold proves that with fewer ingredients, shopping becomes less painful, and cooking times and techniques tend to be simpler.
Fresh Mushroom Bisque
Persimmon And Buttermilk Pudding
Striped Bass With Horseradish Sauce
Butter Frosting
Pommes de terre aux crevettes (Baked potatoes with shrimp)
Individual Peach Shortcakes
Double Corn Bread
Curry Sauce
Southern Belle
Corn And Lobster Chowder
Egg Nog
This is a classic nog made with a cooked custard base, perfect for those turned off by raw eggs. Rum adds a deeply sugary, spicy note, although feel free to riff with a favorite bourbon or brandy. This recipe serves 8. (The New York Times)
