Milk & Cream
3644 recipes found
Savory Potato Tart
We all love a rich, creamy French potato gratin, but for a special occasion, or just for fun, make this version, which is encased in buttery flaky pastry so the gratin becomes a savory tart. Serve a small slice alongside roasted meats, or a larger portion for a vegetarian lunch, accompanied by a green salad. If you want to make it a few hours ahead, or even a day before, it reheats beautifully.
Mushroom Crostini
Pumpkin Pie With Rum and Cream
Paupiettes of Turkey With Curry Sauce
The Best Buttermilk Blueberry Pancakes
Cream of chicken sauce
Creamy Chicken Liver Pâté
French pâté is in fact easier to make than my grandmother’s chopped liver, which called for rendering chicken fat. Here, you just soften onions in butter, cook the livers, cool, purée and refrigerate. You don’t have to bother with soaking the livers in milk, a step found in many recipes. Season aggressively: you want to taste the pepper, the coriander, the brandy and even the allspice and clove. Finally, cook the liver quickly, over pretty high heat. What you want is to brown the outside while keeping the inside pink. This, perhaps, is another major difference between pâté and chopped liver, in which the livers are almost always cooked to death.
Crisp-Cooked Chicken Livers With Capers
Grilled Turkey Breast With Chive Butter
Rhubarb and Ginger Fool
Ben & Jerry's Heath Bar Crunch Ice Cream
Individual Apple Tart With Ice Cream And Caramel Walnuts
Roasted Yellow Pepper Sauce
Lamb Kebabs With Coriander Sauce
Herbed Garlic Bread
There are two proper ways to use garlic: pounding and blooming. Pound raw garlic into a paste that dissolves into food, leaving behind only a faint rumor of its presence. To cook garlic, sizzle but don't brown it before adding it to food — this is blooming, and it will tame garlic's raw fire. Put both techniques into practice to make this unforgettable loaf of garlic bread. First, make a garlic butter rich with herbs and Parmesan. Then, score the loaf into thick slices and slather each with butter. Wrap and bake, then pull the steaming, mahogany-crusted bread from the oven, and stuff each slot with herb salad. The fragrant loaf will barely have a chance to cool before everyone at the table begins to tear into and devour it.
Morels
Machias Festival Baked Blueberry Shortcake
Mousse De Poivrons Doux (Red-Pepper Mousse)
Baked fish with clam stuffing
Rhubarb Sherbet
Nougat Semifreddo
Roast Maine Lobster With Bourbon And Brown Butter
Quick Puff Pastry