Milk & Cream
3644 recipes found
One-Bowl Chocolate Cake
Fluffy and tender, this chocolate cake comes together quickly in one bowl. It’s a friendly little birthday cake with its dead simple frosting (or a really great snack without). A blend of oil and buttermilk or yogurt keeps the crumb moist, as does a nice pour of hot tea. Oolong gives the cake a floral aroma, while using coffee instead highlights the cocoa’s bittersweetness. Plain hot water gives this an old-fashioned chocolate cake flavor. The two-ingredient frosting – essentially cream and chocolate melted together, then cooled until thick enough to swoop and swirl – can be made in the same bowl used for the cake batter. You can sprinkle flaky salt, chopped toasted nuts or sprinkles on top too. But, frosted or not, this cake welcomes coffee, tea or ice cream.
Irish Cream Coffee Cake
This playful twist on a classic crumb cake adds a generous pour of Irish cream liqueur to the batter. While it’s often served with coffee, Irish cream is not coffee-flavored, but made with whiskey and cream, along with hints of chocolate and vanilla. It lends a rich vanilla flavor to this simple cake, and its boozy edge cuts the sweetness. Use an Irish cream liqueur that tastes good on its own, because its flavors will shine through. A simple crumb mixture, flavored with cinnamon, nutmeg and chopped pecans, forms both the streusel topping and a spiced ribbon running through the cake. The cake isn’t complete without the Irish cream glaze. Cut this coffee cake into big squares and serve with coffee; extra Irish cream is optional.
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Shokupan (Japanese Milk Bread)
After experimenting with various flours and methods, I've finally landed on a foolproof recipe. Here's the science behind how to make a gorgeous, tender, and long-lasting loaf.
Four-Layer Surprise
Is there anything more evocative of childhood than chocolate pudding? When dressed up with a salty pecan crust and a fluffy cream cheese layer, that nostalgic lunchbox treat becomes the kind of dessert that is an absolute pleasure to eat and to share. It is great for a crowd, it is fun and easy in its presentation and it is absolutely delicious. Originally made with store-bought whipped cream and chocolate pudding mix, this dessert (sometimes called delight or four-layer delight) deserves to be resurrected from scratch, using freshly whipped cream, rich dark chocolate and toasty nuts, for a new generation to enjoy.
Roasted Kale and Sweet Potatoes With Eggs
This sheet-pan meal of buttery sweet potatoes, kale chips, jammy eggs and toasted coconut feels like it comes together by magic simply by staggering the times the ingredients are layered onto the pan. Because thick slices of sweet potato take longer to cook through, they roast first, before the more delicate kale, eggs and coconut are added. The eggs cook in a nest of curly kale leaves that hold them in place. Drizzle everything with a creamy, punchy sauce like the one here, made from just peanut butter and harissa — or, use mint chutney, green goddess dressing or miso-sesame vinaigrette. Serve over grains, quinoa or couscous for a complete, satisfying meal.
Roasted Root Vegetables With Hot Honey
In this one-method-fits-all recipe, turn any combination of sturdy root vegetables into caramelized morsels. Whether you have carrots, beets, turnips, potatoes or sweet potatoes, rutabagas or any other root vegetables hibernating in your kitchen, cut them into pieces roughly the same size and cook them together on a sheet pan. Roasting on the oven’s bottom rack without stirring ensures one side will be golden brown without the interior drying out. You could stop after Step 1 and enjoy the vegetables’ inherent sweetness, or go on to Step 2 to toss them in a combination of butter, honey, lemon and crushed red pepper. The heat from the sheet pan will meld the ingredients into a spicy, tangy glaze for the vegetables. Enjoy with roast chicken, pork tenderloin, a hearty salad or a fried egg.
Macaroni and Peas
This recipe starts with a love of store-bought mac and cheese, amplified with frozen peas and diced ham. But then, it adds a few layers of flavor, increasing the peas, sautéing the cured pork and using a from-scratch garlicky Parmesan sauce inspired by classic pasta paglia e fieno (“straw and hay pasta,” so named because it’s typically made with a combination of plain and green fettuccine pastas that resembles fresh and dried grass). While pasta paglia e fieno typically uses reduced heavy cream as its sauce, this recipe keeps it a little lighter by decreasing the amount of cream and instead relying on eggs to give the sauce its clingy, glossy texture, like in a good carbonara. A finish of parsley and mint further lightens it.
Gelato
This Italian frozen dessert looks almost identical to ice cream, but has a few key differences: Compared to its cousin, gelato is made with more milk than cream, and uses fewer or no eggs, instead leaning on other stabilizers to keep it from becoming icy as it freezes. Here, cornstarch is the stabilizer for this easy at-home version, providing a smooth, creamy texture. Because gelato has a lower butterfat percentage than ice cream, it’s best served slightly warmer; for best results, let it soften on the counter for a couple minutes before serving. This recipe makes a basic vanilla gelato, but you can easily make different flavors by adding mix-ins such as chopped chocolate, dulce de leche, or chocolate ganache once the gelato is churned.
Peanut Butter Noodles
This nutty midnight pasta is a dream to cook, as it requires just a handful of pantry staples and one pot. Peanut butter (the less fancy, the better) anchors a creamy sauce swathed in umami. Accentuated by a good, salty Parmesan, these noodles recall those cheesy peanut butter sandwich crackers. They make an ideal dinner for one, but the amounts can easily be doubled or quadrupled as needed. For an equally gripping vegan alternative, try swapping out the butter for olive oil and the cheese for nutritional yeast.
Hoecakes
Justin Cherry, a foodways historian, chef and resident baker at George Washington’s Mount Vernon, developed this recipe for hoecakes (cornmeal pancakes) using archival sources that describe the first president’s fondness for the dish. Corn was a cash crop at Mount Vernon, and the estate had a successful mill that could process up to 8,000 pounds of flour and cornmeal in one day. Hoecakes were so esteemed by Washington that Hercules Posey and the other enslaved chefs likely made them daily. Given the president’s dental issues and wealth, the cornmeal used for his hoecakes was probably a finer, higher-quality grind than the coarser meal given to his enslaved community as weekly rations. This recipe, created by Mr. Cherry, uses stone-ground cornmeal, and produces a pronounced corn flavor. It’s important to make sure your butter is hot so the hoecakes crisp nicely while their interiors remain moist, retaining an almost creamy texture. George Washington ate these cornmeal cakes “swimming” in butter and honey, but maple syrup works well, too.
Granny’s Five-Flavor Pound Cake
Golden with a fine crumb, this pound cake smells amazing while it’s baking and tastes just as intoxicating once sliced. It’s comforting with its buttery softness and complex with its blend of five extracts (vanilla, rum, coconut, lemon and almond). The celebrity chef Carla Hall got this recipe, among other beloved soul food dishes, from her maternal grandmother, Jessie Mae Price. This family dessert was served at every Christmas celebration in Tennessee and wrapped and shipped off to the grandchildren as well. It’s a keeping cake, the kind that tastes even better over time, and meant to be shared. Ms. Hall wanted to recreate the tenderness that her granny achieved through sifted cake flour without sending home cooks to the store for yet another ingredient, so she swapped in some cornstarch instead. If you don’t have that in your pantry, using only all-purpose flour works just fine too, as does any combination of extracts you can find or have on hand.
One-Pot Creamy Chicken and Noodles
Think of this warming dish as a relay race, each ingredient handing its flavor to the next. During the (almost!) hands-off cooking, a head of garlic and a whole chicken stuffed with a Parmesan rind roast, then give themselves to salted water, which in turn flavors the egg noodles that soften around the bird. Salt and water are your best tools here: Season the chicken, season the water and season both again. Don’t hesitate to add more water as the noodles are cooking to make sure they’re submerged. Every brand will absorb a slightly different amount of liquid, and you want a result that’s splashy enough to take on all the Parmesan you will grate at the table. Use your largest pot so everything fits. A 7- to 9-quart Dutch oven has ideal proportions with its wide base and chicken-height sides. You can substitute any short, quick-cooking pasta for egg noodles, and introduce sautéed mushrooms, spinach or herbs at the end, if that’s your mood.
Chicken Kiev
The secret of chicken Kiev lies within the walls of its crispy exterior — once sliced, out pours a pool of warm, herby butter. Accounts vary on when and where chicken Kiev first appeared, some attributing it to a hotel in Kyiv and others claiming it’s a riff on a Parisian veal dish. Regardless of the dish’s origin, it became a fine-dining staple in the United States in the 1950s. In this traditional preparation, chicken breasts are pounded thin, wrapped around a stick of chilled garlicky butter speckled with chives and parsley, then rolled in breadcrumbs and fried. While the rolling and chilling is fairly labor-intensive, the recipe’s saving grace is that most of the work can be done in advance.
Champurrado
This creamy and rich atole, or corn-based drink, is made with Mexican chocolate, cinnamon and raw cane sugar, then thickened with toasted masa harina for a soothing hot drink that is often served in cooler months and for holidays like Día De Los Muertos and Las Posadas. Piloncillo, a cone-shaped raw cane sugar, is usually added for sweetness, but you can use brown sugar in a pinch. If you’d like to experiment, add warm, whole spices, such as cloves and star anise, or orange peel to the simmering pot. Traditionally, champurrado is prepared in a clay pot and mixed with a molinillo, a wooden whisk, to make the drink frothy, but for a similar effect, continually whisk the champurrado, or use an immersion blender to froth it up right before serving. Champurrado is often served with hot, crispy churros alongside.
Lobster Thermidor
In this classic, celebratory French dish, chunks of lobster meat are tossed in a creamy, brandy-laced sauce, then topped with Gruyère and baked in their shells. This elaborate presentation might seem intimidating, but the only part of the process that takes a little bit of patience is cutting the lobsters in half lengthwise; place a dish towel on your cutting board to catch any liquid, and use a large, sharp knife. The sauce comes together quickly and the lobsters can be assembled ahead of time and refrigerated for several hours before being broiled, making this recipe well-suited to festive occasions. (Just be sure to bring the lobsters to room temperature for 15 minutes before broiling.) Serve with a big green salad and a crisp white wine to balance the richness of the sauce.
Pistachio Cheesecake
This elegant cheesecake gets its complexity from store-bought sweetened pistachio paste, which gives it an especially perfumed flavor and an ultra-smooth texture, while chopped pistachios in the crust add crunch. Unlike many cheesecake recipes, this doesn’t require a water bath. A low oven temperature and long baking time will yield a silky, creamy texture without the anxiety of maneuvering a springform pan in and out of boiling water. You can make the cheesecake up to 5 days in advance and keep it in the fridge until ready to top with raspberries and serve.
Easy No-Bake Pistachio Cheesecake
Both cloudlike and rich, this no-bake cheesecake relies on cream cheese for structure and whipped cream for lightness. To keep the recipe as streamlined as possible, the pistachio flavor comes from melted ice cream, plus some chopped pistachios in the crust for a crunchy, nutty pop. The brand of ice cream you use makes a huge difference: The more like real pistachios it tastes, the better the cheesecake. (Some brands of pistachio use extracts and flavorings instead of actual pistachio nuts; check the ingredients before buying.) You can make the cheesecake up to 5 days in advance and keep it in the fridge until ready to top with raspberries and serve.
Vanilla Cupcakes
This easy recipe makes 12 light, fluffy cupcakes that are packed with vanilla flavor and topped with a classic buttercream frosting. They use the reverse creaming method made popular by author Rose Levy Beranbaum in which the dry ingredients are mixed with a solid fat (butter, in this case), before the liquid ingredients are mixed in, which helps ensure that you don’t overmix your batter. This mixing method, along with the buttermilk and a combination of butter and oil, creates the soft, tender crumb of these cupcakes. The confectioners’ sugar frosting is a simple affair, flavored with lots of vanilla, some lemon juice and a bit of salt to balance out the sweetness. Make sure to whip the frosting until it is completely smooth and soft. This recipe makes enough to frost the cupcakes with a thin layer; for a more generous topping, you’ll want to double it.
Cajun-Style Shrimp Alfredo
Fettuccine Alfredo is an Italian classic. Its luscious sauce is traditionally created using only two primary ingredients: butter and Parmesan. When stirring a large quantity of cheese into pasta, the key to achieving a fully emulsified sauce — a creamy consistency — is making sure to save and utilize some of the pasta cooking water. This recipe gives the dish a Cajun spin by adding spiced shrimp, celery, bell pepper, onion, garlic and jalapeño, finishing it with a sharp hit of Creole mustard. If you can’t find Creole mustard, a mix of Dijon and whole-grain mustards works well.
Bacon-Cheddar Dip
Bacon and Cheddar, that time-honored pairing, meet up once more in this easy, spicy skillet dip. Grated Cheddar, the sharper the better, and crisp bacon slivers are folded into a mix of cream cheese and sour cream that’s been zipped up with hot sauce. You can prepare the dip a few hours in advance, then broil it just before serving so that the Cheddar emerges melted, singed and bubbly on top. Marinated cherry tomatoes (or you can substitute prepared salsa), scallions and more bacon make for a colorful, juicy garnish. Serve it with anything you love to dip: Chips, veggies or crackers are all welcome.
Crispy Sour Cream and Onion Wings
These crisp, flavorful wings have all the goodness of classic sour cream and onion potato chips — including leaving your fingers caked with tasty seasoning. The creamy, tangy dipping sauce is a perfect foil for the crackly skin and can be doubled to use as a dip for crudités or chips. It’s a common misconception that crunchy chicken wings can be obtained only by deep-frying, but this recipe subverts that notion with the use of a pantry ingredient: baking powder. Using baking powder helps with browning and results in all the crackle with none of the hassle. For best results, avoid using expired baking powder.
Chocolate Fondue
Chocolate fondue is not a traditional dessert but a creation of the 1960s, first conjured up at Chalet Suisse, an alpine-themed restaurant in New York, by Konrad Egli, a Swiss chef and restaurateur far from home. This version is a simple equation of chocolate and heavy cream — essentially ganache, but in different proportions. Warm the cream, pour it over the chocolate and stir. A touch of salt brings the flavor into focus. You don’t need a fondue pot or even a double boiler: Just jury-rig a heatproof rack over a candle, or fill a pot or bowl with boiling water and tuck a smaller bowl inside it. (The key is not to melt the chocolate directly over flame, as this may result in scorching or a grainy, broken mixture.) Serve with whatever you think a little gilding with chocolate makes better: maybe bright crescents of clementines, candied yuzu peel, chewy stubs of mochi, butter-heavy pound cake or whole strawberries like fat little hearts.
Suspiro a la Limeña (Caramel Pudding With Port Meringue)
Suspiro a la limeña, sometimes called suspiro de limeña, is one of Peru’s most popular desserts. The dessert may have originated in Lima, Peru, more than 100 years ago. According to lore, the wife of José Gálvez Barrenechea, a Peruvian poet, made him a custard dessert topped with fresh meringue that was spiked with port. The story goes that he loved the dessert so much that he decided to name it “suspiro a la limeña,” which translates loosely to the sigh of a lady from Lima. This recipe, adapted from “Peru: The Cookbook” (Phaidon, 2015) by Gastón Acurio, a renowned Peruvian chef who opened restaurants like La Mar and Tanta, uses evaporated and condensed milks to make a sweet base that’s reminiscent of dulce de leche. The dessert takes some patience, but the results are sublime.
Bagara Baingan (Creamy Spiced Eggplant)
Tender and round, Indian eggplants are slit, shallow-fried and simmered in a rich, nutty, spiced gravy in this fiery Hyderabadi dish. There are a few different ways of making it, including stuffing the eggplants with a paste of peanuts, coconut and sesame seeds. This version minimizes tedium by skipping that step and using peanut butter instead of freshly ground peanuts. Whole mustard seeds bring texture and a delicious bitterness. Tamarind paste and cilantro add a citrusy freshness. Though the ingredient list is on the lengthier side, the only ingredient that needs chopping is an onion — and this deeply flavorful dinner cooks in just 40 minutes.