Milk & Cream
3644 recipes found
Steamed Asparagus With Pistachios and Brown Butter
This versatile brown butter sauce could enhance all sorts of other vegetables, or fish for that matter. But it just so happens to be a delightful pairing with perfectly cooked fresh green asparagus.
Turkey and Rice Casserole With Yogurt Topping
This Middle Eastern dish may include fried stale pita bread doused with chicken or turkey stock in a casserole and topped with the other ingredients. In the days after Thanksgiving, I’m likely to have all of these ingredients on hand -- except for pita, so here I’ve made it without.
Cereal-Milk Panna Cotta With Caramelized Corn Flake Crunch
Mango-Rose Water Lassi
Braised Beets With Butter and Dill
Sautéed Beets With Pasta, Sage and Brown Butter
Give a cook a beet, and he’ll probably do one of two things with it: Reject it for fear of turning the kitchen into a juicy red crime scene, or roast it and serve it with goat cheese. I can take this marriage or leave it, but even if you love it, you must admit that it only scratches the surface of what beets have to offer. More than half the time that I prepare beets, I begin by shredding them in a food processor. After that, you can serve them raw with a simple dressing, or you can stir-fry them in a skillet to brown them slightly, which brings out their sweetness like nothing else. This recipe employs the latter technique (with the addition of sage) then calls for tossing the beets with pasta. A finishing of grated Parmesan is a salty counterpoint to the caramelized sweetness of the beets.
Cooked Butterscotch Scotch Eggnog
Leek-Vegetable Fritters With Lemon Cream
Asparagus With Walnuts, Parmesan and Brown Butter
Here's a sophisticated yet simple way to prepare spring's trademark vegetable. Steam the asparagus. Brown a knob of butter in a sauté pan and toss in a handful of chopped walnuts, garlic and fresh thyme (lemon thyme if you can find it). Whisk in a 1/4 cup of Parmesan cheese, then pour over your awaiting asparagus. Dive in.
Roasted Beets With Chiles, Ginger, Yogurt and Indian Spices
The pungent spices, zingy fresh ginger, dollops of tangy yogurt and fiery green chiles found in Indian cuisine tame the sugary beets in this recipe and open up a whole new universe of flavor. In traditional Indian cooking, beets are usually boiled or steamed, then often made into vegetable curries or chutney. But here they are roasted, which intensifies their sweetness.
Sautéed Beets With Butter
Steamed Artichokes With Vinaigrette Dipping Sauce
Artichokes are not the friendliest of vegetables. They are a good source of magnesium, potassium and fiber, and they require a little work, but it’s time well-spent. The simplest way to prepare an artichoke is to steam it, there’s hardly any trimming at all. Serve it with a dipping sauce and work your way, perhaps with a friend or loved one, to the heart. Then scrape away the chokes and divvy up the prize at the middle.
Cheddar Cheese Soup
Roasted Tomato-Coconut Sauce
This easy sauce, which uses slow-roasted tomatoes, goes great with fish or tofu served on top of a grain (rice, coucous, anything). Just pan-sear your protein very quickly, and you’re ready to eat. If you don’t like tomato skins, blend the tomatoes before you add them, or use an immersion blender on the finished sauce.
Lemon Grass Ice Cream
Mallorcas
Pasta Kerchief With Poached Egg, French Ham And Brown Butter
Gabrielle Hamilton, the chef at Prune in the East Village, layers pasta kerchiefs with a poached egg, blanched bitter greens and a slice of French ham, then pours over a river of browned butter, a dozen or so toasted pine nuts and a few drops of balsamic vinegar. It can be done all in one pot, perhaps two. She poaches the egg and holds it on the side. The pasta is cooked in boiling water, and then a handful of watercress and arugula rolled in a slice of French ham and clamped between tongs is dipped in. Hardly a second and the greens are wilted and warmed. As it's assembled, a small pool of pasta water collects at the bottom of the bowl. So does a little vinegar water from poaching the eggs. And the brown butter slides down through the layers so that as you dig your spoon into it you splash into a salty, nourishing broth.
Miso Butter
Years ago, David Chang of Momofuku showed me how to create a fantastic compound butter with miso. Use it melted on fish, chicken or steak (lots of umami); on asparagus, broccoli or carrots; or drizzled on a baked sweet potato (or a regular baked potato).
Petit Pot au Chocolat
Miso Butterscotch
Miso butterscotch sounds like dessert — and indeed can be — but it is better imagined as a step beyond the caramel sauce you may know from Vietnamese cooking. Use it on poached pears or apples; as a marinade for meat; as a braising base for sturdy vegetables like cabbage, eggplant, turnips or new potatoes; or as a sundae sauce, especially over fruit ice creams or sorbets.