Milk & Cream
3644 recipes found
Stella Parks' No-Stress, Super-Flaky Pie Crust
Stella Parks' flaky pie crust recipe stands to make the biggest difference for a budding pie baker. This recipe makes pie dough easier to make for everyone.
Pan-Roasted Salmon With Jalapeño
Here is a simple, easy preparation for salmon that allows wild-caught fish, especially, to shine. The foaming butter amplifies the richness of the flesh, while the jalapeños keep it in check, as soy sauce does to the fattiest sushi. Some prefer to reverse the order of the cooking, so that the fish is served skin-side up, but I find that cooking it this way allows the butter to do its job more effectively and delivers a more beautiful plate of food as well. (Most of it is left in the pan when you’re done.) Top with chopped fresh herbs, and serve with roasted new potatoes.
A dessert which tastes like summer
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Shortbread, 10 Ways
Shortbread is not only one of the easiest desserts you can possibly make, it’s also one of the most adaptable. As long as you keep the butter-to-flour ratio constant (1 stick butter to 1 cup flour), everything else is negotiable. You can reduce or increase the sugar and salt, or mix in any type of flavoring from citrus zest to vanilla to herbs and spices. You can even alter the type of flour, swapping in some rice flour for all-purpose flour for increased crunch, or cornmeal for a nubby texture. Just be cautious about adding liquid to the dough; any more than one tablespoon could interfere with the texture. Here we give a master recipe and nine variations to play around with.
Vegan Glaze- with flavor variations
A glaze for cookies, muffins, donuts & cakes using coconut butter as it's base.
Ambrosia Cake
If you love the combination of oranges, coconut and marshmallows found in a traditional ambrosia — the salad or dessert that often also contains pineapple, bananas, cherries and some kind of creamy dressing such as whipped cream or sour cream — you’ll adore this cake. The coconut is baked into the cake layers and used as a sweet, shaggy garnish, while the oranges (in this case, diminutive, seedless clementines) are juiced into curd and sliced fresh for the filling. Then, as a final, fluffy touch, a homemade marshmallow frosting tops it off. It may be a lot of work, but it’s an impressive result. And you can make the curd and cake a few days ahead. Just be sure to make the frosting and assemble everything within 8 hours of serving. Otherwise the fruit starts to break down and the icing may crystallize.
Kohlrabi Fritters with Meadow Parsley
The sweetness of kohlrabi goes well with the bitter onion-parsley and flavour of the meadow parsley in this fritters recipe. Use potatoes and eggs, too.
Lemon Icebox Tarts
My mothers favorite, super simple to make and adapted from my grandmothers Lemon Icebox Pie recipe!
Dark Chocolate Coconut Butter Cups
Dark chocolate coconut butter cups! Also known as, cups of joy. The most delightful dark chocolate treats filled with creamy coconut butter and sprinkled with hemp seeds. A simple, decadent recipe that will brighten your week, from the inside out.
Banana Date Shake with Tahini
This recipe is adapted from Kathryn Taylor's (author of Cookie + Kate blog) Tahini Date Shake. It's a favorite in our household - super easy, healthy and even my toddler is a fan! (P.S. Don't tell her it's not dessert)
Peanut Butter Banana Boat with Caramelized Dates
Growing up, banana boats were my favorite childhood dessert because they are healthy, delicious, and have always satisfied my sweet tooth. This recipe is one of my favorite ways to make banana boats because the caramelized dates add the perfect amount of sweetness and a little bit of toasty, caramelly crunch to this tasty treat!
Snickerdoodles
These classic, tender cookies taste of sweet butter, cinnamon — and not much else. Since ground cinnamon plays such an important role, be sure to check that it's still fresh and spicy before making these treats. The cookies' secret ingredient, cream of tartar, is an acidic salt and a byproduct of wine making. Often used to help stabilize egg whites for meringues or as the acidic component of baking powder, it helps these cookies stay soft and chewy.
Sole Meunière
The dish that made Julia Child fall in love with French cuisine, sole meunière highlights the simple flavors of fresh fish, butter, lemon and parsley. Fish is the center of the dish, so using a quality fillet is important: A true English Dover sole is preferred. Clarified butter, which takes a few extra minutes to prepare, can take on heat without browning, making it ideal for pan-frying fish. A classic sole meunière is made with a bone-in fillet, but boneless sole is faster and easier. You'll find a recipe for clarified butter here. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.
Celeriac Meze with Yogurt & Walnuts
This is another meze dish very quick and easy to make. You can serve it as a side dish or a salad on its own. Celeriac roots are quite often used in Turkish cuisine. I love the earthy flavours of this versatile winter root vegetable cooked or raw.
Chicken in Butter
Inspired by Elizabeth David's description for 'Florentine chicken breast' from “Italian Food” (1954) and the signature dish of Trattoria Sostanza in Florence, I can't emphasise how important it is for such a simple dish to obtain top quality ingredients. I recommend using organic, non-factory farmed chicken, so that it's as tender as can be, and unsalted butter. Try a European-style cultured butter (note: You can find locally made European-style butter too, it doesn't necessarily mean that it has to be from Europe!). If you really wanted to add something else here, you could dip the floured chicken breasts in a beaten egg, as they do in Sostanza, or throw in some fresh sage leaves together with the chicken or a squeeze of lemon juice to brighten the sauce just before serving. However, simplicity is part of the beauty of this dish.
J. Kenji López-Alt's Butter-Basted, Pan-Seared Thick-Cut Steaks
Forget what you've been taught: flip your steaks often. It leads to a more evenly cooked steak. Recipe adapted slightly from Serious Eats. To get the full 30-minute speed-luxury dinner plan, including arugula salad and squashed potatoes, head to the article here.
Cabbage melted in butter and cumin
Cabbage has become my favorite winter vegetable: It's earthy, filling and a bargain. I started making cabbage this way a few years ago. I got the idea from an Indian friend, who one holiday quickly sauteed cabbage in butter and black mustard seeds for a last-minute side dish. Here, I opt for slower cooking to yield more umami flavor and silkier results. Plus, the transformation of a heaping pile of raw shards into something manageable and yummy requires mindless attention. It's a good meditation, tending the cabbage as it melts. If you can't get to yoga, get out the butter and a sharp knife and try this.
Turkish Quince Dessert with Apple Roses
I wanted to share the purest quince dessert recipe so you can enjoy the flavor of this wonderful fruit, poaching in red wine & using ginger are also options.
Easy Iced Chocolate
Cold chocoholic desert drink.
Spinach Artichoke Dip
Spinach artichoke dip has a way of inciting controversy. Should it be served cold or hot? Is it lowbrow or classic? Should it be served in a bread bowl or with tortilla chips? Well, the good news is that there are no wrong answers here, only delicious, creamy dip. This particular one is best served hot (or at least room temperature), but it is also acceptable to spread it on crackers after being chilled. And with the inclusion of fresh spinach, it could almost be described as classy. Use canned artichoke hearts; they've got a tangier flavor and better texture than the frozen ones. If you want to go a step further, transfer it to a skillet and run it under the broiler after cooking, which gives you bubbling dip with a golden top.
Buckwheat Popovers
These airy, crisp popovers have a rich, nutty flavor, thanks to the combination of buckwheat flour and a little whole-wheat flour stirred into the batter. If you’ve never made popovers, they’re extremely easy to mix up with just a bowl and a whisk, no electric beaters required. Or you can use a blender if you like. The only thing to keep in mind is that you should not open the oven door during baking until the very end, or they might not puff. Use your oven light and window to check on their progress. You can make the batter a few hours or even the night before (store it in the refrigerator). Just give it a quick whisk before pouring it into the pans for baking. Then serve your popovers hot from the oven, with plenty of butter and jam. The recipe makes six popovers, using a popover pan, but you can stretch that to 12 popovers if you use a muffin tin instead.
Almond Joy Almond Butter
A simple recipe with wonderful results.
Cream Sauce
Aligot (Mashed Potatoes With Cheese)
Somewhere between buttery mashed potatoes and pure melted cheese lies aligot, the comforting, cheese-enhanced mashed-potato dish from central France. The key to getting a smooth, airy texture is to rice the potatoes while they're still hot, then incorporate cold butter, hot milk and grated cheese over low heat. To build up the stringiness of that melting cheese, Ham El-Waylly, a chef at the Brooklyn restaurant Hail Mary, suggests whipping it with confidence, speed and vigor. This is what will create aligot's characteristic cheese strings: long and sheer, with some elasticity. "They should fight with you," Waylly says. While fresh tomme or Cantal is traditional, Gruyère or Comté work well, too.