Milk & Cream
3644 recipes found
Sour Cream and Onion Drop Biscuits
These wondrous, quick and easy biscuits taste very much like sour cream and onion potato chips. But even though the name of this recipe mentions sour cream and onion, the ingredient list does not include either: The tangy element is the buttermilk, and the actual sour cream flavor comes from grated Parmesan. Along with chives, the combination sort of tricks our brains into perceiving the beloved duo that is sour cream and onion. The effort required for these buttery biscuits is minimal, and the results are spectacular.
Sweet Potato Cornbread
Old-school Southern cornbread is good anytime and anywhere, but make it a bit more surprising with sweet potato. This cornbread is seasoned with caramelized sweet potatoes and warm spices, then smeared with a delicious sweet potato-brown sugar butter that’s reminiscent of classic sweet potato pie. To save time and energy, a can of sweet potato stands in for fresh ones that require roasting. When jazzed up by caramelizing in a skillet, its flavor instantly changes from back-up dancer to star.
Sheer Khorma (Cardamom Vermicelli Pudding)
Essential to Eid celebrations across South Asia, the tradition of preparing this dish is unique to each household. They all result in a creamy pudding, with ghee-fried vermicelli simmered in sweet milk, cloves, cardamom and fried slivered nuts. Stirring the blend in a heavy pot ensures even heat distribution to develop a creamy, almost caramelized texture. The value of blanching and slivering nuts is to achieve a crispness that far exceeds that of nuts left with their skins on. A splash of fragrant kewra water brings the dessert together, its delicate floral notes enhancing the pudding’s richness.
One-Pot Kabocha Squash and Coconut Rice
Great on its own, this rice dish makes for a light, low-effort vegan meal, but it can also be served alongside seared tofu or grilled chicken. Kabocha wedges are shingled over a base of coconut rice seasoned with garlic and ginger. You’ll marvel at how the rice cooks through in the time it takes for the squash to tenderize. There’s an art to cooking rice in a pot, and the details make a difference. First, be sure to wash the rice thoroughly before cooking to rinse out the starch from the grains for a fluffier texture. Be patient and try not to peek under the lid while the rice is cooking, as you’ll want to keep the hot steam inside the saucepan. If the brand of coconut milk you’re using does not have any stabilizer, the liquid may appear curdled. Don’t be alarmed: It’s all fine and will still taste delicious.
Chicken, Leek and Potato Soup
Hearty and almost stew-like, this comforting soup is filled with potatoes and tender leeks (including the green parts) and gets a jolt of freshness from lemon and dill. For a zesty kick, stir in some finely grated garlic at the end, which preserves its bright flavor. Don’t skip the sour cream — its dairy tang adds an essential richness. A fresh crusty baguette or some garlic bread is all you might need to complete the meal.
Coconut Curry With Potatoes and Greens
This hearty dish comes with many possibilities: Part chunky chowder, part saucy curry, it can be eaten as a soup, with crusty bread on the side, or ladled over steamed rice or rice noodles. The flavor foundation of this aromatic, vegetable-laden dish comes from store-bought Thai curry paste, an undisputed weeknight pantry hero that delivers complex spices straight from the jar. Frying the paste until it turns a darker shade makes it even more special by intensifying its flavors. Different brands of curry paste will vary in water content, saltiness and spice, so keep that in mind when deciding how much to add. While any variety of potatoes could be used here, starchy Yukon Golds will hold their shape best, with a lovely creaminess that pairs harmoniously with the greens. Make this meal even heartier by adding diced extra-firm tofu or chickpeas.
Mast-o-Khiar (Cucumber Yogurt With Sizzled Mint and Crunchy Pistachios)
A signature dish in Persian cuisine, mast-o-khiar is a creamy yogurt dish that is often served with rice, grilled meats or warm flatbread for dipping. At its core, it’s a simple yet refreshing combination of yogurt, cucumber and dried mint bloomed in oil. This version adds a few extra layers of flavor — bright lemon juice and zest for tang, raisins for a sweet chewiness and pistachios for crunch. The sizzled dried mint brings a deep, earthy smokiness that fresh mint just can’t replicate. Light yet satisfying, it’s the perfect cooling contrast to rich, spice-laden dishes.
Miso-Butter Chicken With Grapefruit
Buttery miso pan drippings add richness to this lively combination of crunchy greens, juicy grapefruit and sticky chicken. Start by roasting boneless thighs with a sweet-savory combination of butter, miso, mirin and grapefruit zest. As the chicken rests, toss grapefruit segments in the drippings, then use that mixture to dress bitter lettuces. If you’d like, instead of grapefruit, use an orange and add white wine vinegar to the sauce to taste. To make it a heartier meal, roast bite-size pieces of winter squash, carrots or sweet potatoes on a sheet pan in the oven at the same time as the chicken, then add them with the grapefruit in Step 4.
Curried Coconut and Red Lentil Soup
In this quick-cooking and restorative soup, the key to building flavor fast is curry powder. While the spice blends vary from brand to brand, most include at least coriander, cumin, turmeric, fenugreek and black pepper. Madras curry powder, used here, is a spicier variant featuring chile powder. In the time it takes for the vegetables and aromatics to soften, the red lentils cook through, creating a creamy, velvety texture when the soup is blended. The optional addition of coconut water reinforces the flavor of the coconut milk and balances the aromatic savoriness with a hint of sweetness. The extra hydration this soup provides is especially welcome during Ramadan.
Bomboloni
Bomboloni are filled Italian doughnuts, often enjoyed with morning coffee or as a snack in the afternoon. They are referred to as “bombe,” or “bombs,” in some parts of Italy, possibly because the filling often explodes from the inside when you take a bite.
Tangerine Yogurt Sherbet
This easy, refreshing dessert can be made in an ice cream machine or in the freezer with a bowl and spoon. Once it’s set, serve it in tangerine “cups” made from halved, scooped-out tangerines or scoop it into glasses. A few pieces of candied ginger served alongside make a nice addition.
Stir-Fried Cabbage and Pork in Fish Sauce Butter
This quick, weeknight cabbage and pork stir-fry is humble in ingredients yet packed with flavor, thanks to briny fish sauce, rich brown butter and potent aromatics (ginger, garlic and red-pepper flakes). Chopped cabbage gets a nice char in butter that browns as it cooks, adding richness to the lean vegetable. Fast-cooking ground pork is infused with garlic, ginger and scallions, and the final addition of salty fish sauce, bright lime juice and chopped fresh cilantro creates a punchy sauce. If you like a jolt of heat, use a thinly sliced bird’s-eye chile in place of the crushed red pepper.
Spiced Pea Stew With Yogurt
Inspired by a warmly spiced Persian stew traditionally made with peas and tomatoes, this version allows the sweetness of the peas and the warmth of onions, ginger, cumin and turmeric to lead. It tops the pea stew with a fresh pea topping made from a portion of the just-cooked peas, plus crushed sesame seeds and chopped cilantro, all of which add vibrant color and texture when sprinkled over the stew just before serving. A drizzle of yogurt on top brings a cooling contrast. Serve the stew alongside steamed rice, pita or other fresh warmed flatbreads.
Colcannon (Mashed Potatoes and Cabbage)
Colcannon is a comforting Irish dish of fluffy mashed potatoes mixed with tender cabbage or kale, often with scallions and usually with plenty of butter. While it has become a tradition to enjoy colcannon on Samhain, an ancient Celtic festival from which Halloween is drawn, it's also a fine dish to celebrate any Irish holiday, including St. Patrick's Day. For Samhain, treasures would be buried in the dish; depending on what you found in your portion, your fortune for the coming months would be revealed. In some cases, a ring suggested marriage, while a coin promised future wealth. Use russet potatoes for a fluffier mash or Yukons for a creamier texture. Omit the cabbage and kale entirely and you've got a different Irish classic: champ! Fry tablespoons of leftover colcannon the next day for wonderful potato pancakes to serve under a runny egg.
Pav Bhaji
A popular street food originally from Mumbai, pav bhaji is a flavorful and colorful mashed vegetable curry served with toasted and buttered dinner rolls or buns. Pav means “dinner roll” and bhaji “vegetable dish.” Typically, a mix of boiled potatoes, cauliflower, carrot and green peas are mashed and cooked with sautéed aromatics like onion, green bell pepper and tomatoes. The flavors are jolted awake with green chile, Kashmiri chile powder and the warming spices in the pav bhaji masala. You can purchase pav bhaji masala at Indian markets, or prepare your own blend. Look for pav at Indian markets, or use any dinner roll or slider bun. Salted butter should be used generously for a luscious, rich and comforting pav bhaji. To serve, squeeze lemon or lime over the bhaji to brighten everything up, sprinkle with fresh onion and use the pav to scoop up a glorious bite.
Rumbledethumps (Potato Mash With Cabbage and Cheddar)
A traditional Scottish potato-cabbage mash, rumbledethumps is named for the sound a spoon makes as it rattles along the sides of the pot as you mash all of the ingredients together. This version is adapted from Ali Stoner (or “Roving Haggis” as she is known on Instagram and YouTube), who updates traditional Scottish recipes for the modern palate. She takes a few liberties, replacing cabbage with brussels sprouts and boosting flavor and texture with caramelized onions, fresh chives, punchy mustard and a crunchy panko topping. This humble mash invites variation, whether you prefer it chunky, creamy or topped with extra cheese and cream. It is complex enough to stand alone, with a sharp green salad, but it also pairs well with beef tenderloin, a simple roast chicken or a good pot of beans.
Eggless Pancake Recipe
This breakfast startles in the best way: It tastes like cozy, steaming porridge, but looks and feels like delightful buttermilk pancakes. Tiny quick oats soaked in buttermilk, along with flax and honey, lend a unique tenderness. Biting into a round, crackly with butter and caramelized from honey on the outside, reveals the pleasant, familiar creaminess of oatmeal in the center. Flax meal softens alongside the oats, amplifying their nutty flavor and binding the batter, eliminating the need for eggs. The pancakes are flavorful enough to enjoy on their own, but also taste great with toppings like fresh berries.
Cod With Brown Butter and Pine Nuts
This easy baked cod takes your weeknight cooking to wonderful heights, in just 15 minutes. While the fish bakes, you’ll make a browned-butter topping that offers richness and crunch from the pine nuts, as well as a welcome acidity thanks to the sumac and lemon juice. Serve this with some lightly steamed greens or boiled new potatoes for a complete meal.
Cauliflower Satay
In this party-friendly appetizer, roasted cauliflower is paired with a shortcut version of the rich, creamy coconut and peanut butter satay sauce often served with chicken. To coax out deep, nutty flavor from the cauliflower, first roast it simply slicked with oil to help it caramelize, then coat it in a blended mixture of coconut milk, shallots, lemongrass and spices to bump up moisture and flavor and roast until tender. While your cauliflower roasts, you’ll prepare a supersimple peanut sauce by simmering coconut milk with red curry paste and peanut butter. (The salt and heat levels in store-bought curry pastes vary widely, so season your satay sauce accordingly.) Intended as an appetizer, this recipe is hearty enough to work as a main course when served with rice, but also pairs well with crispy or grilled tofu, grilled chicken or steamed vegetables, and can dazzle as the centerpiece for a main-course salad.
Skillet Cornbread
This cornbread recipe from photographer, documentarian and writer Pableaux Johnson is a simple and rustic standard. Baked in a hot skillet to encourage crispy edges and a substantially toasty bottom, cornbread is traditional to many regions in the South. This recipe was passed down by Mr. Johnson’s grandfather, Achille Leon Hebert from Baton Rouge, La., and it was served every Monday at Mr. Johnson’s legendary red beans and rice community table at his home in New Orleans. It traveled with him across the country on his Red Beans Roadshow, where he collaborated with local chefs and served dozens of communities over the span of almost a decade.
Chocolate Irish Cream Cake
In this rich but balanced dessert, two layers of moist and soft chocolate cake are sandwiched together with a ribbon of rich, creamy dark chocolate ganache infused with Irish cream, then frosted with a light, fluffy Irish cream buttercream. This cake keeps well at room temperature for a few days, so feel free to make it in advance of your next celebration. It’s worth noting that the Irish cream liqueur does not get cooked, so it will retain its alcohol content.
King Cake With Strawberry and Cream Cheese Filling
King cake, a sweetened, yeast-raised bread eaten throughout the many weeks of Carnival season, is rolled and twisted like a cinnamon roll. Traditional king cakes are flavored with cinnamon and sugar, but today the flavor combinations are seemingly endless; this version pairs strawberry jam and cream cheese. The cream cheese filling is flavored with lemon zest and a little sugar; a spoonful of flour adds structure. Dollops of strawberry jam contribute a concentrated fruity bite; if you want more fruit presence, opt for canned strawberry pie filling. The whole pastry is bathed in a lemony glaze before being topped with green, gold and purple sugar, a visual cue that identifies this wreath of baked dough as a king cake.
Pączki (Jam-Filled Doughnuts)
Biting into freshly prepared, pillowy soft pączki is among the joys of life well worth indulging in. Pączki (pronounced ponch-key) are Polish doughnuts typically filled with plum or wild rose jam and dusted with powdered sugar or drizzled with glaze, and sometimes topped with candied orange peel. In Poland, they are a traditional food eaten on Tłusty Czwartek (Fat Thursday) — the Thursday before Ash Wednesday and the beginning of Lent. Pączki are less sweet but richer than typical doughnuts. They are also a deeper brown in color with a light ring around the middle. It takes time, patience and a little practice to prepare pączki at home. If you have a stand mixer with a dough hook, it will do most of the dough work for you. It is important to watch the oil temperature when frying pączki to ensure they cook through on the inside without turning too dark on the outside. Traditionally, spirytus, a high-proof alcohol with a neutral taste, is used in the dough so the pączki don’t absorb too much oil while frying, but other higher-proof spirits like vodka also work well. Pączki are best shared and eaten right away.
Butter-Basted Chicken Breasts
For juicy, bronzed and flavorful chicken breasts, all it takes is a butter-baste. Spooning hot butter and aromatics over steak is a common technique, but applying that method to lean, quick-cooking proteins like boneless chicken breasts is particularly beneficial because the butter keeps the white meat from drying out while imparting the flavor of whatever ingredients are sizzling in it. Here, that’s garlic and woodsy herbs, but you could also use ground or whole spices or finely chopped ginger or scallions. Serve with rice pilaf or lemon linguine, and a green vegetable like roasted brussels sprouts or stir-fried green beans.