Milk & Cream
3644 recipes found
Danish Cucumbers
These crisp cucumbers were a favorite during hot summers on my grandparents' farm in New Hampshire. Cucumbers are thinly sliced, salted and pressed with a weight in the fridge, drawing out much of the excess moisture. They’re then drained, tossed with apple cider vinegar and dipped in sour cream or crème fraîche if you're feeling fancy. Refreshing, extremely simple and a great alternative to a bowl of chips.
Lady & Pups's Magic 15-Second Creamy Scrambled Eggs
Scrambled eggs with cornstarch: "Speed, and creaminess, all together." This 15-second recipe makes light, fluffy, fantastic eggs.
Matcha tea Affogato
A hot shot of matcha poured over a cooling coconut matcha ice cream scoop.
Almond butter cookies
Gluten-free, dairy-free, melt-in-your-mouth cookies, ready in 15 minutes and with only 3 ingredients
Banana Mango Smoothie
No gym-and-tonic today. This deliciously frosty and fruity banana mango smoothie will quench your thirst while filling you with calcium and vitamins.
Stuart Brioza's Mushrooms in Pickle-Brine Butter
Unless you're approaching the proportions used for pickles (i.e. literally swimming in brine), it's just a contained burst of acid, salt, and mulled seasonings that together work background magic. Used in tablespoons, not pints, it doesn't announce itself, but somehow makes the butter and mushrooms speak louder and more clearly. Adapted slightly from Food & Wine and State Bird Provisions
Waffles
These airy, delicate and crisp-edged waffles are so fabulous, yet so simple to throw together, they're destined to become part of your weekend breakfast routine. These make the best classic waffles, but if you’re craving different flavors, try chocolate waffles, or savory scallion waffles. For gluten-free waffles, make these buckwheat blueberry waffles. How to Make Lighter Waffles: For a fluffier waffle, separate the eggs and proceed with step 2 using the egg yolks. Beat the whites until stiff, then fold into the batter. How to Make Whole-Grain Waffles: Use 1⅓ cups all-purpose flour and ⅔ cups whole-wheat flour for the proportions below. You can also substitute brown sugar for the granulated. How to Freeze Waffles: Fully cooked waffles can be frozen in resealable airtight plastic bags for up to 3 months. You can pop them in the toaster to reheat (use a light setting) and they come out nearly as well as freshly made, maybe even slightly crunchier. What to Serve With Waffles: Aside from the beloved maple syrup and butter combination, you can top them with blueberry syrup and whipped cream or serve them with fried chicken. Why You Should Make This Recipe Melissa Clark, a food writer for more than 25 years, creates her fresh takes on classic recipes by trying at least half a dozen different approaches. A professional recipe tester then makes her recipe a minimum of three times (and sometimes more than 12) to ensure it’ll come out perfectly for all home cooks. For these waffles, Melissa experimented with the ratios of butter, flour and sugar, and beat eggs in different ways to end up with crisp edges, a fluffy interior and a streamlined technique.
Pressed Milk Kefir Cheese
Freeze and save batches of milk kefir to create this beautiful pressed cheese recipe. Milk Kefir can be fermented in the fridge to any degree before freezing.
Hazelnut & Pumpkin Seed Butter
I’ve always had an affinity for homemade butters. I started by making peanut butter when I was a teenager and it’s been going ever since. I love this pumpkin seed & hazelnut butter as a snack – spread on crackers, toast, or an apple. Sometimes I get home from work and I need a little something to hold me over. I know that alternative butters can be expensive in the store and even when you make them at home. I was really inspired by this post about homemade nut and seed butter from Green Kitchen Stories. Not only did I like their recipes (still need to try the maple turmeric nut butter), but I was really appreciative of their tip on how to make those expensive/rarer nuts go a long way. Add seeds!
Avocado-Cucumber Soup
This simple but elegant soup graced the table at one of the monthly luncheons held by the Thursday Afternoon Cooking Club, an organization of Wichita, Kan., women that has been meeting since 1894. Each month, the 24 women of the club gather over their best tableware to share recipes and cooking tips. English cucumbers work well for this recipe, but cucumbers fresh from the garden are a great choice if you have them. The soup could also be blended and served chilled in small cups and passed around on a tray for a cocktail party.
Sheet-Pan Chicken With Potatoes, Arugula and Garlic Yogurt
Your typical sheet-pan chicken recipe roasts everything together on a pan at once. This version pairs potatoes with the poultry, and tops everything off with fresh herbs and arugula, making it a true one-pan meal, salad included. A savory yogurt sauce adds a creamy touch, but it’s optional if you’re not a yogurt sauce fan. Feel free to double the recipe if you’re feeding a crowd, though make sure to use two sheet pans so that everything is spread out in one layer, which is critical for browning.
Eggplant Every Night-simply fried eggplant dressed with yogurt, mint, olive oil
I love eggplant - if it is prepared the right way. When prepped properly and gently sauteed, it can taste like CANDY!
Instant Chocolate Milk
This is so simple it hardly deserves to be called a recipe, but it satisfied a craving this morning without requiring a trip to the grocery store.
Pound Cake
This vanilla pound cake from the poet Tracy K. Smith has a fine textured crumb and a very buttery flavor. The heavy cream makes it a bit lighter than the usual pound cake. If you use a tube pan, the crackling top stays crisp (turning it over to cool softens the crunch) and the cake is a bit easier to remove from the pan. Or, you can bake it in two loaf pans (in which case, start checking for doneness after 45 minutes). The magic thing about this cake is that it gets better by the day — ever so slightly sweeter and more settled into its flavors. It keeps well at room temperature for a few days.
Hot Cross Bun French Toast
This is a really great way to use up stale hot cross buns (if they last that long in your house, they don't in ours!).
Thai Pearl Cocktail
I concocted this Thai pearl cocktail on a sailing trip in the Andaman sea in Thailand. It includes pineapple juice, white rum, coconut milk, lime, and mint.
Chocolate Pretzel Basket
A basket constructed of chocolate-coated pretzel “twigs” makes a super easy but wildly impressive centerpiece. Make this Chocolate Pretzel Basket recipe today!
Homemade Kefir
Kefir is a probiotic dairy drink that is very simple to make at home. The homemade recipes typically make more potent and fresher kefir than store-bought.
Chia Pudding
Once I gave chia pudding a chance, I found I couldn't get it enough of it, either, and the best bowls I've had are those I've made at home.
Bechamel Sauce (besciamella) - Sugo (Sauce)
Besciamella is a mother sauce, which is versatile. It can used in many different pasta and vegetable recipes. Depending on its use, more or less milk can be added.
Sole “en Papillotes” with Anchovy Brown Butter Sauce
Inspired by a dish described by Joseph Wechsberg in a magazine article written (I think) in the 1950s. The sauce can also be used with sautéed or grilled shrimp. So simple to make, so easy to love. I do hope you like this. ;o)
Kickin' Corn with Avocado Cream
I made this recipe because of my love for avocados and corn, particularly in the summer when sweet corn is in season. If sweet corn is not in season, not to worry, frozen corn works as well in the winter months.
Honey Ricotta Mousse
I recently had a cannoli made with sheep's milk honey ricotta mousse, it was really good. So I decided to use it in this recipe. It's creamy, tart, and tasty.
Alice B. Toklas' Asparagus in Salt & Pepper Whipped Cream
The one way you probably haven't thought about serving asparagus -- and you should. Adapted slightly from Greene on Greens by Bert Greene