Milk & Cream
3644 recipes found
Garam Masala Yogurt Dip
I'd hardly consider this a recipe, it's so simple and easy. But, it's one of my favorite dips, especially for sweet potato wedges or chips. - fiveandspice
Truffle Scented Chive Dip
Once, when I was outside of San Francisco on a backroad near Napa I had something similar to this truffle scented chive dip recipe at a French Laundry.
Red, White and Blue Chipotle Dip
I was trying to figure out what to do with Blue corn chips because I was tired of eating them with just Salsa. I wanted something that was spicy, cool, thick and smokey.
Creamy Soy Dip
A mix of miso, tofu and cream may sound a bit odd but trust me, these are one of the finest blends I've recently come up with! It tastes almost like a rich cheese dip :-) Goes well with rice puff crackers or your choice of veggie sticks.
Feta and Walnut Spread with Fig Preserves
After a few swings and misses from a friend's ill-trusted cookbook, I decided to toss the recipes and go with what I had on hand. The result was spectacular--the hit of the party! Salty, sweet and nutty, and with just a hint of spice from the black pepper, this dip is the grown-up version of the cream-cheese-and-jelly sandwich. It's important to use high-quality feta and preserves--don't even think about those plastic-packed feta "crumbles." I recommend Bon Maman fig preserves. Can't find fig preserves? Try swapping out apricot or strawberry. Serve with pita chips, crackers, or toasted slices of bread. - calliehoo
Chicken Adobo With Coconut Milk
It is the national dish of the Philippines, and the subject of intense and delicious debate across its 7,100 islands whether made with chicken, pork or fish. Whichever, the protein is braised in vinegar until pungent and rich, sweet and sour and salty at once, then sometimes crisped at the edges in high heat, and always served with the remaining sauce. Its excellence derives from the balance of its flavors, in the alchemy of the process. Cooking softens the acidity of the vinegar, which then combines with the flavor of the meat to enhance it. Whether consumed in Manila’s heat or on the edge of a New York winter, adobo holds the power to change moods and alter dining habits. It is a difficult dish to cook just once. The recipe that follows derives from one given to The Times in 2011 by Amy Besa, who runs, with her husband, Romy Dorotan, the excellent Purple Yam restaurant in Ditmas Park, Brooklyn.
Malt-O-Meal with Rooster Sauce
This unique take on Malt O Meal is obviously not your typical American breakfast recipe, but it's really good. I like dipping buttered toast in mine. Enjoy.
Galletas de Suero (Buttermilk Biscuits)
These galletas are the perfect recipe for your feast. Mom whipped these up one day and they were a hit. They’re simple to make and smell so good when baking!
Buñuelos
Buñuelos have always been a staple at our family gatherings- perfectly crispy and dusted with cinnamon sugar. Try this Harina Preparada recipe. Enjoy!
Poached Egg Soup (Changua con Huevo)
There is a complexity to this Poached Egg Soup recipe: cilantro, amazing textures, green onions, the lovely blend of milk and stock, and that poached egg.
Jammy Boursin French Toast
This Boursin French Toast recipe is easy to prepare, just needs to be popped in the oven in the morning, and there's not much cleanup afterwards. Enjoy!
Turnips a la Res
This is based on a potato au gratin served by Bill and Moreton Neal when they cooked at La Residence (known locally as La Res.) The potatoes are luscious, but I think the turnip baked in cream is from some other reality. And low carb to boot.
Root Gratin
This side has appeared on our Thanksgiving table for almost 35 years, and is a favorite of adults and kids alike. Linda Olney's recipe, included in the Time Life Good Cook series, is the inspiration for this dish that I have tweaked to be more appealing to the crowd that professes a dislike of turnips. Salting the vegetables prior to assembling the recipe leeches the bitterness out of the roots, and the substitution of Ritz cracker crumbs to top the gratin adds a delicate sweetness. - Bevi
Spiced Date Cake with Mulled Wine Mascarpone Cream
A friend served a walnut date cake (Simple Southwest Cooking by Judy Walker) with tea one afternoon. The cake was perfectly simple the way it was, but to me, it cried out to be messed with. The inspiration for this version comes from Amanda’s Apician Spiced Dates in Mr. Latte. I poached the dates before chopping them and adding them to the batter, then used the poaching liquid in the mascarpone. The result is a sophisticated and yummy dessert. It’s not bad for breakfast either. (Extra bonus: It is gluten free for your non pie eaters.)
Roman Holiday Granita
In Italy they don’t celebrate Thanksgiving. But they have plenty of holidays and saints days of their own. In Rome they’ve seen plenty of pilgrims, fortunately not the ones we got stuck with. As a card carrying member of the Calvin Trillin Spaghetti Carbonara for Thanksgiving Club, I chose granita as dessert. The first time I tasted this was in Tazza D’Oro in Rome. As you approach Piazza Rotunda from the east the most heavenly coffee smells surround you. Your nose will lead you to Tazza D’Oro, so you don’t need directions. At TDO you will be served this refreshing coffee based confection in clear plastic cups, but if you want to tart it up for the holiday serve it in glass mugs. Now, back to the via Veneto… - pierino
Tall and Creamy Cheesecake
This is not really a New York cheesecake recipe — there’s no lemon (although there could be) — this is an all-American cheesecake of the big, beautiful, lush and creamy variety, the kind that causes gasps of delight when you bring it to the table and sighs of satisfaction when you and your guests savor bite after bite. The cake’s velvety texture is a result of a long turn in the mixer, and a cool-down process that requires patience, but not much effort. It’s also a cheesecake you can customize. You can make the cake milder or tangier by using all heavy cream or all sour cream, or a combination of the two. You can add fruits or nuts, swirls of chocolate or drops of extract.
Murg Malai Kebab
While dining at the Tamarind Tribeca in Manhattan, I had a terrific kebab of tender, marinated chicken breast, zapped judiciously with spice. It was enough to give pause to all those, including me, who consider chicken breast a boring blank slate. The restaurant does not serve the chicken on skewers, as one might expect for a kebab. But I found that using them greatly simplified turning the chicken while it cooked.
Dark As The Night Truffles
I don't really do much by the way of candy. Except for truffles. When I studied abroad in Paris, we were each allotted a certain amount of "cultural money" to spend on cultural experiences and improving our language over the course of the semester. Most people spent a lot of time in museums, etc. I went to my fair share of museums, but a large chunk of my money went to a wine tasting class, buying cookbooks, and a chocolate making class at La Maison de Chocolat, where I took copious notes as I learned to make a perfect chocolate ganache. The trick, really is all in the quality of chocolate, and in the stirring technique. I like my truffles quite simple, with plain dark chocolate. You can also flavor them by simmering the cream with cinnamon sticks or zest or other flavorings for a few minutes, then straining it and letting it cool before proceeding. - fiveandspice
Pumpkin Bark
I absolutely love the flavor of pumpkin and pumpkin spice. All fall long I drink pumpkin spice coffee and treat myself with pumpkin bread and muffins. But despite my love for pumpkin flavors, I'm not a fan of pumpkin pie (mostly the texture). So I came up with this pumpkin bark as a way to indulge my sweet tooth with that great pumpkin spice flavor without having actual pumpkin pie. This would also be good with the addition of pecans or almonds for crunch.
Peanut Butter & Jelly Sandwich
This is my favorite sandwich to take for my lunch! I guess it is a comfort food, but it's so easy to make. I think I could eat this for every meal if I had to.
Radish Truffle Butter
While dining at Pike Brewery in Pike Place Market (Seattle), we were served raw radishes to spread butter on and to dip in truffle salt. I was never a big radish fan but this combination of ingredients was a revelation to me. Later I saw a recipe for plain radish butter in a Lee Brothers cookbook and thought I would combine these two experiences into one unique recipe. The result was sublime especially when added to steak or seasoning corn on the cob. - SavorySweetLife
Radish & Herb Butter Roll
I love to make variations of butter rolls to accompany fresh hot rolls out of the oven ...and so this recipe was born. - micki barzilay
Rootin’ Tootin’ Radish Salad
This is an play on tatziki sauce. Here slices of radishes are enveloped in soft clouds of sweet and creamy sour cream. This dish can be served along side of grilled kabobs, or eaten by its self. You can use greek yogurt instead of sour cream, it will add a bit of tanginess.
Radish & Cucumber Salad
In Russian you call someone “rediska”, which means radish, when they’re naughty and misbehaving. At least that’s what my mother does. I never could understand why, but perhaps it’s because radishes are sharp and peppery. Anyway, being called a radish doesn’t hurt my feelings any because I happen to love radishes. I grew up eating this cool and refreshing radish salad, and as far as I can tell, it’s a Russian classic. My mother makes it with Kirby cucumbers, but I usually use English cucumbers because they’re much easier to find. And Mom never used the dill, though it is a common addition. I can’t remember what Mom served this with, and she’s being a radish and not answering her phone right now so I can’t ask, but I think it’s great on the side with roast chicken. One large bunch of radishes is usually enough to make the recipe. - Lucy Vaserfirer