Milk & Cream
3644 recipes found
Foolproof Ice Cream
After making Ice Cream Recipes that didn't turn out well, I dug into the science of making ice cream. This recipe is for vanilla, but you can make any flavor.
Buttermilk Vinaigrette
This simple buttermilk vinaigrette recipe is a cinch to make, and it tastes great on almost any salad. It's a great alternative to the classic dressing.
Chicken-Liver Mousse
Leek and Yogurt Pie
This vegetable pie is based on a recipe from Diane Kochilas’s “The Glorious Foods of Greece,” an essential compendium for anyone interested in that country’s regional cuisines. I’ve added the walnuts and dill. In the original recipe, butter is used instead of olive oil.
Strawberry Panna Cotta With Cereal-Milk Mousse and Cornflake Crumble
Dehydrated strawberries can be found at health-food stores and at specialty-food stores like Trader Joe's. They add a concentrated sweetness and acidity to the crumble, but if you can't find them, no one will know they're missing.
Chicken Meatballs With Chives and a Lime Raita
Fresh Strawberries With Almond Crème Anglaise
Strawberries, like asparagus, peaches, corn and a few other joys of summer, are perhaps best enjoyed unadulterated, at least at the beginning of the season, when the thrill of their newness is fresh. Later on, when you’re on your 10th quart, it’s time to tinker. I craved a kind of crème anglaise, a cooked but marginally thickened custard. But I wanted something a little more exciting than the standard vanilla-scented one. By jolting the custard with toasted almonds, I met that need, and with only a tad more work than in the original version. Strain out the cooked almonds if you want a creamy sauce (and you should). Served warm, over good strawberries, with slivered almonds as a garnish, this is almost as good an option as shortcake.
Scott Peacock’s Classic Buttermilk Biscuits
Biscuit recipes don’t vary much. Usually, the difference between a good biscuit and a great one is technique. Scott Peacock honed the technique taught to him by the great Southern cook Edna Lewis while he was a chef at Watershed restaurant in Decatur, Ga. It’s a touch fussy – one is required to make baking powder from baking soda and cream of tartar – but the results are superior.
Buttermilk-Brined Fried Chicken With Sage
There is no true definition of buttermilk, according to Anne Mendelson, the author of “Milk.” Originally it was the liquid that separated from churned butter. In warm climates, like the American South or India, it refers to sour milk, since unrefrigerated milk turns within hours. Today most buttermilk is made from milk to which cultures of lactic-acid bacteria are added.
Preheated Oven Popovers
The popover is a culinary marvel, a loose batter that, with the aid of a hot oven, expands like a golden cumulus cloud, producing a crisp, hollow pastry with a soft, eggy interior. While the mixture is very similar to crepe batter, when you confine it to deep, narrow, muffinlike molds, the surface of the batter sets and the air is trapped, so that the pastry has nowhere to go but up and out, creating a gravity-defying bubble.
Vegan Chocolate Cupcakes
Vegans have made amazing discoveries in the field of eggless baking. This is a boon not just for folks who abstain from animal products, but also for those who have dairy allergies. This recipe, adapted from “Vegan Cupcakes Take Over the World,” by Isa Chandra Moskowitz and Terry Hope Romero, makes cupcakes that are moist and sweet and dark with cocoa.
Noodle Pudding
Noodles, which routinely find themselves saved as leftovers in the back of the refrigerator, can easily be converted into dessert. Milk, butter, cinnamon and eggs combine for the custard that surrounds the cooked pasta, and the whole dish is topped with raisins. If you don’t like raisins, almost any dried fruit — cranberries or cherries, for example — would be a nice substitution.
Tangerine Sherbet
This sherbet reminds me of long-ago Creamsicles and Orange Juliuses at the mall, but it has a bright juiciness I don’t remember from my childhood.
Red Velvet Cake
This is a cake to stop traffic. The layers are an improbable red that can vary from a fluorescent pink to a dark ruddy mahogany. The color, often enhanced by a full bottle of food coloring, becomes even more eye-catching set against clouds of snowy cream cheese-mascarpone frosting or ermine (also known as boiled-milk) frosting, like a slash of glossy lipstick framed by platinum blond curls. Even the name has a vampy allure: red velvet. These days this Southern favorite is found in just about every bakery, but perhaps for a special occasion (like the very red and white Valentine’s Day) you could try your hand at baking it.
Pancakes
The basic pancake is made from a simple batter of eggs, flour, milk and baking powder for leavening. You can use different types of flour if you want to experiment with whole wheat or buckwheat. And you can also add fruit to the mixture. You might also enjoy this video of the recipe, which walks through a few variations. The batter can be made from scratch in about the same time it takes to make toast. The most time-consuming part of making pancakes, of course, is cooking them. But that time is so short you should consider these an everyday convenience food, not a special-occasion feast. Cook this recipe a few times and it may become part of your weekly routine. —Sam Sifton
Leeks With Anchovy Butter
Leeks have gone in and out of favor throughout history. Here they’re prepared as the more-esteemed asparagus: Blanched, then slathered with butter mixed with pungent anchovy (another looked-down-upon ingredient).
Salmon With Yogurt-Curry Sauce
With its rich flesh, salmon is so strongly flavored that you can pair it with just about anything. Here I cook it with a yogurt sauce that contains just chopped cucumber and spices. If you use farmed salmon and a nonstick skillet, you won't even need to add any fat. That's because farmed salmon is so high in fat (fattier than wild salmon, and it's the beneficial omega-3 type, too) that it's difficult to overcook. This is not to say you can put it on the stove and walk away, but that precision is a goal rather than a necessity. Even if you like your fish cooked through, the result will be a piece of meat that still has a fair amount of moisture in it.
Spice-Rubbed Lamb Skewers With Herb-Yogurt Sauce
Liptauer Cheese
The journalist Joseph Wechsberg introduced many Americans to the pleasures of Austro-Hungarian food, including this liptauer spread. The recipe is adapted from "The Cooking of Vienna's Empire," Mr. Wechsberg's 1968 entry in the Time-Life Foods of the World series. Cottage cheese and butter are the base for paprika, caraway seeds and briny capers. This dip is a fine accompaniment for crudités or hearty slices of rye on a brisk autumn afternoon.
Melon-and-Lime Parfait
Liz Schillinger's Shenandoah Berry Pie
Coconut and Tapioca Soup
Roasted Salmon With Wasabi Cream