Milk & Cream
3644 recipes found
Vegan Arroz con Leche
Rice is a grain enjoyed around the world, and it’s typically eaten in savory forms. In this recipe, sweetened grains are cooked until creamy with almond milk, raisins, star anise, vanilla and flaky Ceylon cinnamon, which is commonly used in Mexican cooking. (Ceylon cinnamon is preferred to the other varieties for it’s sweet, delicate flavor.) This warm and comforting dessert is easily pulled together with ingredients likely already in your pantry.
Curried Rice
I ate a version of this rice as an accompaniment to a few deep-fried paddles of Australian crab, sitting at the kitchen counter of Paul Carmichael’s excellent Momofuku Seiobo in Sydney. It tasted of a world far away, of Mr. Carmichael’s childhood in Barbados, in the Lesser Antilles, where influences of Africa, India, China and Britain combine in the food: the grains fried in butter scented with murky yellow curry powder, warm and fragrant, and flavored with fiery minced habanero and a salty punch of soy and oyster sauces. I sighed when I finished and asked for a recipe. I’ve been messing with it ever since. Please note: You’ll end up with more curry paste than you’ll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time (it keeps well), or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen.
Sabzi Polo (Herbed Rice With Tahdig)
Cooked in two stages, this herbed rice, or sabzi polo, is a constant at the Persian New Year table, where everyone fights over the crust of crisp rice called tahdig. You can use a food processor to chop the herbs if you like. It's key to do the herbs in batches (don't overfill the bowl of the processor), to pulse rather than run and to stop and scrape a few times for even chopping. Work until the pieces are nice and small, about an eighth of an inch or the size of a small sunflower seed, but not so far that they begin to break down and form a paste.
Excellent White Bread
This straightforward loaf is the white bread of your dreams, and its fluffy slices make for evenly browned toast. The 1/3-cup of sugar makes this mildly sweet and perfect for peanut butter and jelly sandwiches, but you can cut it down to 2 tablespoons if you’d rather have something more neutral in flavor. You do need some sugar, however, to feed the yeast and ensure a lofty rise. This recipe makes two loaves, one for now, and one for the freezer or to share with a lucky friend.
No-Knead Dinner Rolls
These no-knead rolls couldn’t be easier: Just mix together a few ingredients, and let them rise. The dough rises slowly for a long time, because the dough needs to gain strength as it rises, which contributes to its structure after baking. The rolls that emerge from the oven have a golden crust that’s lightly crisp, and a soft interior that is best served fresh.
One-Pot Turmeric Coconut Rice With Greens
No matter how you modify this one-pot rice, it can’t help but simultaneously comfort and enliven: The rice is cooked with turmeric, black pepper and rich coconut milk, which is all brightened by a mix of coconut, sesame seeds and lime. The greens, which conveniently cook on top of the rice, can be swapped out for anything that steams in 10 minutes, such as frozen peas or edamame, green beans, broccoli, grated carrots or sliced fennel. While a meal all on its own, this rice would also be great accompanied by tofu, white fish, chicken thighs or stewed black beans. Prepared as written, this dish has a relatively pure, mild flavor, so if you want more oomph, add more turmeric and saffron and season with plenty of salt and pepper as you cook.
Agege Bread
Agege bread is a soft but dense sweet white bread made from a rich, low-yeast dough. This dough will take its time to rise, but it can be prepared up to 1 day in advance and slow-proofed in the refrigerator, which will develop the dough’s flavor. This recipe fits a standard Pullman loaf pan, so it makes a lot. Serve the bread in nice thick slices alongside some obe ata and scrambled eggs, or butter and toast it to enjoy dunked into milk tea.
Japanese Milk Bread
When panko, Japanese bread crumbs, first appeared here, American cooks leaped to embrace their spiky crunch. (The first article about it in the New York Times appeared in 1998.) But how could breadcrumbs arrive from Japan, a land without bread? The answer is here, in the lofty, feathery white bread that is a staple at bakeries in Asia — and in Asian bakery chains like Fay Da and Paris Baguette. (Panko is often made from the heels of the loaf, called the “ears” in Japanese.) Milk bread was developed in Japan in the 20th century, using tangzhong, a warm flour-and-water paste traditionally used in China to make buns with a soft, springy texture and tiny air bubbles. Surprisingly, milk bread with an incomparable crumb and buttery taste is a snap to make at home, using supermarket ingredients. Once the tanzhong is cooked and cooled — a matter of 10 minutes at the stove — you have an easy and immensely rewarding dough. It can be shaped into coils or round rolls, like pull-aparts, instead of loaves, or you can paint it with cinnamon sugar or dulce de leche or strawberry jam when you roll it out.
Pain au Chocolat
Chocolate sticks called “batons” are made especially for rolling easily into pain au chocolat. Here, two batons are spiraled into the dough so you get rich pockets of chocolate in each bite of flaky croissant. You can order batons online, but regular chocolate bars, cut crosswise into thin sticks, work just as well. Either way, use a good-quality chocolate. (Make sure your first attempt at croissants is a successful one, with these tips, and Claire Saffitz’s step-by-step video on YouTube.)
Quinoa and Asparagus Salad
I had been cooking quinoa sort of like pasta, in 3 parts water, then draining it and letting it dry in a towel-covered pan. This is a good way to obtain very fluffy grains, but sometimes my quinoa is soggy when I cook it this way, even after it rests under the towel. So, I decided to change the grain-to-water ratio and followed the directions on my Alter Eco quinoa packages (Alter Eco imports red, rainbow and pearl quinoas). I cooked the pearl and the red quinoas in 1 1/2 parts water and the rainbow in 2 parts water. The black quinoa in the rainbow mix takes a little longer to soften and requires a little more liquid. The grains were tighter and less moist than quinoa cooked in abundant water, and the yield was not as great because the grains don’t swell as much. But I liked the results, especially for salads like this one. For this salad, I cook 1 cup of quinoa in 1 1/2 cups water to get a slightly tighter, drier grain. The dressing is a lemony buttermilk dressing.
Everything Parker House Rolls
There’s nothing better than a warm Parker House roll, except maybe one with a salty, seedy everything-bagel topping. While there are a million subtle variations of the classic roll, this recipe keeps the shape simple (just basic rounds) for the most buttery, fluffiest results. You can purchase everything-bagel seasoning in the spice section of some supermarkets, but it’s also easy to make your own.
Blue Cheese Swirl Bread
This easy skillet bread gets lightly crusty on the outside, but stays soft and fluffy inside. The dough is shaped into a log, then blue cheese is pressed into the dough before it’s rolled into a spiral. The finished loaf smells amazing, and looks like it took way more effort than it did. Serve alongside soups or stews, or all on its own as a tasty snack.
Choco Pan de Coco
Bryan Ford grew up in New Orleans, eating delicious, dense little pan de coco buns from the Honduran bodegas around town. But as a professional baker, he revisited the bread, using a sourdough starter to add dimension and texture, and even adding cocoa and chocolate chips to sweeten it up. In his cookbook, “New World Sourdough” (Quarry Books, 2020), he calls this version choco pan de coco. The key, according to Mr. Ford, is to bake with love and to celebrate the bread you make — not to compare your own bread to the one in the picture.
Spring Vegetable Ragoût With Brown Butter Couscous
The amazingly flavorful couscous here is the result of a trick from the chef Mourad Lahlou, whose San Francisco restaurants, Aziza (currently closed) and Mourad, feature a modernist approach to Moroccan cuisine. Freshly steamed couscous is tossed with sizzling brown butter, lots of chopped preserved lemon and a splash of saffron. It is seriously good with just about anything, especially seasonal vegetable ragoûts. (Saucy braises of lamb, chicken or fish also pair well with it.) The recipe below uses spring vegetables, but you can substitute others throughout the year.
Croissants
This recipe is a detailed roadmap to making bakery-quality light, flaky croissants in your own kitchen. With a pastry as technical as croissants, some aspects of the process — gauging the butter temperature, learning how much pressure to apply to the dough while rolling — become easier with experience. If you stick to this script, buttery homemade croissants are squarely within your reach. (Make sure your first attempt at croissants is a successful one, with these tips, and Claire Saffitz’s step-by-step video on YouTube.)
Smoked Bread With Maple Butter
Jambon Beurre
Unlike ham and cheese, a sandwich that’s ubiquitous across the globe, jambon beurre (ham butter) is strictly French. Though it’s a seemingly sparse construction — simply baguette, cooked ham and butter — the ingredients for this interpretation from L’Ami Pierre in New York require careful selection. High-quality baguettes are now sold in many bakeries. High-butterfat butter enhances the sandwich, providing more fat than 80 percent supermarket standard, and the ham, preferably silky jambon de Paris, a cooked ham sliced, in the finer shops, from a bone-in joint, can make it or break it. French-style or similar cooked ham is available in many areas; to avoid are boneless, often waterlogged deli hams. Like most sandwiches, this one is designed as a treat for one, but, cut into smaller sections and served on a platter, it can enhance a buffet, even at holiday time.
Salt-Rising Bread
Salt-rising bread is an American technique with deep roots: Home bakers who developed the bread in Appalachia didn’t have access to yeast, but found a way to bake without it when they noticed that their milk starters bubbled up overnight. It’s much easier and far more consistent to get a good rise with yeast — even bakers who make salt-rising bread regularly have failures with the finicky technique. But those who continue the tradition are rewarded with light, tender, airy crumbed bread that makes a particularly delicious toast. Be sure to maintain the starter at an even temperature, as directed, or it won’t take.
Traditional Irish Soda Bread
While soda bread with add-ins like currants and caraway can be delicious, it's not at all authentic. In Ireland, soda bread tends to be plainer and more restrained. Here is a classic Irish soda bread recipe adapted from Darina Allen, an Irish television personality and the owner of the Ballymaloe Cookery School in Shanagarry. This soda bread is best eaten still steaming from the oven, slathered with good salted Irish butter that melts on contact with your slice. It’s a fine accompaniment to corned beef and cabbage, should you be making that dish this St. Paddy’s Day. Or make this recipe all year long. That’s how they do it in Ireland.
Irish Brown Soda Bread
When baking soda was introduced in the early 19th century, Irish home cooks adopted the product almost immediately. With soda, a loaf of bread could be ready in as little as one hour, as opposed to using yeast or sourdough starters, which require rising time. The recipe is a slight adaptation of one by the Irish cookbook author Rachel Allen. It is most delicious freshly baked, and best toasted the next day.
All-Purpose Enriched Bread
This dough, a hybrid of brioche and Japanese milk bread, bakes into a light, soft loaf with a silky crumb. There are two key steps to the bread’s texture: The first is a tangzhong, or “water roux,” which originated in Japanese baking but was popularized throughout Asia and beyond by the Taiwanese pastry chef Yvonne Chen. The second is a long, slow mix that develops sufficient strength in the dough to support a lofty rise in the oven. Unless you have superhuman strength and patience, a stand mixer is required. The dough is slightly sweet, making it ideal for cinnamon rolls or pistachio morning buns, and suitable for sandwich bread or hamburger buns.
Cauliflower Salad Sandwiches
Pulling from the greatest hits of chicken salads, with crunchy walnuts, crisp apples, sweet raisins and a spiced mayo-yogurt dressing, this best-of-all-worlds sandwich subs out the chicken for cauliflower. The aggressively roasted cauliflower serves as a sponge, soaking up all the flavors of the dressing while adding layers of bitterness and earthiness. This salad only gets better as it sits, allowing the flavors to meld and the cauliflower to soak up even more dressing. Even once it’s built, this sandwich improves after it has sat for a few hours. Do you plan ahead? This makes an ideal picnic dish. Not sure when you’ll get a chance to eat or where the day will take you? This cauliflower salad sandwich is here for you.
Stew Peas and Spinners
Jamaican stew peas are ubiquitous to the island nation, and each version is as individual as the person cooking them. Red peas (kidney beans) are mellowed out with coconut milk and stewed alongside beef, pork, chicken or even vegetarian options. Allowing ample time to soak the peas before cooking makes for a streamlined process. And, as ever, your most crucial ingredient will be time. But the more you make this dish, the more it’ll gel alongside your personal preferences: more garlic, less meat, larger peppers or varied herbs. The choices are entirely yours. Spinners, flour dumplings that you roll into ropes between your hands, are essential to making this a full-fledged meal, adding texture and body to the stew.
Peanut Butter-Miso Cookies
These cookies were the result of a happy accident. (The best things always are, aren’t they?) When the peanut butter ran out, similarly creamy white miso stepped in. The other ingredients were tweaked to offset the miso’s savory character, and what came out of the oven was salty and sweet, crunchy and chewy. A brief stint in the fridge helps mellow the miso’s bracing brackishness, and a roll in Demerara sugar adds a subtle crunch that pairs well with the tender cookie.