Milk & Cream
3644 recipes found
Chocolate Peanut Butter Pie
This spin on an icebox pie, with its chocolaty press-in graham cracker crust and airy no-bake peanut butter filling, comes with a sheen of fudgy glaze. A splash of coffee accentuates the dark side of the bittersweet chocolate, and salted peanuts scattered on top add crunch. As fun as a candy bar and as creamy as a cheesecake, this layered dessert looks and feels special but is simple enough for anyone to pull together. And it’s even easier to serve: The whole thing can be refrigerated for up to 3 days.
Grilled Oysters With Harissa-Parmesan Butter
At Cristiano Ristorante in Houma, La., the chef Lindsay Mason ladles a buttery mixture of roasted red peppers, garlic and Parmesan into grilled oysters. This version replaces the roasted peppers with North African harissa, offering the same sweet-savory combination, but with a bit more kick. For more grilled oyster flavor combinations, try this recipe for Grilled Oysters With Lemony Garlic-Herb Butter or this recipe for Grilled Oysters With Buttery Soy-Sake Glaze. The flavored butter can be stored in the refrigerator for several weeks or in the freezer for several months.
Roasted Salmon With Miso Cream
A whole fillet of salmon cut from one side of a fish looks spectacular but takes only a little longer to cook than smaller portions. Crème fraîche spread all over the fish keeps it moist as it roasts and adds a savory richness when a dollop of miso is stirred into the mix. That same pair is gently warmed into a sauce that’s finished with tart citrus juice so that it tastes both creamy and light. This can be served simply with salad and bread or be offered with other vegetables, like potatoes, asparagus or brussels sprouts.
Caramelized Brown Butter Rice Krispies Treats
This absurdly easy recipe came to The Times from Colin Alevras, then the chef at the Tasting Room in New York, which, until it closed in 2008, offered Rice Krispies treats every day, and made more for Halloween. Browning the butter elevates these plebeian snacks into something more toothsome, and it adds just an extra couple of minutes to the process. They’re so good. (The original recipe called for one bag of marshmallows, but after retesting, we've updated it to call for two bags. This should yield a chewier, gooier treat.)
White Chocolate Macadamia Nut Cookies
These cookies take familiar ingredients into the realm of something truly special, celebrating the floral vanilla notes of real white chocolate and the buttery richness of macadamia nuts. Milk powder is sizzled in butter, turning into bonus brown-butter bits that make the cookies sandy and crisp on the outside and fudgy on the inside, all while amping up the macadamia’s nuttiness. If using the optional vanilla bean, the hit of vanilla is amplified by steeping the pod in butter and adding the seeds to the dough along with the extract. An overnight chilling before baking deepens all the flavors and improves the cookies’ final texture.
Brown-Butter Toffee Sandwich Cookies
These crisp butter cookies incorporate blitzed toffee in place of some of the sugar and butter for a rich caramel flavor. To really amplify that almond-toffee essence, the cookies are topped with sliced almonds, and a nutty brown-butter icing is sandwiched in between. Be sure to roll the cookies very thin (about the thickness of two stacked pennies) so they stay crisp and light. The sturdy sandwiches have a long shelf life, making them ideal for shipping.
Grilled Oysters With Lemony Garlic-Herb Butter
Garlic, lemon, herbs and butter form a classic European pairing that is perfectly at home spooned into a hot grilled oyster, but if that’s not your style, try out these recipes for Buttery Soy-Sake Glaze or Harissa-Parmesan Butter — or, better yet, make all three. Any leftover flavored butter and sauces are excellent melted over grilled vegetables, such as asparagus or zucchini, or over grilled chicken, fish or even steak, and they can be stored in the refrigerator for several weeks or in the freezer for several months. When shopping for oysters, look for specimens with deeply cupped bottom shells in order to help retain their natural liquor and provide ample space for the flavored butter.
Horseradish Sauce
A combination of cream, sour cream and mayonnaise temper the sharp bite of horseradish in this tangier take on the classic cream sauce. It’s especially delicious with roasted beef tenderloin or prime rib and becomes even more flavorful after a day or two in the refrigerator. This makes a lot of sauce in case the roast is especially large and everyone sauces their meat generously. Any leftover is fantastic in sandwiches or slathered over roasted salmon.
Salted Caramel and Peanut Butter Shortbread
Simple mix-ins of crushed hard caramels and smooth peanut butter create a soft baked cookie that is simple and distinct. The crushed candies melt when baked creating craters filled with chewy caramel, and the peanut butter swirl adds a nutty depth. This cookie will appeal to anyone who enjoys their dessert with a salty pop. You can prepare these ahead of time; just scoop and refrigerate the dough on a sheet pan, then bake the chilled dough to order, sprinkling with a little flaky salt to finish. (This cookie is one of six cookies that you can make with this Butter Shortbread Dough recipe. If you make that dough, you can make a double batch of the Caramel Peanut Butter Shortbread or try any of the other five recipes.)
Paris-Brest
Named for a bicycle race that runs between Paris and Brest, France, this show-stopping dessert is an assemblage of praline-flavored mousseline piped inside a ring of pâte à choux designed to resemble a bike wheel. The recipe might appear daunting, but all of the components can be prepared separately and in advance, so assembly isn’t a monumental effort.
Duchess-Style Twice-Baked Potatoes
Unlike American-style twice-baked potatoes, which are laden with cheese and sour cream, these potatoes, inspired by the French dish pommes duchesse, get their richness primarily from egg yolks. While you can scoop the filling back into the skins with a spoon, piping it with a star-tipped pastry bag makes the potatoes especially fancy.
Classic Kouign-Amann
A yeast-risen pastry with soft layers, deep buttery flavor and a chewy, caramelized top, this recipe, adapted from Nicolas Henry of the Montreal patisserie Au Kouign-Amann, celebrates the classic Breton kouign-amann, traditionally made as a round skillet cake and served as slices. There’s no shortcut and no substitute for the repetition needed to perfect this pastry. But you are in good hands: The process is a series of simple steps, with plenty of opportunities to make ahead. And the results of your efforts are sure to please, whether it accompanies your morning coffee, serves as a delightful afternoon snack or stunningly ends a meal. You’ll need an oven-safe nonstick skillet for this cake. A cast-iron skillet will work, but will produce a deeper, more caramelized result.
Amu’s Chicken Korma
This Bangladeshi-style chicken korma, named for my mother, Amu, is gently spiced and enriched with yogurt instead of cream or nuts, resulting in a light and bright sauce. This style of braising adds very little liquid, allowing the chicken to stew in its own juices. For full flavor, cook the korma until the fat breaks out of the sauce and pools on the surface. Keep it traditional and serve with paratha or rice, or pull the meat off the bones and pile between mayo-slathered white bread to make a chicken korma sandwich — and, of course, cut on a diagonal.
Easy Yogurt
In many South Asian households, making yogurt is standard practice. The writer Priya Krishna’s father has been making yogurt at the family’s home in Dallas for as long as she can remember, using a yogurt culture he has kept going for more than 25 years. No store-bought yogurt has ever held a candle to the homemade version, which is thick and pleasantly tangy. You can really taste the milk. (Organic milk will often yield a creamier result.) You may have been told that you need special machines and containers to make yogurt, but this recipe, which appears in her 2019 cookbook “Indian-ish,” is quite simple: All that’s required is a heavy-bottomed pot and an oven. You can use one batch of yogurt as the culture for the next, and watch your yogurt evolve over time.
Vegetable Maafé
A great maafé effortlessly balances sweet, savory, earthy and spicy. Maafé is often called West African peanut stew, but that’s an oversimplification. Across the region, there are many versions that feature peanuts as a base, and all are greatly nuanced: For example, there’s akitiwa in Togo, nkatenkwan in Ghana and miyan taushe across northern Nigeria. This highly adaptable stew can be made with any assortment of meat, poultry, seafood and seasonal vegetables you have on hand (see Tip), but this one goes all in on produce. Keeping the Scotch bonnet whole in the sauce controls the heat: cook to soften, then break it open to dissolve seeds in the sauce for more heat, or cook and remove the softened whole chile from the sauce for less heat. Serve it all over steamed rice, millet or fonio, with some lime slices for squeezing. Maafé can be made ahead, refrigerated and reheated for a warm, comforting meal whenever you need — its rich flavor only improves with time.
Salted Caramels
Despite being primarily made of sugar, these soft caramels are wonderfully complex in flavor, as the sugar is cooked to a deep amber before fresh dairy is added and the mixture cooked again. Infusing the cream with coffee is optional, but it lends a pleasant bitterness to the candies.
Coconut-Caramel Braised Tofu
In this quick vegan meal, versatile tofu takes on a flavorful coconut-caramel glaze with minimal effort. It’s simmered in a fragrant braising liquid of rich coconut milk, savory miso and aromatic ginger and garlic until the liquid reduces into a rich, sweet caramel sauce. Lightly charred green beans add subtle smoky notes, but broccoli or cauliflower florets would also work great. A final shower of fresh scallions and tart lime juice balances and brightens the sweet sauce; other herbs like basil or cilantro would also light up the dish in a lovely way. Leftovers can be reheated and tossed with noodles for lunch the next day.
Almond Croissants
Rum simple syrup and toasted almond cream — both quick and easy to assemble — are all you need to transform stale homemade or store-bought croissants into deliciously sweet and fragrant pastries. The amount of syrup might feel excessive, but it’s needed to replace the moisture lost in the croissants as they become stale, so be generous when soaking them.
Potato and Celery Root Gratin With Caper Brown Butter
This is the perfect side dish to a Sunday roast or winter spread. Cutting the vegetables into batons as opposed to thinly slicing them lends a wonderful texture to the dish, and it looks pretty funky too. If you can’t find celeriac (celery root), then swap it out for an equal amount of Yukon Gold potatoes or similar semi-waxy potatoes. This is the kind of dish that tastes better as it sits, so feel free to serve it at room temperature if you prefer, adding the brown butter just before serving.
Spicy Coconut Greens With Tomatoes and Shrimp
This dish is loosely inspired by laing, a Filipino dish of dried taro leaves cooked in coconut milk that is traditionally made with pork and bagoong, a fermented fish or shrimp paste. This is quite a diversion, prepared with braised chard and topped with burst tomatoes and seared shrimp. You use only half the chard stems here, so you should reserve the extra stems to throw into soups, stews or your morning eggs. Get ahead by making these coconut greens up to two days in advance, then reheating to serve; the flavors will only improve over time. Serve with jasmine rice for a complete meal.
Spiced Squash and Phyllo Pie
This savory vegetable pie is modeled after the classic Moroccan b’stilla, usually made with squab, pigeon or chicken. It isn’t traditional, of course, but this vegetarian version is quite delicious, flaky, buttery and fragrant with spices. A diced preserved lemon adds perfume and sharpness, but you can also use a regular lemon. B’stilla normally has a layer of scrambled egg, but here, it’s replaced with a mixture of thick yogurt and feta. As with the original, everything is encased in golden, crisp buttered phyllo, sprinkled with confectioners’ sugar and cinnamon and served piping hot.
Chocolate Burfi
Burfi is a very sweet Indian candy — similar to fudge, but slightly earthier and more milky — that is typically made with some combination of milk, sugar, ghee and flavorings. In Indian culture, burfi is often given as a gift, accompanying any kind of celebration: a birthday, a holiday, even a simple get-together of friends. This recipe, adapted from Raja Sweets in Houston, caters to those looking for an accessible entry point to the world of burfi; it offers a slight variation on the basic formula by adding a layer of cocoa-infused khoya (the name for the milky base).
Jamaican-Spiced Turkey
When Francine Turone hosted her first Thanksgiving dinner in New York City, she declared turkey “bland and boring.” But after friends protested, she came up with this recipe inspired by her upbringing in Kingston, Jamaica. This turkey, a showstopping centerpiece for any big family event, roasts on a bed of whole vegetables, which absorb its fat. A deeply spiced brine and rub packed with cinnamon, allspice berries, thyme and chile pepper imparts huge flavors, rounded out by an herb-infused brown butter. If things are looking to be busy, the butter and rub can be prepared a day ahead.
Pistachio Bundt Cake
If you’ve never been a fan of Bundt cake, this one just might change your mind. The key to this cake’s moist crumb and sweet, nostalgic flavor is instant pistachio pudding mix, a trick that the chef Joshua Pinsky learned from his mother. A simple lime glaze and whipped ricotta for dolloping make this recipe feel more special than your average snacking cake. This also works well as a make-ahead dessert, retaining its moisture and flavor over a few days. Try making the whipped ricotta a day ahead: It’ll thicken and become even creamier overnight.