Milk & Cream
3644 recipes found
Stone Fruit and Frangipane Toast
Juicy, late-summer fruits and rich almond frangipane do the hard work here. Consider making these toasts an exercise in generosity rather than technique: Spread frangipane thickly and all the way to the edges of the toast and err on the side of too much fruit, torn roughly and tossed with a pinch of salt, and some sugar to encourage caramelization. If serving this for an after-dinner dessert, add a splash of red wine to the fruit and serve with a dollop of mascarpone. If this is breakfast, you might prefer Greek yogurt as an accompaniment, or a glug of heavy cream.
Shortcut Pie Crust
This recipe and method make a distinctly tender, crisp crust. Unlike rolling, which can toughen pastry by developing the gluten in the dough, grating breaks — or shortens — the protein chains, which leads to extra tenderness. Pressing the grated pastry directly into the pie plate makes patisserie-thin crusts achievable, without much practice. It’s key to thoroughly chill the dough before grating and to pull it up higher than the rim of the dish to allow for shrinkage. Swap this recipe in as the base of any sweet pie, adjusting the thickness accordingly. Deeper pies made in dishes without removable bases benefit from slightly thicker crusts, whereas fluted tart crusts are best whisper thin. Make double the dough and freeze half, so you have an excuse to make pie another day.
Banana Paletas
Throughout Mexico, paletas are made with fresh fruit and not much sugar, pretty much the opposite of commercial sorbets and sherbets sold here. Like sorbet or sherbet, these frozen snacks are easily made at home; all you need is a set of plastic molds, sold in many supermarkets, toy stores and online. For a lower-tech solution, you can use small paper cups and insert wooden sticks in them once the mixture freezes hard enough to support them. The dairy is optional. Adding it produces a paleta de leche, which has a more distinctive texture than the dairy-free paleta de agua, which is icier.
Green Goddess Salmon With Potatoes and Snap Peas
A sheet pan and a broiler are the secret to many easy weeknight meals. In this particularly vibrant dish, they impart a complex grill-like flavor to salmon and potatoes, which are broiled simultaneously on the same sheet pan. While they cook, you’ll blend together a lively green goddess dressing of fresh herbs, yogurt, mayonnaise, garlic and anchovies. When the oven timer chimes, toss the roasted potatoes with raw cucumbers and snap peas. Serve alongside the just-flaky salmon and dollop with the verdant dressing. The crunchy vegetables, warm potatoes, tender fish and creamy dressing make for an unexpected though delightful combination. (For the dressing, tarragon, dill, parsley or cilantro will provide a familiar flavor to this classic sauce, but mint or arugula will work, too.)
Grilled Chicken Skewers With Tarragon and Yogurt
These grilled chicken skewers are gently spiced with a ginger-and-cumin yogurt marinade, which makes the meat exceedingly tender and cooks to fragrant curds. As they grill, the skewers are gilded with a tarragon-mint baste that tastes distinctly Persian. Restraint and a very hot grill are both key to getting a good char: Don’t move the skewers until the yogurt is burnished and the meat releases from the grates. Color is flavor. Catch any juices that run out of the cooked skewers with warm pita bread. Leftovers make excellent chicken salad.
Strawberry and Sesame Swirl Soft Serve
Strawberries and cream get a double dose of sesame from tahini and halvah. The tahini adds richness, and the slightly salty halvah has a cookie-dough effect: Everyone will mine for it. Eat it quickly before it melts, ideally with extra halvah on standby.
Eintopf (Braised Short Ribs With Fennel, Squash and Sweet Potato)
There are as many versions of eintopf, a hearty German stew, as there are people who love it. A traditional eintopf may include bratwurst and sauerkraut, but it’s how it is cooked that’s important (eintopf translates to “one pot”). This particular recipe, made with bone-in short ribs, is braised until the meat melts off the bone. Fennel — fresh bulb and dried seeds — stars in the braise, while the fronds are sliced for garnishing. Every bite of this stew bursts with flavor, and, as is the case with so many one-pot meals, this dish will only improve with time as all the ingredients sit and mingle. Serve this hot off the stove, with some warm crusty bread for dipping. If you plan to save it for later, reserve the fresh greens for stirring in right before serving.
Soy-Butter Basted Scallops With Wilted Greens and Sesame
This simple dish was inspired by a recipe for steamed scallop and butter rice found in “Donabe: Classic and Modern Japanese Clay Pot Cooking” (Ten Speed, 2015) by Naoko Takei Moore and Kyle Connaughton. Here, sweet sea scallops are seared in a hot pan and basted with melted butter and soy sauce to finish cooking. Tender greens are sautéed in garlic oil, then the scallops are placed on top and everything is drizzled with the remaining soy-butter and a bit of sesame oil. Finish the dish with a good squeeze of lime, thinly sliced scallions and a smattering of sesame seeds. It’s wonderful served over steamed white rice, so be sure to get that on the stove before you begin cooking the scallops, as the rest of the meal comes together in no time at all.
Twice-Cooked Mock Tandoori Chicken
The chicken recipe here, a kind of mock tandoori chicken, mitigates the bane of chicken grilling (or, for that matter, broiling), the roaring flame-up. By braising the chicken first, you effectively remove just about all the surface fat, practically eliminating the risk of setting the pieces on fire. This same treatment would work nicely with fatty lamb, like chunks of shoulder or even shanks, which without the initial braising would be just about impossible to grill.
Cannellini-Bean Pasta With Beurre Blanc
This recipe, like so many great straightforward, inexpensive go-tos, starts with little more than a can of beans — then transforms it into a luxurious meal. Jack Monroe, the British food writer, uses a classic beurre blanc to do that work, simmering a splash of wine, vinegar and butter together, then tipping it into a pot of boiling beans and pasta, letting the liquid reduce to a starchy, nearly creamy consistency. If you think of beurre blanc as fancy and fussy, this simple, unexpected use for it may change your mind. You can also build on the basic recipe, adding a bunch of chopped chard or mustard greens in with the sauce, or covering the top with torn herbs.
Bananas Foster Poundcake
Named after a customer at Brennan’s restaurant in New Orleans, bananas Foster is traditionally served over vanilla ice cream or over pound cake. But what if we told you that you could have your bananas Foster baked into cake and glazed with that same sauce? This slightly dense, buttery cake is delicious warm, and super moist. Take care when flambéing — keep a lid nearby to smother any flames — or skip it altogether: Bypass adding the alcohol in Step 3 and simply reduce the sauce on the stovetop. And don’t forget to add that scoop of ice cream and a dollop of fresh whipped cream. You’ll thank us later.
Baked Clams
This recipe for baked clams tried to bridge the gap between the glory of a clam pulled from a clambake and the unfortunate, common mediocrity of ubiquitous baked stuffed clams. It contains some of the usual suspects — onion and celery — and some unusual ones, like clam juice and vermouth. Importantly, it doesn't require clam shucking, which is a dangerous occupation, best avoided unless you are very brave.
Blancmange
A good blancmange will have a slight wobble but not be so firm that it feels (as Amanda Hesser once wrote) like “eating a rubber ball.” I like the amount of gelatin here; if you don’t, decrease it by ¼ teaspoon and say a prayer, which will probably be answered. Your chosen mold doesn’t matter: I have used tart pans and spring-form pans and old blancmange molds, which are easy to find (or at least fun to seek).
Coconut-Lemongrass Tapioca With Caramelized Citrus
Bouncy tapioca pearls, made from cassava, a West African staple, are paired with a soothing coconut-lemongrass broth and caramel-coated citrus slices. The fruit can easily be substituted with whatever is in season, such as raw persimmons, poached pears or caramelized apples. The crushed pistachios are optional but add a welcome pop of crunch and color. Serve as a comforting dessert or a casual midday snack.
Mint Chutney
In Desi cooking, mint chutney enlivens eggs, kormas, biriyanis, sandwiches and many other dishes, adding a sour, spicy and fresh cooling sweetness. Where it really sings, though, is as an accompaniment to samosas and chaats. Use Greek yogurt if you want a creamy chutney. Depending on preference, you can skip the raw garlic.
Slow-Cooker Cauliflower, Potato and White Bean Soup
This creamy vegetarian soup is built on humble winter staples, but the addition of sour cream and chives make it feel special. (Crumble a few sour-cream-and-onion chips on top to take the theme all of the way.) It takes just a few minutes to throw the ingredients into the slow cooker, and the rest of the recipe almost entirely hands-off, making it very doable on a weekday. Use an immersion blender, if you have one, to purée it to a silky smooth consistency, but a potato masher works well for a textured, chunky soup. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Grilled Oysters With Hot-Sauce Butter
Oysters cook quickly on a hot grill, the meat poaching in a bubbling compound butter flavored with a vinegar-rich hot sauce, garlic and lemon zest. Ideally, you can assign someone else the job of shucking and focus on the grill, making sure the oysters don't stay on it much longer than 2 or 3 minutes, so the meat is still plump and juicy. If you're working on your own, open the oysters in advance and handle them carefully, so as not to spill the liquor inside the shells, which combines with the melted butter to create a delicious, briny flavor. To make a whole meal out of them, serve them with some grilled bread and a simple salad.
Apricot Upside-Down Cake
Apricot halves, baked in a faux caramel of melted butter, brown sugar and spices, burst with punchy flavor in every bite of this cake. The sticky topping complements the almost-tart, fleshy stone fruit, and offers a textural contrast to the buttery cake. A hint of almond further accentuates the apricot flavor. This rustic beauty is perfect by itself, but you can serve it with whipped cream or ice cream, if you want to be fancy.
Drop Biscuits With Corn and Cheese
These savory bite-size biscuits are the perfect way to whet the appetite before a big meal. Adapted from “Potluck: Food and Drinks to Share With Friends and Family,” from the staff of Food & Wine magazine, the biscuits are inspired by elote, the Mexican street snack of roasted corn slathered in cheese and spices. These drop biscuits may be made in advance and frozen. Just bring them to room temperature before reheating. Desire a dip alongside? Stir a shot of lime juice and a handful of minced cilantro into some sour cream.
White Chocolate Glaze
King Cake
This Carnival cake is more like a brioche, with a bitingly sweet frosting and sugared pecans for crunch. Browse the baby shower section of a party supply store for the Mardi Gras king cake baby, where plastic babies are often sold by the dozen. A large dried bean works too. Tradition dictates that whoever finds the baby is king or queen of the party (and also has to bring the king cake to the next Carnival celebration).
Potato Rolls
These extremely soft and fluffy potato rolls make excellent slider buns or a perfect accompaniment to just about any meal. Creamy and starchy Yukon Gold potatoes work well here, as do russets. Boil them until tender, then make sure to save the water you boiled them in, because you’ll use that in the dough, too. Eat the rolls warm, slathered with butter, or turn them into a delicious sandwich. Either way, they stay soft and delicious for a couple of days at room temperature.
Fudge
Buttery Lemon Pasta With Almonds and Arugula
Brown butter, crunchy almonds and tangy lemon make a rich but balanced sauce for this pantry-friendly pasta. The arugula lends freshness and rounds out the pasta, turning this into a quick one-pot meal. If you want to increase the vegetables, you can double the arugula. (Just add a little more lemon juice.) And if you don’t have baby (or wild) arugula on hand, spinach or baby kale are fine, though slightly milder, substitutes. Don’t stint on the red-pepper flakes; their spiciness helps bring together the flavors.