Milk & Cream
3644 recipes found
Cinnamon Crunch Banana Bread
This easy cake — no mixer required — is a popular staple at Bakesale Betty in Oakland, Calif. Pie, cake, cookies and a legendary fried chicken sandwich are the only things on the menu, but locals start lining up long before opening time. They’re that good. Betty herself, the baker Alison Barkat, adds a cinnamon-sugar topping and honey to the classic banana bread formula for a deeply caramelized, moist result.
Spinach Dip With Garlic, Yogurt and Dill
Lemony, garlic-laden and full of chopped herbs and Greek yogurt, this ultra-creamy spinach dip is a fresher, tangier take on the retro kind made with dehydrated soup mix. It’s best to take the cream cheese out of the fridge at least an hour ahead so it can soften; otherwise you can heat it in the microwave for a few seconds to soften it up. Firm, cold cream cheese won’t mix into the dip as easily. Serve this with any combination of cut-up vegetables, crackers, toast and sturdy chips.
Borani-yeh Esfenaj (Spinach Yogurt Dip)
There are many types of Iranian borani, or yogurt-based dishes, and spinach borani is a classic. What sets borani-yeh esfenaj apart from a simple mix of wilted spinach and yogurt is that the spinach is first cooked down with flavorful golden onions, garlic and turmeric. The preparation of the onion is the backbone of the dish and not to be overlooked. Rather than cooking the onion low and slow, as is done when caramelizing, it’s cooked quickly over a higher heat to draw out its sweet and sharp flavors. Creamy Greek yogurt is mixed with thinner regular yogurt for a balanced consistency. Use more or less of either depending on your preference: You can serve the borani thicker as a dip with pita crackers or flat breads, or thinner as a light lunch or snack alongside rice.
Stilton Soufflé
Strawberries With Swedish Cream
Here’s a perfect summer recipe from “How to Cook Everything” for berries with Swedish cream — a mixture of sour and fresh cream, is akin to crème fraîche, but quicker to make (and certainly with easier-to-find ingredients). Make this with any berries you like.
Fruit Caramel
One way to extend the life of fresh fruits is to incorporate them into caramel sauces. Any caramel sauce base can be enlivened by ripe or slightly overripe fruit, such as bananas, strawberries and stone fruit. This fruit caramel sauce is an excellent way to add a deeper sweetness and a hint of the season to your favorite desserts.
Real Sour Cream Onion Dip
Why make this classic dip with dried onion soup mix when it's almost as easy, and far more delicious, to make it from scratch?
Maida Heatter's Chocolate Cheesecake Brownies
The year: 1983. The place: Williamsburg, Va., where representatives from across the globe — and “some of the biggest and brightest names on the American culinary scene” — gathered. The Times’s own Craig Claiborne planned the menus; Paul Prudhomme, Wolfgang Puck and Zarela Martinez cooked; and Maida Heatter provided dessert. Among her offerings were these, chocolate cheesecake brownies, “a formidable new creation” for the time. Here, a layer of pecan-studded brownie meets a sheet of chocolate cheesecake. Make them for a group — or for yourself to eat over time. They freeze well, and can just as well be served frozen.
Boston Cream Pie
An American classic, Boston cream pie isn't a pie at all. Its base is an old-fashioned hot milk cake, a downy-soft, buttery yellow cake. How you whip the eggs and the sugar is critical, as the tiny air bubbles they produce add lift to the finished product. This traditional version is best the day it's made, but will hold up in the fridge for a couple of days. You may just notice a slight change in texture. Slathered with homemade vanilla custard and a chocolate glaze, it hits all the right notes, but it would be just as lovely served with in-season berries or layered with chocolate or coffee custard instead of vanilla. Make it as is, or go rogue. Either way, it’s sure to please.
Everything Bagel Dip
Think of this as a deconstructed everything bagel with extra schmear. A little tangy from sour cream, this spread can be used as a dip for pretzels, potato chips, raw vegetables and, yes, bagel chips. But it's just as good on a sandwich — or even a bagel, if you're crazy for everything spice. One thing to note: If you're making it by hand, make sure to keep your cream cheese quite soft. It'll make things a lot easier.
Butter Pie
Here is a recipe that Julia Moskin brought to The Times in 2010, from Esa Yonn-Brown at the Butter Love Bakeshop in San Francisco, with a crust so lumpy with butter that it would never pass inspection in a professional kitchen. With its caramelized filling of butter and brown sugar, her butter pie belongs to the same gooey tradition as sugar pie, chess pie, shoofly pie and, in recent years, the Milk Bar Pie served by Christina Tosi of the Momofuku restaurant empire.
Gâteau d’Hélène (Coconut Cake)
This coconut cake was adapted from a recipe by Simone (Simca) Beck, best known as Julia Child’s co-author on “Mastering the Art of French Cooking.” She called it “Gâteau d’Hélène: a white cake filled and iced with coconut cream and apricot.” The recipe, published in Ms. Beck’s 1972 book, “Simca’s Cuisine” (Lyons Press, 1998), capped what she called a “carefree lunch” because it could be made ahead. Indeed, this cake is best baked, filled, frosted and refrigerated for at least an hour (or up to two days). Kind of like a madeleine, its layers are purposefully a bit dry, as they need to hold a dousing of orange juice and rum. The whipped cream filling and frosting is soft and dreamy. It’s an elegant celebration cake.
Corn and Shrimp Beignets
A light batter coats plump pieces of shrimp and sweet corn kernels, delivering a savory bite perfect for picnics, a finger-food weeknight meal or casual entertaining. Lemon zest and ground cayenne pepper provide an essential zing that brightens these easy-to-devour morsels. Although these crisp fritters are wonderful fresh out of the pan, they can also be cooled, stored frozen in an airtight container and popped in a hot oven to warm and refresh.
Malted Milk Ice Cream Bonbons
Frozen malted milk balls pulverized with a rolling pin are the beginning of this dessert. Mix the crumbs with malted milk powder and roll in ice cream for a weeknight treat.
Hot Fudge and Salted Chocolate Bits Sundae
Sundaes are the chamber music of the dessert world. Their composition and construction follow the contours of grand works, but mostly they’re played out in miniature, their delights designed to be shared by a duet or an audience of one, long spoon in hand. The composition of this sundae is classic. There’s ice cream – the flavors of your choice in whatever quantities you want; sauce –homemade hot fudge sauce based on dark chocolate (not chips, please); fresh whipped cream; and two different add-ins, toasted slivered almonds and chopped chocolate bits. It’s the bits that are the big surprise – they’re bittersweet chocolate and salt, melted together, frozen and then cut into morsels. The salt is unexpected, but not dissonant – it’s what brings out the best in the sundae’s other players.
Smoky Eggplant Dip With Pita Chips
The most persuasive way to convert an eggplant hater is to fry it (the eggplant, not the hater). A less messy approach, however, is to make dip. Velvety, smoky dip with a tangy bite has seduced many an eggplant-hating guest.
Caviar Sour Cream Dip With Potato Chips
This simple snack is a slightly fancier version of the time-honored practice of topping potato chips with sour cream and caviar. Here, the sour cream gets zipped up with scallions, chives and white pepper and the caviar — preferably bright orange beads of salmon roe — glow like jewels on top. One of the easiest hors d’oeuvres to put together, it’s also one of the most festive.
Sweet Tart Crust
This recipe, my trusted go-to, turns out a cookielike crust — sweet, golden and more crisp than flaky. Typically French — it’s a pâte sablée — I use the recipe for my whole lemon tart as well as for the less French bakewell tart. I make the dough in a food processor using very cold butter, and while it sounds like culinary heresy, I roll it out as soon as it’s made. Sandwiched between parchment or wax paper, the dough is a cinch to roll at this point — just make sure to chill it before you bake it (better yet, freeze it once it’s in the pan). I also like to partly bake the crust before I fill it, a step you can skip, but prebaking will give you a crisper bottom crust.
Cumin Lamb Meatballs With Tahini Yogurt Dipping Sauce
Meatballs are not the kind of thing one would usually think of as quick-and-easy-dinner fare. All that rolling and frying can take forever, making meatballs a weekend project for a leisurely afternoon. There are, however, shortcuts — if you can suppress your perfectionist urges. You can use this recipe as a template for whatever kind of ground meat you like. Lamb is earthy and works well with the creamy tahini sauce, reminiscent of a carnivore’s falafel. But beef, turkey, veal or pork are good substitutes. And all will make equally good blobs and none will be a project. Just a fast and filling dinner any night of the week.
Turkey-Ricotta Meatballs
Julia Turshen, the author of the cookbook “Small Victories” (Chronicle Books, 2016), cracked the code on turkey meatballs: Ricotta adds milky creaminess and acts as a binder. Taking her lead, the first two steps of this recipe produce all-purpose turkey meatballs that are light in texture and rich in flavor, and the final step of basting the meatballs with an herb-and-garlic-infused butter turns them into a weekday luxury. Eat with mashed or roasted potatoes or other root vegetables, polenta, whole grains, or a mustardy salad. (For oven instructions, see Tip.)
Buttery French TV Snacks
Good butter is the key to these easy, delectable cookies. Before the pastry chef Anita Chu began work on her “Field Guide to Cookies” (Quirk Books), she was a Berkeley-trained structural engineer with a baking habit she couldn’t shake. One of her favorite cookies is the croq-télé, or TV snack, a chunky cookie she adapted from the Paris pastry chef Arnaud Larher. “There is no leavening to lift it, no eggs to hold it together,” she said. “It’s all about the butter.”
Cranberry-Lemon Eton Mess
This is not a traditional Eton mess, the renowned British dessert usually comprising meringue, whipped cream and strawberries. I made one like that and loved it, but the elements just begged to be played with. For this, my favorite mess for the fall-into-winter season, I’ve added spice-cookie crumbs to the meringue for more flavor and a bit of surprise, made two add-ins — a quick-cook cranberry jam and a lemon curd — and stirred in some fresh raspberries (more tang, more color). Of course, I kept the whipped cream — it’s essential to a mess. Going with cranberries and curd make this a good choice for the holidays. You can serve the mess family style or in bowls, coupes or even canning jars. And if you want a bit more texture and another flavor, speckle the top with chopped pistachios.
Lemon Meringue Cookies
Like their inspiration, lemon meringue pie, these cookies have three elements. They’re built on simple, slice-and-bake French shortbread cookies, rich, buttery and flavored with vanilla. The shortbread base is almost classic, except that the cookies are baked in muffin tins, so they’re straight-sided and deeply golden brown. The “filling” is lemon curd, and the topping is crunchy bits of meringue. You get crumbly, velvety and crackly, sweet and tart in every bite. These cookies were created for an imaginary friend, Chief Inspector Armand Gamache, the hero of 16 Louise Penny novels, and a man who considers lemon meringue divine.
Nutmeg-Maple Cream Pie
This pie is a delicious twist on a custard standby, and it is exceedingly easy, a humble yet grandly flavored addition to any celebration. Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.