Milk & Cream
3644 recipes found
Braised Celery With Thyme and White Wine
Inspired by the French method of cooking duck or chicken confit, in which the meat stews slowly in its own fat, this recipe simmers celery in a classically French sauce, with white wine, stock, shallots and herbes de Provence. The celery is first blanched in heavily salted water, which jumpstarts the cooking process and seasons the stalks from the inside-out, then it’s roasted in liquid until submissive and silky, with a texture reminiscent of roasted fennel. Once the celery is tender, the liquid is reduced on the stovetop until just thick enough to coat a spoon. The resulting sauce bears an uncanny similarity to the jus underneath the Thanksgiving turkey, in both flavor and mouthfeel, and the dish is equally at home at the Thanksgiving table as paired with a store-bought rotisserie chicken and some mashed potatoes. Like classic confit, you can prepare it in advance and simply reheat before serving.
Earl Grey Madeleines
Cédric Grolet, the pastry chef of Le Meurice hotel in Paris, is famous for his Instagram feed, which has nearly a million and a half followers, his tattoos and his title: Best Pastry Chef in the World. Mostly, and most rightly, he’s famous for his elegant pastries, so I was surprised when he asked me if I’d tasted one of his simplest, his madeleines. Small sponge cakes baked in shell-shaped molds (metal pans give you the best color and crust), madeleines are known for the impressive bump that develop on their tops. These madeleines, adapted from a Grolet recipe, are made with brown butter and flavored with Earl Grey tea and honey. Like all madeleines, they benefit from a rest in the refrigerator before they’re baked. (Good for the mads, convenient for the baker.) If you can arrange it, serve the madeleines just minutes out of the oven — it’s when their fragrance and texture are at their peak.
Pistachio and Cherry Bombe
This bombe was born of an accident and requires a little patience, lots of ice cream and a willingness to get crafty. Don’t be afraid to mix the biscotti dough by hand and play around when you are shaping it into your bowl. It won’t look perfect, but the bombe will be pristine. Confectioners’ sugar, cherries and grated pistachios are your allies to make this dish scream of delight. This bombe is frivolity at its finest, so don’t take the process of making it too seriously.
Potato Leek Gratin
Layer thinly sliced potatoes in a gratin dish, and then take your time sautéing the leeks, letting them turn a little golden and crisp around the edges, which brings out their sweetness. Add the leeks to the potatoes, and using the same pan in which you cooked the leeks, scrape up the brown bits at the bottom of the pan with a mix of cream, garlic, thyme and nutmeg, pouring that over the potatoes and leeks.
Scalloped Potatoes With Tarragon
This scalloped potatoes recipe comes from Cheryl Rogowski, whose family has been farming the rich black earth on their patch of Orange County, N.Y., for more than 50 years. They started growing Keuka Golds because the two best-known potatoes in the country — russets and Yukon Golds — did not grow well there. Keukas have yellow flesh, rich flavor and pale skin like Yukons, but they can handle the region’s drastic temperature swings, short growing season, divergent soils and uneven rainfall. For this dish, Yukon potatoes work equally well.
Slow-Roasted Turkish Lamb
This lamb must be cooked until completely tender and succulent, but if time is a concern, it may also be prepared well in advance and reheated in the pan juices to serve. Shoulder is the best cut to use, or lamb shanks. It’s finished with a bright garnish of pomegranate seeds and sliced persimmons. Small Fuyu persimmons are delicious eaten firm and raw, like an apple, unlike the larger Hachiya type, which must be ripe and soft to be palatable (and would not be suitable here). Lacking persimmons, use more pomegranate. Serve it with rice pilaf, if desired.
Brussels Sprouts Gratin
The most indulgent way to eat any vegetable is to bathe it in cream and top it with cheese, but few benefit from that treatment as much as brussels sprouts do. Whether or not you decide to top them with crispy bread crumbs (you should), the end result is a decadent, but never too heavy, side dish that could easily become your main course.
Sous-Vide Cheesy Mashed Potatoes
Savory Cheddar and Parmesan, along with sour cream for tang, are the keys to this rich, flavorful mash. If you have a vacuum sealer, you can use it to seal the potatoes into their sous-vide bags before cooking; this makes them easier to weigh down so they stay submerged. Once the potatoes are done, you can also keep them warm alongside the sous-vide turkey breast, if you’re making it: 145 degrees, the temperature at which the turkey breast is cooked, is the perfect temperature to hold the potatoes. If you don’t have a sous-vide machine, you can boil the potatoes in salted water until tender, then drain and mash them, and proceed with Step 2. You might not need the milk since boiled potatoes will have a higher moisture content than those cooked by sous vide.
Pommes Anna
It’s a marvel still, every time I make this dish, to recognize how the humble potato — the misshapen, dull brown dirty lump — can become this opulent, glistening, colossally elegant jewel with nothing more than attentive care, a sharp blade and good butter. The potato slices want to bend and be supple but not be so thin as to be papery, else they will cook too quickly.
Two-Ingredient Mashed Potatoes
These weeknight mashed potatoes taste purely like potato. The secret? Starchy water. Save some of it after you boil the potatoes, and after mashing, stir it back in, a tablespoon at a time, until they come together. Then, add with a little sour cream for tang. It's that easy — and creamy and light. Take it from Ma Ingalls of “Little House on the Prairie” fame: “There was no milk, but Ma said, ‘Leave a very little of the boiling water in, and after you mash them beat them extra hard with the big spoon.’ The potatoes turned out white and fluffy.”
Allspice Alexander
The vintage-cocktail expert Ted Haigh considers allspice dram an ideal “secret ingredient”: A small amount can add tremendous depth and flavor to many classic drinks. Here, I use it to perk up the otherwise staid — if indisputably delicious — Brandy Alexander.
Roasted Sweet Potatoes With Hot Honey Browned Butter
Doubling down on sweet potatoes’ sweetness by adding honey is like adding fuel to the fire, but the nuttiness from the browned butter, heat from the crushed red pepper flakes and bright acidity from the vinegar all work together to bring it back from the brink. This hot honey browned butter is also good on roasted winter squash, over plain oatmeal and — if we are being honest —probably over ice cream. But that’s a different conversation. (This recipe is adapted from "Dining In: Highly Cookable Recipes" by Alison Roman.)
Sweet Potatoes With Sour Cream and Pecans
Soft at the center, caramelized at the edges and warmly spiced from the garam masala, these roasted sweet potatoes get a tangy bite from lime-spiked sour cream, while toasted pecans add crunch. You can make the lime sour cream up to four hours ahead. Simply pull it out of the fridge 30 minutes before serving, and let it come to room temperature before drizzling it over the potatoes.
Hummer
This popular Michigan drink, which is thick and creamy and tastes like coffee ice cream, is credited to bartender Jerome Adams, who invented it one night in 1968 at the Bayview Yacht Club in Detroit. The drink caught on with the local sailing set and over time spread inland. Mr. Adams, who died in 2018, went on to bartend at the club for more than 50 years, making countless hummers along the way. Brian Bartels, the author of “The United States of Cocktails,” has modified the recipe ever so slightly, topping his hummer with a cherry.
Garlic Mashed Potatoes
These are classic mashed potatoes, brightened up with a substantial amount of garlic. Feel free to adjust the garlic to taste, and to deepen the flavor, try roasting the cloves before mixing them in with the potatoes. (For everything you need to know to make perfect potatoes, visit our potato guide.)
Mashed Potatoes With Kale (Colcannon)
Colcannon is one of the great signature dishes of Ireland. The most common version pairs cabbage with potatoes, but the dish is also made with kale, and that’s the one I usually make. You can substitute extra virgin olive oil for the butter (in which case it will be more Mediterranean than Irish).
Sweet Potatoes With Yogurt and Cilantro-Chile Sauce
In this luscious vegetable dish, velvety sweet potatoes get a spicy jolt from a chile-spiked cilantro sauce spooned on top. Greek yogurt adds a creamy element and a bit of protein if you’re serving these as a vegetarian main course. As a side dish, they are satisfying yet not the least bit heavy, thanks to the bright flavors of the sauce. You can make the sauce up to 4 hours ahead. Any longer than that and it starts to lose its fresh, tart taste. It’s also very good on roasted carrots.
Madame Laracine's Gratin Dauphinois (Madame Laracine's Potato Gratin)
Roasted Cauliflower With Lemon Brown Butter
Roasting vegetables is easy, but this technique elevates the everyday dinner staple. A pan of water in the oven with the cauliflower helps maintain its succulence, while an even temperature browns it and brings out its natural sugars. Brown butter and sage take it over the top.
Lemony Turmeric Tea Cake
This cake, which is adapted from “Nothing Fancy: Unfussy Food for Having People Over,” is so good and so simple to put together, you might come to call it “house cake,” which is, of course, cake to keep in your house at all times. Just slicing into it makes a bad day better, the baked equivalent of burning sage or palo santo to clear the energy. It travels well, and can truly be brought anywhere for any occasion, but most of the time it won’t make it out of your kitchen.
Hot Buttered Rum
There are many ways to make this classic winter drink. Using brown sugar is traditional, but maple syrup is awfully nice, too. Stirring in the butter with a cinnamon stick while you slowly sip the drink makes for a cozy ritual, but if the sight of a floating lump of butter disturbs you, add the butter earlier in the process, with the sugar—it’ll melt faster. You can also make the drink sweeter (add more sugar) or spicier (substitute spiced rum for dark rum), or both, to your taste.
Piña Colada
The piña colada, which originated in Puerto Rico, is an irresistible classic, and an occasion to pull out paper umbrellas — a tiki-culture addition. Make sure to use cream of coconut, which adds signature sweetness, versus coconut cream, which is unsweetened. To keep your cocktails extra-frosty, use chilled glasses. Just beware of brain freeze.
Mumbai Mule
The category of drinks known as mules is distinguished by the inclusion of ginger beer, usually combined with a spirit. Here, there’s no alcohol: Instead, the ginger beer is mixed with a rich, spicy syrup and coconut milk. If you can find fresh curry leaves, they make a handsome and aromatic garnish, but cilantro does a fine job of it, too.
Pecan Pie Ice Cream
This pecan pie ice cream is built on a base of French vanilla, with toasted pecans, cloaked in maple syrup, swirled in. Making the vanilla custard for this French-style ice cream is a delicate operation, like producing hollandaise, because of the fragile nature of eggs when they are heated. Perform this part of the recipe when you can give it your full, undivided attention. If preparing this custard in a saucepan over direct heat makes you nervous about overcooking and curdling the eggs, you can make it in a double boiler, but it will take at least 20 minutes longer to get the custard to thicken.