Milk & Cream
3644 recipes found
Quaking Pudding
Savory Bread Pudding With Artichokes, Cheddar and Scallions
Tangy marinated artichokes star in this cheesy, golden-topped casserole, which is layered with scallions, Cheddar and baguette cubes that get crisp at the edges. Look for the best-quality marinated artichoke hearts, then taste them before using. If they seem very acidic, give them a rinse and pat them dry before proceeding.
Sticky Toffee Pudding
Simon Hopkinson is a first-rate pleaser, a chef who was never after recognition but one who wanted to produce terrific food his customers would love. He’s best known as the founding chef of Bibendum, the London restaurant started by Terence Conran in 1987 and recognized as one of the restaurants that marked the end of that city’s postwar cooking slump. His perfect (and not difficult) sticky toffee pudding is a dessert that according to Hopkinson first appeared on menus in Britain in the late 1960s but in fact has its origins in Canada. Whatever: it’s insanely delicious. And it will please you.
Brown Butter Glazed Radishes
Many people think of radishes as a raw salad topper, but cooked radishes are sweet and crisp-tender and make a quick and easy weeknight side. Brown butter adds a hint of nuttiness, and a touch of sugar caramelizes the radishes, while chopped fresh herbs and a squeeze of lemon lend brightness. Serve the glazed radishes warm or at room temperature. If you find radishes with beautiful green tops, toss the glazed radishes with the greens and a little olive oil for an out-of-the-ordinary salad.
Cucumber and Cilantro Raita
When the season permits, you can change this dish into a jewel-studded pomegranate raita: simply substitute pomegranate seeds for the cucumber and cilantro. In either case remember to add a good pinch of salt to the yogurt.
Feta-Stuffed Grilled Flatbread
Stuffing flatbread with feta and herbs adds great flavor and an herbal, creamy surprise if you don’t know what’s in them. Feel free to use this recipe as a jumping off point for your own stuffings. The honeyed, whole-wheat-flecked dough works especially well with strong flavors like olives, capers, anchovies and other cheeses. Or skip the stuffing and grill up this dough all by itself. The basil oil makes a great dipping sauce with both stuffed and unstuffed flatbreads.
Spiced Chickpea Stew With Coconut and Turmeric
Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean. While the chickpeas alone would be good as a side dish, they are further simmered with stock, bolstered with dark, leafy greens of your choosing and finished with a handful of fresh mint. When shopping, be sure to avoid low-fat coconut milk, coconut milk meant for drinking or cream of coconut: All are very different and would not be suitable here.
Handvo (Savory Vegetable Semolina Bread)
Handvo, a savory vegetable bread from the Indian state of Gujarat, is a near constant in the home of Anita Jaisinghani, the chef and owner of Pondicheri restaurant in Houston. Using hot water in the dough helps meld the flavors and hydrate the flours, as well as kickstart the leavening process. Ms. Jaisinghani makes many different versions — this carrot one is layered with the fragrance of toasted spices, the warmth of ginger and the freshness of herbs. Thanks to the pumpkin and sesame seeds that toast on top while it bakes, it also has an extra crunchy crust. The accompanying yogurt sauce is quickly — and deliciously — seasoned with aromatic spices tempered in oil. This is typically served as a snack, but is substantial enough to be a light meal when served with a salad.
Cauliflower “Mac” and Cheese
Somewhere between macaroni and cheese, British cauliflower cheese and a cauliflower gratin is this burbling dish of tangy, creamy cauliflower. Cauliflower florets cut into noodle-size pieces step in for macaroni in this pasta-less macaroni and cheese; they’re roasted and draped in a mixture of melty Cheddar, heavy cream, garlic and cayenne. You could also add mustard, thyme or rosemary, or even caramelized onions, and swap out the Cheddar for Gruyère or another cheese. As the cauliflower cooks in the cream mixture, the cream thickens slightly and the cauliflower continues to brown. Serve it with a bright, crisp salad to offset the richness.
Mushroom Lasagna
This lasagna tastes very rich, even though it really isn’t. It combines an olive oil béchamel with a simple mushroom ragout and Parmesan cheese. I prefer no-boil lasagna noodles because they’re lighter than regular lasagna noodles. But I still boil them because I think the results are better if they’re cooked until they’re flexible (a couple of minutes) first.
Spicy Corn and Coconut Soup
A good corn soup is creamy and naturally sweet; an even better corn soup is spicy, refreshing and addictive. In this recipe, it’s the combination of shallots, garlic, ginger, chiles and coconut milk, rather than heavy cream or butter, that makes the soup at once cooling and rich. It’s a dinner in a bowl (and a vegan one at that), but it would surely welcome a side of steamed rice or salad of leafy greens. To serve, add garnishes that are any combination of spicy (extra fresh chile or store-bought chile oil), crunchy (toasted coconut, chopped peanuts or cashews, fried shallots) or fresh (torn cilantro, chopped scallions), and it’ll be even more dynamic.
Sri Lankan Dal With Coconut and Lime Kale
"Red lentils are the king of weekday cooking," said Meera Sodha, the British cookbook author. In this robust dish, she turns to quick-cooking red lentils, deepening their flavor with fried green chiles, garlic and ginger. It's not traditional to serve the kale on top, but it turns a simple dish into a luxurious, complete meal: Just add hot rice and a spoonful of yogurt on the side.
Summer Berry Ice Cream
Egg-free ice cream, often called Philadelphia-style or American-style, is a traditional method that can yield phenomenal results if superior ingredients are used and if the ice cream is not pumped full of air (as many cheap store-bought brands are). From the perspective of a home cook, egg-free ice creams are simpler than custard-based ones, and more foolproof. You don’t have to worry about tempering the yolks, or fear curdling. To soften the texture of egg-free ice creams, which otherwise freeze rock solid, David Lebovitz, author of “The Perfect Scoop,” advised adding a few spoonfuls of alcohol or a liquid sweetener like honey or maple syrup. Adding more sugar also helps the texture, said Nick Morgenstern of Morgenstern’s Finest Ice Cream, but so does simply leaving the ice cream at room temperature — or better, in the refrigerator — until soft enough to scoop.
Roasted Hazelnut Vanilla Ice Cream
This hazelnut ice cream is spiked with Cognac and vanilla. The aromatics make the hazelnuts taste like praline, and I adore the crunchy nuts against the cold milky base.
Old-Fashioned Chocolate Pudding Pie
This is your grandma’s puddin’ pie, only it’s vegan — a smooth, cool and creamy pudding in a classic graham cracker shell. To make life even easier, you can use a store-bought crust. For added grandma love, serve with vegan whipped cream and shaved chocolate. (This recipe is an adaptation of one found in “Vegan Pie in the Sky: 75 Out-of-This-World Recipes for Pies, Tarts, Cobblers and More” by Isa Chandra Moskowitz and Terry Hope Romero.)
Ginevra Iverson’s Chocolate Hazelnut Ice Cream
This recipe came to The Times from Ginevra Iverson, a chef and former owner of Calliope in New York. To make this luscious ice cream, she melts a few tablespoons of butter along with the gianduja (hazelnut-imbued chocolate) before whisking it into the custard. The only potentially tricky part is combining those two mixtures; the custard and melted gianduja need to be the same temperature, otherwise you could break the two emulsions and the whole thing will contract and curdle. Feel free to substitute plain old Nutella for the gianduja, and when folding the roasted hazelnuts in, mind the nut dust you sometimes get from peeling them.
One-Ingredient Banana Ice Cream
This outrageously easy "ice cream" is just the sort of dessert to please everyone at the table – the vegans, the lactose-intolerant, the paleo enthusiasts, the picky children. Just toss four frozen bananas into a blender and give it a good whirl. If you like soft-serve consistency, eat it right away (and adding a few tablespoons of milk to the blender wouldn't hurt, but it's not necessary). For more traditional scoops, freeze it in an airtight container, and dole out as you would the Ben & Jerry's. Consider adding a spoonful of peanut butter, Nutella or honey; a handful of chocolate chips or almonds; or a 1/2 teaspoon of powdered ginger, cardamom or cinnamon.
Gajar Halwa (Carrot and Cardamom Pudding)
The recipe for this Indian dessert comes from the North Carolina chef Cheetie Kumar, and it instantly transports her to her mother’s kitchen around Diwali, the air rich with the aroma of fragrant carrots, caramelized milk and cardamom. The carrots are cooked down to be incredibly tender, but they still maintain some texture; the milk becomes jammy. If eaten warm, it’s like a really decadent warm cereal or oatmeal; if served cold, it’s like rice pudding, cool and sweet. The crunch of the toasted nuts make it the perfect meal-ender or tea time snack. If your carrots are bland, increase the sugar accordingly; the sweetness of the carrots makes a huge difference in the finished pudding. Some people prefer a looser halwa, but Ms. Kumar loves the caramelized notes that emerge when the pudding is cooked a little longer.
Sweet Corn Ice Cream With Blackberry Verbena Sauce
Because this ice cream uses so few ingredients, wait until the depths of summer, when you can get really good, sweet, plump ears of corn. Taste a kernel before committing yourself. If your ears are on the less sweet side, save them for the savory parts of the meal where it matters a little less. The blackberry sauce, flavored with verbena, is a wonderful topping for this ice cream, but you could use fudge instead. Even unadorned, this ice cream deserves to be the golden finale.
Chocolate-Peanut Butter Bundt Cake
This cake version of a peanut butter cup boasts moist devil’s food cake wrapped around a soft, peanut buttery cake core. The peanut butter cake batter will stay nicely centered if you enlist the help of a resealable plastic bag or pastry bag to pipe it into a ring in the middle of the batter, but you don’t need to be so exacting. If that feels too fancy, spooning it in will yield equally delicious results. The cake is nicely sweet on its own, but take it over the top by adding peanut butter and chocolate glazes. Keep the glazes thin so that they’re fluid enough not only to evenly coat the surface and run own the sides of the cake, but also so they combine and marble together to make Instagram-worthy swirls.
Swedish Cardamom Buns
If you’re not sure what green-podded cardamom tastes like, there’s no better way to find out than by tasting a Swedish kardemummabulle, a sweet bun perfumed with the southern Indian spice. The best place to try it would be at Fabrique, a Stockholm bakery that has opened a location in New York. Here, the knotted pastry is at its buttery finest, imbued with the piney warmth of the spice. The second-best place to try it would be at home, in your own kitchen, where, with a few adjustments, you can replicate the original. Yours will use less potent forms of cardamom — the store-bought ground version and the whole pods, instead of the fresh, coarsely ground seeds painstakingly removed from their shells — and may look slightly less put-together than those shaped by the professionals. And, unlike cinnamon rolls, these cardamom buns won’t rise as tall or be as fluffy — but they will taste so good that no one will care.
Vanilla-Honey Soft Serve Ice Cream
You don’t need an ice cream maker for rich, custardy ice cream. With the help of an electric mixer and food processor, you can create ice cream with the texture of soft serve. One of the keys to a silky texture without the ice crystals that plague other no-churn ice cream recipes is using cream cheese (a trick picked up from Jeni Britton Bauer of Jeni’s Splendid Ice Creams). This helps hold the custard's emulsification even during freezing. This ice cream is best served right out of the food processor or blender, but if you want to make it entirely ahead, take it out of the freezer 20 minutes before serving. If you would like to make this recipe with an ice cream maker, freeze the custard according to manufacturer’s directions after cooling it completely.
Hazelnut Biscotti
Chocolate-Chocolate Chunk Ice Cream With Salted Cashews
This surprisingly simple, yet rich and creamy, chocolate custard ice cream is studded with salted cashews and chunks of bittersweet chocolate throughout. The addition of crushed coffee beans to the cooking custard (they're later strained out), enhances the chocolate flavor.