138 recipes. Page 1 of 6
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Chicken thighs marinated in ginger-garlic paste and garam masala are seared in butter until a brown crust forms, then finished in a long-reduced tomato sauce with butter and cream. Also called murgh makhani, it leans mild and rich rather than hot: reducing the tomato puree takes off its sharp acidity, and cream softens the spices.
No crust goes into the pan, only a tall collar of parchment, and the batter bakes at 230°C until the top turns deep brown with a bitter caramel smell. After four hours or more in the fridge the cake is firm, and a while at room temperature before serving brings the center back to soft and creamy.
Canned corn kernels end up loosely bound in a milk and cream sauce, thick enough to eat with a spoon but neither set like a casserole nor brothy like chowder. Instead of more flour, part of the corn is mashed and stirred back in to thicken it, and the heat comes off while the sauce still flows, since it firms up as it cools.
Rice, sautéed onion and carrot, chicken stock and cream all go into one baking dish, with chicken thighs laid skin side up on top. As they roast, their fat drips down into the rice. The foil has to be crimped tight; if steam escapes, the rice in the center stays hard.
The sweetness here comes from onion cooked slowly in butter, not from sugar, and cream and milk go in after it for the rice cakes to simmer in. With no gochujang or chili flakes at all, it tastes closer to a cream pasta than to red tteokbokki, and the parmesan stirred in at the end does the salting. The sauce thickens quickly as it cools.
Mashing home-cooked chestnuts into the mascarpone, instead of using a smooth commercial paste, leaves a fine graininess in every spoonful. A few chopped chestnuts scattered over the top give it something to bite.
A few salt-pickled cherry blossoms floated on top leave a faint saltiness and a floral note at the end of this sweet milk tea. The blossoms soak in cold water for only five minutes to lose some salt; any longer and the scent goes too. Cream and vanilla bean paste added to the milk make it heavier than an everyday milk tea.
The potatoes are baked whole in their skins, not boiled, and the flesh is scooped out and mashed into the soup, keeping the toasty taste of a baked potato. Some of the crisp bacon and cheddar is held back to go on top of each bowl with sliced scallions.
Salted pollock roe, folded into a garlicky butter and cream sauce at the very end, leaves tiny eggs that pop against the soft coating on thick udon. Scraping the roe out of its membrane matters, since any large piece of skin left behind clumps in the sauce. The roe is added only after the heat is lowered and warms through on residual heat, because a long stint over high heat turns it dry and grainy. Soy sauce gives the cream a savory backbone, and the heat drops as soon as the edges bubble so the cream does not split. If the sauce tightens as it reduces, 2 to 3 tablespoons of the reserved noodle water loosen it. Seaweed flakes and scallion finish the bowl.
Whisking black sesame paste (heukimja) into cream turns the sauce a dusky gray and gives it a heavy, toasty richness close to nut butter. Crisp bacon breaks up that richness with salt and smoke, and the wide rigatoni tubes fill with sauce so each piece tastes of sesame inside and out.
Salt cod poached gently in milk absorbs moisture before it is mixed with half-cooked potatoes and cream and baked until golden. Fully cooked potatoes would collapse in the oven, so they are only partly fried or pan-cooked beforehand. Saltiness varies by product, which means soaking the cod from the day before and tasting just before it goes into the oven. A few minutes of rest after baking lets the cream settle so the layers hold when served.
Soaked cashews, ground smooth and stirred over low heat with yogurt and cream, make a thick sauce with little chili heat. The brown color comes from onions fried for a long time and then blended in.
A topping of butter, honey and sugar boiled together with sliced almonds bakes right on the yeast dough of this German cake, and once cool the round is split crosswise and filled with vanilla cream. The cream is not just whipped cream: it is built on a no-cook instant vanilla pudding mix with milk and gelatin. Pudding powder meant for cooking cannot go into it as is.
A warm side to spoon next to a steak: chopped spinach bound in a thick sauce of cream cheese and cream. Once wilted, the spinach is pressed hard in a sieve before it meets the sauce.
Think of a cream pasta sauce spooned over rice instead of noodles: butter, garlic and onion, then chicken breast seared until browned, all simmered in heavy cream. Scrape up the browned bits from the pan as the cream goes in; much of the sauce's flavor comes from them.
Crisp waffles are spread on one half with strawberry jam and whipped cream, then folded over to eat by hand. Each one is filled and served right away, before the warm waffle softens the whipped cream.
Vanilla wafers start out crisp and, after a night in the fridge, turn soft and cakey from the custard around them. That change is the point of this Southern American layered dessert, which needs only a saucepan for the custard and no oven at all. The bananas need to be fully ripe; underripe ones leave an astringent edge against the sweet cream.
Kabocha steamed in its skin and blended smooth turns milk into a thick, golden latte with a hint of cinnamon. Any graininess in the purée separates from the milk and lingers on the tongue, so it is blended until no specks remain. Lightly whipped cream is spooned on top just before serving.
Half the soup is blended and stirred back in, so the broth thickens while whole corn kernels and pieces of potato stay intact. The onion and garlic cook in the fat left from crisping the bacon, and the bacon itself returns at the end, scattered over each bowl with parsley.
Yuzu marmalade brings a citrus sourness to a cream and milk sauce, cutting the weight that cream udon usually carries. Two thirds of the mentaiko melts into the sauce off the heat, and the last third goes on top, so the bowl has both silky and fresh roe. The sauce is ready when it coats the back of a spoon in a thin layer, and frozen udon only needs a quick blanch and a good drain so it does not water the sauce down.
Cajun seasoning, a Louisiana Creole blend of paprika, cayenne, oregano, thyme, and garlic and onion powders, gives this cream pasta a smoky, moderate heat. Half of it coats the shrimp and the other half seasons the sauce, spreading the spice evenly. The butter and spiced fat left after searing the shrimp become the base for the onion, garlic, and bell pepper, and a mix of cream and milk keeps the sauce lighter than cream alone. The shrimp leave the pan as soon as they turn pink and only return on top at the end, which keeps them snappy.
Nothing in this French stew is browned except the mushrooms: the veal is blanched, rinsed and simmered gently with carrot and onion, which keeps both meat and sauce pale and mild. Cream, egg yolks and a little lemon juice finish the sauce, giving it a soft, velvety body with a light tang. The veal needs a long, quiet simmer until a fork slides in easily.
Chicken breast marinated in yogurt, curry powder, garlic and ginger gets seared over high heat until charred in spots, then simmered in a tomato and cream sauce. Usually described as an Indian-British fusion dish, it takes its depth from the charred chicken and from onions browned slowly in butter before the tomato goes in. Basmati rice or naan comes alongside, and tearing naan to wipe up the sauce is part of the meal.
Cocoa sponge is layered with cherry compote and whipped cream, then coated thinly in cream and topped with grated dark chocolate. There is no butter in the sponge; it rises only on eggs and sugar whipped to about three times their volume.