Recipes with whole milk

263 recipes. Page 1 of 11

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Go-dofu with Sesame Soy Sauce

Soy milk and dairy milk are set with kudzu starch and gelatin rather than the nigari used for regular tofu, giving glossy blocks that are pudding-soft but distinctly elastic. This Arita specialty from Saga is served with a sauce of dashi, soy sauce, and ground sesame and finished with yuzu peel or young sansho leaves. Local stories trace it to a kudzu-set soybean method learned from Chinese residents of Nagasaki in the early twentieth century. With brown sugar syrup and kinako instead, it becomes dessert, and the blocks are fried or added to miso soup as well.

Prep 15min Cook 20min 4 servings

Baking Medium

Ajaruli khachapuri with three cheeses

Dough rolled into an open boat is filled with cheese and baked, then an egg and a pat of butter go into the middle for a second bake. The cheese here is a mix of mozzarella, ricotta, and feta in place of Georgian Imeruli and sulguni. To eat it, tear off pieces of the crust and swirl them through the cheese and egg.

Prep 205min Cook 35min 4 servings

Side dishes Easy

Creamed Corn

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.

🏠 Everyday

Prep 10min Cook 15min 4 servings

Rice Easy

Korean Potato Cheese Porridge

With butter, milk and cheddar, this tastes closer to potato soup than to a typical rice porridge. Starch from the finely chopped potato thickens it, and since the cheese is salty, taste before adding any salt at the end.

🥗 Lighter Meals

Prep 12min Cook 25min 2 servings

Stir-fry Easy

Korean Pollock Roe Egg Butter Stir-fry

Little salty grains of pollock roe are scattered through soft, creamy curds of egg. That even spread comes from scraping the roe out of its sac instead of slicing it. Half the butter goes in with the onion, and the other half melts in after the pan comes off the heat.

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Prep 10min Cook 8min 2 servings

Street food Easy

Bite-Sized Mini Hot Dogs

Vienna sausages coated in pancake-mix batter and pressed breadcrumbs fry up into hot dogs small enough for one bite. A 30-second blanch strips surface fat from the sausages so the batter grips instead of sliding.

Prep 15min Cook 15min 4 servings

Desserts Easy

Banana Pudding

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.

Prep 20min Cook 10min 4 servings

Drinks Medium

Warm Chestnut Latte (Bam Latte)

Boiled chestnuts are simmered again in milk and water, then blended into a warm drink that keeps the starchy taste of chestnut intact. The thin inner skin has to come off along with the shell, or it leaves an astringent taste. Maple syrup goes in as the base is reheated, cinnamon and vanilla at the very end, and the latte is frothed and poured before the chestnut solids sink.

Prep 10min Cook 20min 2 servings

Soups Easy

Broccoli Cheddar Soup

Broccoli cooks in a butter-and-flour roux loosened with milk and chicken stock, then the heat drops to its lowest setting and the cheddar melts in a handful at a time. Served as is, the florets stay chunky; blend half and small bits remain in the cream. It also goes into hollowed-out bread bowls.

🏠 Everyday

Prep 15min Cook 25min 4 servings

Pancakes Medium

Johnnycakes

Stone-ground white cornmeal and milk, with no wheat flour, egg or baking powder, make these thin Newport-style cakes with lacy, browned edges. The formula comes from a Rhode Island grist mill, and the result has little in common with fluffy breakfast pancakes or oven-baked cornbread. Cornmeal sinks in the loose batter, and without a stir before every spoonful the last cakes come out thicker than the first.

Prep 10min Cook 25min 4 servings

Steamed Medium

Hünkar beğendi

Whole eggplants roasted in the oven, rather than charred over an open flame, give this Turkish dish a silky, mild puree instead of a smoky one. The flesh is mashed into a butter-and-flour béchamel with aged cheddar and a pinch of nutmeg, then topped with lamb leg braised in tomato and Turkish red pepper paste.

Prep 35min Cook 70min 4 servings

Noodles Medium

Mentaiko Yuzu Cream Udon

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.

Prep 12min Cook 15min 2 servings

Pasta Medium

Slow-Simmered Meat Sauce Pasta

Milk simmered into the tomato for 80 minutes rounds off the acidity and leaves this ragu soft-textured and mellow. The depth is set earlier, when the ground beef browns over high heat until it catches on the pot and red wine lifts that browned layer into the sauce.

Prep 20min Cook 100min 4 servings

Western Medium

Bacalhau com Natas (Portuguese Salt Cod Cream Gratin)

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.

Prep 25min Cook 35min 4 servings

Asian Hard

Roti Canai (Malaysian Flaky Butter-Layered Flatbread)

Stretched until the counter almost shows through, brushed with butter, and folded into a square, this Malaysian flatbread tears apart into thin, flaky layers. Right out of the pan, the bread gets a gentle clap from the edges so the folded layers separate before they set together.

Prep 40min Cook 20min 4 servings

Baking Medium

Anpan (Japanese Sweet Red Bean Filled Soft Milk Bun)

Soft milk bread wrapped around a generous ball of sweet red bean paste, anpan dates to 1874, when the Kimuraya bakery in Tokyo's Ginza paired Western bread with Japanese bean confectionery. The enriched dough with milk, butter, and egg bakes into a cottony crumb that pulls apart in strands. This version tops each bun with black sesame seeds.

Prep 30min Cook 15min 8 servings

Side dishes Easy

Korean Rolled Omelette (Layered Vegetable Egg Roll)

Slice this Korean omelette roll and you get yellow rings flecked with carrot and scallion, built from thin sheets of egg rolled up one over another, which leaves the layers soft. It sits in lunchboxes and on the everyday rice table, and a splash of milk keeps it tender even after it cools. Most failures come from the pan: too hot and the outside browns, too cool and the layers refuse to stick together.

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Prep 10min Cook 8min 2 servings

Rice Easy

Sweet Pumpkin Porridge (Korean Kabocha Glutinous Rice Porridge)

Steamed kabocha is pureed and thickened with glutinous rice flour, so the porridge is completely smooth, with no grains of rice. Milk rounds out the sweetness, and a few pine nuts go on top.

Prep 15min Cook 25min 2 servings

Street food Medium

Chapssal Kkwabaegi (Glutinous Rice Twist Donuts)

This yeasted dough uses more glutinous rice flour than bread flour, which gives the inside a stretchy, chewy pull that plain wheat donuts lack. Rolled in cinnamon sugar straight from the fryer, the donuts melt a little of the sugar with their own heat, leaving a thin crust that follows every turn of the twist.

Prep 35min Cook 20min 4 servings

Desserts Hard

Bomboloni (Italian Cream-Filled Deep-Fried Yeast Doughnuts)

An enriched dough of bread flour, milk, egg, and butter fries into a thin, crisp shell around a soft, airy crumb. The dough stays a little tacky after kneading; working in extra flour to tame it is the usual way to end up with a heavy, bready center.

Prep 35min Cook 20min 4 servings

Drinks Easy

Korean Banana Milk

Made at home with no flavoring or dye, banana milk comes out pale rather than the bright yellow of the bottled kind. Most of the sweetness depends on how ripe the bananas are, so ones with a few brown speckles work best. Blended with ice it drinks like a thick smoothie, while without ice it is thinner, closer to the bottled drink.

⚡ 20-Minute Recipes

Prep 8min 0 2 servings

Soups Medium

Chicken and Dumplings

In the American South this is everyday home cooking: chicken stew with soft dumplings on top. The batter is spooned onto the broth and puffs up in the steam under the lid, so the dumplings come out light, closer to biscuit than to noodle. The thigh meat is pulled into shreds, so a spoonful gets chicken and dumpling together.

🏠 Everyday

Prep 20min Cook 35min 4 servings

Pancakes Easy

Matzo Brei

Matzo, the unleavened flatbread, is moistened briefly, broken up and cooked with eggs in a buttered pan. Rather than a thick slice soaked in custard as with French toast, you get small pieces of matzo with soft egg clinging between them, and this version is savory, with no sugar or syrup. It calls for plain matzo, not salted snack crackers, wetted only until it bends enough to snap without falling apart in the water.

⚡ 20-Minute Recipes

Prep 5min Cook 5min 2 servings

Noodles Medium

Korean Black Soybean Noodle Cup

Black soybeans (seoritae) turn this chilled noodle soup a soft gray, and their nuttiness runs deeper than the ivory broth made from ordinary yellow soybeans, with a clean finish. The cooked beans are cooled completely before blending so their nutty aroma is not lost. Milk blended in with the cold water gives the broth a rounder, creamier feel, and salt is the only seasoning. Pressing the broth through a fine strainer removes bits of skin for a smooth, drinkable texture, and an hour in the fridge before serving deepens the flavor. Served in cups over thin somyeon with cucumber, cherry tomatoes, and ice, it works as a single-portion take on kongguksu, the Korean summer noodle dish.

Prep 25min Cook 10min 2 servings