Recipes with whole milk

263 recipes. Page 6 of 11

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German Butter Cake (Yeasted Sheet Cake with Almond Topping)

Soft yeasted dough is pressed into a sheet pan, dimpled with fingertips, and each dimple gets a nub of butter before a scattering of sliced almonds. In the oven the butter melts into little pools that caramelize at the edges, and the almonds toast to a crisp gold. The cake underneath stays soft like brioche without feeling heavy, the kind of slice served with afternoon coffee in northern Germany.

Prep 25min Cook 25min 4 servings

Street food Medium

Korean 10 Won Cheese Bread

Split open a coin-stamped Korean 10-won bread and mozzarella stretches out in long strands, with sweet corn kernels scattered through the salty cheese. The batter is mixed only until no dry flour remains, since extra stirring turns the thin crust tough instead of lightly crisp.

Prep 15min Cook 18min 2 servings

Desserts Easy

Panna Cotta

With 400ml of cream to only 120ml of milk, this panna cotta still trembles when nudged with a spoon after it sets, and melts almost as soon as it is in your mouth. The stove work takes a few minutes; the rest is at least four hours of waiting in the fridge. Thinly sliced strawberries go on top.

Prep 15min Cook 10min 4 servings

Drinks Medium

Korean Black Rice Latte (Purple Grain Milk Drink)

Black rice soaked for an hour and cooked until the grains collapse blends with milk into a latte that goes down smoothly despite being made from grain. Any hard centers left in the rice stay gritty however long the blender runs. For a cold glass, chilled milk takes the place of ice so the drink does not thin out.

Prep 12min Cook 18min 2 servings

Pasta Hard

Pastitsio (Greek Cinnamon Beef Macaroni Bechamel Bake)

Cut a square of pastitsio and three layers should show clearly: macaroni, a cinnamon-scented beef sauce, and a thick cap of bechamel. Each layer has its own way to fail. Macaroni boiled fully soft keeps softening in the oven, and a beef sauce with liquid pooling underneath soaks the pasta below it. The 15-minute rest after baking lets sauce and pasta set, so a knife pressed straight down leaves all three layers clean.

Prep 30min Cook 40min 4 servings

Western Medium

Fried Okra

Bite-size rounds of okra take an egg-and-milk dip and a flour and cornmeal coat, then fry to a deep gold in small batches so each piece gets its own thin crust. The pods are washed and dried whole before slicing, and the slime on the cut faces is left alone rather than rinsed off again. They come to the table plain, without a dipping sauce.

Prep 20min Cook 15min 6 servings

Baking Hard

Canelé (Bordeaux Caramelized Rum Vanilla Custard Cake)

A thin, deep caramel-colored crust crackles when bitten, giving way to a soft custard center scented with vanilla and dark rum. This is a bake to plan ahead: batter for these small Bordeaux cakes needs at least a full day of resting in the fridge.

Prep 20min Cook 60min 10 servings

Street food Easy

Korean Street-Style Egg Bread

Korean street vendors sell this egg bread in winter; here it bakes in a home oven. Muffin cups stand in if you lack the special molds, and eggs left at room temperature cook more evenly on top. After about 15 minutes at 180 degrees Celsius, the white is set and the yolk sits between soft and firm.

Prep 15min Cook 20min 4 servings

Desserts Easy

Vanilla Panna Cotta

Set with powdered gelatin, this vanilla panna cotta holds its shape when turned out onto a plate while the center still shivers. The sugar is kept modest, so vanilla and dairy come through clean. To unmold, only the base of each cup goes briefly into warm water rather than warming the whole thing.

Prep 15min Cook 10min 4 servings

Drinks Easy

Korean Ripe Persimmon Smoothie

Persimmons gone soft as jelly blend into something closer to jam than juice. An astringent variety that is not fully ripe leaves a dry, puckering feel in the mouth, and only completely soft fruit goes in.

⚡ 20-Minute Recipes

Prep 8min 0 2 servings

Pasta Easy

Ssamjang Chicken Spinach Orecchiette (Ssamjang Chicken Pasta)

Ssamjang, the thick soybean-and-chili paste served with Korean lettuce wraps, gets whisked into milk instead of fried, which keeps its savory fermented flavor while softening its pasty edge. Browned chicken thigh, onion, and garlic give the sauce some sweetness underneath. Each ear-shaped orecchiette cups a little sauce, and spinach goes in only during the final minute or two so it stays green. Parmesan melts in once the burner is off.

Prep 18min Cook 17min 2 servings

Western Easy

Frittata

With eight eggs the frittata is thick: the edges set on the stovetop, and the oven finishes the center without scorching the base. Shake excess water off the spinach, or it thins the eggs, and beat them gently: lots of air bubbles leave a coarse texture when sliced. The center is ready when a light press springs back. Leftover wedges work cold as a sandwich filling.

Prep 15min Cook 20min 4 servings

Baking Medium

Castella Cake (Japanese Honey Egg Sponge Cake)

Portuguese missionaries brought this sponge to Nagasaki in the 16th century, and Japan turned it into a cake of its own. There is no baking powder: the rise comes entirely from eggs whipped for a long time, which gives a fine, even crumb that springs back slowly when pressed.

Prep 20min Cook 45min 4 servings

Street food Medium

Korean Sweet Chili Cheese Balls

Glutinous rice dough is wrapped around mozzarella and fried, with sweet chili sauce on the side. The shell is thin and crisp, and past a chewy layer the cheese pulls into long strands.

Prep 15min Cook 15min 4 servings

Desserts Easy

Rice Pudding

Rice simmered slowly in milk swells and sheds its starch into the liquid, leaving a pudding somewhere between porridge and custard. Served warm, it is loose and spoonable; chilled overnight, it firms into something denser and closer to a set custard. Cinnamon goes on at the last moment so its aroma arrives before the first bite.

Prep 10min Cook 35min 4 servings

Drinks Easy

Korean Injeolmi Latte (Roasted Soybean Powder Milk Drink)

The roasted soybean powder that coats injeolmi rice cakes dissolves into milk for a nutty dessert drink. Roasting matters: raw soybean powder has a sharp, grassy smell, while roasted powder tastes like toasted grain.

⚡ 20-Minute Recipes

Prep 7min Cook 5min 2 servings

Pasta Medium

St. Louis Toasted Ravioli

The filling is already sealed inside small refrigerated cheese ravioli, and the real work is the breadcrumb coating and the frying. Fine dry crumbs settle around the seams more evenly than coarse flakes, and letting excess egg wash drip away keeps the coating from sliding off in the oil. Pieces that puff and start to split at the seams have steam building inside and come out promptly. Tomato sauce stays in its own bowl for dipping, since pouring it over softens the crust right away.

Prep 20min Cook 20min 4 servings

Western Easy

Green Bean Casserole

Snappy green beans, a soft mushroom cream sauce, and a crunchy fried onion topping give this American casserole three textures in one dish. The beans get just three minutes in boiling water and a cold rinse, leaving the oven to finish them. The fried onions wait until near the end of baking, since at the start they would lose their crunch.

Prep 15min Cook 30min 4 servings

Baking Easy

Chess Pie

Sugar, butter and eggs make up nearly all of the filling in this Southern pie, yet the oven turns them into two textures: a thin, crackly top over a dense, caramel-tasting custard. As it cools the center firms to an almost fudge-like density, and it comes to the table at room temperature with a little unsweetened whipped cream.

Prep 20min Cook 45min 8 servings

Street food Medium

Korean Sweet Potato Mozza Corn Dog

Half sausage and half mozzarella on one stick, so a bite at the seam gets salt and a long cheese pull at once. Cooked, cooled sweet potato cubes and breadcrumbs are pressed into the pancake batter before frying, leaving the outside knobbly and sweet in patches.

Prep 25min Cook 15min 4 servings

Drinks Easy

Korean Pine Nut Job's Tears Shake

Job's tears need two hours of soaking and enough boiling to crush easily between the fingers. Undercooked grains leave grit that no amount of blending removes. Pine nuts, rich in oil, emulsify with the milk as they blend and give the shake its heavy, creamy body.

Prep 8min Cook 12min 2 servings

Western Medium

Kasespatzle (German Alpine Cheese Dumpling Noodles)

Short, irregular egg dumplings end up wrapped in stretchy melted Emmental, with slow-cooked onion on top to balance the salty cheese. The batter is dropped from a spoon straight into boiling water, and the rough, uneven shapes that result are part of the dish. Drain the dumplings thoroughly before they hit the pan: clinging water thins the cheese and kills the stretch.

Prep 20min Cook 20min 2 servings

Baking Easy

Chestnut Madeleines

Added in a lump, chestnut paste leaves dense streaks through the crumb, so it is loosened with a little milk first and then mixed evenly through the batter. Any bite of the moist center tastes of chestnut and honey. The batter is chilled before baking, and when it meets a hot oven the middle shoots up into the signature hump.

Prep 15min Cook 12min 4 servings

Street food Easy

Korean Peanut Bread (Mold-Baked Peanut-Studded Street Snack)

Coarsely chopped roasted peanuts crunch through a soft, buttery crumb in these mold-baked street cakes. Grinding the peanuts too fine keeps the nutty flavor but loses the crunch. They stay chunky, with a few pieces set on top for looks.

Prep 15min Cook 15min 4 servings