Recipes with whole milk

263 recipes. Page 7 of 11

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Mango Lassi

Chill everything first. Mango pieces kept in the fridge, cold yogurt, and cold milk give a thick, cold lassi with only a little ice, so the drink doesn't get watered down. Pour the yogurt and milk in before the fruit so the liquid covers the blade and everything blends evenly. Taste the mango before adding honey, since a very sweet one needs less, and keep the quarter teaspoon of cardamom: it is what separates a lassi from a mango smoothie. It's ready when no bits remain and it lightly coats a spoon; thin it with a splash of milk if needed and pour into chilled glasses right away.

⚡ 20-Minute Recipes

Prep 8min 0 2 servings

Western Medium

Kentucky Hot Brown

Thick toast carries sliced roast turkey under a cheese-enriched cream sauce, the whole dish warmed through in the oven and then browned under the broiler, then eaten with a fork straight from the baking dish. Only a small pinch of salt goes into the sauce itself because pecorino brings much of it. The bacon goes on after the oven, where it stays crisp instead of softening under sauce. A dish rated for broiler heat is needed, as ordinary glass can crack.

Prep 15min Cook 40min 2 servings

Baking Hard

Chestnut Mont Blanc Cupcakes

Chestnut paste folded with whipped cream is piped in thin strands over small butter cupcakes until each one looks like a tiny Mont Blanc. In Japan the Mont Blanc is closely tied to autumn, and the cupcake format makes it easy to serve one per person rather than cutting a whole cake.

Prep 35min Cook 22min 4 servings

Drinks Easy

Masala Chai

In masala chai the spices go into the pot before the tea does. Crushed ginger, cinnamon and cardamom simmer in water until fragrant, then the black tea and milk follow, and everything is strained before pouring. Boil the leaves longer and the tea gets stronger, but also more astringent.

Prep 8min Cook 15min 3 servings

Western Medium

Shepherd's Pie

Lamb rather than beef sits under the mashed potato, and the filling is reduced with red wine, beef stock and Worcestershire until moist but no longer runny. A loose filling lets the mash sink, and the two layers blur together on the plate. The wine gets a minute or two of hard boiling first so its sharp alcohol edge is gone. Potatoes mashed while hot with butter and milk spread without dry lumps, and sealing them right to the edges of the dish keeps the sauce underneath as it bubbles in the oven. Fork ridges across the top give the heat raised peaks to brown.

Prep 30min Cook 50min 4 servings

Baking Easy

Chestnut Sweet Potato Muffins

Two Korean autumn staples go in, each with its own job. The sweet potato is mashed smooth and loosened with milk so it spreads through the whole batter, while the chestnuts are chopped coarsely and folded in last, leaving starchy, nutty pieces to bite into. The sweet potato's moisture keeps the muffins from drying out once cool.

Prep 15min Cook 25min 4 servings

Drinks Easy

Black Tea Milk Tea (British Condensed Milk Sweet Tea)

A tablespoon of condensed milk on top of the sugar gives this milk tea a dense, caramel-like sweetness. The tea bags steep off the heat for four minutes and are lifted out without squeezing; squeezed, they release a harshness the milk cannot cover. For iced milk tea, the pot is cooled and chilled before it ever meets the ice.

⚡ 20-Minute Recipes

Prep 5min Cook 10min 2 servings

Western Medium

Lobster Newburg

Already-cooked lobster meat folds into a warm sauce enriched with egg yolks and spooned over toast, the opposite of a chilled lobster roll. The timing starts from shelled, fully cooked meat; boiling and picking a whole lobster is not included. Tempering the yolks with a ladle of hot sauce, then keeping the heat gentle, prevents strands of cooked egg. The sherry is heated only briefly, so the dish is not alcohol-free. It goes to the table at once, because the yolk sauce turns grainy if held over heat.

Prep 15min Cook 20min 2 servings

Baking Medium

Chiffon Cake (Oil Meringue Airy American Tube Cake)

The light, springy crumb that bounces back like a sponge when pressed comes from stiffly whipped egg whites. Oil instead of butter means it stays soft straight from the fridge, the main difference from a butter cake. The chiffon pan is left ungreased, and the cake is turned upside down as soon as it leaves the oven; cooled right side up, it sinks under its own weight.

Prep 25min Cook 50min 8 servings

Drinks Easy

Korean Misutgaru Latte (Roasted Multigrain Milk Drink)

Misutgaru, a powder of roasted grains, is first worked into 100ml of cold milk until no dry bits remain, then thinned with the rest of the milk in two or three additions. Once it is poured over ice, roasted soybean powder is sifted on top.

⚡ 20-Minute Recipes

Prep 5min 0 2 servings

Western Easy

Monte Cristo Sandwich

Dipped in egg and milk and fried in butter, this ham and Swiss sandwich lands somewhere between French toast and a grilled ham and cheese. Dijon mustard spread on the bread cuts through the richness of the egg coating. Slice it in half while still warm and the melted cheese stretches between the halves.

Prep 10min Cook 12min 2 servings

Baking Hard

Choux Cream Puffs (French Hollow Pastry with Vanilla Custard)

Hollow choux shells filled with cold vanilla cream start as a paste cooked in the saucepan, and in the oven the water in that dough turns to steam and inflates each mound. The shells must be completely cool before filling, or the cream melts. A fresh one gives a crisp crack and then cold custard, but moisture from the cream gradually softens the pastry. Fill them close to serving, or refrigerate filled puffs and eat them within two to three hours.

Prep 30min Cook 40min 12 servings

Drinks Easy

Korean Scorched Rice Latte

Nurungji, the scorched rice from the bottom of the pot, is toasted again and simmered into a nutty water much like sungnyung, the drink Koreans make from it after a meal, and milk turns that into a grain latte. How long you run the blender changes it most: a short pulse leaves bits of rice to chew, a longer one makes it smooth.

⚡ 20-Minute Recipes

Prep 8min Cook 12min 2 servings

Western Hard

Moussaka (Greek Eggplant Lamb Bechamel Bake)

Pan-fried eggplant, lamb sauce scented with cinnamon and a thick bechamel set into distinct layers that show clearly when the dish is sliced. Egg yolks whisked into the bechamel let it firm into a golden crust that holds everything in place. A day or two in the fridge deepens the flavors, which makes it a good dish to prepare ahead for a gathering. Ground beef in place of lamb, or potato and zucchini alongside the eggplant, are common swaps.

Prep 40min Cook 60min 6 servings

Baking Hard

Cinnamon Babka (Jewish Twisted Enriched Bread with Cinnamon Swirl)

Rolled, split and twisted, the loaf shows a dark cinnamon swirl in every slice against a pale, buttery crumb. Rich with butter and eggs, the dough eats closer to brioche than to sandwich bread and pulls apart in soft layers. Babka comes from Eastern European Jewish baking and sits as easily on a breakfast table as on a dessert plate.

At least 2 hr 40 min 4 servings

Drinks Medium

Korean Sweet Red Bean Latte

Most of the cooked red beans are blended smooth into the milk, but a handful are kept whole and added at the end, so soft beans keep turning up as you drink. Condensed milk takes the sweetness somewhere close to caramel.

Prep 12min Cook 20min 2 servings

Western Medium

Natchitoches Meat Pies

Beef and pork cooked with peppers and green onion fill thin pastry half-moons that are sealed with a fork and deep-fried. Because the filling is cooked and cooled first, the pies fry briefly instead of waiting for raw meat to cook through a thick crust. Shortening rubbed into the flour makes a dough that should not be kneaded like bread, and warm filling melts that fat and tears the thin wrapper. A clear border with the air pushed out keeps the seams closed in the oil.

Prep 75min Cook 50min 8 servings

Baking Easy

Clafoutis (French Baked Cherry Custard Dessert)

From the Limousin region of France, this dessert starts with a batter much thinner than pancake batter, poured over cherries and baked into something closer to soft custard than cake. The edges puff and brown while the fruit leaves pockets of juice around it. Made with plums, apricots, or blueberries instead of cherries, it goes by another name, flaugnarde.

Prep 15min Cook 35min 4 servings

Drinks Easy

Korean Mugwort Banana Smoothie

The mugwort, a grassy Korean spring herb, is blanched only briefly, so what comes through is its green aroma more than its bitterness. Blended with frozen banana and yogurt, it makes a thick, pale green smoothie.

Prep 8min Cook 2min 2 servings

Western Medium

Paçanga Böreği (Cheese and Pastırma Pastries)

Pastırma, thin-sliced Turkish air-dried beef, has little in common with smoked sandwich pastrami, and together with kaşar cheese it salts the filling, so none is added. Red pepper added while still hot, or a torn sheet of yufka, lets the melting cheese leak into the oil.

Prep 30min Cook 15min 6 servings

Baking Easy

Classic British Scones

Split warm by hand, these scones have a crisp golden top and a soft interior that crumbles rather than chews, ready for clotted cream and strawberry jam. Cold butter rubbed into the flour is what keeps them light; the more the dough is handled, the firmer the centers turn.

Prep 20min Cook 15min 8 servings

Drinks Easy

Korean Mugwort Latte (Herbal Mugwort Condensed Milk Drink)

The mugwort powder is first worked into a thick paste with a little lukewarm water. Whisked into warm milk a bit at a time, it spreads into an even jade green with no lumps. Condensed milk and honey sweeten it, and if mugwort is new to you, start with a little less powder.

⚡ 20-Minute Recipes

Prep 5min Cook 6min 2 servings

Western Easy

Fluffy Pancakes

Small lumps left in the batter make for a fluffier stack. Mixing stops before the batter turns smooth and the cakes turn tough, and the batter then rests a few minutes to hold on to the bubbles from the baking powder. A pan kept at medium-low lets the centers cook before the outsides scorch. Wait for the surface bubbles to burst and the edges to look dry, then flip only once, since an early or second turn spoils the shape.

⚡ 20-Minute Recipes

Prep 5min Cook 15min 8 servings

Baking Hard

Classic Croissant

Three letter folds around a slab of cold butter build the layers, and after baking they show as thin, rolled ridges outside and a continuous open grain inside. Two separate butters are used: a little softened butter in the dough itself and a larger block for lamination. The block and the dough need to feel equally firm while rolling, otherwise the butter cracks or pushes out the sides.

Prep 120min Cook 18min 8 servings