263 recipes. Page 8 of 11
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With soft, warmed glutinous rice cake sitting on top of hot mugwort milk, this is closer to a spoonable dessert than a plain latte. Dark brown sugar gives the herb's bitter edge a deep, molasses-like sweetness. The rice cake firms up as it cools, which is why it is served right away while everything is still warm.
Thin potato slices bake in cream and milk until the liquid thickens between the layers, with Gruyere melted through the middle and browned on top. Garlic never touches the potatoes themselves, only the buttered dish, where it leaves a faint scent at the base. Baking happens in two phases, covered with foil until the potatoes cook through and then uncovered to color the cheese, which keeps the top from scorching before the center softens. There is no bechamel, just cream poured straight over the slices.
Each square of the grid becomes a small cup for syrup, melted butter, or fruit sauce, around a crisp edge and a soft, airy middle. The airiness comes from separating the eggs, whipping the whites to stiff peaks and folding them in over two additions.
Strawberries crushed roughly with a fork and left under a sprinkle of sugar for five minutes give up enough juice to become a syrup. It goes into the bottom of an iced glass before cold milk is poured slowly down the side to keep a red layer under a white one. Stir with a straw and the pale pink milk carries bits of strawberry you can chew.
Unlike a breadcrumb-bound crab cake, these fritters get their body from a batter that puffs as it fries, with chopped clam scattered through the crumb. Canned cooked clams skip purging and steaming, but the drained meat and the liquid are measured separately; tipping in the whole can thins the batter until the fritters spread flat. Large pieces of clam poke out of the batter and scorch in the oil, so everything is chopped small. The first fritter, cut open, shows whether the rest need more time or a cooler pot.
Cut a slice and the layers read clearly: golden crust, cream-colored custard, white whipped cream, and a scatter of toasted coconut that adds crunch. Cooked from coconut milk and regular milk, the custard has a clear coconut flavor and, once chilled, holds firm on a fork.
Half the watermelon is blended and strained, and the other half is scooped into balls to float in the bowl. The strained juice has to be properly cold before the milk goes in, or the pink base can separate. Lemon-lime soda is poured in just before eating, along with strawberries and blueberries.
Beets blended with milk turn these Austrian bread dumplings a vivid red. Stale bread cubes soak up the beet milk, eggs, and Parmesan for 15 minutes so the mixture binds; flour then firms it enough to hold a round shape. Served warm, they take well to melted butter and more grated Parmesan.
With more cornmeal than flour, this American quick bread has a coarse, grainy crumb and just a little sweetness from the sugar. Baking powder does all the rising, with no proof, and the batter heads straight into the oven once mixed. That loose crumb breaks apart when hot, which is why it cools in the pan until the steam inside settles before slicing.
Cooked corn kernels are sautéed in butter for about two minutes, simmered in milk and blended fine. However smooth the blend looks, the corn skins survive it, so the latte goes through a fine sieve once before it feels silky. White pepper goes in only in the smallest amount, and super-sweet corn gives a more natural sweetness.
Beef patties bound with milk-soaked breadcrumbs finish cooking in a mushroom and onion gravy, which separates Salisbury steak from a plain hamburger steak. The gravy starts in the same pan the patties were seared in, on top of the browned bits they leave behind. Breadcrumbs soaked in milk hold moisture, and the patties stay tender even after simmering in the sauce.
Small custard-filled puffs, each dipped in hot caramel and stacked around a cone, make a tower served in France at weddings and baptisms in place of a wedding cake. The name means crunch in the mouth: hardened caramel cracks first, then the soft choux shell gives way to cold cream. Caramel pulled thin with a fork and wrapped around the finished tower adds fine golden threads. Guests pull the puffs off one at a time, starting from the top.
Black tea is steeped extra strong with cardamom, chilled, and poured over ice, then topped with milk and condensed milk so brown and white layers form in the glass. The strength is deliberate: as the ice melts, a normal brew would fade, but this one still tastes of tea at the last sip. Cardamom adds a gentle spice that rounds off the tea's tannic edge and keeps the result from tasting like just another sweet milk tea. Stir it before drinking and the creamy sweetness spreads through the whole glass.
Raw bulk pork sausage, Cheddar and Bisquick come together into small balls that bake brown outside with a moist, cheesy meat interior. Precooked frankfurters will not bind or cook the same way as the uncooked bulk sausage this needs. The batch makes about 100 small pieces across two rimmed trays, and browned or melted cheese on the surface says nothing about the meat inside.
Two flat discs of almond meringue sandwiching buttercream make a dacquoise, the kind Korean cafes sell bite-sized and individually wrapped. The thin outer shell dries enough to crackle under a finger, while the almond fat keeps the inside chewy. This filling is a plain buttercream of butter, milk, and vanilla, which makes it easy to swap in matcha or pistachio.
Job's tears, a grain sold in Korea as yulmu, is ground into a powder that gives this milky drink a nutty, cereal-like flavor, while a spoonful of glutinous rice flour thickens it to a body that coats the mouth. Dropping the powder straight into hot water makes it clump, so it is loosened in cold water first.
Grits simmered in equal parts water and milk turn into a soft, porridge-like base once cheddar and butter melt in. The shrimp cook in the fat left from crisping bacon, picking up a smoky, salty edge along with the paprika, and the bacon goes back on top. Grits catch on the pot easily, so scraping the bottom and sides throughout keeps them smooth and free of lumps.
A shallow well of cold custard sits in the middle of each square while the unpressed edges rise into flaky, buttery layers. The dough is laminated much like croissant dough, with three folds around a cold butter slab, but the custard baked into the center sets it apart. Leaving the edges unpressed when shaping is what lets those layers climb.
Soaked Job's tears and walnuts are dry-toasted to drive off the raw grain smell, then simmered in milk and blended into a nutty latte. Soaking alone does not soften the grain enough to blend smoothly; it needs to simmer until a kernel gives when pressed.
Small beef meatballs simmer in a creamy milk gravy, usually alongside mashed potatoes to catch every bit of sauce. Tenderness comes from a light hand: overworking the mixture tightens it into dense, rubbery balls. The pan is never wiped before the flour goes in, because the gravy owes its depth to the browned drippings the meatballs leave behind. Once the flour loses its raw smell, the milk is stirred in a little at a time so the gravy stays smooth. A splash of Worcestershire sauce gives the cream a savory edge.
Thin batter poured into a blazing cast-iron pan puffs up the sides into a tall, browned bowl while the middle stays soft and custardy. Lemon juice and powdered sugar are the classic finish for this German-American pancake; berries or cream turn it into a brunch main. A pan that is not hot enough is the usual reason the edges stay low.
Out of the oven, the cheddar on top bubbles and browns over egg noodles, tuna, and mushrooms bound in a creamy sauce. The noodles are boiled 1 minute short of the package time, because they keep softening as they absorb sauce in the oven; fully cooked noodles turn mushy.
The Earl Grey leaves are ground until no coarse bits remain and stirred through the batter, so every slice is flecked with tea. Ripe bananas are mashed only until small pieces of fruit are left, and the top splits open as it bakes.
Unlike cheese simply melted on toast, Welsh rarebit starts with a smooth cheddar sauce built on flour and milk, spread thick and flashed under the broiler until it bubbles and spots brown. Dijon mustard and Worcestershire sharpen the cheese. To keep the fat from separating, the cheddar is grated ahead and added a handful at a time over the lowest heat, never at a hard boil. Lightly toasting the bread first keeps it from turning soggy under the thick topping. Under the broiler it needs watching the whole time, since the top goes from bubbling to burnt quickly.