Dairy Recipes


Radish Herb Butter

Radish Herb Butter

The classic French preparation involves nothing more than radishes, butter, and salt. Fearful of not quite “getting” it, I tried out this minted radish butter recipe from Green City Market instead.
You don’t need to be French to appreciate these crunchy clusters of red, pink, and green. The radishes, herbs, and spritzes of lemon lightened the [...]

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Vanilla-Rhubarb Soup with Strawberries

Vanilla-Rhubarb Soup with Strawberries

It’s easy to get carried away at Farmer’s Markets, where the compulsion to grab random things you’ve never used takes over. Letting fresh ingredients sit on the counter for too long defeats the purpose of going to such markets, so I always look for recipes that make the most of seasonal produce.
If you happen to [...]

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Asparagus Soup with Cream

Asparagus Soup with Cream

The asparagus tips are cooked briefly to retain crispness and the stalks pureed to lend the soup a light green hue. You’ll also need a potato to slightly thicken and some parsley for that fresh herby taste.
The original recipe calls for a brief simmer with a tied-up bunch of parsley, presumably for easy extraction before [...]

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Ensaimada – Filipino Cheese Brioche

Ensaimada – Filipino Cheese Brioche

Edam cheese is essential for making ensaimada. Filipinos know it best as queso de bola, bowling balls of cheesiness covered in a protective shell of red wax. These big-as-your-head cheese balls always made our dinner table during christmastime. We have this tradition of rounding up thirteen different types of spherical fruits to symbolize prosperity for [...]

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Poached Pears with Dulce de Leche Sauce

Poached Pears with Dulce de Leche Sauce

Two-in-one recipes are more fun when booze is involved. That is fact. In this recipe, we end up with bonus snifters of basic vino caliente, or South American mulled wine, to go with blushing red poached pears. Granted, there isn’t anything exclusively South American about the spiced wine component, but vino caliente sounds much cooler [...]

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Hot Chocolate with Caramel and Cinnamon

Hot Chocolate with Caramel and Cinnamon

Pierre Hermé’s hot chocolate recipe calls for milk sweetened with cinnamon-infused caramel. A mug of spiced hot chocolate in the dead of winter sounds tough to resist, doesn’t it? I usually skip drinks unless there’s caffeine or booze involved, but this definitely counts as an exception.
Which is not to say that this hot chocolate drink [...]

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Dulce de Leche Ice Cream

Dulce de Leche Ice Cream

Anyone who hasn’t tried Haagen-Dazs’ dulce de leche ice cream will have a hard time guessing what flavor this is. Not quite caramel or butterscotch, this is one of those ice cream flavors that make people go, “Oh my gulay* this is so good. What flavor is this?”
Dulce de leche ice cream comes  in a [...]

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Dulce de Leche Recipe

Dulce de Leche Recipe

You know you’re on the right track if your most trusted recipe sources agree on procedures for classics such as this one. This recipe for dulce de leche, a thick caramelized milk sauce essential in South American desserts, is adapted from Alton Brown, Saveur, and Wayne Gisslen.
While the instructions and cooking times differ slightly, all [...]

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Challah Recipe from The New York Times

Challah Recipe from The New York Times

Braided loaves intimidate me. Even more intimidating is this double-decker challah recipe from Sara, but it turns out to be a pleasure to work with. It’s an excellent introduction to an essential decorative bread shaping technique shared across many cultures.
I guess it’s time to revisit all of the recipes for braided breads that I overlooked [...]

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Pizza Napoletana Margherita – Neapolitan-Style Pizza

Pizza Napoletana Margherita – Neapolitan-Style Pizza

This is, without a doubt, the best recipe for pizza dough I’ve ever tried. Chilled flour, ice-cold water, salt, and a small amount of yeast are mixed together and immediately refrigerated in this unique method that draws out the complex flavors locked inside the flour. This delayed fermentation process is arguably the most important, and [...]

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Dal Makhani (Kali Dal) – Buttered Black Gram Beans

Dal Makhani (Kali Dal) – Buttered Black Gram Beans

Poke around my burgeoning list of recipes and you may notice that outright lack of knowledge and unpronounceableness haven’t deterred me in the least from trying out new foods. In keeping with the spirit of blissful ignorance, here are a handful of things I know about dal makhani, a slow-cooked lentil stew with black gram [...]

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Suji Halwa – Indian Semolina and Raisin Pudding

Suji Halwa – Indian Semolina and Raisin Pudding

Cooking suji halwa is a lot like preparing risotto, but with a lot less stirring. Coarse-ground semolina is first toasted and rendered aromatic in ghee, the Indian version of clarified butter. Raisins and a simple syrup are then poured over the semolina and stirred over low heat until the sweet liquid is fully absorbed.
Since the [...]

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Butternut Squash Soup – Recipe from Alinea

Butternut Squash Soup – Recipe from Alinea

So you pick up a new cookbook and inhale that addictive new book smell. While eagerly perusing photographs and ingredient lists, you may be thinking, “I can make that,” or, “Time to pay Chinatown a visit.”
And then you somehow convince yourself that owning the Alinea cookbook is a good idea, fully intending to actually cook [...]

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Whole Pumpkin Baked with Cream and Cheese

Whole Pumpkin Baked with Cream and Cheese

One thing that can go wrong with baked whole pumpkins is incinerating it into mush. Filled with cream and Gruyère cheese, you’ll know when the pumpkin is overcooked. It will likely collapse into a deflated mound of white and orange laced with strings of melted Gruyère. The semi-successful dish will still be delicious, as long [...]

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Brunost / Gjetost – Brown Cheese from Norway

Brunost / Gjetost – Brown Cheese from Norway

Finding this Norwegian brown cheese at the local cheesemonger means that I finally get to break 90% with the omnivore’s hundred list. Cue applause here. If you’ve been living under a foodblog-free rock the past month or so, you can find the original list at Very Good Taste. I’m probably only 1 of 3 people [...]

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Old-Fashioned Whole Wheat Buttermilk Pancakes

Old-Fashioned Whole Wheat Buttermilk Pancakes

Studies conducted on yours truly have shown that whole grains are beneficial to one’s health particularly during breakfast, the most important meal of the day.* One noteworthy perk is improved appetite control until the daily ritual colloquially referred to as “lunch,” usually partaken of between 1200 and 1300 hours. This effect is attributable to complex [...]

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Chocolate Pots de Crème

Chocolate Pots de Crème

Chocolate pot de crème is my dessert of choice for intimate gatherings because it is easily scalable and can be made a day in advance. A silky custard baked in single-serving portions, pots de crème can be topped with fresh fruits, whipped cream, or chocolate shavings to make a dainty-looking but unfussy dessert.
You may already [...]

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Ricotta-Stuffed Zucchini Rolls – Gordon Ramsay Recipe

Ricotta-Stuffed Zucchini Rolls – Gordon Ramsay Recipe

At the risk of getting called a donkey, this Italian antipasto recipe from Gordon Ramsay is hereby dubbed rolls of zucchini instead of courgettes. Slivered almonds are folded into a creamy mixture of ricotta cheese, basil, and lemon juice to create the filling. Nestled in paper-thin strips of zucchini and drizzled with olive oil and [...]

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Berries and Grilled Cheese Skewers

Berries and Grilled Cheese Skewers

The current object of my cheese obsession, the grill-worthy Finnish Juustoleipa, is quite enjoyable broiled until slightly charred but still firm and squeaky. Being a fresh cheese, it stays relatively mild even with the heating and can definitely use a bit of help to make it more interesting.
If there’s anything I learned from the entries [...]

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Juustoleipä – Finnish Bread Cheese

Juustoleipä – Finnish Bread Cheese

What do wine, beer, and cheese aficionados all have in common? They speak in a dialect I don’t quite understand. Whereas the aforementioned obsessives use colorful language to describe their indulgence of choice, my vocabulary is limited to “I like” and “…”
Here’s an example:
Yeasty notes. Citrus esters come out to play – more orange than [...]

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Egg-Free Ice Cream

Egg-Free Ice Cream

This egg-free ice cream recipe is my first choice for trying out dry flavorings such as tea, coffee, and spices. It’s best for highlighting more delicate ingredients since egg yolks have a pronounced presence in homemade ice cream sometimes. I can’t recommend it for watery or fatty ingredients such as fresh fruit or chocolate couverture. [...]

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Mangoes and Cream – 7 Ways to Indulge

Mangoes and Cream – 7 Ways to Indulge

Mangoes and cream sounds as classic a food pairing as peas and carrots, peanut butter and jelly, or spaghetti and meatballs to my ears. This combination lends itself to so many variations, each with its own distinctive character.
The recipe and variations that follow are based on malai aam, a classic Indian dessert of mangoes and [...]

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Homemade Yogurt

Homemade Yogurt

I often make substitutions and adjustments to make recipes work for ingredients already available in my pantry. I rarely follow recipes even when baking, where precise measurements and specific ingredients matter a bit more as compared to season-to-taste cookery. Some tweaked recipes turn out fine while others get filed in the “meh” or “time to [...]

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Rhubarb and Asparagus Top Chef Style

Rhubarb and Asparagus Top Chef Style

Leave it to Top Chefs to come up with interesting seasonal recipes using fresh produce from farmers’ markets. This pickled rhubarb and asparagus side dish is from Stephanie Izard, winner of Top Chef Chicago, but it’s nowhere to be found in Bravo TV’s collection of recipes from the show. It was posted in Green City [...]

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