Most often cooked with
Butter
Egg
Sugar
Flour
Onion
Bay leaf
Cream
VanillaRecipes with milk
Albóndigas in Almond Sauce
Pork and beef meatballs simmered in a pale sauce thickened with fried bread and almonds rather than flour.
Baked Lasagne
Ragu and béchamel layered thin between dried pasta sheets, baked until the top blisters and rested so it cuts into squares.
Baked Rice Pudding
Pudding rice baked in whole milk for two hours without stirring, until the grains collapse to cream under a browned nutmeg skin.
Bechamel Sauce
A white sauce built on a cooked butter and flour roux, with the milk beaten in by stages so it thickens smooth instead of lumpy.
Blini
Thin yeasted pancakes of buckwheat and wheat flour, cooked in a hot pan and served with soured cream, butter or salted fish.
Bushwacker
A frozen chocolate-and-coconut rum drink from the Gulf coast, closer to a milkshake than a cocktail and unapologetic about it.
Buttery Mashed Potato
Potatoes steam-dried in the pan and pushed through a ricer, then beaten with butter before the hot milk goes in.
Carnitas
Pork shoulder simmered in its own fat until it falls apart, then crisped in the same pan so half of it shatters.
Cinnamon Bun Concoction
Two tubes of shop-bought cinnamon rolls, cut into pieces and baked in a maple custard. It comes together in ten minutes and feeds a table.
Classic Scones
Plain scones brought together in under a minute and cut straight down with a floured cutter, so they rise tall and split cleanly.
Conch Fritters
Chopped conch in a loose batter with sweet pepper and scotch bonnet, dropped into hot oil and eaten standing up with a squeeze of lime.
Creamy Oat Porridge
Rolled oats cooked in milk and water and stirred throughout, which draws out the starch that separates creamy from watery.
Crème Caramel
A baked custard turned out under its own caramel, cooked in a water bath at a low temperature so it sets smooth rather than pitted.
Crumpets
A wet yeasted batter cooked in rings on a low griddle, with bicarbonate stirred in at the end so the holes open right through.
Festival
Slightly sweet cornmeal dumplings rolled long, fried until crisp outside and cakey within, and eaten with anything fried or jerked.
Forshmak
Salt herring chopped fine with apple, hard-boiled egg and onion into a spread for dark rye bread.
French Toast
Thick slices of stale bread soaked in an egg and milk custard, then fried in butter over medium heat so the centre sets without the crust burning.
Garlic Naan
A yoghurt-enriched yeasted dough cooked in a screaming hot pan and blistered under the grill, which stands in for a tandoor.
Gratin Dauphinois
Thin potato slices simmered in cream on the hob until their own starch thickens it, then baked slowly until set.
Guryev Kasha
Semolina baked in layers between the skins lifted from scalded cream, with nuts, preserved fruit and caramel.
Kotlety
Everyday Soviet-era mince patties bound with milk-soaked bread, which keeps them tender rather than springy.
Kulebyaka
An enriched pastry loaf layered with salmon, rice, egg and dill, baked until the crust sounds hollow.
Kulich
Tall enriched Easter bread coloured with saffron and studded with raisins, finished with a white glaze that runs down the sides.
Lemon Drizzle Loaf Cake
A creamed-method lemon loaf finished with a granular sugar and juice drizzle poured on hot, which sets into a crunchy crust.
Pirozhki
Small yeasted buns filled with cabbage and egg, baked or fried, sized to be eaten out of the hand in two or three bites.
Pork and Fennel Meatballs
Pork mince bound with a milk and bread panade and toasted fennel seed, browned in a pan and finished in tomato sauce.
Semolina Kasha
Manka, a milk semolina porridge cooked by raining the grain into moving liquid so that it thickens without lumps.
Slow-Cooked Beef Ragu
Coarse beef mince browned in batches then held at a bare simmer for three hours, finished in the pan with the pasta.
Smoked Haddock Chowder
Undyed smoked haddock poached in milk, with that milk becoming the soup and floury potato doing the thickening in place of flour.
Smoked Haddock Kedgeree
Smoked haddock poached in milk, the rice then cooked in that same liquid, folded together with boiled eggs and curry spices.
Soft Milk Rolls
A dough enriched with milk, butter and egg, baked as a pull-apart tray of rolls with a close crumb that stays soft for days.
Sweetcorn Chowder
A thick corn soup that simmers the stripped cobs in the stock first, then blends only part of itself for body.
Tagliatelle al Ragù
Bolognese ragù cooked for three hours with milk and a little wine, served on fresh tagliatelle rather than spaghetti, which is what Bologna actually does.
Tvorog
Fresh curd cheese drained from gently warmed soured milk, the base several Russian sweet and baked dishes are built on.
Vanilla Custard
A pouring custard of egg yolks, milk and cream thickened over low heat until it coats the back of a spoon.
Vanilla Panna Cotta
Cream set with just enough gelatine to hold its shape for a moment on the plate and then slump under the first spoon.
Vatrushka
Yeasted buns pressed into a ring around a well of sweetened curd cheese, baked until the filling sets to a soft custard.