Recipes with cream

Rajas con crema with roasted poblano strips fried with sliced onions and simmered in cream with epazote. Authentic Mexican side dish ready in 20 minutes.

Hammelsuppe is a traditional German mutton soup simmered with celeriac, leeks, carrots, and potato dumplings, finished with farina and egg yolk for a rich heirloom bowl.

Veal Adriana: thin veal scaloppine pan-seared and finished in a Dijon-cream pan sauce with lemon, white wine, and brown gravy. A classic San Francisco-Italian restaurant dish.

Butter-browned chicken breasts in a silky mushroom cream sauce inspired by France's Périgord region. Just 7 ingredients and 40 minutes for a bistro-worthy dinner at home.

Rocky road frosting with chocolate, miniature marshmallows, and salted peanuts folded into a buttercream base. The classic ice cream flavor turned into a chunky cake topping.

Hungarian-style cream cheese triangles (kiflis) with a tender pastry dough wrapped around prune butter or fruit jam, baked golden, and dusted with powdered sugar. A classic holiday cookie tin staple.

Old-fashioned custard pie with dried apricots simmered until tender, folded with beaten eggs and cream into a baked pastry shell.

Lobster tomato bisque builds layers of flavor from flambeed lobster shells, white wine, tomatoes, tarragon, and cream, finished with reserved lobster meat and lobster-infused butter. Classic French restaurant technique.

Ground beef pie with mashed potato crust, mushrooms, shallots, garlic, and sharp cheddar baked until golden. Think shepherd's pie meets meat pie, and it's ready in about an hour.

Open-faced sandwiches piled with sliced ham and chicken, smothered in a velvety cream sauce enriched with white wine and egg yolks, then broiled under a blanket of Parmesan until golden. Elegant comfort food in 20 minutes.

Rhubarb mousse with strawberry-gin sauce is a light, creamy spring dessert set with gelatin and folded with whipped cream and meringue. The tart rhubarb base pairs with a boozy strawberry-marmalade sauce.

Sausage and bacon quiche with sharp cheddar, red bell peppers, and a cream-and-egg custard in a prebaked crust. A loaded brunch centerpiece with serious savory depth.

Silky pureed artichoke soup with cream, lemon juice, and white pepper. Serve it chilled for summer or gently warmed for cooler days.

Dublin Lawyer is a classic Irish luxury dish: fresh lobster sautéed in butter, flambéed with Irish whiskey, and finished in cream. Just five ingredients, 40 minutes, and pure indulgence served in the shell.

These deliciously cheesy tartlets are great at many occasions. Handy appetizer or tasty breakfast. Make them in advance, put in the refrigerator or freezer, reheat before eating them; so these yummy tartlets can be also served at lunch or dinner.

Salmon paupiettes stuffed with scallop mousse, gently baked, and served with classic beurre blanc. An elegant French seafood dish with a silky butter sauce.