Milk

Growing up, challah French toast was the only French toast I knew. We would slather softened butter over thick slices of fresh challah on Friday night for Shabbat dinner, and my dad would use the rest of the loaf to make mile-high stacks of French toast the next morning, dusted with powdered sugar and doused with syrup. (Eventually, we just started buying two loaves of challah, for fear we wouldn’t have enough left over).

The foolproof recipe is inspired by two greats: Ina Garten and Julia Child.

If you love creamy mashed potatoes, you’ll love colcannon, a traditional Irish dish. Keeping with tradition, we didn’t mess with the potatoes or cabbage, but swapped the plain melted butter that is typically served in a pool on top for fragrant browned butter. We just couldn’t help ourselves! The nutty browned butter is a wonderful warm contrast to the sharp green onions that get scattered before serving, giving this dish an easy, elegant twist.

King cakes are made around the world as part of the festival of the Epiphany, but in New Orleans, king cakes have truly taken on a life of their own. From the start of Carnival on January 6 through Mardi Gras at the beginning of February, you’ll find one of these sweet, color-splashed king cakes just about everywhere. Did you get “the baby”? That means you bring the next cake — and we have just the cake you’ll want to bring.

It doesn’t use any canned milks.

In my world, fondue is just another word for fun with food. I mean, poking food onto sticks and dipping it into something melty suddenly makes the meal way more interesting. Proof of this is how much my daughter’s eyes light up whenever I mention chocolate fondue. While a smooth pot of melted chocolate surrounded by a full spread of dippers may look fancy, it’s way, way easier than making a cake, pie, or cookies — and everyone gets to choose their own dessert adventure.

Take your pick of mix-ins.

No one has to know how easy it is to make.

It's our go-to brunch dish for a reason.

You've never had creamed corn like this.

It's such an easy way to please a crowd.

No notes.

Do you ever struggle to use up the milk in your fridge? Sometimes we buy milk for a recipe or a weekend brunch, and then it lingers in the fridge, half-used, with the expiration date barreling down upon our guilty heads. It’s a sad waste to pour sour milk down the drain, and we’re here to tell you that you never need to do that again.

Two ingredients will solve your baking emergency in a pinch.

Bananas turning black? Lucky you.

Spiking is optional.

The richest, creamiest, most classic version.

Spoiler: The noodle hack is a total game-changer.

It's that good.

Learn how to make old-school meatballs just like an Italian nonna.

Wait for the praise.

This is the definitive recipe for classic vanilla custard ice cream.

Paneer is the star ingredient in some of my most favorite Indian dishes — and probably yours too! I often find myself scooping just one more nibble of chewy, milky-tasting paneer from the dish long after I’m officially full. Sure, you can buy this firm cheese at the store to make your own homemade curries, but where’s the fun in that?! If you have a pot, a strainer, and some cheesecloth, you can have fresh homemade paneer cheese in about 30 minutes.

While the idea of churning my own butter appeals to the part of me that obsessed over the Little House on the Prairie books as kid, I think that if Laura Ingalls Wilder landed in the present day, she’d ditch that butter churn for a blender in a heartbeat. In a blender, making your own butter becomes a practical, everyday affair for us modern-day home cooks. Find a sale on your favorite heavy cream? Have half a carton leftover from the weekend? Treat yourself to some homemade butter.

No tempering needed.

This breakfast casserole was made for summer.

Make it once and eat all week.

You likely have everything you need.

Say hello to the newest addition to our liquor cabinet! This rather improbable combination of vodka and milk makes a liqueur so smooth and perfectly sweet that you’ll want to sip it straight. To make one, simply mix vodka or grappa with an equal amount of milk and sugar. We love the idea of making our own liqueurs, and we’ve been wanting to try this milk liqueur ever since we saw it in David Leite’s most recent book The New Portuguese Table.

Made in a pressure cooker, rice pudding takes about 30 minutes and comes out creamy and perfect each time.

Dutch crunch is the delightful sandwich bread you didn't know you needed.

It's a classic frittata meets French onion soup mash-up that is dressed to impress.

It's rich, creamy, and made in a single skillet.

The one-pot affair comes together without fuss, when you need it most.

It steals the scene at every party.

It's better than anything you can buy.

Knowing how to make chocolate pudding from scratch is like having the golden key to winning dessert.

When you make vanilla ice cream at home, with good milk and cream, and real vanilla bean, it's anything but plain!

Baked oatmeal is the queen of make-ahead, easy-to-adapt breakfasts.

It features four types of cheese and a buttery breadcrumb topping.

Do you like éclairs? What about profiteroles, cream puffs, and cheesy gougères? Aside from making us drool just thinking about them, the one thing all these pastries have in common is that they are made from pâte à choux — a staple of the French pastry kitchen. Pâte à choux is a paste made of flour, water, butter, and eggs; it’s slightly thicker than a batter, but not quite as thick as a dough. Here’s how to make them.

Want to take it over the top? Go for a side of mashed potatoes.

Cheddar- and jalapeño-flecked cornbread muffins are all too easy to love.

Measure your life in l ... emon pie.

Get a head start with weekend meal prep and Monday mornings will be a whole lot rosier.

Bring together brioche bread and a sweet custard and you have a never-fail, crowd-pleasing dessert.

This recipe is for chocolate-lovers only.

The classic pasta sauce just got a whole lot easier.

You can fill them with any combination of veggies, meat, and cheese.

Clafoutis is an easy French dessert that’s perfect for using up summer fruit. Nothing like homey cobblers or crisps, clafoutis is decidedly more elegant yet even simpler to make. Use whatever fruit you have on hand — cherries are classic — whip up a quick batter in your blender, and bake a dessert to impress both dinner and overnight guests alike.

Step up your holiday brunch with this make-ahead breakfast casserole.

It's got pancetta, cheese, eggs, and unending delight for everyone.

You could even make a batch tonight and have homemade yogurt for breakfast by tomorrow morning!

We're harnessing the power of whipped egg whites to give waffles that coveted airy crunchy and adding one must-have ingredient that really sets pancakes and waffles apart.

Milk, lemon juice, and about a half-hour of your time — that's all you need to make a batch of fresh, creamy homemade ricotta.

Do you know the Muffin Method? Time to learn it by heart.

A few smart shortcuts make this the easiest shepherd's pie we know.

If you're looking for a classic quiche recipe, this ham and cheese number is your answer. (It's especially perfect for Easter!)

They make the best sliders.