2,132 creamy recipes

Chilled salad soup with diced tomatoes, cucumber, green onions, and celery in tomato juice with vinegar and oil. A no-cook gazpacho-style cold soup.

Pumpkin praline pie with a spiced condensed milk custard filling topped with pecan halves in a brown sugar and cream praline glaze. A Thanksgiving showstopper.

Fudge pudding cake that bakes into two layers: chocolate cake on top and a rich fudge sauce on the bottom. A self-saucing dessert with walnuts and real chocolate.

Pecan breaded oysters sauteed golden and served on the half shell with a vanilla bean, cucumber, and tomato cream sauce. A refined seafood appetizer with Southern elegance.

Peanut butter chocolate cream pie with a stovetop chocolate custard layered between two peanut butter crumb stratas. Real unsweetened chocolate, not pudding mix. The diner-counter classic.

Apple-bacon quiches layer Canadian bacon and tender sliced apples with Swiss cheese in a savory caraway-and-mustard custard, baked in individual tart shells. A brunch crowd-pleaser.

Robb's caramel pecan pie: a deeper, richer take on classic pecan pie with a cooked caramel base of brown sugar, butter, and cream poured over toasted pecans. Silky, buttery, and unforgettable.

Apple-nut cinnamon streusel cake is a sour cream coffee cake folded with chopped apples and toasted sunflower seeds, finished with a cinnamon brown sugar streusel topping. Brunch and breakfast worthy.

Starlight double-delight cake, the retro Pillsbury bake-off winner where a chocolate-peppermint cream cheese frosting doubles as part of the batter. Two moist mint-chocolate layers, frosted in the same blend.

Chicken breasts topped with roasted chile-spinach pesto and Monterey Jack, wrapped in buttery phyllo dough and baked golden. Served over a garlic-basil cream sauce.

Light linguine tossed in a tarragon-shallot sauce with thinly sliced sea scallops and tender asparagus. A spa-cuisine pasta that delivers restaurant flavor without the heavy cream.

French-style mussels Dijon steamed in white wine and finished with a creamy Dijon mustard sauce. Sharp, rich, restaurant-grade. Eat with crusty bread to mop up the sauce.

Ziti with asparagus, peas, and lemon cream: tender pasta in a tangy reduced cream sauce with spring vegetables, wilted Bibb lettuce, and Parmesan. A bright, elegant springtime pasta in 30 minutes.

Buche de Marrons au Chocolat, a French chestnut and chocolate log (no-bake variation of buche de Noel) with Calvados, wrapped in whipped cream bark and garnished with candied violets. A show-stopping Christmas dessert.

Blueberry cream pie with a vanilla wafer crust, a silky vanilla custard layer and a glossy fresh blueberry topping. The berries stay bright, never baked to mush. A chilled summer favorite.

Pumpkin cream roll with a spiced pumpkin sponge cake wrapped around whipped cream, pumpkin puree, and toasted pecans. An elegant fall dessert chilled until firm.