415 heavy cream recipes

Chilled raspberry soup simmered with Burgundy wine and cinnamon sticks, strained smooth, and served cold with a swirl of cream. An elegant summer starter.

Yeasted buckwheat blini made with whipped cream and egg whites folded into the batter for a light, fluffy pancake. Serve topped with caviar and creme fraiche.

Benihana-style hibachi shrimp with butter, cream, parsley, and a squeeze of lemon. Restaurant teppanyaki shrimp recipe to make at home on a griddle.

Fresh fettuccine with a silky butter and cream sauce finished with Parmesan. Authentic Alfredo-style pasta made with homemade egg pasta, just four ingredients for restaurant-quality Italian classic.

Cold soups make for excellent summer fare. The best vichyssoise I ever had in my life was at a French restaurant during a Montreal summer. Humor me. Try the soup in the traditional manner but then, if you must heat it up, (sigh), go ahead.

Fire-roasted poblano chilis line the pan as the crust, filled with a silky Monterey Jack and egg custard made with homemade crema fresca. A crustless Mexican pie that's golden, smoky, and rich.

Danablu soup: Danish blue cheese melted into a chicken broth and roux base, finished with cream and topped with whipped cream and parsley. Elegant first course.

Savory Gorgonzola and leek crème brûlée: silky blue cheese custard with sweet sautéed leeks, torched to a bubbling Parmesan crust. An elegant first course that turns brûlée savory.

Norwegian meat salad with julienned lamb or veal and ham in a creamy vinaigrette, garnished with sliced egg and pickled beet. A hearty Scandinavian main dish salad.

Gourmet's chicken divan layers blanched broccoli and sliced chicken under a silky sherry velouté finished with whipped cream, lemon, and broiled Parmesan. A refined take on the American classic.

Sole Veronique is a classic French dish of poached sole fillets in a white wine cream sauce finished under the broiler and garnished with green grapes for a sweet, elegant contrast.

Creamy chicken Marsala with mushrooms, shallots, and a silky pan sauce finished with heavy cream and a squeeze of lemon. Italian-American classic done right.

Pan-sauteed chicken breasts with a quick raspberry vinegar cream sauce, green onions, and unsalted butter. An elegant 30-minute dinner with a tangy, silky pan sauce.

Smoked salmon mousse layered with a green spinach stripe, set in a ring mold with cream cheese, sour cream, whipped cream, dill, and a hit of lemon. Elegant make-ahead party appetizer.

Butter-basted roast chicken carved tableside, flambéed in cognac, and draped in a luscious port wine cream sauce with sautéed mushrooms and shallots. Classic French technique at its finest.

Classic chilled vichyssoise made with leeks, potatoes, and cream, puréed until velvety smooth and garnished with fresh chives. The quintessential cold summer soup.