2,287 recipes
Three-ingredient primavera cream sauce with heavy cream, butter, and Parmesan melted into a silky coating for pasta or spring vegetables. Quick Italian-style white sauce ready in 10 minutes.
Prosciutto and pea cream sauce with sun-dried tomatoes, shallots, and Romano cheese tossed with penne. A rich Italian pasta sauce that comes together fast.
Elegant pumpkin spice layer cake with whipped cream frosting and toasted pecans. Butter-based batter with buttermilk, ginger, and allspice. Bakery-style fall celebration cake.
Chocolate praline mousse from Quatorze layered with hazelnut praline paste, creme de cacao, and a whisper of espresso. Classic French bistro dessert that chills overnight into pure silk.
Spatchcocked roast turkey with cream gravy: backbone-removed bird that cooks in half the time, finished with a rich gravy of turkey stock, heavy cream, and nutmeg.
Two-layer raspberry cheese pie with a baked cream cheese filling and a cool raspberry-whipped cream topping. A make-ahead showstopper dessert for special occasions.
Fluffy puff pasty filled with red plum and almond, after baking it comes out juicy inside and crispy outside, topped with cream and sour cream mixture, giving the extra creaminess!
Sockeye salmon dip with lemon, fresh dill, mayonnaise, and whipping cream. No cooking required. Serve with veggies, black bread, or potato skins.
Rich garlic soup pureed with 28 cloves of slow-caramelized garlic, onions, bouquet garni, and cream. A French-style starter that's silky, deeply savory, and surprisingly mellow.
Rich lemon chiffon pie with whipped cream and gelatin-set lemon curd folded together in a baked shell. A bright, airy citrus dessert with a cloud-like texture and tart finish.
Roasted eggplant soup with fire-charred bell peppers, tomatoes, eight cloves of garlic, cumin, and cream, pureed smooth and garnished with fresh basil. A smoky, velvety blended soup.
Roasted garlic and almond spread with cream cheese, sour cream, and whipped cream folded in for a light, airy texture. A make-ahead dip or topping for crackers, potatoes, or sandwiches.
Roasted prawns with spinach mashed potatoes and roasted red pepper cream: Emeril-style plated dinner with seared shrimp, emerald green mash, and a silky pepper sauce pool.
Root vegetable soup simmers leeks, carrots, turnips, parsnips, and potatoes in a butter roux-thickened chicken broth. Finished with cream, wilted spinach, and chives for a rustic European bowl.
Salmon mousse with brandy-flambeed mushrooms and shallots, set with gelatin and folded with whipped cream, served sliced with a fresh watercress-mayonnaise sauce.
Baked salmon and whitefish pâté with cream, eggs, wine-softened onions, coriander, and nutmeg. A classic French-style terrine cooked in a water bath and served cold with toast or crackers.