9,674 milk recipes

Buttery onion soup made with sweet sauteed onions, chicken broth, and melted mozzarella for a creamy, cheesy alternative to classic French onion. A weeknight comfort soup ready in under an hour.

Homemade white bread enriched with butter, eggs, milk, and a hint of vanilla. A heritage big-batch recipe that yields five or six golden, tender loaves with a soft sandwich crumb.

Pecan sticky buns use frozen dinner rolls topped with vanilla pudding mix, brown sugar, butter, cinnamon, and pecans. Assemble at night, rise overnight, bake in the morning for fresh sticky buns.

Mexican-style corn and shrimp chowder simmers sweet corn, bell pepper, and shrimp into a melted cheddar cheese broth. A 35-minute pantry-friendly Tex-Mex chowder.

French breakfast puffs are nutmeg-scented mini muffins dipped in melted butter and rolled in cinnamon-sugar. A doughnut-meets-muffin breakfast pastry that takes 25 minutes start to finish.

Jalapeño corn chowder with sweet summer corn, pickled peppers, and crumbled feta. A fast, creamy 30-minute soup with real heat and fresh bell pepper crunch.

Grilled Hawaiian fish in basil-coconut curry sauce pairs firm island white fish (mahi-mahi, ono, or ahi) with a quick Thai-style coconut curry bright with lemongrass and ginger.

Orange cube muffins with a crackling sugar-cube top dipped in orange juice. A vintage quick-bread recipe that builds flavor into every last crunchy bite.

Golden squash and carrot bisque: yellow summer squash, carrots, and onion puréed smooth and enriched with evaporated milk. A vibrant, make-ahead chilled soup.

Wild herb tart is a green-packed vegetarian custard pie stuffed with spinach, leek, green onion, and fresh parsley, bound in eggs and cream. A springtime garden-forward cousin of the classic quiche.

Austrian chocolate cup is a Viennese-style hot chocolate spiced with cinnamon and grated orange zest, melted into hot milk and crowned with whipped cream. Each mug gets a cinnamon-stick stirrer for fragrant Old World charm.

Favourite 1-2-3-4 Cake: a heritage butter layer cake built on the classic 1-2-3-4 ratio (1 cup butter, 2 sugar, 3 flour, 4 eggs). Tender, vanilla-rich, and ready for any frosting.

Rich coconut pie made with creamed butter and sugar, eggs, and a generous two cups of finely grated coconut. Almond extract amplifies the coconut's natural perfume in this classic single-crust dessert pie.

Easy chocolate pudding pie: a five-ingredient shortcut pie made with cook-and-serve pudding mix boosted with real semisweet chocolate and butter for a richer-than-boxed result.

Boondhi raita with golden chickpea-flour pearls soaked into thinned yogurt and seasoned with chaat masala. The cool, tangy Indian side that calms a fiery curry in one spoonful.

Chilled zucchini soup with marjoram, finished with cream just before serving. A silky, pale green summer soup that uses up the season's overgrown zucchini.