9,673 milk recipes

Classic devil's food cake made with real melted unsweetened chocolate, two sugars, cake flour, and folded egg whites. Dark, moist, and deeply chocolatey from scratch.

Two-layer lemon cake with a homemade lemon curd filling made from fresh lemon juice, zest, butter, and eggs. A classic from-scratch layer cake with a bright, tangy coating.

Hot dog potato soup with sliced frankfurters, corn, carrots, and evaporated milk in a creamy thyme-seasoned broth. A hearty, kid-friendly one-pot soup ready in 40 minutes.

One-skillet salmon pasta with cream cheese, Parmesan, and frozen vegetables cooked in chicken broth. A creamy, complete dinner for two in 45 minutes using canned salmon.

Heartland corn chowder built on a smoked ham bone broth with pureed vegetables, fresh corn, and milk, topped with crumbled bacon. A thick, creamy Midwest-style chowder.

Spicy Thai-inspired tomato soup with coconut milk, red curry paste, tofu, and soy sauce. Vegan, creamy, and ready in under 30 minutes.

A creamy curried vegetable casserole of broccoli, cauliflower, and carrots baked in a cheesy, mildly spiced mushroom-soup sauce under a golden breadcrumb crust. An easy, cozy vegetable side or main.

Skillet bread bake with a sour cream dough crust, ricotta and Swiss cheese filling, crispy bacon, Dijon mustard, and dill. A savory brunch centerpiece cut into wedges.

Waldorf red velvet cake with buttermilk, cocoa, and a cooked flour frosting that tastes like whipped cream. The original Waldorf-Astoria recipe from scratch.

Layered white chocolate raspberry cheesecake with chocolate wafer crust and dark chocolate whipped cream topping. Slow-baked low and slow for a silky, crack-free finish.

Low-fat pineapple cheesecake pie made with cottage cheese instead of cream cheese, set with gelatin, and lightened with whipped egg whites. A no-bake, fluffy, tangy-sweet dessert with crushed pineapple.

Pumpkin oat muffins with buttery crumb topping and sweet raisins. Quick 40-minute breakfast muffins baked with warm pumpkin pie spice. Serve hot with jam for fall mornings.

Baked falafel patties with chickpeas, tahini, parsley, cumin, and garlic. Oven-baked until golden and crusty, with a fry option for reheating. A lighter take on falafel.

Emmenthaler is a dry, aged cheese that accents the flavor of asparagus. Serve as the main course of a light lunch or supper.

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Fettuccine with broccoli, carrots, and Canadian bacon in a light Dijon-Parmesan cream sauce. A lower-calorie weeknight pasta with vegetables cooked right in the pasta water.