Recipes with cream

Frankfurter Gruene Sauce, a traditional German green herb sauce made with sour cream, cottage cheese, and fresh mixed herbs, topped with chopped hardboiled eggs.

Paneed veal fried golden in seasoned bread crumbs served over fettuccine in a rich Parmesan cream sauce with cayenne. A Cajun-Italian restaurant classic made at home.

Kutia, a traditional Polish Christmas pudding made with wheat berries, ground poppy seeds, honey, walnuts, almonds, figs, dates, and rum-soaked currants. A treasured holiday dessert.

A San Francisco classic: angel food cake layered with vanilla whipped cream and coated in shattered coffee toffee crunch. This showstopping retro dessert is pure texture and flavor.

Intensely rich chocolate silk mousse cake baked in a water bath with a pound of semi-sweet chocolate and a glossy ganache glaze. Make up to 3 days ahead. Serves 8.

Sea scallops poached in court bouillon, bathed in a Gruyere cream sauce with mushrooms, and piped with a golden mashed potato border. The full classic French presentation.

Baked mac and cheese the custard way: elbow macaroni folded into an egg-rich blend of evaporated milk, half-and-half, and sour cream with four cheeses, then baked until the top browns. No roux, all creamy.

Seared veal loin chops topped with a bold Italian sauce of mashed anchovies, capers, ham, and brandy cream. Briny, rich, and on the table in under 20 minutes.

Ripe peach halves baked with dark chocolate tucked inside and a drizzle of kirsch. Three ingredients, ten minutes in the oven, and an effortlessly elegant dessert.

This is commonly known in some regions as Frog's Eye Salad)

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.

Cream cheese and cottage cheese cheesecake on a pecan graham cracker crust, topped with a homemade blueberry glaze. Slow-cooled in the oven for a crack-free finish.

Ultra-moist chocolate bundt cake with orange zest, Kahlua, sour cream, and chocolate chips. Soaked in a warm orange-butter syrup right out of the oven.

Buttermilk chocolate cake split and filled with coconut-pecan cream, then blanketed in sour cream chocolate frosting. A Southern showpiece worth every step.

Cook a silky coconut custard filling in a double boiler, pour into a flaky crust, then crown with toasted coconut meringue for a classic cream pie that slices like a dream.

Beau Monde dip, the classic dill and onion party dip in a creamy sour cream and mayo base, seasoned with Beau Monde for a savory, celery-salt edge. Make-ahead and made for chips, crudites, or a bread bowl.

A silky, boozy chiffon pie with a half cup of cognac folded into whipped cream and egg yolk custard, set in a graham cracker crust and garnished with shaved chocolate.

Classic New York cheesecake with a graham cracker crust, silky cream cheese and sour cream filling, and a no-crack hot-then-low oven method for a perfectly smooth top.

Classic Southern chess pie with a custardy brown sugar and vanilla filling baked in a flaky pastry shell. A simple pantry pie with a crackly sugar top and silky middle.

A traditional Swabian flatbread (Flämmkuchen-style) topped with sour cream, scallions, chives, egg, and nutmeg on yeasted dough. Baked until golden and dotted with butter before serving. Germany's cozy answer to pizza night.

Penne alla vodka with Italian plum tomatoes cooked down for 25 minutes, then simmered with cream, vodka, and red pepper flakes. Rich, creamy, and make-ahead friendly.

Pumpkin pie built on heavy cream and sour cream for a richer, tangier filling spiced with cinnamon and ginger. Optional apricot preserve layer at the bottom adds a tart-fruit twist.

Pistachio ambrosia salad mixes canned fruit cocktail, pineapple and mandarin oranges with pistachio pudding, sour cream and whipped topping. A retro potluck dessert in every shade of green.

Browned veal pieces simmered in a creamy chicken soup gravy, topped with poppy seed dumplings rolled in buttered breadcrumbs and baked golden. A sour cream sauce on the side makes this old-fashioned casserole pure stick-to-your-ribs comfort.

Fresh gingerbread cake paired with whole pears poached in ruby port with ginger, cinnamon, and vanilla. Served with ginger-scented whipped cream for an elegant holiday dessert plate.

Judith Olney's chocolate buttermilk cake is a tender triple-layer cake built on tangy buttermilk, a generous hit of cocoa, a whisper of cinnamon, and a splash of coffee that sharpens the chocolate into something deep and grown-up.

Refreshingly easy chilled beet soup recipe with fresh beets, lemon, and sour cream garnish. Perfect for hot summer days: no-stove cooking, beginner-friendly microwave method for "simple cold beet soup recipes," "healthy vegetarian summer soups," and "quick no-cook beet borscht alternatives."

Italian polenta cake with ground almonds, cornmeal, orange and lemon zest, and vanilla bean. Naturally gluten-free with a tender, grainy crumb and citrus perfume.

Sour cucumber soup (zupa ogorkowa): a tangy Polish classic of grated pickled cucumbers and potatoes in a creamy, dill-pickle-sour broth. Cozy, frugal, and built on pantry staples.

Crispy baked rice cups filled with creamy guacamole and salsa, a vegetarian Mexican appetizer with edible cheddar-cumin shells. Bite-size party food made in a mini muffin tin.

Hungarian poppy seed wafers with fresh orange zest, allspice, and a smooth powdered sugar glaze. Piped butter cookies with warm spice and citrus flavor.

Fettuccine with peas, ham, and mushrooms in a Parmesan cream sauce. A rich, one-skillet pasta dinner with browned mushrooms and sweet pops of green peas in every forkful.

German cheese torte with a cinnamon graham crust top and bottom, filled with ricotta beaten with eggs, sugar, and a splash of heavy cream. Old-world dessert, baked in a springform.

Mocha buttercrunch pie with a pecan-chocolate shortbread crust, a frozen mocha mousse filling, and a coffee whipped cream top studded with chocolate chips. Three layers of coffee-and-chocolate richness in every slice.

Ouisie's black bean soup with toasted cumin, thyme, carrots, celery, and chili flakes, half-pureed for body. Topped with sour cream, cilantro, and a squeeze of lime.

Eggplant custard gratin with fried eggplant, tomato sauce, basil, and a ricotta-parmesan custard. French-Italian baked side or vegetarian main.

Tomato and Swiss cheese quiche with reduced fresh tomatoes, herbs, and a custard of eggs and half-and-half. Par-baked crust stays crisp under the cheesy, jammy filling. A summer brunch staple.

Pan-fried chicken breasts draped in a luxurious saffron cream sauce studded with prawns and diced tomatoes. Served over rice, this 40-minute dish brings restaurant glamour to your kitchen.

Whole wheat pasta tossed with a no-cook ricotta sauce: butter, walnut oil, fresh herbs, and toasted walnuts whisked smooth with half-and-half. Ready in 25 minutes, lighter than alfredo, nuttier than carbonara.

Slow cooker German lamb stew with sour cream, dill, caraway, and rosemary. Browned lamb cubes braise all day in beef stock, then finish with a rich sour cream sauce.

Apple praline cheesecake layers spiced sauteed apples into a cream cheese filling, then bakes under a buttery brown sugar pecan praline crust. Fall dessert showstopper.

Oyster artichoke bisque is a classic Louisiana creole soup: fresh oysters, artichoke bottoms, bacon, and heavy cream simmered with the holy trinity for a rich silky bowl.

Pork shoulder goulash simmered with sauerkraut, caraway seeds, paprika, and tomatoes, topped with sour cream. A hearty Central European one-pot stew.

A no-churn frozen chocolate dessert made with whipped cream, chocolate syrup, condensed milk, and toasted almonds. Silky, scoopable, and effortlessly elegant with just 5 ingredients.

Schinkennudeln is a Swabian ham and noodle casserole layered with sour cream, Swiss cheese, and bread crumbs, baked until golden. A hearty German comfort dish that's perfect for leftover noodles.

Creamy honey-apricot salad dressing blended with sour cream and a squeeze of lemon. A sweet, tangy fruit dressing ready in minutes for green salads, fruit salads, or grain bowls.

Americana key lime pie: a vintage chiffon-style version with gelatin, fluffy egg whites, and folded whipped cream piled into a baked shell. Cool, mousse-light, garnished with pistachios.

Inn Chicken marinates boneless breasts overnight in sour cream, garlic, lemon juice, and Tabasco, then coats them in breadcrumbs and bakes with melted butter until golden.