10,000 cream recipes

Classic Philadelphia-style cheesecake with cream cheese, lemon zest, and folded egg whites on a graham cracker crust. The original lighter, fluffier baked cheesecake that started it all.

Gratin of turnips and blue cheese layers thinly sliced turnips with caramelized onion, anchovy cream, and pungent Roquefort. A bold, French-style vegetable side for dinner parties.

Veal in a Dijon mustard cream sauce with honey, shallots, and white wine. Works with medallions for a quick dinner or stew meat for a slow braise.

Low calorie chocolate layer pie with a press-in flour crust, sweetened cream cheese middle, sugar-free chocolate pudding, and light whipped topping. Three layers, lighter guilt.

Marinated melon and strawberries in orange juice and brown sugar, topped with a honey-ginger sour cream sauce and fresh mint. A refreshing no-cook summer dessert.

Frozen mocha mousse pie made with cultured cream, dark chocolate, cocoa powder, and brown sugar whipped to stiff peaks, set in pie crusts. A unique fermented chocolate dessert.

Mom's poppy seed bundt cake with canned poppy seed filling, sour cream, and folded egg whites for a moist, tender crumb. Topped with a simple powdered sugar glaze.

Malai Murgh: whole chicken simmered in milk, layered with butter-fried almonds, raisins, and onions, then baked in a rich egg yolk and cream custard. A Mughlai classic.

Buttery cinnamon crinkle cookies with a cinnamon-sugar crust and a pecan half pressed into each center. Cream of tartar gives them that signature chewy-crisp edge.

Pan-sauteed trout fillets with toasted macadamia nuts, a white wine cream pan sauce, and crispy deep-fried capers. A restaurant-caliber fish dish ready in 30 minutes.

Roasted tomato soup purees caramelized roasted tomatoes with potato, onion, and vegetable stock for a creamy bowl with no cream needed. Vegetarian comfort soup ready in 45 minutes.

Rugelach with fruit jam are traditional Jewish crescent cookies rolled with cream cheese pastry around apricot or raspberry jam, cinnamon sugar, raisins, and walnuts. A Hanukkah favorite.

Classic French chocolate mousse with Cognac, semi-sweet chocolate melted with coffee, and stiff egg whites folded in for airy richness. Unmolded and served with whipped cream.

Veal paprikash braised low and slow with white wine, tomatoes, and sour cream. Cubed veal shoulder turns fork-tender in a rich paprika sauce that's pure Hungarian comfort.

Chilled peach soup with white wine, orange liqueur, maple syrup, and whipped cream. A silky, boozy fruit soup that works as an elegant summer dessert or first course.

No-bake chocolate icebox cake layered with angel food cake pieces and a rich chocolate custard made from melted German chocolate, egg yolks, and whipped cream. Chills overnight.