9,447 milk recipes

Festive peppermint pie with layers of mint-spiked fruit and whipped cream, fudgy chocolate marshmallow sauce, and a toasted meringue top with crushed candy cane.

This moist, fluffy, rich and chocolatey cake gives you enough tastiness to let you indulge.

Indonesian chicken sateh skewers marinated in lemongrass, garlic, and curry, grilled over fire and drenched in a silky coconut-peanut sauce with fish sauce and lime.

Low-fat fudgy chocolate cake made with buttermilk, strong coffee, and cocoa powder, topped with a glossy cooked chocolate icing. No butter needed.

Spiced black beans, corn, and salsa baked under a golden cornmeal crust. This lightened-up Southwestern bean pie is hearty, oil-free, and full of smoky cumin flavor.

Light chicken asparagus quiche built on a crisp phyllo crust instead of buttery pastry, with a lean filling of egg whites, ricotta and Swiss folded with tender chicken and asparagus. A protein-packed, lightened brunch.

A Thai-inspired coconut curry soup with tender chicken, soba noodles, and mushrooms in a fragrant broth of lemongrass, galangal, fish sauce, and lime. Warming, aromatic, and ready in 35 minutes.

Light and airy buttermilk chocolate chip Bundt cake made with whole wheat pastry flour, whipped egg whites, and a glossy chocolate drizzle. A lighter take on a classic.

Kukul mas is the classic Sri Lankan chicken curry. Chicken rubbed with tamarind, cardamom, and curry powder simmers in thick coconut milk with lemongrass and fenugreek until fall-off-the-bone tender.

Chicken enchiladas smothered in a homemade green mole made from roasted poblanos, almonds, cilantro, and cream. Stuffed with rice, two cheeses, and sour cream for a Mexican dinner worth the effort.

Homemade vegan sausage (soysage) made from soybeans, kombu, oats, gluten flour, and classic sausage spices like sage, fennel, and cayenne. Steamed until firm and sliceable.

Bourbon pumpkin pie with a broiled pecan praline topping and apricot glaze on the crust. This showstopper Thanksgiving dessert layers three distinct textures in one unforgettable slice.

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.

Kang ped bhet yang, Thai roast duck red curry with homemade curry paste, coconut cream, Thai basil, and Kaffir lime. A Bangkok restaurant classic with layered heat and sweet-savory complexity.

Vegan Irish stew that swaps lamb for frozen-then-thawed tofu, the trick that gives it a chewy, meaty bite. Topped with whole-wheat soy-milk dumplings and baked into a hearty one-dish supper.

Panang beef curry with homemade spice paste, coconut cream cracked to release its oil, roasted peanuts, and fresh basil. Authentic Thai technique, medium heat, ready in 40 minutes.