SAVEUR magazine brings you a collection of 10 recipes where dairy takes center stage. Milk, buttermilk, and cream play starring roles in cardamom buttermilk pie, rice pudding, panna cotta, three milks cake (tres leches cake), and some savory surprises.
This classic French meal of baked, cream-soaked toast and eggs is deceptively simple (and scalable) but lavish. Named for the Alpine region of Bresse, which is best known to the culinary world for its exceptional chickens, the dish is practical country cooking at its finest. As it bakes, the cream soaks into the bread and thickens to a rich sauce right on the platter, resulting in a savory French toast. Get the recipe for French Baked Toast with Cream and Eggs »
Home cook Yamini Joshi gave us the recipe for this Punjabi dessert of cardamom-spiced milk bolstered by toasted vermicelli noodles, dried fruit, and nuts.
Popular throughout Latin America, this milk-soaked cake is thought to have originated in Nicaragua. Get the recipe for Tres Leches Cake »
An ethereally fluffy, generously buttery, and delightfully squishable loaf.
Finish your fettuccine in buttermilk for this rich and tangy winter dish.
Moqueca, a traditional Brazilian fish stew, takes different forms throughout the country; this version, from Bahia, originally made with a local fish, is enriched with coconut milk and palm oil, a traditionally West African cooking fat. Its vibrant red color is the product of a high concentration of beta carotene. If you can’t find it, coconut oil makes a fine, albeit colorless, substitute. Get the recipe for Brazilian Fish and Coconut Milk Stew »
