Dairy | Saveur

Mishti Doi (Bengali Sweet Yogurt)

Anikah Shaokat — Sat, 11 Apr 2026 14:09:03 +0000

Photo: Murray Hall • Food Styling: Anikah Shaokat

In Bengali cuisine, mishti doi is a staple at nearly all celebrations. Often sweetened with jaggery (unrefined palm sugar), this custard-like yogurt is made by boiling milk until thick, then setting it in terracotta clay pots through a slow fermentation process. The most important ingredient is patience—it can take up to 48 hours for mishti doi to incubate into its classic creamy texture. You can do an occasional jiggle test to check if it’s set. Even if the yogurt isn’t completely set, it can be transferred to the fridge to chill. It might be on the runnier side, but it will still have that tangy, fermented flavor.

You can find jaggery at your local South Asian grocery store or online, but coconut sugar also works. This recipe calls for a torched sugar top; if you use jaggery, it won’t evenly caramelize like crème brûlée, but the burnt sugar adds a welcome toasty note to the sweet dessert.

Featured in “Reclaiming Bengali New Year in New York.”

Makes: 6

Time: 45 minutes

Ingredients

1 cup jaggery or coconut sugar, plus more to brûlée
One 12-oz. can evaporated milk
2 cups whole milk
Ground cardamom
Ground cinnamon
Kosher salt
⅔ cup plain whole-milk Greek yogurt

Instructions

Position a rack in the center of the oven and preheat to 200°F, then turn off the oven and switch on the oven light.
In a medium pot, whisk together the jaggery and 2 tablespoons of water. Bring to a boil over medium heat, then turn the heat to low and cook, stirring occasionally, until the temperature reaches 235°F, about 3 minutes.
Whisking continuously, add the evaporated milk and whole milk. Whisk in a pinch each of cardamom, cinnamon, and salt. Bring to a boil over medium heat, then turn the heat to medium-low and simmer, whisking occasionally, until thickened and reduced by half to about 2 cups, 35–38 minutes. Turn off the heat and set aside to cool to 110°F–115°F, about 15 minutes.
To a medium bowl, add the yogurt and ½ cup of the cooled milk mixture and whisk until very smooth. Add the whisked yogurt to the remaining milk mixture and whisk until completely smooth. Pour into a 1-quart terracotta dish or divide among six 4-ounce terracotta cups or ceramic ramekins. Wrap tightly with foil and transfer to a baking sheet. Place in the oven with the light on until set but a little jiggly, similar to a baked custard, 36–48 hours. Refrigerate for at least 2 hours or up to 4 days.
To brûlée, sprinkle the top with jaggery. Using a kitchen torch, evenly brown the sugar. (It won’t crackle like a classic crème brûlée, but it adds a toasty caramelized flavor.)

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Muhalabia Basque Cheesecake

Dona Murad — Tue, 17 Mar 2026 22:43:20 +0000

Doaa Elkady

“Muhalabia is the Middle East’s most beloved milk pudding—a silky, delicate custard that’s been part of dessert tables for generations. Traditionally flavored with rose water and orange blossom, it carries that unmistakable taste of nostalgia. I’ve taken this childhood classic and reimagined it through a rich, caramelized burnt Basque cheesecake. Serve it sliced with crushed pistachios and dried edible rose petals.” —Dona Murad, founder of Librae Bakery

Featured in “3 Festive Eid Desserts By Way of Bahrain and New York” by Zainab Shah.

Makes: One 8-inch cheesecake

Time: 1 hour 15 minutes

Ingredients

Three 8-oz. packages cream cheese, softened
1 cup sugar
1 Tbsp. finely grated lemon zest
1 tsp. vanilla bean paste
4 large eggs
1½ cups heavy cream
1 Tbsp. orange blossom water
1 Tbsp. rose water
2 Tbsp. plus 1 tsp. all-purpose flour, sifted
¼ tsp. fine salt
Olive oil, for drizzling
Dried edible rose petals, for garnish
2 Tbsp. finely ground pistachios, for garnish

Instructions

Position a rack in the upper third of the oven and preheat to 425°F. Line an 8-inch springform pan with two layers of parchment, pressing it into the pan and leaving about 3 inches of overhang at the top.
To a stand mixer fitted with the paddle attachment, add the cream cheese, sugar, and lemon zest and beat on medium until smooth, about 2 minutes. In a medium bowl, whisk together the vanilla and eggs. With the mixer running on low, slowly pour in the egg mixture in a steady stream, then beat until fully combined, about 5 minutes. Slowly mix in the cream, followed by the orange blossom and rose waters. Add the flour and salt and beat to completely incorporate into a silky batter. Scrape into the prepared pan.
Bake until the top is deep golden brown with a “burnt” look and the cake is slightly jiggly in the center, 50–60 minutes. Set aside to cool at room temperature for 2 hours, then refrigerate until set, at least 4 hours or up to 12 hours.
Cut the cheesecake into slices. Drizzle with the oil and garnish with the rose petals and pistachios.

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Grilled Cheese With Marmite and Caramelized Onions

Kristen Hartke — Thu, 12 Mar 2026 16:24:56 +0000

Photo: Murray Hall • Food Styling: Ben Weiner

In this American twist on the classic British toastie, grated cheese and caramelized onions combine with Marmite to form the centerpiece of a truly moreish grilled cheese sandwich—coating the bread in Marmite butter brings umami to every bite. Serve with a side of tangy pickles to balance the rich flavors.

Featured in “Why Marmite Deserves a Place in Your Pantry.”

Makes: 2 sandwiches

Time: 1 hour

Ingredients

For the Marmite butter:

2 Tbsp. unsalted butter, softened
¼–½ tsp. Marmite

For the sandwich:

2 Tbsp. unsalted butter
1 Tbsp. olive oil
1 medium onion, coarsely chopped
1 tsp. packed Marmite
4 oz. sharp cheddar, coarsely grated
4 slices sandwich bread, preferably white or rye
1 Tbsp. lus 1 tsp. Dijon mustard

Instructions

Make the Marmite butter: To a small bowl, add the butter and the Marmite to taste and stir with a silicone spatula or spoon until completely blended. Set aside.
Make the sandwich: To a large skillet over medium-high heat, add the butter and oil. When the butter melts, add the onion and stir to coat, then turn the heat to medium-low. Cook, stirring occasionally, until the onion begins to soften and turn golden, 15–20 minutes. Stir in the Marmite and continue cooking until fragrant and golden brown, 5–10 minutes more. Remove from the heat and set aside to cool to room temperature, then stir in the cheddar (The cheese and onion filling can be refrigerated, covered, for up to 1 week).
Spread each slice of bread with 1 teaspoon of the mustard, then divide the filling equally between 2 slices of the mustard-coated bread, spreading it evenly across the surfaces. Top with another slice of bread mustard-side down, then coat the outside of each piece of bread with 1 teaspoon of the Marmite butter.
To a large skillet over medium heat, add the sandwiches, pressing down softly with the back of a spatula. Cook until golden and lightly toasted, 3–4 minutes, then flip and cook on the other side, pressing down again with the spatula, until toasted and the filling is beginning to ooze out of the sides, 2–3 minutes more. Transfer each sandwich to a plate, cut in half, and serve immediately.

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Île Flottante

Daniel Boulud — Wed, 11 Feb 2026 19:59:13 +0000

Photo: Murray Hall • Food Styling: Ben Weiner • Props: Cups by Fortessa

Sprinkled atop these delicate meringue islands (also known as oeufs à la neige), which are poached in milk and served in a pool of vanilla custard, are praline roses—bright pink candy-coated almonds. The pralines’ color is a bit shocking, but the crunchy confection—a staple of Lyonnaise pâtisseries—adds a welcome pop of texture and color to this classic French dessert’s otherwise all-white backdrop.

Featured in “Don’t Mess With the Food of Lyon” by Adam Sachs and “The Allure of Pralines Roses, an Eye-Popping Treat From Lyon” by Ryan McCarthy.

Makes: 6

Time: 1 hour 30 minutes

Ingredients

For the crème anglaise:

2 cups whole milk
1 vanilla bean, split lengthwise
¼ cup sugar
½ tsp. cornstarch
6 large egg yolks
3 Tbsp. heavy cream

For the poached meringues:

1 cup whole milk
1½ cups sugar, divided
½ tsp. cream of tartar
10 large egg whites, at room temperature

For the spun caramel:

Nonstick spray
½ cup sugar
Praline roses, for serving

Instructions

Make the crème anglaise: Place a fine-mesh strainer over a medium bowl, then place the medium bowl in a large bowl of ice water. To a medium pot over medium heat, add the milk and vanilla bean and bring just to a simmer. In a second medium bowl, whisk together the sugar, cornstarch, and egg yolks. Turn the heat to low and slowly whisk ½ cup of the hot milk into the egg yolk mixture, then whisk the egg yolk mixture into the remaining hot milk. Cook, stirring and scraping the bottom and sides of the pot continuously with a silicone spatula, until the custard has thickened enough to coat the spatula, about 15 minutes.
Moving quickly, immediately strain the custard into the cold medium bowl to stop the cooking. Scrape in the seeds from the vanilla bean pods, discarding the pods, and stir in the cream. Set aside to cool to room temperature, about 10 minutes, then remove the custard bowl from the ice bath and refrigerate while you make the meringues. (This step can be done ahead of time; stored in an airtight container in the fridge, crème anglaise will keep for up to 3 days.)
Make the poached meringues: To a medium pot, add the milk, ½ cup of the sugar, and 8 cups of water and bring to a boil. Turn the heat to medium-low and simmer, stirring occasionally, until the sugar has dissolved, about 2 minutes. Turn the heat to low and keep warm.
To a large bowl, add the cream of tartar and egg whites. Using a hand mixer, beat on medium-high until soft peaks form, about 3 minutes. With the mixer still running, add ¼ cup of sugar and beat until incorporated, then gradually sprinkle in the remaining ¾ cup of sugar and continue beating until stiff peaks form, about 3 minutes more. Using a ½-cup measuring cup or a large spoon and working in batches, scoop the meringue into half-spheres or quenelles and drop into the simmering milk mixture. Cook the meringues, turning occasionally, until firm on the outside, 3–4 minutes. Using a slotted spoon, remove the meringues, blot on paper towels, and transfer to a large plate. Continue to scoop and cook the remaining meringues. Set aside while you prepare the garnish.
Make the spun caramel: Place a clean, dry, heatproof bowl upside-down on a heatproof surface. Lightly grease the bottom of the bowl with nonstick spray. In a small pot, stir together the sugar and 1 tablespoon of water. Dip your fingers in fresh water and wipe down the inside of the pot so no grains of sugar cling to the sides (this will prevent the caramel from crystallizing and becoming sticky). Bring to a boil over medium-high heat. Cook without stirring until the sugar melts and turns dark amber, about 6 minutes. Remove from the heat and gently swirl the pot until the caramel has very slightly thickened, then quickly and carefully, using a spoon or the tines of a whisk, drizzle the caramel over the upturned bowl to create very fine threads. The caramel will set almost instantly; about halfway through drizzling the caramel, transfer the cooled threads to a dry plate and continue with the remaining caramel. (If it becomes too stiff to drizzle, you can re-melt it once or twice over medium-low heat.)
Divide the crème anglaise among six shallow bowls. Top each with two meringues, sprinkle with the praline roses, garnish with a nest of spun caramel, and serve immediately.

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Shoyu-Butter Glazed Daikon

Chihiro Tomioka — Thu, 05 Feb 2026 18:05:39 +0000

Photo: Tristan deBrauwere • Food Styling: Ryan McCarthy

Inspired by the classic French combo of radishes and butter, this Japanese riff opts for daikon, gently pan-fried until hoku-hoku, an onomatopoetic term for foods that are soft, warm, and slightly dry or fluffy. Rather than literally referring to a physical cue, hoku-hoku evokes the feeling of biting into something hot and yielding, the kind of heartwarming food one might crave after a day out in the cold. Combined with toasty, savory shoyu, or Japanese soy sauce, the result makes an excellent side dish or otsumami, a snack to serve with drinks.

Featured in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.

Makes: 2

Time: 10 minutes

Ingredients

1½ Tbsp. unsalted butter
2 medium daikon radish (12 oz.), peeled, halved lengthwise, and cut into 1-in. half-moons
1 Tbsp. plus 2 tsp. shoyu (soy sauce), divided
2 tsp. fresh lemon juice

Instructions

In a medium skillet over medium-high heat, melt the butter. Add the daikon in a single layer and sprinkle evenly with 1 tablespoon of the shoyu. Turn the heat to medium-low, cover, and cook, turning once, until the daikon is tender and both sides are deep golden brown, 8–10 minutes. Remove from the heat, add the lemon juice and remaining shoyu, and toss gently. Serve hot.

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Champurrado Chocolate Pudding

Jonathan Correa — Wed, 28 Jan 2026 13:01:40 +0000

Photo: Murray Hall • Food Styling: Ben Weiner

Champurrado is a rich, slightly sweet beverage made by thickening milk and chocolate with masa, or nixtamalized corn flour. Here, the drink is chilled until it sets like a pudding and topped with fresh fruit and Mexican-style manchego (we source ours from Hoard’s Dairyman Farm Creamery in Wisconsin), which has a milder, milkier flavor than its Spanish counterpart. You can pre-portion and chill the pudding in individual ramekins or jars, where it will keep in the refrigerator for up to 5 days.

Makes: 6–8

Time: 20 minutes

Ingredients

1½ cups prepared masa, or ¾ cup masa harina
4 cups whole milk
1 cup heavy cream
1 tsp. kosher salt
½ tsp. ground cinnamon, plus more for serving
½ tsp. ground ginger
¼ tsp. ground allspice
3 Tbsp. unsalted butter
½ cup packed light brown sugar
6 oz. 70% dark chocolate, chopped, or 1 heaped cup dark chocolate chips
Finely grated Mexican-style manchego, such as Hoard’s Dairyman Farm Creamery, for serving
Fresh fruit, such as blackberries, blueberries, cherries, plums, raspberries, or strawberries, for serving

Instructions

If using masa harina, add it to a medium bowl. Slowly add ¾ cup of warm water (97°F), using your hands to mix until it just comes together into a moist dough that does not stick to your hands or crack.
To a blender or food processor, add the masa, milk, cream, salt, cinnamon, ginger, and allspice and blend until smooth, about 30 seconds. Place a fine-mesh strainer over a medium bowl and strain the mixture. Set aside.
In a large pot over low heat, melt the butter. When the foam subsides, add the brown sugar and cook, stirring frequently, until the sugar has dissolved and the mixture is bubbling, about 3 minutes.
Stir the strained milk mixture gently to recombine. While whisking the sugar mixture vigorously, slowly pour in the milk mixture. Turn the heat to medium and cook, whisking continuously, until it comes to a simmer. Continue cooking, stirring frequently to prevent scorching, until thick enough to coat the back of a spoon without immediately dripping off, 9–10 minutes more.
Remove from the heat. Whisk in the chocolate until fully melted and smooth. Pour the pudding into individual serving bowls or one large serving bowl. Cover tightly with plastic, pressing it onto the surface to prevent a skin from forming. Refrigerate until chilled and set, at least 2 hours.
To serve, top with grated manchego, fruit, and a dusting of cinnamon.

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Esquites

Fatima Khawaja — Tue, 27 Jan 2026 21:53:13 +0000

Photo: Murray Hall • Food Styling: Ben Weiner

Elote is a popular street food in Mexico, in which corn on the cob is brushed with mayonnaise and topped with Tajín and crumbled cheese. This version, known as esquites, is served off the cob, usually in a paper cup or bowl. Here, the corn is cooked in a skillet until it takes on some color before being tossed with Wisconsin-made queso blanco from V&V Supremo, fresh lime juice, and just enough mayonnaise to hold it together. Alternatively, you could grill the corn on the cob, then cut the kernels off before adding to the bowl with the rest of the ingredients.

Makes: 4–6

Time: 20 minutes

Ingredients

4 Tbsp. unsalted butter
1 garlic clove, finely chopped
1 small shallot, finely chopped
5 cups fresh corn kernels (from about 6 ears)
1 small jalapeño, seeded and finely chopped
Kosher salt
¼ cup plus 2 Tbsp. mayonnaise
1 Tbsp. fresh lime juice, plus more to taste
10 oz. queso blanco, such as V&V Supremo, crumbled, divided
Coarsely chopped cilantro and chile-lime seasoning, such as Tajín, for serving

Instructions

In a large skillet over medium heat, melt the butter. Add the garlic and shallot and cook until softened and fragrant, 2–3 minutes. Add the corn, jalapeño, and 1 teaspoon of salt and cook, stirring frequently, until the corn is bright yellow and browning in spots, 8–10 minutes.
Transfer to a large bowl and stir in the mayonnaise, lime juice, and three-quarters of the queso blanco. Taste and add more salt and lime juice as needed. Transfer to a serving bowl or individual bowls and garnish with the cilantro, remaining queso blanco, and chile-lime seasoning. Serve warm.

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Tetelas (Masa Pockets)

Fatima Khawaja — Tue, 27 Jan 2026 21:51:37 +0000

Photo: Murray Hall • Food Styling: Ben Weiner

Tetelas are a classic Mexican antojito, or “little craving,” often served at street food carts. The triangular pockets are typically filled with beans and cheese (here, we use Wisconsin-made queso Chihuahua from V&V Supremo), and are griddled on a comal until blistered and golden brown. Fresh masa will have the best flavor if you can find it, but you can also use a dried masa powder, or masa harina, to make masa at home. When preparing your own masa, add just enough water until the dough no longer cracks when pressed between your fingers. When griddling the tetelas, adjust the heat as you go to avoid burning the masa before it’s fully cooked. The masa is fully cooked when it feels rough and dry to the touch on all sides.

Makes: 8 tetelas

Time: 1 hour

Ingredients

2 Tbsp. vegetable oil
1 garlic clove, finely chopped
1 medium onion, finely chopped, divided
1 tsp. ground cumin
½ tsp. ground turmeric
¼ tsp. crushed red chile flakes
One 15-oz. can black beans, drained and rinsed
1 tsp. kosher salt
13 oz. prepared masa, or 1 cup masa harina
1 cup shredded queso Chihuahua, such as V&V Supremo, divided
Coarsely chopped cilantro, crumbled queso blanco or cotija, Mexican-style crema, and salsa macha, for serving

Instructions

To a medium pot over medium heat, add the oil. When it’s hot and shimmering, add the garlic and half of the onion and cook until the onion is softened and pale golden, about 15 minutes. Stir in the cumin, turmeric, and chile flakes and cook until fragrant, about 1 minute. Add the beans, salt, and 1½ cups of water. Bring to a boil, then turn the heat to low and simmer until the water is mostly absorbed, 23–28 minutes. Mash slightly with the back of a spoon and set aside.
If using masa harina, add it to a medium bowl. Slowly add ¾–1 cup of warm water (97°F), using your hands to mix until it just comes together into a moist dough that does not stick to your hands or crack. (You may not need all of the water, or you may need a bit more. To test, roll a ball of dough with your hands and flatten it into a disk. If the edges crack, knead in more water 1 tablespoon at a time.)
Portion the masa into 8 equal balls (about 1¾ ounces each) and cover with a damp paper towel. Press one ball in a tortilla press lined with plastic on both sides, then remove the tortilla and re-roll it into a ball. (This helps the masa become more supple.) Press the ball once more into a 5–6-inch round. Place 1–1½ tablespoons of the beans in the center and top with 1–1½ tablespoons of the queso Chihuahua, being careful not to overfill. Using the plastic to help shape, bring one side of the tortilla to the center, followed by a second side to form a 60-degree angle. There should be a triangle at the top and a rounded edge at the bottom. Bring the bottom up to the center, covering the filling completely. Lightly press the corners together to seal. Transfer to a parchment-lined baking sheet and cover with the damp paper towel. Repeat with the remaining masa balls, beans, and queso Chihuahua.
Place a large skillet or comal over medium heat. When it’s hot, add half of the tetelas seam-side down and cook, flipping halfway through, until the masa is golden brown, cooked through, and blistering in places, 8–10 minutes total. Transfer to a platter or individual plates and serve with cilantro, queso blanco, crema, salsa macha, and the remaining onion.

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Buttermilk Panna Cotta

Claudia Fleming — Mon, 18 Mar 2019 22:22:33 +0000

Photo: Murray Hall • Food Styling: Pearl Jones

Buttermilk adds a bright tang to this simple vanilla panna cotta—Italian for “cooked cream.” This recipe is adapted from James Beard Award-winning pastry chef Claudia Fleming’s iconic cookbook The Last Course.

Featured in the August/September 2003 issue.

Makes: 6

Time: 15 minutes

Ingredients

1½ tsp. unflavored gelatin powder
1¼ cups heavy cream
7 Tbsp. sugar
½ vanilla bean, split lengthwise, seeds scraped and pod reserved
1¾ cups buttermilk
Raspberries or other fruit, for serving (optional)

Instructions

In a medium bowl, stir together the gelatin and 1 tablespoon of cold water and set aside to soften for 5 minutes.
Meanwhile, to a small pot over medium heat, add the cream, sugar, and vanilla seeds and pod and cook, stirring, until the sugar dissolves, 3–5 minutes. Stir the cream mixture into the bowl with the gelatin mixture, then stir in the buttermilk. Place a fine-mesh strainer over a second bowl and strain the custard into it.
Divide the custard among six 8-ounce ramekins and refrigerate until set, about 3 hours. To unmold, dip the ramekins into a dish of hot water, then invert the custards onto plates. Garnish with raspberries or other fruit if desired.

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Creamed Spinach

Locke-Ober — Mon, 18 Mar 2019 22:23:49 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen

Fresh nutmeg and a splash of Pernod make this creamed spinach a little bit better than the rest—and a longtime favorite from the now-closed fine-dining institution Locke-Ober in Boston.

Featured in the May/June 1996 issue.

Makes: 4–6

Time: 30 minutes

Ingredients

Kosher salt and freshly ground black pepper
2 lb. adult spinach, trimmed
1 Tbsp. unsalted butter
1 shallot, finely chopped
2 tsp. Pernod
2 tsp. all-purpose flour
⅔ cup half & half
Freshly ground nutmeg

Instructions

Bring a large pot of salted water to a boil. Add the spinach in two batches, stirring until each batch wilts before adding another, about 3 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze out excess water, then coarsely chop. Set aside.
In a medium skillet over medium-low heat, melt the butter. When the foam subsides, add the shallot and cook, stirring occasionally, until softened, about 10 minutes. Stir in the Pernod.
Whisk in the flour and cook until light golden, 1–2 minutes. Stir in the half & half and cook until heated through. Add the spinach and a pinch of nutmeg and season to taste with salt and black pepper. Cook, stirring occasionally, until thickened, about 3 minutes. Serve warm.

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The Original Fettuccine Alfredo

SAVEUR Editors — Mon, 18 Mar 2019 22:48:26 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen

Mixing the three ingredients in this classic fettuccine alfredo recipe—pasta, butter, and Parmigiano-Reggiano—on a warmed platter will help them melt quickly to make a satiny sauce. For the best results, use dried fettuccine, which doesn’t break as easily during tossing.

Featured in “The Real Alfredo” by Todd Coleman in the May 2009 issue.

Makes: 6

Time: 20 minutes

Ingredients

Kosher salt
1 lb. dried fettuccine
16 Tbsp. unsalted butter, cut into thin pats
8 oz. Parmigiano-Reggiano, finely grated (about 3¼ cups)

Instructions

Bring a large pot of generously salted water to a boil. Add the fettuccine and cook, stirring occasionally, until al dente according to the package instructions.
Meanwhile, scatter the butter across a large warmed platter.
Reserve ¾ cup of the pasta water, then drain the fettuccine and transfer to the platter. Sprinkle the cheese over top and drizzle with ¼ cup of the reserved pasta water. (The pasta water helps create a smooth sauce.) Using a large spoon and fork, gently toss the noodles, lifting and swirling and adding more pasta water as necessary. Work in any butter and cheese that pools around the edges of the platter, and continue mixing until fully emulsified and the noodles are coated, about 3 minutes. (For quicker preparation, to a large skillet, add the butter and reserved ¾ cup pasta water and bring to a boil. Add the fettuccine, sprinkle with the cheese, and toss with tongs over medium-low heat until the sauce is creamy and the noodles are coated, about 2 minutes.)
Serve the fettuccine alfredo immediately on warmed plates.

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