Recipes from Milk Bar Life

Milk Bar Life Cookbook

Go off the clock with Christina Tosi of Momofuku Milk Bar as she bakes one-bowl treats, grills with skills, and embraces simple, nostalgic—and often savory—recipes made from supermarket ingredients.

For anyone addicted to crack pie, compost cookies, and cake truffles, here are their savory counterparts—such as Kimcheezits with Blue Cheese Dip, Burnt Honey–Butter Kale with Sesame Seeds, and Choose Your Own Adventure Chorizo Burgers—along with enough make-at-home sweets to satisfy a cookie-a-day habit. Join Christina and friends as they cook their way through “weaknights,” sleepovers, and late-night snack attacks to make mind-blowingly delicious meals with whatever is in the pantry.

A closeup of leftover roast chicken soup with onions, chicken broth, celery, chicken carcass.

Leftover Roast Chicken Soup

“Just like something Grandma made.” “A great way to have chicken leftovers.” “WONDERFUL!” That’s what folks are saying about this soup.

A baking dish filled with mashed potatoes that are sprinkled with black pepper

Black Pepper Mashed Potatoes

Truth in advertising. That’s what these rustic black pepper spuds from chef Christina Tosi delivers. And simple as can be to make, with lotsa black pepper and a stealth ingredient.