The curious name of these insanely can’t-stop-eating-these sweet and salty cookies hints at how you toss in whatever this and that you have on hand to create awesomeness.
About Christina Tosi
Christina Tosi is the chef and owner of Momofuku Milk Bar, which was named one of the most exciting bakeries in the country by Bon Appétit, and the author of a cookbook by the same name, Momofuku Milk Bar. She also leads the dessert program at Momofuku, Momofuku Ssäm, and Momofuku Ko and was shortlisted for the James Beard Foundation’s Rising Star Chef award. Tosi lives in Brooklyn, NY with her three dogs and eats an unconscionable amount of raw cookie dough every day. @christinatosi
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.
Champagne Glazed Sugar Cookies
The Christmas cookie that celebrated pastry chef Christina Tosi of Momofuku Milk Bar fame just can’t imagine life without.
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.
Momofuku Milk Bar’s Graham Cracker Crust
There’s a less mundane, more scintillating way of making graham cracker crust than you learned at your mom’s side Here it is.
Cereal Milk Ice Cream
A smooth, creamy, scintillatingly sweet ice cream that will take you straight back to Saturday morning cartoons and that bowl of cereal sitting beside you.