This is the first croissant we ever made and sold at Milk Bar. Deeply stinky and pungent in all the right ways, it is not for the faint of heart. It is a true marriage of funky, barnyardy, stringent kimchi and blue cheese, of our Korean roots to our Italian ones. It is for our soul sisters and brothers. Making croissants is one of the coolest bread techniques around. You spend time making many layers of bread dough and butter, folding and turning the dough all along. When baked, the croissants get their flakiness and volume from the steam that the layers of butter give off as the dough heats. The steam separates each dough layer ever so slightly, resulting in this massively puffy, impossibly flaky creation. And when you make them with a flavored butter, they’re even cooler! Though we have simplified the technique somewhat at Milk Bar, in terms of speed and precision, this recipe is still not for softbodies. It takes more time with the dough, more flour, more time with the rolling pin. But it will make you feel like a true pro when the oven timer goes off and you pull these bad boys out.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.