The tristar strawberry, pear sorbet, and goat froyo desserts are variations on a theme. Every pastry chef and department has a successful formula to piece flavors and textures together into desserts. This is ours: ganache + sorbet + textural element = plated dessert. These types of desserts highlight the way that Milk Bar components, which might seem kind of jokey (like Ritz crunch) or weird (like pumpkin ganache), can be brought together in unexpected ways as thoughtful, delicious, grown-up desserts. The composition of these dishes can be looked at as guides for ways to put together fancy-looking plates at home. If you are baking out of this book a bunch—making liquid cheesecake or crunches or cakes and ending up with leftovers—you will see that plates like these are actually quite easy to assemble just from your scraps. Think of these recipes as your Milk Bar final exam for all things sweet yet savory. Bonus points if you use chilled plates to serve the desserts.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.