MOMOFUKU MILK BAR

CultureCreative People
Written By Leila Antakly

Really can't describe how amazing pastry chef Christina Tosi's dessert bar  ( part of David Chang's amazing Momofuku empire) is and I can't believe its taken me this long to go. It was impossible to choose what to try from the famous Momofuku Crack Pie,  corn cookies, red velvet ice cream made with chocolate cake scraps and saltine panna cotta with grape jelly and peanut butter crunch, ( need I say more)?  How creative of  to have ever thought of  saving the leftover milk from your morning bowl of cereal and making a batch of ice cream with it!  Cookies get crushed potato chips and crumbled pretzels mixed into the batter to create Compost Cookies, which deserve all the acclaim they get.

Tosi's recipes are fresh and funky- guava sorbet in a cream cheese skin anyone?-YUMMY!

For more incredible recipes ( and this will make a fabulous gift) check out  The Momofuku Milk Bar Cookbook I just ordered.

Leila Antakly

Leila Antakly is the founder and editor of Antakly Projects, the independent cultural platform she launched in New York in 2003 as Ninu Nina. Syrian and Colombian, she began her career at Vogue Italia and has spent more than twenty years in conversation with artists, musicians, designers, photographers, and inspiring thinkers around the world.

https://www.ninunina.com/
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