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Thumbprint cookies filled with caramel candies.
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Christina Tosi, the pastry chef and an owner of Momofuku Milk Bar, sits near the beating heart of David Chang’s eclectic and innovative Momofuku restaurant empire Off the clock, though, her cooking runs to inspired simplicity, as in this simple, tangy, slightly-caramelized at the edges slow-cooker cake, a version of which appears in her cookbook from Clarkson Potter, “Milk Bar Life.” Slow-cooker recipes invariably tell you to make something at night and enjoy them in the morning, or to make them in the morning and eat them after work That only works if you don’t sleep much, or have a part-time job
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Super gingery buttermilk scones, made with both candied and fresh ginger, with a hint of lemon.
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This recipe for soft dinner rolls is made with all-purpose and whole-wheat flours, honey, milk, and butter.
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I love making these bars, they are so tasty and especially good for picnics and potlucks because they travel very well. I make a lot of cookies and bars for bake...
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