When we first opened Milk Bar, at 4 or 5 o’clock every morning we would make fresh cinnamon buns with liquid cheesecake rolled up into the dough instead of applying cream cheese frosting on top. Cinnamon buns are something I feel very strongly about, since my mother started a tradition of making (not-so-great) ones for breakfast on every holiday. (Sorry, Mom, but you can’t give a kid a Cinnabon and then expect her to be OK with cinnamon buns made with margarine and skim milk!) We’d make them before the crack of dawn so they’d be ready for breakfast . . . and then we’d sell most of them to people on their way home at night, ready to tuck in with dessert and some TV. So we decided to get smart and create something that was delicious, available, and fresh at any hour, and didn’t have to be made to order every morning: the cinnamon bun pie.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.