I bought the corn when I made barley succotash and I’ve had the leftover bag ever since. When I need to add a vegetable for dinner, I often tell myself I’ll just heat up the corn, but I never do. I like corn on the cob, corn bread, and corn in things. But plain corn on the side isn’t very interesting to me and so the bag languished in the freezer. Continue reading
A few months ago my aunt suggested that I try out Christina Tosi’s cookbook Momofuku Milk Bar. It took me awhile to get around to it, but I’m so glad I did, and today’s recipe comes from the book. Let me tell you, I was absolutely enthralled by the book. I found it both intimidating and exciting. I really couldn’t wait to dive in and make a half-dozen recipes.
But let me back up. Momofuku Milk Bar is basically a bakery in New York City. But their cookies, and cakes, and pies, aren’t run of the mill. The use unexpected ingredients to make delightful treats. They use breakfast cereal, salty snacks, and of course sugar, to make amazing baked goods. Continue reading