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Christina is the pastry chef at the Momofuku Milk Bar. I just bought the cookbook and have been laughing my ass off at her prose and her attitude — she’s my kind of madwoman in the kitchen. Tosi’s Graham Crust recipe looks delectable, but I modified it to suit my needs and the almost version came out perfectly. [...] I’d planned to make Goat Cheese Tarts and a Lemon Chess Pie, both of which called for wheat flour in the crust recipes, but my friend eats a gluten-free diet because he has celiac disease. I used chestnut and corn flour to create a crust that could be used for both sweet and savory dishes. [...] Simple is best, and that’s just as true for chocolate mousse as anything else. There are only five ingredients involved in this recipe, and very little cooking. This was the crowning glory of my mother’s holiday dinners, and event my uncles who had gorged and were groaning with tummies full of meatballs held a small space for my mother’s chocolate mousse. [...] I love carrot cakes, and I experiment almost every time I bake one. The addition of cardamon and the creamy cashew frosting made this one stand out. The recipe is adapted from the the one created by Cheryl Porro, whose devotion to the cupcake genre is impressive. [...] |
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