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.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.