This is the first croissant we ever made and sold at Milk Bar. Deeply stinky and pungent in all the right ways, it is not for the faint of heart. It is a true marriage of funky, barnyardy, stringent kimchi and blue cheese, of our Korean roots to our Italian ones. It is for our soul sisters and brothers. Making croissants is one of the coolest bread techniques around. You spend time making many layers of bread dough and butter, folding and turning the dough all along. When baked, the croissants get their flakiness and volume from the steam that the layers of butter give off as the dough heats. The steam separates each dough layer ever so slightly, resulting in this massively puffy, impossibly flaky creation. And when you make them with a flavored butter, they’re even cooler! Though we have simplified the technique somewhat at Milk Bar, in terms of speed and precision, this recipe is still not for softbodies. It takes more time with the dough, more flour, more time with the rolling pin. But it will make you feel like a true pro when the oven timer goes off and you pull these bad boys out.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
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.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.