'Tis the Season...To Make Cookies

 

This is the time of year when bakers both amateur and professional tend to find themselves in the kitchen surrounded by pounds of butter and mountains of chocolate chips. For those of you with plans to channel your inner pastry chef over the next couple of weeks, here are some of our favorite holiday cookies.

 

Corn Flake-Candy Cane Cookies

"We take the insane amount of candy canes my mother sends to the bakery," says Christina Tosi of Momofuku Milk Bar, "break them up, and fold them into a corn flake-chocolate chip-marshmallow cookie dough with a little mint extract for some serious holiday flair."

 

Ultimate Chocolate Chip Cookies

David Leite of Leite's Culinaria set off a national cookie-baking frenzy after this recipe for the ne plus ultra in chocolate... Read more >

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Gala Chef Q & A: JBF Award Winner Christina Tosi

JBF Award winner Christina Tosi

 

JBF Award Winner Christina Tosi, Momofuku Milk Bar, NYC

 

What are your go-to guilty-pleasure foods?

Nachos and cookie dough.

 

What’s your favorite movie, and why?

Desk Set. Katharine Hepburn has such wit, such intelligence, but is still a silly gal. I love the enthusiasm, charm, and pace of the movie.

 

Describe the last great meal you ate.

I just had dinner at St. Anselm in Williamsburg, Brooklyn. We ordered nearly everything on the menu and died for it all.

 

What’s your earliest food memory?

Grilled cheese and tomato soup.

 

What’s the dish you’re most proud of?

Cereal milk panna cotta with avocado purée, chocolate-hazelnut, and cornflake crunch. And the fried apple pie with miso butterscotch and sour ice cream. I created them... Read more >

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Q & A with Rising Star Nominee Christina Tosi

Anna Mowry interviews James Beard Award–nominated Christina Tosi of Momofuku Milk Bar

Ever since Momofuku Milk Bar opened over two years ago, pastry chef Christina Tosi has delighted New Yorkers with her clever and nostalgic sweets. We talked to the 2011 Rising Star Chef of the Year Award nominee about her path to Momofuku, her favorite New York eats, and her earliest memory of getting a sugar high.

JBF: How did you come to work for David Chang?

CT: I had just finished as a pastry cook at wd~50. Dave needed some help writing a HACCP plan for sous-vide cooking, and since we had just successfully been approved for our plan at wd~50, Wylie sent me to help out his bud. 
Dave ended up hiring me as his et cetera gal, basically to fill in the holes of his growing crew. I recognized the opportunity to be a part of a one-of-a-kind team, and I love me a good challenge. I was not hired to be a pastry chef, to work pastry, or to make desserts in any capacity.

JBF: When

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