Momofuku Milk Bar by Christina Tosi and David Chang

The highly anticipated complement to the New York Times bestselling Momofuku cookbook, Momofuku Milk Bar reveals the recipes for the innovative, addictive cookies, pies, cakes, ice creams, and more from the wildly popular bakery.

A runaway success, the Momofuku cookbook suffered from just one criticism among reviewers and fans: where were Christina Tosi’s fantastic desserts? The compost cookie, a chunky chocolate-chip cookie studded with crunchy salty pretzels and coffee grounds; the crack pie, a sugary-buttery confection as craveable as the name implies; the cereal milk ice cream, made from everyone’s favorite part of a nutritious breakfast—the milk at the bottom of a bowl of cereal; the easy layer cakes that forgo fancy frosting in favor of unfinished edges that hint at the yumminess inside.

Tofu Salad with Chestnuts and Apple Dashi

Contributed by David Chang
TOTAL TIME: 20 MIN SERVINGS: 4

David Chang’s light and elegant no-cook dish features custardy silken tofu in a sweet and savory Fuji apple broth.

2 cups Fuji apple juice (see Note)
3 tablespoons shiro dashi (see Note)
2 tablespoons soy sauce
1/2 tablespoon sherry vinegar
1/2 tablespoon untoasted sesame oil
One 12-ounce package soft silken tofu, drained and cut into 4 slices
2 cooked chestnuts, thinly sliced
Light green frisée leaves, for garnish
Wasabi oil, for garnish (see Note)

Soy-Braised Turkey with Turkey Rice

Contributed by David Chang
ACTIVE: 25 MIN TOTAL TIME: 1 HR 10 MIN SERVINGS: 6

To add flavor to dark turkey meat, David Chang simmers it in a deeply savory combination of brown sugar and soy sauce. Cooking jasmine rice with rendered turkey fat adds a wonderful richness. The topping—pickled shallot rings—adds a pretty pink color and piquancy.

1 medium shallot, thinly sliced, plus 1 small shallot, quartered
1 tablespoon red wine vinegar
1/2 teaspoon sugar
Salt
1/3 cup light or low-sodium soy sauce
2 cups water
2 tablespoons light brown sugar
2 garlic cloves, coarsely chopped
2 tablespoons coarsely chopped fresh ginger
3 cups shredded dark turkey meat
2 1/2 cups Turkey Stock or chicken stock
1 1/2 cups uncooked jasmine rice
1/4 cup rendered turkey fat