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cooking.nytimes.com
Christina Tosi, the pastry chef and an owner of Momofuku Milk Bar, sits near the beating heart of David Chang’s eclectic and innovative Momofuku restaurant empire Off the clock, though, her cooking runs to inspired simplicity, as in this simple, tangy, slightly-caramelized at the edges slow-cooker cake, a version of which appears in her cookbook from Clarkson Potter, “Milk Bar Life.” Slow-cooker recipes invariably tell you to make something at night and enjoy them in the morning, or to make them in the morning and eat them after work That only works if you don’t sleep much, or have a part-time job
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Apple galette with almonds, honey, and blue cheese! Makes a great lightly-sweet dessert for any summer potluck or cookout.
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The perfect excuse to have dessert for breakfast.
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Full of oats, bananas, applesauce, and walnuts, these nutritious low-sugar cookies are a good option for breakfast on the go.
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