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Wine & dine with Christina Tosi

Pastry chef Christina Tosi is the culinary mad scientist behind suchgenius confections as cornflake-chocolate-chip-marshmallow cookies,pretzel ice cream pie and cereal milk at Momofuku Milk Bar. 

Pastry chef Christina Tosi is the culinary mad scientist behind such genius confections as cornflake-chocolate-chip-marshmallow cookies, pretzel ice cream pie and cereal milk at Momofuku Milk Bar (all of which you can now re-create in your own kitchen with recipes from her new book, “Momofuku Milk Bar). We caught up with the 30-year-old Brooklyn resident to find out where she eats when she’s not inhaling sugar.


I love going to Egg in Williamsburg (135 N. Fifth St., Brooklyn, 718-302-5151), except it’s always busy. When I was a pastry chef at WD-50 I’d always go to Prune (54 E. First St., 212-677-6221) on Sundays. I love their Monte Cristo or Eggs Benedict. And [because of] The Brooklyn Star (593 Lorimer St., Brooklyn, 718-599-9899) I dream of weekends most days, only because I want biscuits and gravy every morning for the rest of my life.


I like Tiny’s Giant Sandwich Shop (129 Rivington St., 212-228-4919) and I’m a really big fan of this bodega Sunny and Annie’s (94 Ave. B.; 212-677-3131). My two favorite sandwiches are the Chicago — it’s like a Reuben — and this other one which is their take on bulgogi.


I used to have Motorino (349 E. 12th St., 212-777-2644) in my neighborhood and then it closed down. I really like Roberta’s (261 Moore St., Brooklyn, 718-417-1118) but you have to eat it there. I’m also pretty shameless — if it’s 2 o’clock in the morning and I’m just getting home from work I’ll order Papa John’s (www.papajohns.com) and not think twice about it. They have a lot of sugar in their crust — it fulfills my need for dinner and dessert.


When I want to have a really delicious meal I always go to Noodle Bar (171 First Ave., 212-777-7773). It seems so self-promotional, but I don’t get anything [out of it]. It’s also the way I really enjoy dining: it’s delicious and the food comes out just fast enough and it’s something about the flavors they use. I also go to Ippudo (65 Fourth Ave., 212-388-0088) which is a more classic approach to a ramen shop. I think there’s something really soothing about a bowl of noodles, especially the more you know about it.


In the city I love going to PDT (113 St. Marks Place, 212-614-0386). The fact that I can have a cocktail and a corndog is a great thing. In Brooklyn we go to Five Leaves (18 Bedford Ave., 212-383-5345).


Fudge sauce

Makes about 150 g (1/2 cup), or enough for 4 or more sundaes


30 g 72% chocolate, chopped 1 ounce

18 g cocoa powder, preferably 2 tablespoons Valrhona

0.5 g kosher salt 1⁄8 teaspoon

100 g glucose 1/4 cup

25 g sugar 2 tablespoons

55 g heavy cream 1/4 cup


1. Combine the chocolate, cocoa powder, and salt in a medium bowl.

2. Combine the glucose, sugar, and heavy cream in a heavy-bottomed saucepan and stir intermittently while bringing to a boil over high heat. The moment it boils, pour it into the bowl holding the chocolate. Let sit for 1 full minute.

3. Slowly, slowly begin to whisk the mixture. Then continue, increasing the vigor of your whisking every 30 seconds, until the mixture is glossy and silky-smooth. This will take 2 to 4 minutes, depending on your speed and strength. You can use the sauce at this point or store it in an airtight container in the fridge for up to 2 weeks; do not freeze.

Hot fudge sauce

Our fudge sauce tastes just as good hot as it does cold. Simply warm it in the microwave on low in 30-second increments for 2 minutes. Stir the sauce between blasts. It tastes really good drizzled over Cereal Milk Ice Cream (page 38). Or any ice cream, for that matter. My mother approves.

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