In the most recent Bon Appetit magazine, there's a recipe for Momofuku's (in NYC) Crack Pie. I really want to make one to surprise my son, who is returning home in a couple of days and loves it. However, the filling calls for 1 Tblsp of dried milk powder....sounds simple, right? Problem is, my local store only carries it in giant (hence, expensive) boxes, with like 100X the amount I need - and I really never use it for anything else.
Thanks for all the saves, all the faves, and just for being you
Free Shipping This Weekend!
How—and Why—Did Fruitcake Become a Slur?
The World’s First Boozy Cold Brew Is Coming
The Ingredient All Steaks Need
French Food, Unbuttoned
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)