A dessert that completely lives up to its name: Crack Pie

  It may look innocuous...but watch out, it's addictive!

Today, we go back to Christina Tosi, the wizard behind David Chang’s Momofuku Milk Bar, one of New York's must stops for any dessert lover.  Christina, as you may remember, was behind the Blueberry and Cream cookies that we all loved at the Horse Show.  She’s behind a lot of pastry that is inventive and exciting.  This time she’s behind a pie that’s positively addictive.  You should have seen the dinner guests at a recent evening at our friends’, Don and Jeff’s.  They devoured two of these pies in moments. There were people who went back for thirds! 

Braised Chicken Thighs with Caramelized Fennel

        For some bizarre reason, we have not one but two almost completely full bottles of Pernod in our liquor cabinet.  Pernod is that close cousin of Pastis, that liquid licorice that you drink quantities of whenever you’re in Provence and then never drink again when you come home.  The cause of our having two Pernods on hand was likely a recipe calling for a tablespoon of the stuff and not checking our supplies before heading to the liquor store.  Given my thrifty upbringing, it kills me not to be using it for something.  So the minute I saw Melissa Clark’s recipe for Chicken with Caramelized Fennel, which calls for, yes, a tablespoon of Pernod, I leapt into action.