If you live in a great bagel city–and by that, I mean New York–this post will not be important to you. Feel free to skip it.
Everyone else: this is the most important post on a food blog you will ever read. In fact, if I were you, I’d stop whatever you’re doing, shut the door, and power off your phone. Even if you’re a brain surgeon in the middle of surgery, or a diplomat negotiating peace in the Middle East, this takes precedent. Please sit down.
Delaying gratification is an exercise few food lovers can comprehend. We nibble the hors d’oeuvres before the guests arrive, we gobble up the bread basket before the waiter puts pad to pen, we’re ready for seconds while most people are still on their firsts. Which is why I deserve some credit for not devouring the Corn Cookie from Momofuku Milk Bar on my walk home from the East Village last week.
My mom loves Regis Philbin. Growing up, she’d watch Regis & Kathie Lee religiously; she even once went to a shopping mall, somewhere on Long Island, to get Kathie Lee Gifford to sign a copy of her book. These days, she and my dad Tivo Regis and Kelly in the morning and watch it at night. I’m a View man myself (though Whoopie is no Rosie; I miss the compulsively watchable hysteria of Rosie vs. Elizabeth) but once I went to a taping of Regis & Kathie Lee, almost ten years ago, because my friend Dana was Harrison Ford obsessed and he was the featured guest.
Why am I telling you all this? Because if you’d asked me last week, “Who are the last two people you’d expect to have the key to unlock the mysteries of one of New York’s greatest cookies” I would not have said “Regis Philbin and Kelly Ripa.” And yet, thanks to this post on Eater New York, it became evident last week that if I wanted to make Momofuku Milk Bar’s compost cookies at home, the recipe was right there on Regis & Kelly’s webpage.