Milk Bar Bakery | New York Times – June 17, 2009

“Food is like cinema. Just as there are no new stories, there are no new flavors. But flavors can always be framed in surprising ways — the salt and pepper that find their way into ice cream at Humphry Slocombe in San Francisco; the melon that is a bedfellow to razor-clam risotto at Corton in New York.” (read more)