What's the point in taking a classic French confection and fusing it with a famous American junk food? I see an interesting trend in our ever-changing food culture: the artisanal junk food movement, led by Christina Tosi of Momofuku Milk Bar.
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French-style macarons seem the dessert du jour these days; with famed Parisian shop Laduree splashing down in New York City last year and myriad macar...
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