When toast became a trend , we were perplexed, to say the least. Artisanal toast is now a common feature on restaurant menus. Food publications share toast recipes on the regular, and avocado toast is in danger of ruining itself via over exposure on Instagram.

How did this happen? As Hannah Goldfield points out in The New Yorker , Artisanal toast, one might posit, represents our intensifying obsession with and fetishization of food. Every meal is special and important, every dish should be elevated, revered, and broadcast even something as pedestrian as toast.

Leave it to Momofuku Milk Bar chef and owner Christina Tosi to remind everyone taking toast too seriously to chill out. In her new cookbook, Milk Bar Life , Tosi offers a recipe for Tang Toast, which is literally margarine and Tang spread on toast. Its the anti-toast-trend recipe, and its restored some kind of order to the universe.

Tosis Tang Toast perfectly embodies the simplicity and playfulness that runs through the whole book. With recipes like Ritz Cracker Ice Box Cake, Cake-Mix Coffee Cake and Blue Cheese Pretzels, Milk Bar Life is approachable as it is awesome. While her last book, Momofuku Milk Bar , consisted of elaborate recipes for which the ingredients alone may take days to amass, the latest embraces a down-home, lowbrow approach. We long for FLAVOR, not fuss, Tosi explains.

Tang Toast is the epitome of no fuss, and it may have just saved toast from itself. See below for the full recipe, including an excerpt from Milk Bar Life .