You can go a million ways with the dip, thick, thin, salty, buttery. I've chosen to turn my Dad's coconut sambol into a crudités dip here.
Get in there, go to battle, reap the rewards. And hell yes, grumble all the way, you're not alone in this.
These are salty, crispy but yielding little things, that need to be served with icy beer or a dry sparkling wine. As a kid I probably washed these down with a cold orange Crush—that still seems like an ideal pairing now.
Ganache is not much more than melted chocolate with cream in it to keep it flowy. Oh and for shine, you add butter. Gets better and better, doesn't it?
Each batch of butter tea finished quickly and it took forever to brew another batch of the salty and slightly oily tea, or so it seemed when I had to wait.
I grew up eating oxtail, a fatty, silky meat cooked on the bone, that produces an incomparably luscious, slightly gelatinous sauce or broth.
The thing is, you can't successfully transport french fries home. Solution: fry them at home! Not an epiphany but don't we all shy away? We needn't...
An indulgence for when you're feeling particularly deserving.
Salt and a little crunch is just what smoked salmon needs.
You can cook this, largely unattended, for less-special occasions too, like your regular-old weeknight dinners.
A lazy-person's gin spritz—and they were pretty damn easy to begin with.