course

fried smelts

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.

tibetan butter tea

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.

oxtail stew

I grew up eating oxtail which is a fatty, silky meat cooked on the bone, and which produces a luscious, slightly gelatinous sauce or broth. It's fantastic in soups and curries.

fries and mayo

The thing is, you can't successfully transport french fries home. They're fine but not as good. Solution: fry them at home! Frying potatoes at home doesn't require much effort on your part, just your attention. And a technique.

rose gin spritz

A lazy-person's gin spritz—and they were pretty damn easy to begin with.

a sharp left & steph’s cheese dip

The citrus and bitters round out this drink nicely, it scales well for a pitcher too, and it's the perfect drink for when you're pigging out with your friends.

steph’s cheese dip

My best friend, Steph, started making this cheese dip when we were in high school. This dip is reason enough to be someone's best friend.

thyme fried almonds

Things that take almost no effort to make but are so much better (and more impressive) than their store-bought counterparts.