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.
You can cook this, largely unattended, for less-special occasions too, like your regular-old weeknight dinners.
Arguably the easiest baked dessert for a non-baker (someone who not only dislikes but is slightly fearful of baking, as defined by this non-baker).
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.
Things that take almost no effort to make but are so much better (and more impressive) than their store-bought counterparts.
Melt chocolate, pour it out, cram anything (within reason) you love on top of it before it sets.
For those with a sweet tooth, those who do not...even those who profess not to love coconut!