Have you cooked a "pulled ham" like pulled pork, low and slow? What, 200 for 8 hours? Raw, I imagine. Fresh butt? Would it be possible to do with a cured ham, or would it just be too salty to eat. I'd like to try this.
The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.
Make this rich, delicious, and surprisingly airy dessert for your next holiday party or occasion. It tastes like it has a lot more sugar and butter than it does. The secret? The über-moist orange-inflected chocolate sauce that gathers at the bottom,