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1 cup bourbon

½ cup brandy

1 tsp ground nutmeg

1 cup heavy cream

Scoop the filling out of the Cadbury Crème Eggs into a bowl. Beat the fillings together with sugar. Add whole milk, bourbon, and brandy and stir in ground nutmeg. In another bowl, whip cream until stiff. Pour the cream into the filling mixture. Gently stir. Ladle into glasses and garnish with nutmeg and Cadbury Egg shell.

Pizza Cone

LOCAL FAVE!

Seoul, South Korea

Garbage Plate

A combination of either cheeseburger, hamburger, Italian sausages, steak, chicken, white or red hots, a grilled-cheese sandwich, fried fish, or eggs, served on top of one or two of the following: home fries, fries, beans, and mac salad. All topped by mustard, onions, or hot sauce.

LOCAL FAVE!

Nick Tahou Hots Rochester, NY

Poutine

French fries topped with cheese curds and covered in brown gravy.

LOCAL FAVE!

Quebee, Canada

Poutine: Canada’s Gift to Your Ass

BY RACHEL SKLAR (JOURNALIST AND PROUD CANADIAN)

I am a Canadian, born and bred, who has lived for the past decade in New York City—home of the Balthazar fry, the corner diner fry, that Belgian fry stand in the East Village. This city makes good fries. Yet overwhelmingly the lone fry condiment is the delicious but uninspired ketchup. Forgive me, but from a nation that put a man on the moon, I expect more. The “more” in question can be epitomized by that classic Canadian delicacy: poutine.

Ah, poutine. Even saying it sounds delicious, and a lot classier than what it actually is: French fries smothered in gravy and cheese curds. Who would not be dazed and dazzled, tempted and tantalized by a heaping plate of crispy fries, blanketed by chewy, tangy cheese, all smothered in thick, rich gravy?

Yes, yes, New Jersey, I know about your Disco fries (gravy, mozzarella, and steak fries); and yes, Texas, I know about your Tex-Mex version with cheese, ranch dressing, and jalapeños; and yes, Philadelphia, I know you’ve laid claim to cheese-everything. But above the forty-ninth parallel, in the wild northern hinterlands of that country that you sometimes refer to as “America’s Hat,” we see all that and raise you a magical blending of tastes that captures the best of the bunch, and sounds classy to boot. If this is why I’m fat, then I don’t want to be skinny.

Candy Sushi

Recipe by Kim Becker

Step One:

Use any recipe to make a thin batch of Rice Krispies squares.

Step Two:

Once cooled, trim into nice, neat rectangles and stack on wax paper.

Step Three:

Add candy. In this case, colored Twizzlers, gummy worms, jujube fish, and fruit roll-ups.

Step Four:

Roll the Rice Krispies treats around the candy. Trim the excess with a sharp knife.

Step Five:

Wrap the fruit roll-up around the roll.

Step Six:

Cut roll into sushi roll pieces.

White Trash Burrito

Burrito filled with SPAM, Tater Tots, Velveeta cheese, and Boston baked beans.

LOCAL FAVE!

Burrote Drive Madison, WI

Scotch Egg

A hard-boiled egg wrapped in sausage, rolled in breadcrumbs, and then deep-fried.

LOCAL FAVE!

Fortnum and Mason London, UK

Ditch Dogs

Two hot dogs topped with mac and cheese.

LOCAL FAVE!

Ditch Plains New York, NY

The Meatza

Hamburger crust pizza.

The Porkgasm

Recipe by Zach Spier and Catherine Schon

Bacon strips

Pork belly

Ham link sausage

Bacon link sausage

Smoked link pork sausage

Ground country sausage

Egg

Breadcrumbs

Salt

Pepper

Parsley

Ham slices

Ground pepper sausage

Garlic cloves

Chili peppers

Fully cook the bacon, pork belly, and link sausages. Lay out a base layer of ground country sausage cooked with egg, breadcrumbs, salt, pepper, and parsley. Top with cooked pork belly, bacon, and link sausages, then cover the base with more ground country sausage and mold into “body” shape. Lay ham slices on top of the body. Add a “head” of ground country sausage to the body and layer all with the ground pepper sausage. Add four “legs,” consisting of whole sausages surrounded by a layer of ground country sausage. Press in two garlic cloves as