Serious Eats - seriouseats.com

When I was in college and working my way through Mastering the Art of French Cooking, I made Julia's flourless chocolate cake. I was amazed.

Lox, capers, cream cheese, a fine fresh bagel, washed down with a nice champagne.

When I lived in Muenster, Germany, there was a little cart in my neighborhood a couple of days a week that sold Schweinehaxe (ham hocks) that came right of the spit. It was a very cheap thrill, but a right tasty one, to chomp on one of those dudes on a cold, blustery day.

My friend, Janine, once gave me a box of brownies into which she had put VAST amounts of bittersweet chocolate in fairly sizeable chunks. That's a serious candidate for favorite.

New York strip. But you're kind to ask.

I was very partial to banana pudding. Like many childish delights, I have (happily) not yet outgrown this partiality.

Lamb and asparagus. Followed by chocolate.

Cake. Chocolaty chocolate cake with chocolate frosting and chocolate.

You know, chocolate cheesecake *can* be quite good when it's done right.

Chocolate oatmeal wads.

What's good is dark, dark chocolate of the very dark variety of dark.

Daaaarrrk....