The Smoke Shop

Any dessert with “crack” in the title is bound to be worth the splurge. Chef Andy Husbands saves the caramelized, almost-burnt edges of his butter pound cake and, rather than toss them away like a philistine, turns them into a small but potent dessert. Sticky, crackly, addictive and costing you only five bucks, the cracklings feel indulgent but not excessive—never mind a great use of resources: this is a dessert for all those scrappy sweet tooths who insist on licking the bowl.