Awhile ago, Michael Ruhlman blogged about popcorn. I couldn't agree with him more: the stove-popped variety is worlds away and above that microwaved stuff*.
To make my variation, use Ruhlman's basic recipe. Only brown the butter until it smells all nutty and earthy. Drizzle it over the popcorn. Add salt, ground sage, and grated Parmesan to taste. Eat.
Eat, drink, and put on a good movie!
* For the record, I don't own a microwave. I got rid of two years ago. And I swear to you that I haven't missed it a single moment.