This Father's Day, kick off the celebration the right way — with a top-notch breakfast. Whether you bring him breakfast in bed or serve up a buffet-style gathering, these delectable dishes are guaranteed to show him, and his stomach, how much you care. Now's the time to repay the love for all those times he made you scrambled eggs in the morning before school. He deserves the best, so why shouldn't you go all out?
We often joke that we have a second stomach for dessert, which is fortuitous given the panoply of sweets on offer at Gail Simmons and Johnny Iuzzini's Last Bite Dessert Party at the Food & Wine Classic in Aspen. As is often the case, it was hard to pick favorites, but somehow we managed the arduous task. Keep reading to see remarkable treats ranging from spot-on perfect pineapple upside-down cake to limoncello-glazed matcha baumkuchen, and much more.
There was plenty of booze and small bites to enjoy at the Food & Wine Classic in Aspen. While visiting the Grand Tasting Tent, we chose the best to present to you. From tequila popsicles to tasty foie gras topped with a rhubarb jello, we happily snuck back for seconds of all these delectable items.
— Additional reporting by Nicole Perry
Wedding season is in full swing here at POPSUGAR, and we have everything you need when it comes to dresses, decor, bridal beauty, and more. Whether you're in need of bridesmaid tips, seeking savvy spending advice, or in the mood to check out the most memorable TV and movie weddings, look no further.
Click through now to see our ever-expanding 2013 wedding season coverage!
POPSUGAR Girls' Guide was off the charts this week with hot new DIYs, must-try baked goods, and a beauty tutorial you don't want to miss. Just Add Sugar host Brandi Milloy whipped up a batch of maple bacon cupcakes you have to taste to believe, while Top That!'s Becca Frucht and Tyler Oakley put their noses to the test in a hilarious new celebrity fragrance game we're calling Smell Ya Later! Check out the video above to see all of this week's highlights, and don't forget to subscribe to PSGG on YouTube so you never miss another episode!
Chef Amanda Freitag of Food Network'sChopped and Iron Chef America had a lot to say about pork during her cooking demonstration at the San Francisco Chipotle Cultivate Festival. Bacon lovers cheered as she drew a fat roll of pancetta out of the fridge. She made a pork chop topped with crispy pancetta, and along the way shared her best practices for buying, prepping, and cooking pancetta. Seasoned pancetta cooks and newbies alike should keep reading for some key pancetta-cooking tips.
Have you ever found yourself staring down the greens section of your market, shopping list clutched in hand, trying to determine which variety of kale is best suited to a recipe that simply specifies "kale"? Fret not! While any variety you might choose will likely do the trick, keep reading for a breakdown of the three most common varieties of this leafy green, and when it's best to use each.
Curly and Red Kale
Hearty, ridged, and almost frilly in appearance, curly and red kale can be used interchangeably; the main difference between the two is merely aesthetic. Use either in cooked dishes where the priority is helping sauce stick to the leaves, like vegan "cheesy" kale chips. Sauce will nestle into the leaves' nooks and crannies, much like the way chunkier pasta sauce clings to ridged pasta. Avoid curly and red kale in dishes where the green is served raw, as their heartier texture can be unpleasantly toothsome, even after ribboning or massaging.
For the past two and a half years, Nate Appleman has been Chipotle's culinary manager, working on recipe developing for the burrito chain and its new Asian eatery ShopHouse, sourcing ingredients, and streamlining kitchen and restaurant operations. After his chef demo at the San Francisco Chipotle Cultivate Food Festival we discussed his nontraditional workdays at Chipotle, the challenges of using fresh ingredients, and the importance of thinking beyond the food being served.
POPSUGAR: What does your typical day look like?
Nate Appleman: My day changes every day. I work a lot on developing ShopHouse and seeing it to market. I'm personally involved in hiring the crew, the managers, looking at the food cost numbers, and developing the menu. I spend a lot of time on that. But I spend a lot of time on Chipotle. It's constantly changing, because we use real ingredients, and real ingredients change. It's not like other restaurants or companies that have a formula. We don't cook by formula; we cook by ingredients. We're constantly evaluating tomatoes, seeing how they change, and if there is a problem, fixing it.
PS: What's your favorite aspect of your job?
NA: There is no monotony to it. I never know what the day will bring, because it changes all the time. I love that. In a restaurant, when you become a chef, you stand on the line and expedite tickets every single day. I don't like that and don't want to do that. I want something new, exciting, and fresh. I want to be cooking, creating, and doing. I get that opportunity.
PS: What unusual challenges have come up?
NA: The big challenge with Chipotle and ShopHouse is we're a big company. We have really strong beliefs about the ingredients that we're using and the accessibility and availability of those ingredients is hard. For a small, independent restaurant it's easy. You go to the farmers market, you pick up the food, and you're using great stuff. Well, we try to do that on a large scale. We have almost 1,500 restaurants.
Nate talks about Chipotle lessons, restaurant trends, and more.
