What do certain recipes for nacho dip, ice cream, and white beans have in common? Why, none other than good ole beer. You'd be surprised that booze is a key ingredient in some unique and ingenious dishes. Click through to see what we're talking about and try them yourself.
We'll bet you've never seen a chili recipe like this before. The dish — which calls for braised short ribs, poblano peppers, lime crema, and more — has us rethinking the comfort food staple altogether. Get the scoop from crccooks.Fire-roasted chili with beer-braised short ribs, topped with corn-bread croutons and lime crema — my favorite Winter comfort food!
For more — and the recipe — check out his blog and then be sure to share your food photos in our community or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.
The Academy Awards are today, and we're celebrating the grand finale of award season with a LIVE Oscars show! Tune in as POPSUGAR's Lindsay Miller reports LIVE on the red carpet, while in the studio, POPSUGAR editors Annie Scudder, Becky Kirsch, and Matthew Rodrigues chat about everything from the red-carpet arrivals and show performances to the best acceptance speeches of the night. We will also be talking to POPSUGAR Fashion expert Allison McNamara LIVE from the Oscar red carpet as she anchors the first-ever Red Carpet Digital Lounge as part of the official Oscars Backstage Pass Experience. We'll be sharing all the highlights and biggest moments throughout the night, so tune in right here on POPSUGAR starting at 5:30 p.m. EST/2:30 p.m. PST.
Plus, we'll also be posting pictures of the action as it happens tonight. So make sure to check out the up-to-the minute red-carpet arrivals, vote on your favorite looks with our fashion and beauty polls, share your thoughts in the comments, and follow along during the show with our printable Oscars ballot. We'll also be sharing our own behind-the-scenes snaps from the whole day, so follow POPSUGAR on Twitter, Facebook, Instagram for the latest.
Don't forget to download the official Oscars app, and catch the Oscars today at 7 p.m. EST/4 p.m. PST on ABC!
Don't have time to prepare your own Oscars Governors Ball menu à la Wolfgang Puck's signature dishes? Don't sweat! If you're hosting an Oscars viewing party and still want to impress, we've got you covered with a roundup of elegant bites. They might be tiny, but they sure are filling and guaranteed to keep guests satisfied through the latest afterparties.
Toast to the show's winners and nominees with one of these four Hollywood-inspired sparkling cocktails when you read more.
Restaurateurs are, first and foremost, businessmen.
Kunkel shared one revelation: "A line out the door does not guarantee a profit." Understanding a balance sheet, on the other hand, might help. "I opened a restaurant . . . by basically pulling a Ponzi scheme on myself," he told the audience only half jokingly. The biggest amateur mistake is "not knowing all the costs that go into opening," Izard said. Or for that matter, the amount of work: "I have no other hobbies," Louis admitted. They all went by the wayside once she committed to opening her own restaurant.
Juggling more than one restaurant can be hugely complicated.
Izard, who has just opened a second spin-off restaurant, Little Goat, put this out there: "It's hard at restaurant number two, learning how to divide your head, when you can't do all the details. I don't know if I'll ever get to that point where I have more than two [restaurants]. I'm kind of a control freak." On the contrary, Besh pointed out that "to go from one to three restaurants is more difficult than to go from three to nine. You have to have managers that understand it, get it, and have the soul." To keep everything consistent across his Louisiana restaurants, Besh has implemented across-the-board rules. "You have to create a standardization of everything," he said. One way he does it is by sharing information with other similarly sized restaurant groups elsewhere in the country, like the Philadelphia-based Vetri Family or Chicago chef Paul Kahan's One Off Hospitality Group.
Local and sustainable is not always practical.
"Farm-to-table is not always possible," Kunkel admitted, explaining that there's a tightrope to walk between top-quality food and what the customer perceives to be a reasonable price point. "There is a balance between providing the absolute best product as a restaurant and . . . staying in business."
Andrew Zimmern's got a show on the Travel Channel, a food truck, a wife and kids, a new book, nearly a dozen partnerships, and a place on Anthony Bourdain's new book tour. But for a culinary personality juggling so many projects, he's got a surprisingly laid-back attitude about it all. Case in point: at the South Beach Wine and Food Festival, hours before competing in a volleyball tournament, appearing living on Sirius Radio, and judging the festival's Burger Bash, he was sunning shirtless by the pool at the Loews Miami Beach Hotel with friend and fellow chef Michael White. Before burgers but after volleyball, we had a chance to catch up with the TV host when he was at a kickoff event for his new partnership with travel company Traterra.
PopSugar: What have you been up to in South Beach thus far?
Andrew Zimmern: Last night I went to the Q; I had my son with me, and kids weren't allowed in, so we played tag on the beach and smelled barbecue. It was just as good. Today I did a volleyball tournament: my team — the old, fat men — won the tournament, which was just unbelievable. I have this event with Traterra. I believe strongly in what they're trying to do: to bring real travel, not tourism, to everyone. I'm judging Burger Bash tonight. We have a system so you don't have to eat all 34 [burgers]. You divide them, and everybody takes [a flight], and you rate your top two or three, and then everybody tastes them again. The aggregate is you're only eating 16 burgers, or something like that. It's a good system: I judged it [in previous years] when you had to eat all 22. It was terrible. Talk about the meat sweats! We'll go to some fun afterparties tonight. Tomorrow, I'm doing my kids event out in Jungle Island, which is wonderful: it's cooking healthy food with kids. I make them laugh, and we have a good time. I get more out of it than my kid, I'm sure. I've got my event on Sunday, Trucks in the City. We've taken over a corner of the [Miami] Design District, and we're putting 24 of the best trucks from town in one place, and we having a great truck meet-up. And my truck is there, AZ Canteen.
Keep reading for more on what's next for Zimmern.