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There's More To BYOB Than Just Bringing Your Own. Plan Ahead With This Handy Guide

DIY wining and dining requires know-how (and where)
Aug 1, 2014 11:30 am

For a wine lover, the most magical acronym out there is “BYOB.” Toting a bottle of your choice allows you to avoid extraordinary mark-ups — up to 300 percent in some restaurants. Moreover, it makes dining out a more active experience. There is, however, an art to BYOB. Here are some tips on where to go and how to go about it.

5 Addictive Avocado Desserts To Kick Off Your Weekend

Avocado shakes, ice pops, mousse and créme brûlée!
Aug 1, 2014 10:30 am

This is one of those things where you’re going to have to trust us for a second and just go with it. Avocado, the lifeblood of guacamole and staple at sushi bars, can be incorporated into some wonderful desserts — think crème brûlée and ice pops.

15 Crispy, Fatty, Unctuous Reasons We Love Eating Every Part Of The Duck

Hunting, searing, curing, confit-ing and eating
Aug 1, 2014 9:00 am

There are just so many reasons to love eating duck. It's certainly a versatile protein, capable of being fried up into nuggets, stuffed into Chinese pancakes and turned into bacon. That's right, duck bacon! It's also one of the most fruit-friendly proteins out there (no offense, pork), pairing seamlessly with apple, pineapple and even Orangina. You had...

Simon Ford Recaps This Year's Tales Of The Cocktail Spirited Awards

Our man once again hosted the festivities
Jul 31, 2014 4:00 pm

On Saturday, July 19th, over 1,000 bartenders and spirits professionals crammed into a crowded ballroom at the Sheraton Hotel in New Orleans to celebrate some of the brightest and most respected talent in the cocktail and bar industry. It was the final night of the world’s biggest cocktail festival, Tales of the Cocktail, where these Spirited Awards have taken place for the past eight years. This year, I hosted the festivities with my good friend and Emmy Award-winner Tom Caltabiano. Here's what we experienced.

Blood And Sand 2.0 Cocktail Recipe

An updated classic with help from Nashville smoke
Jul 31, 2014 3:00 pm

Not every bar gets to hand-pick their own spirits straight from the distillery to make their house cocktails. At Pinewood Social, a recently opened restaurant, cocktail bar, coffee bar and bowling alley in Nashville, TN, barrels of Corsair Distillery's well-known "Triple Smoke” whiskey are selected and custom crafted for beverage manager Matt Tocco, and bottled at cask strength. He uses it in un updated version of the classic Blood and Sand cocktail. The recipe, after the jump.

Steven Rinella On The History Of The Great Bear Bacon Trade In America

Tribute to the MeatEater's main man Daniel Boone
Jul 31, 2014 2:15 pm

In honor of tonight’s season premiere of MeatEater, we’re excited to release the first installment of a new animated special from Zero Point Zero Production. In this short clip, Steven Rinella narrates the story of one of his heroes – Daniel Boone – and his storied black bear enterprise in Kentucky. Bear bacon is included. The video serves as a sort of primer for this evening's premiere, which is titled “Boone & Bugles: Kentucky Bull Elk,” and chronicles Rinella’s first eastern elk hunt.

Clam And Sweet Potato Ceviche Recipe

Fresh seafood exploding with bright flavors
Jul 31, 2014 2:00 pm

We hosted a party in New York City with Music To Your Mouth a few weeks ago and snagged this recipe from Palmetto Bluff executive chef Brandon Carter. His calls for Sapelo Island clams, native to Georgia, but any small sweet clams like littlenecks will be delicious. 

A Stress-Free Guide To Bringing Foreign Wine And Spirits Back To The United States

Duty free can be hassle free, with a few tricks
Jul 31, 2014 1:00 pm

If you’re searching for a cheap way to make your head spin, just look up the rules for carrying booze back to the U.S. from abroad. Amid a plethora of contradictions and misinformation provided by everyone from government officials to your favorite airline, you might find this little nugget: you can bring back as much alcohol as you like. Here's how.

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