The dark beer known as stout gives this cake an intense, not-too-sweet flavor.
Extra-sharp Cheddar and malty English ale balance perfectly in this hearty soup.
Author: Jane Daniels Lear
A Golden Pan-Fried Fish recipe. Serve lemon wedges alongside fish.
Author: Maria Helm Sinskey
Learn to make a classic Mexican beer cocktail with tomato juice, hot sauce, and lime juice that you can sip all day long at the beach.
Author: Kat Odell
This odd recipe makes some of the most moist, succulent, flavorful barbecued chicken I've ever tasted. The secret: an open can of beer is inserted into the cavity of the bird, which is cooked upright on...
Author: Steven Raichlen
Irish stout lends a creamy rich sauce to this beef pot pie.
Lamb burgers are a great way to switch up burger night at home. Change is good, y'all! Lamb has more of an earthy, gamey flavor than beef, and it's completely delicious paired with creamy goat cheese and...
Author: Dennis Prescott
Author: Bon Appétit Test Kitchen
Soft pretzels, sliced German sausages, pickled garden vegetables, and roasted Brussels sprouts can all be dipped in this oozy cheese sauce for one amusing wintertime party. Swiss Alpine-style cheeses are...
Author: Andrea Slonecker
These spicy mussels, steamed in Mexican beer infused with chorizo, cumin, garlic, and cilantro, make a wonderful, quick weeknight meal.
Author: David Tamarkin
Author: Jan Okun
Author: Claudia Fleming
Author: Stephan Pyles
Author: Clifford A. Wright
Author: Melissa Clark
Serve this simple snack with a lemon dipping sauce for your next game day.
Author: Reed Hearon
Author: Steven Raichlen
Author: Claire Saffitz
Author: David Kamen
Roast potatoes and brussels sprouts to dip into this perfect St. Patrick's Day appetizer.
Author: Bon Appétit Test Kitchen
Author: Bruce Aidells
Author: Richard Snyder
Author: Rachel Allen
If you've ever tasted a real German soft pretzel, with a deep, dark, burnished skin showered with crunchy salt crystals, and a yeasty, chewy middle, then you know what you're in for here.
Author: Andrea Slonecker
Author: Sheila Lukins
Ah, Babybel cheese, the fancy French chef's secret weapon for fondue-it keeps the molten mixture from separating, and its unassuming flavor lets the Gruyère shine.
Author: Ludo Lefebvre
Author: Bon Appétit Test Kitchen
Author: Sheryl Hurd-House
Author: Andrew Schloss
Author: Shane Coffey
Author: Steve Raichlen