Extra-sharp Cheddar and malty English ale balance perfectly in this hearty soup.
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...
Author: Steven Raichlen
Author: Jane Daniels Lear
The dark beer known as stout gives this cake an intense, not-too-sweet flavor.
Soft pretzels, sliced German sausages, pickled garden vegetables, and roasted Brussels sprouts can all be dipped in this oozy cheese sauce for one amusing...
Author: Andrea Slonecker
Irish stout lends a creamy rich sauce to this beef pot pie.
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: Melissa Clark
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
Roast potatoes and brussels sprouts to dip into this perfect St. Patrick's Day appetizer.
Author: Bon Appétit Test Kitchen
Author: Pat Neely
Author: Bruce Aidells
Author: Sheryl Hurd-House
Author: Bon Appétit Test Kitchen
This no-knead loaf is made with a combination of whole grain rye and bread flours. Molasses and dark beer add warm notes that enhance the rich flavor of...
Author: Roxana Jullapat
Author: Claudia Fleming
Spicy horseradish cream and malty Guinness mustard amp up the flavor of this home-corned beef. You might need to special-order the brisket from your butcher,...
Author: Bruce Aidells
Author: Clifford A. Wright
A Golden Pan-Fried Fish recipe. Serve lemon wedges alongside fish.
Author: Maria Helm Sinskey
Author: Robb Walsh
Skip that dusty bottle of chili powder. Instead, soak and purée whole dried chiles to stir into this authentic Texas beef stew.
Author: Claire Saffitz
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...
Author: Dennis Prescott
Author: Claire Saffitz
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...
Author: Andrea Slonecker
If you have a food processor, you can make sausage from scratch. Adding pork fat to the meat gives these bite-size sausage patties a tender texture. Call...
Author: Bruce Aidells
Author: Stephan Pyles
Author: Mathieu Palombino
Guinness is considered by its many aficionados to be extremely creamy, but when you add it to Champagne or prosecco, its fruitiness emerges as well. The...
Author: David Bowers
This is a simple, classic homemade sausage recipe; serve it on a crunchy roll with mustard and sauerkraut.
Author: Ryan Farr
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...
Author: Ludo Lefebvre
Author: Andrew Schloss
Author: Reed Hearon
Author: Bon Appétit Test Kitchen