Extra-sharp Cheddar and malty English ale balance perfectly in this hearty soup.
Author: Jane Daniels Lear
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
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
These spicy mussels, steamed in Mexican beer infused with chorizo, cumin, garlic, and cilantro, make a wonderful, quick weeknight meal.
Author: David Tamarkin
Irish stout lends a creamy rich sauce to this beef pot pie.
Author: Jan Okun
Author: Melissa Clark
Author: Pat Neely
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 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
Roast potatoes and brussels sprouts to dip into this perfect St. Patrick's Day appetizer.
Author: Bon Appétit Test Kitchen
Author: Sheryl Hurd-House
Author: Clifford A. Wright
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: Claudia Fleming
Author: Bon Appétit Test Kitchen
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: 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
Author: Claire Saffitz
Author: Bruce Aidells
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
A Golden Pan-Fried Fish recipe. Serve lemon wedges alongside fish.
Author: Maria Helm Sinskey
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
Serve this simple snack with a lemon dipping sauce for your next game day.
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
Author: Pableaux Johnson
Author: Mathieu Palombino
Author: Stephan Pyles
Author: Bon Appétit Test Kitchen