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
Author: Jane Daniels Lear
The dark beer known as stout gives this cake an intense, not-too-sweet flavor.
Author: Stephan Pyles
Extra-sharp Cheddar and malty English ale balance perfectly in this hearty soup.
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
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
Irish stout lends a creamy rich sauce to this beef pot pie.
Author: Jan Okun
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
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 your butcher in advance to make sure he sets aside...
Author: Bruce Aidells
Author: Steven Raichlen
Author: Bon Appétit Test Kitchen
Author: Joanne Weir
Author: Claudia Fleming
Author: Melissa Clark
Author: Bruce Aidells
Author: Reed Hearon
Author: Claire Saffitz
Author: Mathieu Palombino
Author: Steve Raichlen
Author: Clifford A. Wright
Roast potatoes and brussels sprouts to dip into this perfect St. Patrick's Day appetizer.
Author: Bon Appétit Test Kitchen
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: Sheila Lukins
Author: Richard Snyder
Grab beer and get to work. Just don't get sloppy 'til you're done cooking.
Author: by Michelle Davis
Author: David Kamen
Author: Emeril Lagasse