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.
Irish stout lends a creamy rich sauce to this beef pot pie.
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
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
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
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
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
Author: Stephan Pyles
Author: Steven Raichlen
Author: Claire Saffitz
Author: Melissa Clark
Author: Reed Hearon
Author: Bruce Aidells
Author: Clifford A. Wright
Serve this simple snack with a lemon dipping sauce for your next game day.
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: Sheila Lukins
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
Author: Rachel Allen
Author: Richard Snyder
Roast potatoes and brussels sprouts to dip into this perfect St. Patrick's Day appetizer.
Author: Bon Appétit Test Kitchen
Author: Sheryl Hurd-House
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: Bon Appétit Test Kitchen
Author: Andrew Schloss
Author: David Kamen
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
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