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
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 proportions are roughly two parts bubbly to one...
Author: David Bowers
Author: Emeril Lagasse
Grab beer and get to work. Just don't get sloppy 'til you're done cooking.
Author: by Michelle Davis
Here, summer squash marries with scallions and Parmesan to create something much more flavorful and a bit more decadent than the average zucchini loaf.
Author: Lukas Volger
Author: Andrew Schloss
Author: Ruth Cousineau
Author: Flavia Schepmans
Author: Dave Lieberman
Author: Bon Appétit Test Kitchen
Author: Edward Lee
Author: Bruce Aidells
Author: Pableaux Johnson
Author: Bon Appétit Test Kitchen
Author: Shane Coffey
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
Beer-Can Chicken, step aside. Cabbage becomes the star of any backyard barbecue with this awesome beer-steaming-plus-grilling technique. It's a smoky, sweet vegetarian play on pulled pork for Beer-Can...
Author: Katherine Sacks
On a recent visit to London, Knauer overheard a local in a pub ordering a "Guinness and Black" - which turned out to be the famous Irish stout plus a shot of blackberry brandy. That combination is also...
Slightly bitter beer, ice cream, and bittersweet cocoa syrup make for a refreshing float that's not too sweet.
Author: Alice Medrich
Author: Jeanne Thiel Kelley
Author: Allison Vines-Rushing
This is a simple, classic homemade sausage recipe; serve it on a crunchy roll with mustard and sauerkraut.
Author: Ryan Farr
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 the rye.
Author: Roxana Jullapat
Author: Pat Neely
Author: Robb Walsh
Author: Maria Speck
Author: Irene D. Andersen
Author: Bruce Aidells
A cold-weather favorite, this all-beef, no-bean chili gets added appeal from a seasonal ingredient: butternut squash. For best results, make the chili at least one day ahead so that the flavors have time...
Author: Bruce Aidells
Author: Elizabeth Karmel
Author: Kay Chun
Author: Bruce Aidells
Author: Steven Raichlen
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . On the road to Lockhart, Texas in the Hill Country outside of Austin, I discovered...
Author: Elizabeth Karmel
A pilsner-infused soft pretzel dough takes the place of traditional pie dough in this fun twist on apple pie.
Author: Rhoda Boone
Using the best and freshest crabmeat you can get your hands on makes all the difference in these lightly battered and totally delicious fritters from La Petite Grocery, a new-school NOLA bistro.
Author: Justin Devillier
Author: Andrew Schloss