Christopher Cina


Cooking With Sour Beer: Shrimp Salad in a Jar

From fresh catch to fridge favorite, this bright and flavorful warm-weather dish is a perfect foil for the refreshingly tart beer—your choice—with which it’s made.

Cooking With Beer: Shakshuka

Time for Sunday brunch with American pale ale. In this dish, a splash of beer adds brightness to the Mediterranean flavors of shakshuka.

Cooking With Beer: Apple-Ricotta Pancakes with Pale-Ale Maple Syrup

Here we celebrate American craft beer’s most important style (pale ale) with the most important meal of the weekend (brunch).

Cooking With Beer: Ale-Poached Eggs Benedict with Arugula Pesto

American craft beer’s most important style—the American pale ale—is versatile for any occasion. Likewise, its approachability makes it an easy fit as an ingredient. Here we celebrate this bright, balanced beer with the most important meal of the weekend.

Grilled Chicken with White BBQ Sauce Recipe

Vienna lager is the perfect ingredient for this BBQ chicken dish.

Brown Sugar Peach Cobbler Recipe

Here, a malty beer takes the classic peach cobbler to a whole new level.

Grilled Watermelon with Lemon Zest, Basil, and Goat Cheese-Yogurt Sauce Recipe

Grab a watermelon or two and try this refreshing Mediterranean-inspired dish that pairs perfectly with warm weather, an open flame, and—of course—beer.

Beery Bananas Foster With Crepes

Here is a delicious recipe for Bananas Foster and crepes made with rum barrel aged beer.

Baba Ganoush with Minted Yogurt Recipe

Grilled eggplant and a Belgian witbier join forces in this simple and refreshing Mediterranean-inspired dish.

Grilled Polenta with Prosciutto and Aged Balsamic Vinegar Recipe

A refreshing and delicious pale ale can add depth and complexity to traditional polenta, served simply here with a couple of slices of prosciutto, drizzled with olive oil and balsamic vinegar, and garnished with basil and fresh cracked black pepper.