This take on pan-fried meatballs gets a splash of pilsner—and tastes great with it, too.
Let the others have their mimosas. Barleywine’s panoply of Maillard flavors find lengthening echoes in this indulgent variation on French toast.
A pale ale that leans herbal and spicy is bound to taste great with this jalapeño patty melt—and if you need to deglaze the pan, why use water when you could use a splash of beer?
These marinated-and-grilled shrimp skewers are inspired by South Asian flavors and a splash of hefeweizen—just the thing for the season’s first cookout. (That’s a lie. We never stopped cooking out.)
Pale lager adds a soft, bready sweetness to a bright fish preparation and piquant, Mediterranean-inspired sauce.
It used to be notoriously difficult to cook with American IPA—it was bitter and challenging—but the continuing evolution of this growing family of styles has created new opportunities for compatibility in the kitchen.
Why yes, we do fire up the grill in mid-winter. Here, brown ale adds layers of Maillard comfort to braised onions and a from-scratch (but simple to make) bratwurst burger.
With winter nearly upon us, short ribs braised in dry stout add a warm and comforting twist to macaroni and cheese.
Need a surprising dessert for the holiday table? Here, rich imperial stout deepens a simple and palate-refreshing ice cream preparation.
With three cheeses, fresh tomatoes, jalapeños, chorizo, and IPA, this is definitely not your neighbor’s Ro-Tel-and-Velveeta cheese dip.