Christopher Cina

Cooking With Stout: Bison Shepherd’s Pie

A dry Irish-style stout is ideal for pairing with shepherd’s pie—and a splash or two also finds its way into this moderately spicy version with ground bison, a dish sure to keep you warm while waiting for spring.

Cooking with Beer: Cranberry Cobbler with Lemon Ice Cream

In recent years, brewers have been packing more and more fruit into their fruited beers, often evoking familiar and festive desserts. Now, let’s complete the circle and put a splash of that beer into this cobbler, ideal for sharing over the holidays.

Cooking With Beer: Chocolate Milk Stout Truffles

Need an impressive dessert for that holiday gathering? These truffles are richly flavored and easy to make. For best results, use high-quality chocolate and a delicious milk stout.

Cooking with Beer: IPA-Brined Pork Tenderloin with Chimichurri

Want an alternative to turkey this holiday? Choose a lush double IPA to add a juicy quality to the brine in this piquant pork preparation.

Cooking with Beer: Roast Salmon in Foil with Lemon and IPA

This recipe demonstrates one way that contemporary IPA—dripping with citrus and tropical-fruit notes—can add energy to dishes with their own deep character.

Cooking with Lager: Cast-Iron Beer Bread

It’s like they belong together: one of the most food-friendly styles on the planet—Vienna lager—and the food whose ancient origins are comingled with beer’s own at the very roots of civilization.

Cooking with Lager: Chicken Tostadas with Mashed Black Beans

¡Viva la cerveza checa! A splash of Czech-style dark lager adds malty Maillard depth to the mashed black beans in this flavorful tostada preparation.

Cooking With Lager: Get Freaky with Frikadellen

This take on pan-fried meatballs gets a splash of pilsner—and tastes great with it, too.

Brunching with Barleywine: Bread-Pudding French Toast

Let the others have their mimosas. Barleywine’s panoply of Maillard flavors find lengthening echoes in this indulgent variation on French toast.

Cooking with Rye Beer: Roast Jalapeño Buffalo Patty Melt

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?