Christopher Cina

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?

Grilling with Weissbier: Curry-Yogurt Marinated Shrimp Skewers with Green Rice

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.)

Cooking With Beer: Helles-Poached Halibut

Pale lager adds a soft, bready sweetness to a bright fish preparation and piquant, Mediterranean-inspired sauce.

Cooking with Hazy Double IPA: Bacon-Wrapped Shrimp and Grits with Tomato-Chipotle Butter

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.