In this recipe, the lamb is brined with IPA and savory and sweet ingredients, which makes for a rich, well-rounded flavor. Burrata is a fresh, semisoft Italian cheese that is basically mozzarella pouches filled with cream.
In this Bolognese sauce recipe, an American pale ale helps to cut the sweetness of the tomato sauce made with canned tomatoes.
Turn up the heat with these spicy and savory Southern sausages.
The red purée of dried New Mexico chiles gives this stew its kick, and the IPA adds a lightness and hops spiciness.
The smooth, sweet vanilla porter in the gastrique balances beautifully with the savory warmth of the steak and the crispy charred kale.
Dried cherries and a dark lager create a rich tangy and sweet panzanella that pairs perfectly with the crispy grilled chicken.
Try these nosh-able quail halves marinated in porter and served on a mixed-green salad with bock vinaigrette.
Named for a tiny town on the South Carolina coastal island of St. Helena, Frogmore stew calls for shrimp, corn on the cob, smoked sausage, and new potatoes steamed in a savory broth. Here a rye IPA adds another layer of flavor.
American strong ale adds an intriguing layer to this flavorful dish. Serve it as an appetizer or light lunch.
If you like Maryland crab cakes, you will love this classic recipe featuring fresh rock and lump crabmeat that is seasoned with IPA and—of course—Old Bay Seasoning.