With a variety of peppers, all meat (no beans), and a hefty dopplebock, our version of this chili may not hail from Texas, but it’s sure to be a crowd pleaser.
In less than an hour, you can have this delicious chicken dish that features an apricot-mustard sauce made with your favorite IPA on the table.
Try grilling shrimp or salmon with this tart and tangy beer-infused barbeque sauce.
Fire up the grill for culinarian Sara Dumford’s braised and grilled ribs that feature your favorite porter.
Dark and malty stout is the perfect ingredient and accompaniment to these richly flavored short ribs.
Sour beer adds a tart and acidic kick to briny oysters on the half shell.
The rich flavor of duck pairs well with the earthy notes in this sweet-potato panzanella with Doppelbock-Fig dressing.
A sour beer and rosemary team up to add flavor, intensity, and tartness to an applesauce accompaniment for grilled pork T-bones.
Looking for a different take on cooking with beer? Try this Asian-inspired dish that uses Vegemite, which is made from leftover brewer’s yeast.
This beer-infused brown butter sauce and agnolotti, a type of pasta typical of the Piedmont region of Italy, is sure to be a crowd pleaser.