Don’t be afraid of ceviche. Sure, the first time you “cook” fish in citrus, you might be a little skeptical, but soon you’ll be hooked by how easy it is to make a summer meal without heat.
This sauce is delicious on practically everything— try it with grilled meat, stir a spoonful into tuna salad or tuck some into a grilled cheese. It holds nicely for a week in the fridge.
Serve these meatballs alone, or sandwich them in slider buns with pickled onions and melted cheddar cheese.
This beautiful flatbread looks impressive, but is dead simple to make.
A malty dunkel complements sweet pineapple juice and salty soy sauce in this teriyaki marinade. You could swap cubes of steak for the chicken and adjust the cooking time for your desired doneness.
Pickled shrimp are a Southern staple: Serve these tasty morsels in a glass jar or bowl with saltines, or skewer a few to garnish a Bloody Mary.
Combine flavorful herbs and rich creaminess with a lightly hoppy pilsner for a bigger, bolder taste.
Your winning Super Bowl dish is here: These pulled-pork nachos are spicy, rich and unbelievably tasty. Do yourself a favor and make the pulled pork the day before; allowing the meat to rest in braising liquid overnight helps infuse it with the broth and makes for quick prep time the next day, so you won’t miss kickoff.
A little salty, a little sweet, you might want to make an extra batch of these luscious, Scotch ale-infused caramels to stash away for yourself.
A big, boozy imperial stout makes this sauce simply decadent.
The smoke in this jam comes from a splash of rauchbier and chipotle peppers. Turn up the heat: It’s best served warm with crostini, crackers or a wedge of your favorite cheese.
Nothing says Christmas like cranberry, and nothing pairs better with cranberry than the flavors of orange, walnut and citrusy witbier in this holiday bread.
Whoever you need to “butter up” this holiday season will certainly appreciate this creamy, saison-infused spread on holiday rolls and breads.
A rich brown ale pulls double duty in this recipe as both a marinade and a sauce.
When the sun shines and the grill comes out of hibernation, there are few simpler pleasures than cooking outside with a beer in hand.
A saison’s lemony, spicy notes add levity to creamy mascarpone and tangy apricots; a drizzle of Belgian ale-infused balsamic glaze sends this picnic-perfect dessert over the top.
The smell of freshly popped kernels is reason enough to give this recipe a try. The “three-kernel” method of popping corn is foolproof and will leave you with no burnt and very few unpopped pieces. The secret: Use an already-warm pan to make a quick beer butter.
These addictive hors d’oeuvres pack a one-two punch of sweetness and spice that perfectly complements a malty, fruity, lightly hopped bière de garde.
Here’s the secret to the creamiest homemade hummus: Chickpeas have a thin, translucent skin that gives the dip a slightly chunky texture, no matter how great your food processor is. Take a few minutes to pinch the skins, and discard those tiny menaces to create an ultracreamy dip.
You’d be hard-pressed to find a snack as addictive, or as quick and easy, as these nuts.