Your Super Bowl party accommodates your New Year’s resolution in an easy, one-pot meal: This hearty chili’s full of flavor and low in saturated fat. Add a bold chili stout, some bright vegetables and chipotles for a kick of heat, and no one will miss the meat.
Homemade IPA-splashed pickles are delicious to snack on and even better to give.
Leftover turkey and veggies become another company-worthy meal.
A classic Roman pasta gets a makeover courtesy of leftover holiday ham, vegetables and a splash of kölsch.
Level up a perennial fall favorite, the pumpkin latte, with a decadent twist.
This tangy, no-cook sauce goes great with ham, beef, turkey, fish, pork loin or chicken, so it’s as welcome in your lunch bag as it is on the holiday table.
Fill mushrooms caps with a decadent mix of stuffing, turkey and brie.
This quick, unfermented sauerkraut gets an extra boost of flavor and color from seasonings traditionally found in Southern chowchow.
This German beer-cheese spread (pronounced “OH-bots-duh”) is a Bavarian biergarten mainstay.
Wiener Schnitzel is an Oktoberfest staple, plus the preparation is quick and easy.
A tart, vibrant Berliner weisse punches up this classic cobbler’s biscuit topping—bonus points if you use a seasonal fruited version like Dogfish Head Festina Peche. Don’t forget a scoop of ice cream on top.
Stouts are a natural choice for chocolate cream pie, but a chocolate stout really amps up the flavor.
Perfect for toting to a summer barbecue, this easy-to-bake cake relies on a one-two punch of raspberries, both fresh and from the bottle.
The backyard cook-out goes cutlery-free with these tangy, spicy chicken skewers marinated and glazed in a porter-honey sauce.
This blueberry beer-spiked crust is truly excellent, but if baking isn’t your thing, you can assemble the tart in a store-bought graham cracker crust.
Sour beer and cherries team up to make a delectable sauce for these sinful sundaes.
As grilling season heats up, let that cold pint pull double duty as a delicious beer marinade.
Bye-bye, beer can chicken. The reigning drunken chicken requires two beers: one for a moisture-inject- ing brine, another for a sweet and shiny glaze. The result is a super- tender, full-flavored whole chicken that’s markedly more impressive than a bird with aluminum shoved up its you-know-what.
Bright, sunny summer ales are made for celebrations; so are these tangy, beer-spiked bars that’ll fast become your potluck showstopper.