Life on Tap.

Searching for: / hors d'oeuvre

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.

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.

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.

When the sun shines and the grill comes out of hibernation, there are few simpler pleasures than cooking outside with a beer in hand.

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.

Avocado toast is having a moment, and for good reason: Those delicious little green slices turn into a creamy spread in seconds.

Lemony and tart, this marinade adds a bright punch of avor to seafood, lamb and, of course, chicken.

Fill mushrooms caps with a decadent mix of stuffing, turkey and brie.

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.

A dark, rich doppelbock and umami-loaded 'shrooms make these meatballs meal-worthy.

Elevated with a splash of abbey ale, these French cheese puffs are savory and rich, but cloudlike, too.

A few simple twists elevate the deviled egg from ’70s party staple to classic app.

Smoky rauchbier and chipotle peppers lend heat to an easy barbecue sauce that’s great on just about anything grillable but is especially addictive on skewers of bacon and shrimp.

Sweet, savory, tangy and ever-so-easy, our beer barbecue sauce goes with everything grillable and is open to experimentation.

A lime-beer-scallop ceviche gets a sweet, hot crown of crunch and a sprinkle of cilantro.

 

View more recipes