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Bathe Granny Smith rings in beer batter, fry and dust: Dessert is served.

Hot peppers, allspice, cloves, ginger and cumin combine with Red Stripe to make an intoxicating marinade that injects the meat with fire.

Our shrimp-and-sausage boil is cooked in Louisiana lager and an Old Bay-spiked broth.

A splash of Kirin Ichiban in the wok flavors this Asian-Caribbean dish.

A steam in Bohemia opens mussels up to jalapeno spice.


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