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.