Heavenly bread pudding topped with sweet beer cream.
Smoky beer and bacon give basic brownies a savory edge.
The only way to improve stout chocolate cheesecake? Make it oven-free.
Tart, green Granny Smiths steeped in beer hold their own in this gorgeous tart that’s simpler than it looks.
A caramely brown ale in these spiced-up bars will make you forget all about pie.
A zippy hefe gives this pound cake some oomph; the beer teams with orange for a curd you’ll want to spoon on everything.
Elevated with a splash of abbey ale, these French cheese puffs are savory and rich, but cloudlike, too.
Moroccan spice and black lager put a flavorful spin on traditional beef stew.
Nutty brown ale deepens this beef chili that’s hearty enough for a tailgate and easy enough for a weeknight dinner.
Pile this spicy beer-braised chicken on crusty rolls with coleslaw, or tuck it into soft tacos.
Apple — in both fresh and cider form — gives this farmhouse stew a taste of the orchard.
Practically effortless but seriously tasty, this pork roast should be your go-to dinner for after-work company.
Bathe Granny Smith rings in beer batter, fry and dust: Dessert is served.
In South Carolina, mustard-based barbecue sauce reigns supreme; ours gets a sophisticated twist with whole-grain mustard and an IPA splash.
Brush this Southwestern glaze over chicken, fish, seafood or pork.
Use this mop sauce to moisten Texas-style brisket—then swipe it over everything else on your grill.
Rauchbier and smoked paprika team up to inject this rub with delicious smoky swirls.
We ix-nay potatoes and fill this summery soup with lighter but flavor-packed morsels: sweet corn, briny shrimp, bacon and bright, golden lager.
Asparagus as the new potato? Try our new "frites" and never look back.
Melt a beery compound butter over just-grilled steaks, and freeze the rest for baked potatoes, sautéed veggies and baguettes.