Stuffies (or stuffed clams, as they’re called outside of Rhode Island) usually consist of a breadcrumb and minced clam mixture that is baked on the half shell of a quahog hard-shell clam.
In this Bolognese sauce recipe, an American pale ale helps to cut the sweetness of the tomato sauce made with canned tomatoes.
Turn up the heat with these spicy and savory Southern sausages.
This rich custard pie, traditionally dusted with nutmeg, comes from Amish and Shaker communities that settled in Indiana in the nineteenth century. Porter adds a complexity to this simple pie.
The red purée of dried New Mexico chiles gives this stew its kick, and the IPA adds a lightness and hops spiciness.
Fragrant hoisin sauce adds a salty and slightly sweet flavor to this tangy barbecue sauce while the rice lager lightens it and dries it out.
Adding beer to fish batter enhances the texture of the fried fish because when the fish hits the hot oil, carbon dioxide in the beer is released, creating air in the coating. Here a lager adds a nice light taste and crunch.
Although commonly associated with the South, this sweet layered dessert is really ubiquitous in the United States. Here, we make the custard with Belgian golden strong ale for complementary warmth and banana notes.
Wheat flour was scarce in New England, so for Indian pudding, an American version of hasty pudding, the enterprising colonials substituted Indian flour (cornmeal) and sweetened it with molasses. Here, we’ve hopped it up with IPA.
There is nothing more comforting on a chilly day than a bowl of hot French onion soup, especially one made with beer!