Christopher Cina
Cooking with Beer: Palisade Peach Tuna PokeThis fresh and peachy poke bowl gets a quick splash of classic saison or mixed-culture farmhouse ale—and it’ll taste great alongside the rest of it, too.
Cooking with Märzen: Smoked Trout–Salad SandwichHere's a sandwich fit for sturdy trestle tables and seasonal festivals, featuring a smoked-trout salad that gets a splash of märzen or festbier. Guten appetit!
Cooking with Lager: Pork Chili VerdeA splash of Mexican-style lager finds its way into (and alongside) this earthy, spicy, comforting dish from the Southwest.
Cooking With Beer: Pan-Fried Catfish Sandwich with Kale Slaw and Hot Sauce MayoThis crispy, spicy catfish sandwich deserves a cold lager—with a spash in the breading and the rest to cool off your palate. Special occasion not required.
Cooking with Cider: Glazed Ham for the HolidaysLooking for a different way to serve your holiday ham? Get some craft cider into the glaze for a flavorful twist, and pair it with the same cider or a festive beer.
Cooking With Beer: Pulled Chicken Quesadilla with Lager AdoboThese crispy, moderately spicy quesadillas are delicious and easy to make, while a splash of Mexican-style lager adds subtle sweetness to the adobo dipping sauce.
Cooking with Lager: Seared Salmon with Sweet Potato–Edamame Succotash and Sweet Corn PureeCrack a craft-brewed light lager and embrace some unconventional fall flavors in your kitchen via this fish dish with bacon-studded sweet-potato succotash and savory corn puree.
Cooking with Barleywine: Deconstructed Grilled Cheese with Toast PointsHere’s one to keep in mind for the cooler days ahead: a fondue-like cheese dish that gets a splash of barleywine and is sure to help keep you warm.
Cooking with IPA: English Pea, Watercress, and Mint SoupA splash of IPA adds bright flavor accents to this comforting soup, which gets its vivid hue from English peas.
Cooking with Hazy IPA: Spicy Shrimp PizzaThis crowd-pleaser pizza get a lift from some spicy, garlicky shrimp deglazed with juicy IPA.
Cooking with Beer: Thai-Style Street Fries with Hoisin, Sriracha, Hoppy Mayo, and Crushed PeanutsAll hail the crispy-fried potato—especially when a splash of pale ale joins the bright, spicy flavors of Thailand in this unusual take.
Cooking with Beer: Fried Chicken Thighs with Grits and Charred Corn–Red Onion RelishTwo splashes of hazy IPA add juicy subtlety to this comforting, moderately spicy fried chicken showcase.