Christopher Cina
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.
Cooking with Pale Ale: Bacon-Wrapped Goat-Cheese Poppers with Sour-Cream Dipping SauceThis has all the makings of one of the world’s great beer-and-snack combinations—spicy-earthy Mexican flavors and zesty American pale ale.
Cooking with Fruit Beer: Low & Slow Lemon-Pepper Lemon-Beer Chicken WingsA lemonade- or key lime–inspired beer adds some zing to the brine for these peppery, slow-cooked wings.
Cooking with Gose: Fruit Salad with Goat CheeseA splash of traditional Leipziger-style gose adds a bright yet earthy quality to this simple preparation for a refreshing, sweet-and-salty fruit salad. Why put the fruit in the beer when you can put the beer in the fruit?
Cooking With Stout: Portobello Mushroom FlatbreadA splash of stout for deglazing the pan leaves some for you to drink while preparing this hearty (yet meatless) flatbread, great for sharing or a late-night snack.
Cooking with IPA: Ahi Tuna AguachileA well-chosen IPA adds a tropical splash to this simple yet delicious riff on aguachile using sushi-grade tuna.
Cooking With Stout: Bison Shepherd’s PieA dry Irish-style stout is ideal for pairing with shepherd’s pie—and a splash or two also finds its way into this moderately spicy version with ground bison, a dish sure to keep you warm while waiting for spring.