Beer
Spicy, Beer-Braised Carnitas Nachos
Things might still get a little spicy, though.
Root Beer Grows Up and Falls Flat
Boozy root beer isn't everything it's brewed up to be.
Why You Shouldn't Just Drink Beer This Summer
What, you thought the stuff was just for drinking?
How to Get Your of Your Beer Drinking Rut
Basic beers aren't bad. Just a little boring.
Tecate Skirt-Steak Tacos
Any fairly thin cut of beef will work with this marinade; try flank or New York strip.
New Fourth of July Classics
This menu has everything Fourth of July celebrations cry out for: Burgers, brownies, beers. Just better than you've ever had them.
How to Make Beer Even Better
Add these to your mug for better drinking.
5 Great Stouts That Aren't Guinness
These dark beers give Guinness a run for its money.
Get Hopped Up Cooking With Beer
A pint for you and a pint for what you're cooking.
Beer-Braised Brisket
Serve brisket with sauces, slaw, pickles, and rolls so guests can assemble into sandwiches.
Beer-Braised Pork Belly
The closer together you make the crosshatch cuts through the skin, the easier this will be to eat.
Beef and Squash Chili
It's officially chili season. This version is packed with beef chuck, warm spices, and toasted chiles, with cubes of acorn squash adding a touch of sweetness and nutrition.
Rich Turkey Gravy
Want the most classic, rich, thick, turkey gravy to serve with your bird? Look no further than this recipe.
Roasted Beer and Lime Cauliflower Tacos with Cilantro Coleslaw
The following is a slightly-NSFW recipe from the brilliant minds behind the popular cooking blog Thug Kitchen. To learn more about them, read our profile.—Epicurious Editors
Grab beer and get to work. Just don't get sloppy 'til you're done cooking.
Sriracha-Lada
"A hot-sauce Michelada with some serious kick." —Alfia Muzio, recipe developer
Raspberry Snakebite
"This twist on a Snakebite and Black cocktail uses raspberry lambic instead of hard cider." —Dawn Perry, senior food editor
Vitamin C Brew
"Tastes like a boozy Orangina; I could drink 'em all day long." —Claire Saffitz, assistant food editor
Aperol Mist
"A more flavorful, slightly stronger version of an Aperol Spritz. Who could be mad at that?" —Alison Roman, senior associate food editor