When you see the word albañil, or “bricklayer,” grab a napkin. “Bricklayer,” in culinary lingo, means a meat-based dish sauced with a combination of onions, jalapeños and tomatoes that can be easily tucked into tortillas for a fast meal. According to Chef Pati Jinich in her new book Mexican Today, the tacos are so named... View Article
A dessert worthy of the word indulgence, cheesecake has an earned reputation of being hard to make but worth the effort. Creamy and dense, sweet and tangy, with a ring of graham cracker crust, and a thick sweet ooze of cherry compote topping. The only thing better is pairing it with a beer or four. ... View Article
The following recipe from Chef Andrew Gerson appeared in our January 2016 issue. This refreshing seafood crudo pairs well with the fruity and vibrant notes of many Southern Hemisphere hops. The flavor and aroma compounds found in many of the hop varietals of New Zealand and Australia are citrus-forward with underlying tropical fruit notes. The... View Article
There’s a saying that you can’t drink all day unless you start in the morning. The classic American breakfast served at diners, greasy spoons, restaurants and just about anywhere else with a griddle in the kitchen is a culinary staple and can be tailored to fit the desires of each who orders. Pair with beer... View Article
The following recipe from Chef Paul Kasten appeared in our November 2015 issue. Find it on newsstands now, and subscribe today to have All About Beer Magazine delivered straight to your door. Fresh sweet corn is one of my favorite produce items of the year. This is a simple dish, but with great product and solid technique,... View Article
It’s culinary wizardry when the summer’s bounty meets the season’s preferred cooking implement. While steak, brats, burgers and dogs get all the summertime grill love, remember the childhood adage and don’t forget the vegetables. With just a light brushing of olive oil and a dash of salt and pepper, these skewered garden delights get added... View Article
Despite all the ingredients that go into this dish, paella can be simple to prepare. Adding the seafood at the right time ensures that it doesn’t become rubbery. Although paella is delicious any time of the year, there is a certain enjoyment that comes with serving it for a sunset dinner in the summer. Find... View Article
The crack of the bat and the roar of the crowd—an afternoon at a baseball game is a treat for the senses. There’s the warmth of the sun overhead, excitement in the air and the aromas coming from the concession stands. This is where we indulge and eat less-than-heatlhy items while watching professional athletes at... View Article
Humble in nature and a universal pub staple, fish and chips can be easy to overlook. It’s common for beer to be used in the batter, so we’re off to a good start. After a rousing bath in hot oil, fish and potatoes are seasoned and combined and served wrapped in newspaper or in a... View Article
