One Ingredient, Many Ways: Beer
This year, Oktoberfest, Germany's annual national celebration of all things barreled and brewed, runs from September 22 through October 7. Celebrate at home by raising a stein—and then tipping it directly into your stew pot.
Battering haddock fillets with a crisp, lager beer leaves them delightfully crisp after frying.
Pasta with Spicy Tomato Beer Sauce
A bottle of bock beer enriches the puttanesca-style sauce topping this pasta dish.
Coq-a-la-Biere (Chicken in Beer)
Chicken legs get a nice long simmer in wheat beer flavored with onions, juniper berries, cloves, bay leaf, and paprika.
Beer-Battered Onion Rings
Use a lager-style beer to enhance the flavor of crispy, deep-fried onion rings.
Spicy Guinness Mustard
Dark beer, like Guinness, adds depth to homemade mustard.
Beef and Guinness Pie
Hearty meat pie gets an extra hit of flavor from Guinness.
Beer-Battered Fish Tacos
Pour 1 bottle of dark beer from a six-pack into the batter for these tacos, and serve the other bottles with dinner.
Beef and Beer Stew
This stew's aromatic broth includes a bottle of Ommegang Abbey Ale.
Crêpes with Mushrooms, Gruyère, and Spinach
A glug of cold lager helps flavor savory crepe batter.
Stout Ice Cream
This Jamaican ice cream gets its rich, caramelized flavor from dark stout beer.
Smitten Kitchen: Cheddar, Beer and Mustard Pull-Apart Bread
Richly dense beer bread is generously layered with shredded cheddar.
Mix a light-bodied Mexican beer (like Corona) with tomato juice, lemon, and hot sauce for a spicy and refreshing drink.
The classic Mexican "beer cooler" combines beer with lime juice, hot sauce and Worcestershire sauce.
Stir together oatmeal stout, sherry, Benedictine, and nutmeg for a deep, easy-drinking beer cocktail.
Leah Koenig is a freelance writer and author of The Hadassah Everyday Cookbook: Daily Meals for the Contemporary Jewish Kitchen