The humble brew adds smoky, spicy flavor to recipes both sweet and savory. As you're raising a pint of Guinness for St. Patrick's Day, remember to save some beer for cooking.
Leg of Lamb "Black and Tan"
Pan-Grilled Beer-Marinated Hanger Steak (pictured at left)
Lamb Shanks in Guinness with Country Vegetables
Homemade Irish Corned Beef and Vegetables
Golden Pan-Fried Fish with Quick Tartar Sauce
Brisket Braised in Porter
Beer-Brined Grilled Pork Chips
Fish and Chips with Tarragon-Malt Vinegar Mayonnaise
Beef and Dark Beer Chili
Irish Cheddar and Stout Fondue
Ginger Cake with Crystallized Ginger Frosting (pictured and recipe below)
Chocolate Stout Layer Cake with Chocolate Frosting
Ginger Cake with Crystallized Ginger Frosting
This turns a terrific gingerbread-created by Rick Rodgers, an accomplished baker and food writer-into a layer cake. Let the stout stand, opened, at room temperature overnight so that it's flat when you add it to the batter.
Recipe by Bruce Aidells
Blog Posts by bon appétit magazine
- bon appétit magazine | Work + Money – Fri, Mar 5, 2010 6:59 PM EST
The humble brew adds smoky, spicy flavor to recipes both sweet and savory. As you're raising a pint of Guinness for St. Patrick's Day, remember to save some beer for cooking.Read More »from Bon AppÃ©tit's 12 Best Recipes for Cooking with Beer
Film buffs will be in suspense until Oscar night about whether or not Jeff Bridges will finally nab his first Oscar for Crazy Heart, or if Meryl Streep will get her first Best Actress nod since Sophie's Choice for her ebullient portrayal of Julia Child in Julie and Julia.
But food hounds have some inside dope on what the stars will be eating and drinking at the Governor's Ball, the sit-down dinner for 1500 that takes place at the Kodak Theater right after the awards. The hottest ticket in town, it's staffed to the hilt: 600 waiters and 300 kitchen staff will be on hand to make sure it goes off without a hitch.
Dinner, masterminded by culinary celeb Wolfgang Puck, will be a mix of high end (Smoked Salmon on a Potato Galette, pictured above left), comfort food (Chicken Pot Pie withRead More »from On Oscar Night, Eat What the Stars Will be Eating
- bon appétit magazine | Shine Food – Thu, Mar 4, 2010 6:55 PM EST
With cold and flu season upon us, hand sanitizing is key. On the go, we use Frais hand sanitizer. Moisturizing and aromatherapeutic, it contains ginger, tangerine, and cardamom, as well as 66 percent sugarcane alcohol. Sizes range from a countertop pump to 0.2-ounce bottles ($4 to $29; frais.com.au). We also love the "Chef's" kitchen soap bar from Sun Feather, but since we featured it in our March issue, it's completely sold out! So check out some of the other great herbal soap offerings from Sun Feather including their Chef's Hand and Dish Soap ($14; sunfeather.com) made with orange and rosemary. Don't forget, experts advise washing or sanitizing for at least 15 seconds.
- 5 Tips for a Germ-Free Kitchen
The Three Best Ways to Keep a Sponge Clean
- 17 Hearty and Simple Soups and Stews
Are You Ready for St. Patrick's Day? :
Read More »from Beat Back Flu Season: Bon AppÃ©tit's Favorite Hand Sanitizers for Cooks
Commonly served in pubs throughout Ireland, England, and the United States, the Black and Tan is a drink that is equal parts stout and pale ale. The drink gets its name from the colors of the uniforms worn by the British police who fought the Irish Republican Army in the early 1920s. Not surprisingly, that time and those colors do not elicit fond memories for the Irish, so the drink is often called a Half-and-Half in Irish pubs.Read More »from How to Make a Black and Tan
Regardless of its moniker, the drink is prepared by filling a pint glass halfway with pale ale (one Irish favorite, Harp lager, gives a lighter touch). The ale should be poured into the glass slowly and against the side, to prevent a big head from forming. Once the beer has settled, the stout (usually Guinness) is slowly poured over the back of a spoon, which will help keep the darker beer from forming a head, and will also help to keep the beers in two distinct layers.
- bon appétit magazine | Shine Food – Thu, Mar 4, 2010 6:05 PM EST
Homemade pita chips--much healthier than the bagged variety--only take about 20 minutes to make. Edamame dip is a clever alternative to hummus.Read More »from A Healthy Snack Your Kids Will Love: Edamame Dip and Pita Chips
Edamame Dip with Pita Chips
by Tamra Davis
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3 pita breads, split horizontally, each round cut into 1 1/2-inch wedges
1 12-ounce bag frozen shelled edamame (2 1/3 cups), unthawed
1/4 cup olive oil
2 teaspoons fresh lemon juice
3 tablespoons minced fresh basil plus sprigs for garnish
Preheat oven to 350 degrees F. Scatter pita pieces on large rimmed baking sheet. Sprinkle with salt. Bake until crisp, 15 minutes; cool.
Cook edamame in large saucepan of boiling salted water until tender, 5 minutes. Drain, reserving 3/4 cup cooking liquid.
Place edamame, oil, and 1/4 cup reserved cooking liquid in processor. Blend until smooth, drizzling in 1/4 cup cooking liquid and lemon juice. Season dip with salt and pepper. Blend in more cooking liquid by
- bon appétit magazine | Shine Food – Wed, Mar 3, 2010 10:23 PM EST
For the secular amongst us not entirely familiar with Ireland's patron saint, Patrick, or what he may or may not have done with a slew of serpents in the 5th century, St. Paddy's Day is an excuse to wear clover-colored clothing and get royally crocked. I could do without the obligatory 4 a.m. stupefied whooping and viridian vomit, however, this holiday is a good time to celebrate Irish culture.Read More »from Bon AppÃ©tit's 10 Best Irish Toasts for St. Patrick's Day
Just after Bono and the Blarney Stone, Ireland is known for the convivial wit of its toasts. Here are ten great ones to which you may clink your pints of stout.
1/ Lend me ten dollars and I'll buy you a drink.
2/ Here's to absent friends and here's twice to absent enemies.
3/ May you be in heaven a full half hour before the devil knows you're dead.
4/ Morning is the time to pity the sober; it's the best they'll feel all day.
5/ Here's to a wet night and a dry morning.
6/ Never let your right hand know what your left hand is doing.
7/ Let schoolmasters puzzle their brain
With grammar and
4 quick ways to use Meyer lemons:Read More »from 10 Ways to Cook with Meyer Lemons
1. Stir grated Meyer lemon peel into your favorite pancake recipe. Simmer equal parts Meyer lemon juice and brown sugar until reduced to a syrup.
2. Whisk Meyer lemon juice and grated peel into creme fraiche or mayonnaise.
3. Combine goat cheese, minced green olives, Meyer lemon juice, and grated peel. Spread mixture onto pounded chicken breasts; roll up and roast.
4. Coat sole fillets in a combination of finely chopped hazelnuts and grated Meyer lemon peel, then saute. Serve with lemon wedges.
Pictured at left and more recipes below: (top right, clockwise) Meyer lemon; Meyer Lemon and Dried Blueberry Scones; Roasted Shellfish with Coriander, Fennel, and Meyer Lemon; Meyer Lemon and Vanilla Bean Marmalade.
A little history...
Tart lemons tempered with a hint of orangey sweetness might just be nature's best invention yet.
Growing up in Northern California, our backyard was Edenic: We had a pomegranate tree (the likely forbidden fruit, some
With food-filled Oscar contenders on the brain, I asked BA staffers to name their favorite food movies of all time. The results? While it was no surprise to see Tampopo, Babette's Feast, and Eat Drink Man Woman make the list, these foodie classics (and my personal favorites) were beaten out by Like Water for Chocolate, Chocolat, and the winner--by a lot--Ratatouille.Read More »from Rent Them Now: The 6 Best Food Movies of All Time
Did we miss the mark? Vote for your favorite food movie or tell us what we forgot in the comments section below.
While the thought of a furry rodent in a restaurant would make anyone cringe, Pixar's animated feature about a rat named Remy who dreams of becoming a chef makes you wonder, "Why didn't anyone make a rags-to-riches animated chef movie about a rat before?" Set in the City of Lights, with consult from chef Thomas Keller, and harnessing amusing characters such as the snooty and irritable restaurant critic Anton Ego, Ratatouille was easily the winner of our office poll. Its message that
- bon appétit magazine | Shine Food – Tue, Mar 2, 2010 4:54 PM EST
With just 455 calories per serving--but a whopping nine grams of fiber--this dish is a smart way to indulge in red meat on a weeknight. More good news: Everything is cooked in one pan, minimizing dirty dishes.
Spice-Rubbed Steak with White Beans and Cherry Tomatoes
PREP: 25 minutes; TOTAL: 25 minutes
Recipe by the Bon Appetit Test Kitchen
Photograph by Lisa Hubbard
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2 teaspoons chili powder
1 1/2 teaspoons ground cumin, divided
1 teaspoon dried crushed red pepper
1 teaspoon dried oregano
Coarse kosher salt
1 1 1/4-pound top sirloin steak (about 1 inch thick)
2 tablespoons olive oil, divided
1 1-pint container cherry tomatoes
2 garlic cloves, pressed
2 15-ounce cans white beans, drained
Mix chili powder, 1/2 teaspoon cumin, crushed red pepper, and oregano inRead More »from Delicious Steak Dinner In Less Than 30 Minutes & Under 500 Calories
- bon appétit magazine | Healthy Living – Tue, Mar 2, 2010 4:43 PM EST
The tall, crisped "chips" look striking when bunched in a tumbler, and they're terrific with cocktails. Roasting the leaves coaxes out a nutty, briny flavor that's kind of addictive.
Recipe by Dan Barber
Photograph by Jamie Chung
- 12 large Tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
- 1 tablespoon olive oil
- Preheat oven to 250°F.
- Toss kale with oil in large bowl. Sprinkle with salt and pepper.
- Arrange leaves in single layer on 2 large baking sheets.
- Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves.
- Transfer leaves to rack to cool.
- Learn More About Kale
- Sauteed Kale with Garlic, Shallots, and Capers
- Kale and Pecorino Crostini
- Kale Salad with Pine Nuts, Currants, and Parmesan
- Spaghetti with Braised Kale
- Kale and White Bean Stew
- Melted Kale with Farro