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Vodka and ginger beer mingle with summery flavors for a crisp and refreshing summertime mule cocktail to enjoy on hot days.
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Baked spaghetti squash topped with a spicy sauce with ground turkey, black beans, tomatoes, and corn makes a warming meal on a chilly night.
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Great New Orleans style spicy shrimp. I like it hot, and add fresh, hot red peppers. Serve over rice. Crusty bread and ice cold beer are good accompaniments. This is one of my favorite dishes.
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 3 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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All you need for a flavorful barbeque sauce for inexpensive, tasty beef flank steak is a cup of beer and some pantry items like ketchup, molasses, and spices.
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Soaked in a brine made from beer and water, the chicken is then rubbed with a homemade spice mixture, and cooked over hot coals and hickory or mesquite chips. The rub is made from cumin, curry powder, chili powder, paprika, and cayenne pepper.
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This flavorful quick bread is made with whole wheat flour, oats, buttermilk, and Irish stout. It's great served warm with butter and honey!
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Being an enthusiastic Philadelphia Eagles football fan, I wanted to create a burger recipe that had a taste of Philly, and some green ingredients, as a tribute to the Birds. Play around with the ingredients and create a burger for your favorite team!
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This is a wonderful spicy coleslaw recipe for pot luck or bbq's. I always get asked for this recipe.
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Enjoy the dining out experience at home with this restaurant-inspired recipe.
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Aztec-style chicken is marinated in honey, garlic, and ancho spice and then grilled and served over a creamy roasted corn-sweet potato mash.
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Whether you feed a crowd or freeze some for later, these easy beef enchiladas with a little heat and a little sweet will be a new family favorite.