by Maria Russo in Recipes, September 27th, 2014
by Amy Reiter in News, September 23rd, 2014
Just days ago Oktoberfest, the annual celebration of all things Bavarian, kicked off in Germany, but on this morning’s all-new episode of The Kitchen, the co-hosts brought the party stateside with a menu of authentic eats and drinks. At Oktoberfest, beer may be the drink of choice for the crowds of revelers enjoying the events, but there’s more to do with beer than simply say “Cheers!” From savory stews to sweet cakes, beer shines in a mix of classic and creative recipes, thanks to its range of bold flavors. Read on below for tips on putting the bottles of beer in your refrigerator to work in easy chicken dinners, fish-and-chip plates, moist chocolate cake and more must-try favorites.
When it comes to braising, it’s the ingredients in the liquid that flavor whatever you’re cooking, so when Rachael Ray adds a bottle of lager to the broth in her Beer-Braised Chicken Thighs (pictured above) recipe, she ensures that the meat turns out full of flavor every time. She simmers the moist chicken thighs in the garlic-laced broth alongside sausage and peppers for a bold meal. Want to use pork instead of chicken? Try Food Network Magazine’s Beer-Braised Country-Style Pork Ribs, gently cooked in a mixture of sauteed onions, amber ale and fresh herbs.
by Amy Reiter in News, August 15th, 2014
Beer cans are generally awash in a variety of colors: There’s the red, white and blue of Budweiser, PBR and Old Style, and the green, white and red — set against silver or gold — of a Heineken or Miller High Life. The hues on these iconic cans and bottle labels evoke beer brands, not necessarily the beer itself.
The Spanish graphic designer Txaber has taken a different approach with minimal, bright and super-appealing new beer can and bottle designs. The company has matched each of nine types of beer with the Pantone shade that suits it most precisely. Pale ale? That’s yellow: No. 604 C. Pilsner is more orangey, No. 1375 C. Imperial stout is so dark it’s basically black, No. 426 C.
by Food Network Magazine in Food Network Magazine, November 22nd, 2013
Are you particular about your beer? Loyal to a specific lager? Convinced your fave brand of beer is better than the other bottles or cans crowding the cooler? Many of us are. But do you think you could pick your preferred beer out of a lineup?
No problem, right? Don’t be so sure. A recent study showed that, in blind taste tests, consumers actually have a hard time telling apart different brands of European pale lager, the most-commonly consumed style of beer around the world.
by Maria Russo in Holidays, Recipes, March 16th, 2012
Pop quiz: What are the top-five grocery items sold during the week of Thanksgiving, excluding turkey? The obvious — milk, eggs and butter — are top-sellers year-round, including Thanksgiving week, but we were surprised that beer came in fifth across the country, beating out canned pumpkin and cranberry sauce. The fourth most popular item? That depends on which side of the country you’re on: East Coasters buy record amounts of cream cheese, while those in the West are big on packaged fried onions.
(Photograph by Kang Kim)
by FN Dish Editor in View All Posts, January 21st, 2009
No St. Patrick’s Day party is complete without beer, especially Guinness, a dark Irish stout beer. Sure, you could just enjoy it straight from the can or bottle, but you could also cook with beer, incorporating it into sweet and savory dishes, such as ice cream sundaes, chocolate cupcakes, burgers and more. Below are five stout-centric recipes that are bursting with bold, full flavors, but are still easy enough to make for tomorrow’s Irish-themed festivities.
Reduce sweetened Guinness beer on the stove until it’s thick and syrupy, and drizzle it atop classic vanilla ice cream to create Food Network Magazine’s easy Guinness Sundaes (pictured above).
More St. Patrick’s Day recipes
So Adam Gertler returned to Food Network this week with a new show entitled, Will Work For Food [Mondays at 8:30pm/7:30c]. Adam is exposed to a pretty wild world of food jobs which made us wonder… Which Food (job) Have You Worked For?
Here’s a quick round-up from The FN Dish staffers:
* Ice cream bicycle boy — bike with mini-freezer on the front
* Pea picker — endless hours in the sun for pennies per pod
* Amusement Park ‘Fried Dough” Fryer
* Candy Girl at the first multiplex theater in Long Island
* Hostess for uppity tourist trap in East Hampton
* Bacon cook in Vermont — ah, grease in the hair
* DC Nightlife Critic — countless brewery tours (& tastes)
* Dude Ranch Cook — quit over Alan Jackson brouhaha
We want to hear yours… Spill it!!