Beverage recipe collection

Bread machine whole wheat loaf with molasses, wheat germ, and flat beer for deep flavor and hearty texture. Healthy sandwich bread bakes hands-free.

Traditional Danish yellow split pea soup with smoked pork, sausage links, leeks, and celery root. Hearty Scandinavian comfort served with dark bread, mustard, and beer.

A three-meat, no-bean chili loaded with ground beef, pork, and hot Italian sausage simmered with Mexican beer and V8 juice. Florida-style heat that feeds a crowd.

A from-scratch chili built on six varieties of dried chiles pureed with beer and garlic, simmered for hours with bacon, bell peppers, and beans. Intensely complex heat with serious depth of flavor.

Hearty Mexican charro beans simmered from dried pintos with crispy bacon, fresh tomatoes, garlic, and cilantro. Soupy, smoky, and loaded with Tex-Mex flavor. Splash in a cold Tecate for extra kick.

Rich, full-bodied homebrew stout made with dark malt extract, roasted barley, and black patent malt for deep chocolate and coffee notes.

Six-pound rump roast braised low and slow in four cans of beer with leeks, peppercorns, cloves, and thyme. Fork-tender, deeply savory, and designed to feed a crowd with planned leftovers all week.

Hot apple cider and cranberry juice simmered with cinnamon sticks, cloves, and orange peel, spiked with dark rum. A crowd-pleasing holiday punch that warms you from the inside out.

Homemade Kahlua: a five-ingredient DIY coffee liqueur with instant coffee, sugar, water, vodka, and vanilla. Simmered and bottled for cocktails, coffee drinks, and gift-giving.

A favorite Valencian tapa as well as a popular main dish, especially along the Costa Blanca.

A great way to start off the day, the king's favorite.

Copycat KFC fried chicken with an Italian dressing seasoning paste and light pancake mix coating. Deep-fried then oven-finished for an extra-crispy, golden crust on every piece.

Fanky (faworki) are Polish deep-fried pastry diamonds made with egg yolks, sour cream, wine, and butter, dusted with powdered sugar. Thin, crispy, and addictive.

Feuerzangenbowle, the traditional German fire punch with mulled red wine, a flaming rum-soaked sugar cone, orange and lemon peel, and cloves. A dramatic holiday spectacle.

Finnish sour rye bread with a four-day natural starter, rye and white flour blend, and an egg wash finish. A dense, tangy, traditionally fermented loaf.

Fireside brisket braises beef low and slow in beer, chili sauce, onion soup mix, and Worcestershire, with rye cornbread thickening the pan into rich, self-saucing gravy.