Beer is as versatile as it is diverse, providing both complementary and contrasting experiences when paired with food. In fact, a good beer can bring out the best in any dish — if you know which kind to choose.
Here are a few pairing suggestions for the most commonly found beer types:
1. India Pale Ale
A sweet, citrusy beer with an abundance of bitter hops. Pairs best with spicy foods like curry and kimchi, or rich, sweet desserts like crème brûlée and carrot cake. My pick.
2. Amber Ale
A milder ale that still retains its hoppy flavor and caramel top notes. Goes well with smoky, moderately spicy foods like barbecue, smoked bacon, jerk chicken, and chili.
3. Belgian Ale
The backbone of every man's closet. It can be worn with just about anything and it lends itself to different styles — from hipster, preppy, modern, or traditional.
A hoppy, bitter beer with a light body and a refreshing finish. Complements fatty fish like salmon and tuna, along with lighter meats like chicken and sausage.
This beer is light, crisp, and supremely refreshing. It pairs well with anything, though it goes best with garlic-heavy foods (typically Italian and Spanish), as well as Mexican and Asian dishes.
6. Kolsch/Cream Ale/Blonde Ale
Smooth, malty beers that balance sweetness and bitterness. Complement foods that blend sweet and spicy flavors, like Thai cuisine, mango salad, and a wide range of sausages.
7. Wheat Beer/Hefeweizen
Light, unfiltered beers with almost no bitterness. Pair well with lighter foods like salads and sushi.
A hearty beer. Goes well with anything smoked or roasted (think chicken, brisket, bacon). If you're having dessert, try anything chocolate-flavored.
A dark, bitter beer with strong notes of chocolate and coffee. Pairs well with rich, savory foods like beef stew. There are a few coffee-like varieties of stout that go great with ice cream.
10. Barley Wine
A truly unique beer with a high alcohol-by-volume ratio and low carbonation. And while this dark, hoppy beer will overpower most complex dishes, it makes an excellent counterpart to strong cheeses and almost any chocolatey dessert.
Yes, you read that right. Meatless. I know, it can sound intimidating at first. And if you haven't already jumped on the meatless Monday bandwagon, then you may be imagining salads, salads, and more salads.
But there are so many other creative and easy recipes that don't involve meat! In fact, some are so good that you may not even realize they're vegetarian. And no matter your dietary preferences, these recipes will have meat eaters and vegetarians alike cleaning their plates and asking for seconds!
Here are 4 dinners to get you through your next Monday, or any other day for that matter:
- 1 ½ tablespoons olive oil
- 1 medium onion, diced
- 1 head garlic, minced
- 3 medium potatoes, diced
- 1 (32-ounce) carton + ¼ cup vegetable broth
- Salt and pepper, to taste
- 1 ½ tablespoons walnuts, chopped
- ½ sweet bell pepper, diced
- Fried onions
- Sour cream
- In a large pot, add olive oil and heat to medium.
- Once oil is hot, add onion and cook, stirring occasionally until translucent, or a few minutes.
- Stir in garlic and cook until fragrant, about 30 seconds. Stir in potatoes and vegetable broth, and bring to a boil.
- Once it reaches a boil, turn the heat to low and let simmer until potatoes are tender, about 20 minutes.
- Meanwhile, in a small pan over medium-low heat, add walnuts, stirring frequently, until lightly toasted, then set aside.
- Once potatoes are tender, use an immersion blender, or food processor if you don't have one, to puree soup until thick and creamy.
- Add salt and pepper to taste.
- Serve immediately, topped with toasted walnuts, bell pepper, fried onions, and a dollop of sour cream.
- 2 cups water
- 2 cups vegetable broth
- 16 ounces dry pasta (any type will do)
- 2 tablespoons butter
- 5 cloves garlic, minced
- 5 cups sliced mushrooms
- 1 ½ teaspoons dried thyme
- Salt and pepper, to taste
- 3 tablespoons flour
- ½ cup heavy cream
- 1 (14-ounce) can artichoke hearts, roughly chopped
- 1 (10-ounce) box frozen chopped spinach, defrosted
- ¾ cup grated parmesan cheese
- In a large pan over high heat, add water, 1 cup of chicken broth, and pasta, making sure pasta is submerged, and cook for 10 minutes until most of the liquid has been cooked away.
- Stir in butter and garlic and cook until garlic is fragrant, about 30 seconds.
- Stir in mushrooms and thyme, and cook until mushrooms start to brown and shrink.
- Then add salt and pepper to taste.
- Slowly stir in flour, then add in heavy cream and remaining vegetable broth.
- Let simmer for 5 minutes, stirring occasionally.
- Add in artichoke hearts and spinach, stirring until combined.
- At this point, give it a taste and add more salt and pepper as needed.
- Remove from heat, stir in cheese, and enjoy!
- ½ avocado
- ½ cup + 2 tablespoons fresh cilantro
- Juice from 1 large lime
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 ¼ teaspoon honey
- Pinch or 2 of salt
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 cup chunky salsa
- 1 ¼ teaspoon cumin
- Flour tortillas
- For toppings (optional):
- Lettuce, chopped
- Tomato, diced
- Onion, diced
- Cheddar cheese, shredded
- Sour cream
- In a blender, or food processor if you have one, add in all 7 sauce ingredients and blend until smooth and creamy, then set aside.
- In a large pan over medium heat, add black beans and salsa, stirring occasionally.
- After 2 minutes, stir in cumin and continue to cook for 3-5 minutes.
- In the meantime, prepare your toppings and warm the tortillas.
- Once bean mixture is heated throughout, use a fork, or potato masher if you're feeling fancy, to mash up the black beans until they reach your desired texture.
- Spoon bean mixture into tortillas, then top each with avocado sauce and toppings, and serve. These go great with rice!
- 1 tablespoon olive oil
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 portobello mushroom caps, gills and stems removed, sliced
- 1 ½ teaspoons dried oregano
- ¾ teaspoon black pepper
- 1 tablespoon flour
- ¼ cup vegetable broth
- 1 tablespoon reduced-sodium soy sauce
- 2 slices provolone or American cheese (both taste great)
- 2 sub rolls, sliced lengthwise
- In a large pan over medium heat, add oil, onion, mushroom, and bell pepper, and cook for 2 minutes.
- Stir in oregano and black pepper, and continue to cook until veggies are soft, about 5-7 minutes.
- Slowly sprinkle flour over veggies, stirring until evenly coated, and continue to cook for 1 minute.
- Turn heat up to high, add in vegetable broth and soy sauce, and stir to remove any flour clumps.
- Continue to cook until sauce has thickened, about 2 minutes.
- Line sub rolls with cheese, spoon in veggie filling, and let your taste buds enjoy!
If you're looking for a way to enjoy macaroni and cheese in a more healthy way, or just looking for an excuse to eat more avocados, this might be the recipe for you. For those of you watching your cheese intake, this recipe swaps out most of the cheese for an avocado sauce substitute, making it great for people with lactose intolerance.
This recipe is filled with creamy goodness, and you can feel a bit less guilty about eating it. Avocados aren't a whole lot better for you than cheese, other than the lower calories, but you can still feel virtuous about eating something green, even if it isn't kale infused.
Check it out and see if this is a mac and cheese recipe you'll keep using.
When it's cold outside, nothing hits the spot quite as well as a perfectly prepared soup. Easy to warm up with, and hard to put down, these soups will take some of the chill off of the cool weather.
We've got three recipes here, which means there's something for everyone, even if you don't like the ingredients involved. If you're crunched for time, never fear. These recipes take no time at all to throw together, meaning you'll have something warm to serve the family in no time. Check it out and warm up with these soups.
We all mean to eat healthy, but when you get home and there's nothing to eat but macaroni and cheese or ramen, it's easy to see why people cave so quickly. Or maybe you're one of those people who loves vegetables, but just doesn't quite know how to cook them. Regardless of why you're not getting your veggies in, this recipe will change that.
With onions, sweet potato, tomatoes, kale, and chickpeas, you're getting a lot of nutrients in this little crockpot recipe. And the best part is, it's super easy to throw together (being crockpot and all that). Check it out and you'll never have an excuse for eating badly again.
Whether you're busy trying to grab some lunch between meetings, or you've gotten home for the day but just don't feel like cooking, microwave mug recipes can save a busy day. These microwave mug recipes are something else, with the option for a donut in a cup, lasagna, chocolate pudding, and more.
This is real food without the time commitment, so check it out and save yourself a bit of time this afternoon or evening. Whip these up in minutes and have your meal taken care of in no time.
Your night is insanely busy and the last thing you have time to do is an entire load of dishes. You've eaten takeout more than you can count, and your wallet is starting to feel the pain. So how do you eat without making a mess or breaking the bank?
Fortunately, these 4 one pan stir fry recipes have got you covered. Whip up any of these recipes and never have to worry about cleaning up again. Well, maybe you have to clean up, but one pan isn't a big deal. Check it out.
Sometimes your steak just needs that added kick to really get things going. For those moments, you need this herb butter and caramelized onion combo. This is perfect for a date night in, where you want something a little bit special without breaking the bank.
This recipe is easy to throw together, even considering the extra time it takes to caramelize the onions, and the herb butter is a snap to whip up. Whether you're having company over or just hoping to surprise your significant other, this steak recipe has you covered. Check it out.
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