Easy Cheese & Beer Dips Canadian Split Pea Soup Perfect Braised Lamb Shanks The Naughty Gretchen The Old Growler’s Beer Menu #1 This revisits The
Cheese & Beer Dip is one of the most popular party dishes. First of all, they are simple to put together. Next, cheese and beer
In 1995 I wrote a book called Cooking & Eating with Beer. While writing that book, I had a chance to include recipes and observations
BEER PICKLES PART ONE Any garden vegetable can be pickled: carrots, onions, beets, cauliflower, radishes, green beans, not to mention hardboiled eggs. Vegetables should be
Carbonade is a Flemish beef and onion stew famous in Belgium and French Flanders. It is made with beer, thyme, and mustard. Just before serving,
What makes this bubbling version of the basic “Mac & Cheese” special? Beer. Yes, beer can be a base of essential “Mac & Cheese.” Here
Why Lamb Shanks? First, it’s a relatively inexpensive cut of meat. Next, it is a flavorful cut of meat, including the bones, tendons, and elongate
Classic French Canadian Yellow Split-Pea Soup The French Canadians in the province of Quebec survive winters with natural fortitude and yellow split-pea soup. The echoes
First, let me introduce myself. I am Peter LaFrance, author of Beer Basics and Cooking & Eating With Beer, (John Wiley & Sons, Inc. – 1995). I have also been published in American Brewer, All About Beer, and Ale Street News.
I have been writing about the brewing industry since 1984. Credits include contributing editor for Restaurant Management and Top Shelf magazines. I have also written for Beverage Media, New Brewer, Beverage Dynamics, and All About Beer magazine.
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