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Stone Pale Ale and Garlic Stir-Fried Brussels Sprouts

Serious Eats Caroline Russock 2 comments

If you think that it doesn't get any better than bacony brussels sprouts, you haven't tried beery, bacony brussels sprouts. Glazing these little guys with a bottle of Stone Pale Ale adds crisp citrus notes that bring out the horseradishy sharpness of the sprouts. More

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