Recipes with beer, dark

Czech beer-braised chicken with caraway and onions, roasted until golden. Dark beer creates rich gravy in this Central European comfort dish. Serve with red cabbage and dumplings.

This pull-apart bread is made with cheddar cheese, beer, mustard, hot pepper sauce and horseradish. It's cheesy, moist and packed with deliciousness.

A game-day favorite for me and my family. Savory, sweet, and filling.

Cornmeal-coated brook trout, soaked in dark beer then dredged and pan-fried to a golden, crunchy crust. A classic streamside fry-up served with tartar sauce and a dash of hot sauce for a kick.

Beer-battered chicken breasts with a molten cheese pocket under the skin, set on a silky roasted tomato and poblano cream sauce. Pub classic meets Southwest kitchen.

Chocolate malt cake made with dark beer and unsweetened chocolate for a rich, bittersweet crumb with a glossy semi-sweet chocolate frosting. Porter, stout, or ale all work beautifully in this two-layer showstopper.

Chocolate malt cake made with dark beer and unsweetened chocolate for a rich, bittersweet crumb with a glossy semi-sweet chocolate frosting. Porter, stout, or ale all work beautifully in this two-layer showstopper.

Beer and cheddar onion soup with deeply caramelized onions, dark beer reduced to concentrate its flavor, and sharp cheddar blended into a velvety smooth base.

Beer and cheddar onion soup made with deeply caramelized onions, dark beer reduced by half, and sharp cheddar blended into a velvety smooth broth with a hint of nutmeg.

Tender carrots braised in dark beer with butter and a touch of sugar. This German-inspired side dish is hearty, earthy, and ready in 40 minutes with just 5 ingredients.

Chicken braised in a mix of regular and dark beer with onion soup mix for a rich, savory sauce. Four ingredients, one pan, and zero fuss. Serve over rice.

Smoke roasted top round of bison: bison marinated in dark beer, soy, and balsamic for 72 hours, then slow-smoked over hardwood for a tender, richly flavored wild-game roast.

Rye beer bread with dark beer, molasses, and crushed caraway seeds. A yeast-risen round loaf with a chewy, crackling crust from steam baking.

Irish potted herrings baked in Guinness stout and vinegar with bay leaves, cloves, peppercorns, and onion rings. A traditional cold fish dish with deep, malty tang.

Smoky chicken chili built on toasted ancho and chipotle peppers, dark beer, and a whisper of cinnamon. No beans, no tomatoes, just bold, complex heat over rice. Ready in under an hour.

Fried crawfish tails get a Louisiana upgrade: sherry-marinated, dipped in dark beer batter, and fried crisp, served with a homemade remoulade spiked with Worcestershire, Tabasco, and sherry. New Orleans seafood done right.