Beer isn't just for sipping at summer gatherings -- it can be an ingredient, too. Just as wine is incorporated into stews, sauces and marinades, beer can play a similar role, imparting savory, malty flavors to the finished dishes. Try using one of your favorite brews in the recipes below, and save the rest of the bottle for the chef.
Recipes
Recipes by Course
- Breakfast
- Appetizers
- Soups
- Salads
- Breads
- Quiches & Tarts
- Potatoes
- Beans
- Pasta, Rice & Grains
- Pizza & Sandwiches
- Vegetables
- Seafood
- Chicken & Poultry
- Pork
- Beef
- Lamb
- Desserts
- Cocktails
- Sauces
This Season
Menus
- Easter with Ina Garten
- Test Kitchen's Easter Menu
- Eitan Bernath's Passover Menu
- Mother's Day Menu
- Recipe Collections
Featured Chefs & Celebrities
- Aarón Sánchez
- Ina Garten
- Stanley Tucci
- Trisha Yearwood
- Tyler Florence
- Chefs' Collective
- Williams Sonoma Test Kitchen
Williams Sonoma Wine Shop
Resources
- Knife Skills Guide
- Guide to Apples
- Guide to Cheese
- Guide to Chocolate
- Guide to Eggs
- Guide to Lemons
- Guide to Olive Oil
- Guide to Pasta
- Guide to Pie
- Guide to Tea
- Guide to Wine
- Juicing 101

Warm Beer and Cheddar Dip
Beer-Steamed Mussels with Salted Black Beans
Beer-Battered Onion Rings
Beer-Can Chicken with Shrimp Skewers
Beer-Braised Barbecued Chicken
Braised Brisket with Beer & Onion Sauce
Beer-Marinated Tri-Tip
Beer Mustard