All posts in Beer Is Better

This is an incredible loaf of bread, engineered by Jeffrey Hamelman in his book, Bread. The only change I made to it was using Guinness

The original version of this recipe calls for using dill pickle juice. I found the pickle flavor to be distracting, and ultimately I was disappointed

Not over-mixing this dough gives it a slightly marbled quality. This recipe uses all-purpose flour instead of bread flour for a slightly more tender loaf. If you're

I had some eggplant that I needed to eat, and I wanted to try cooking it with lentils (a natural pairing found in many different Indian dishes).

I was so curious to try this bread I cut off a slice before snapping a photo of the completed loaf. Why was I so eager? Because

I'm always on the lookout for new ways to incorporate beer into food, so when the New York Times published a beer mustard recipe earlier

Using beer in place of water when baking bread seems like a no-brainer; logic dictates you'll get a more flavorful loaf. In practice it's a lot more

Lots of recipes for cooking with beer produce heavy dishes - plenty of stews and fried items. I wanted to make something lighter and healthier for dinner,

Guinness is the most popular alcoholic beverage in Ireland, so it makes sense to feature a recipe that uses it in advance of St. Patrick's Day. Like