Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
A great big and burly winter stout, brewed a little late for the season but still delicious.
Recipes for stout beer, red wine and horseradish mustards from the chef of L.A.'s new M. B. Post restaurant.
This beer jelly is fantastic on pumpernickel or rye bread, grilled lamb, or roasted root vegetables. It's probably the easiest jelly I've ever made, and really unique!