Similar Recipes
Saison
Saison is a light-colored, light-bodied, dry, fruity, and effervescent ale. It originates from the Wallonia region of Belgium, where French is spoken. Traditionally, it was brewed in the spring for consumption over the summer, but I like it as a late winter ale because of its higher alcohol content and spiciness.
American Amber Ale
American Amber Ale is darker than a pale ale and lighter than a brown ale or porter. Aim for a nice balance between malt and hops, but don't be afraid to feature a strong hop flavor.
Black IPA
Whether you call it a Cascadian Dark, a Black IPA, or an American Black Ale, this beer is a new and unique American Ale style with forward hops and some dark malt. The style is not yet recognized by the Beer Judge Certification Program (BJCP) but it is a popular entry as a "Specialty Beer" in homebrew competitions.
Sour Saison (For Advanced Homebrewers)
For the flavors to fully develop, this homebrew should age for about 1 year. It will produce a rustic farmhouse style ale that will have a mild sour flavor, but it won't be overwhelmingly tart. You will also get some mild barnyard aromas and flavors from the Brett that's in the mix.
Munich Helles
Munich Helles is a delicious but technically demanding style to brew. Follow these guidelines carefully and you will be happy with the result!
American Wheat Ale (For Intermediate Homebrewers)
Anyone who has completed 3 or 4 batches of extract homebrewing should have enough experience to be successful with the brew-in-a-bag method used here.
Berliner Weisse (For Intermediate Homebrewers)
This Berliner Weisse recipe was used by Serious Eats contributor Jonathan Moxey to win first place in the sours category at the Homebrew Alley 6 competition.
Parting Glass Belgian Dubbel (For Intermediate Brewers)
Days before I left New York for St. Louis, my good friend Chris Cuzme invited me to write this dubbel recipe—I call it 'Parting Glass'—and brew it with him at 508 Gastrobrewery in Tribeca.
Pilsner (For Intermediate Homebrewers)
This is an all-grain homebrewing recipe which is written for the intermediate level, brew-in-a-bag homebrewer. Since this beer is a lager style, it's highly recommended that you have a temperature controlled refrigerator you can use for cold fermentation and lagering.
Belgian Tripel (For Beginning Homebrewers)
This pale, strong beer of is recognized by its fruit and spice aromas and sweet malt flavor. The simplicity of the base recipe makes this an excellent style for the beginning homebrewer.
Winter Warmer ales are like gingerbread and cognac wrapped up in a beer. Start with a good-tasting beer foundation, add some spice on top, and finish with some alcoholic warmth. This recipe clocks in at around 8.7% ABV.
Serve With
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.
Roasted Vegetables
The best roasted vegetables are cooked in a moderate rather than hot oven so they have time to sweeten and caramelise!
Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
Vegetables Wellington (The Ultimate Vegan Plant-Based Holiday Roast)
Coming up with a vegan holiday roast is a daunting task! It can't just take the place of the turkey or the prime rib nutritionally, it's got to cover all of those mental bases as well. Not only does it have to taste spectacular, but it's got to look stunning at the center of the table, with rich, deep flavors that scream fall and winter. What I ended up with was a vegan roast that is so pretty, so mouth-watering, so packed with flavor and texture that even the hardcore carnivores at the table wi...
Browned Brussels With Maple Butter From 'Choosing Sides'
Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.
Easy Thanksgiving Menus
Easy, impressive Thanksgiving menu, made from scratch! You'll be the talk of Thanksgiving with these recipes that taste amazing yet simple to make.
Sam Sifton's Roasted Cauliflower with Anchovy Bread Crumbs
While mashed potatoes and green beans are no-brainers come Thanksgiving, that additional side dish or two can be a bit of a toss-up. That's where Sam Sifton's Roasted Cauliflower with Anchovy Bread Crumbs from Thanksgiving: How to Cook it Well comes in—pop it into the oven while your turkey rests. Roasted cauliflower is awesome on its own, at once creamy and caramelized, but the addition of crunchy anchovy bread crumbs takes the dish into Thanksgiving territory.
Bruce Aidells' Pot-Roasted Grass-Fed Beef Chuck with Winter Root Vegetables
Some may argue that pot roast is not refined enough for a holiday meal. To those folks, I say, "Bah humbug!" When properly prepared, like Bruce Aidells' Pot-Roasted Grass-Fed Beef Chuck with Winter Root Vegetables, the humble chuck roast can be just as enticing as a bone-in rib roast. This recipe, from The Great Meat Cookbook, produces a meal with multitudinous meaty layers--bacon starts the show, rendering its fat with which to sear the chuck, and a dense red wine reduction forms the backbone (...
Thanksgiving Stuffed Roast Pumpkins
These vegetarian-friendly stuffed roast pumpkins give people who prefer a plant-based diet a main course worthy of a Thanksgiving centerpiece.
Garlic bread
You definitely need these as a side for your next dinner. Fresh, homemade garlic bread is the best!