Beer

Make this a new version of Britain's fish and chips with (frozen) steak fries. Lemon tarts from the bakery would be good for dessert.

This recipe originally accompanied epi:recipeLink="101021"Pork Medallions with Mustard Cream Sauce</epi:recipeLink>.<P> This tangy sauce would also be terrific with roast chicken.

The use of leavening in a cake is first recorded in a recipe for gingerbread from Amelia Simmons's American Cookery, published in Hartford in 1796; I guess you could say it is the original great American cake. Early-19th-century cookbooks included as many recipes for this as contemporary cookbooks do for chocolate cake. This recipe, from Claudia Fleming, pastry chef at New York City's Gramercy Tavern, is superlative—wonderfully moist and spicy.

We made an already simple recipe even easier by omitting brand names from the ingredient list. Almost any tequila will do — but after experimenting with several different beers, we found we prefer a lighter-style lager here. This recipe can be readily increased to serve a large crowd.

These hors d'oeuvres should be served warm, so fry a couple of batches at a time as platters need replenishing.

Brining the chops makes them moist.

Can be prepared in 45 minutes or less. This quick Southwestern cheese dip benefits from a bit of brew in the mix — as it would from a cold Mexican beer enjoyed alongside.

Beer acts as a tenderizer in this pot roast and adds a savory note to a sauce that complements the sweetness of the root vegetables.

This classic combination of melted cheese and toasted bread is also called Welsh rarebit — an attempt to dignify the original (and slightly silly) name. For best visual appeal, use an aged yellow Cheddar for the sauce.

A winner in the Bon Appétit Recipes Sweepstakes, a reader poll conducted in honor of the brand’s 50th anniversary.

For a different take on onion soup, a traditional beef-broth base is here spiked with beer and fortified with garlic. Rye-bread croutons top this simple soup, which, with the addition of a salad, makes a fine fall supper.

We cooked our sausages and sauerkraut with the Oktoberfest beer that we're serving with the dish. Using a lager like this results in a deep, caramelized flavor.

Colcannon (Mashed Potatoes with Kale ) and steamed asparagus tossed with lemon juice strike the right note alongside this braised beef dish. Rhubarb pie from the bakery is our choice for dessert.