RECIPES: Sweet and savory ways to use beer in food

Recipe: Guinness Stout ginger cake

Recipe: Guinness Stout ginger cake

(Lawrence K. Ho / Los Angeles Times)

By Noelle Carter

March 10, 2015 4:02 PM PT

Share via
- Email
- Facebook
- X
- LinkedIn
- Threads
- Reddit
- WhatsApp

Now you can have your beer and eat it, too.

Fanning summer's flames

Recipe: Beer ice cream

(Lawrence K. Ho / Los Angeles Times)

This soup comes with a pedigree:

Recipe: Ludo’s ham soup

(Ricardo DeAratanha / Los Angeles Times)

Tecate cake

Recipe: Tecate cake

(Bob Chamberlin / Los Angeles Times)

Duck tacos

Recipe: Duck tacos

(Kirk McKoy / Los Angeles Times)

A barbecue master's signature sauce

Recipe: Hickory-smoked brisket with Southwestern barbecue sauce

(Kirk McKoy / Los Angeles Times)

Black cod marinated in miso and beer

Recipe: Black cod marinated in miso and beer

(Bryan Chan / Los Angeles Times)

A spice route to Portugal

Recipe: Beer cake

(Mark Boster / Los Angeles Times)

Tempura: Give it a fry

Recipe: Shishito peppers tempura

(Lawrence K. Ho / Los Angeles Times)

Beer-battered shrimp with classic tartar sauce

Recipe: Beer-battered shrimp with classic tartar sauce

(Mel Melcon / Los Angeles Times)

Adult espresso nightcap

Recipe: Adult espresso nightcap

(Bryan Chan / Los Angeles Times)

Cauliflower beignets with sea scallops and golden raisin puree

Recipe: Cauliflower beignets with sea scallops and golden raisin puree

(Glenn Koenig / Los Angeles Times)

Food and faith in Scandinavia

Recipe: Danish rye bread

(Glenn Koenig / Los Angeles Times)

Wait ... how is this Irish?

Recipe: Beer-infused chili con queso

(Anne Cusack / Los Angeles Times)

Super wings

Recipe: Super wings

(Ricardo DeAratanha / Los Angeles Times)

Bowl of red

Recipe: Bowl of red

(Ricardo DeAratanha / Los Angeles Times)

A barbecue master's signature sauce

Recipe: Pecan-crusted spareribs with Kentucky bourbon barbecue sauce

(Irfan Khan / Los Angeles Times)

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.

More From the Los Angeles Times

Most Read in Food