Los Angeles Food News in January
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Here’s what’s happening this month on the L.A. dining scene
Chef Mark Strausman will begin serving brunch at Freds at Barneys New York, Beverly Hills.
DineLA Restaurant Week
From January 19 through February 1, Los Angeles restaurants will be offering special prix fixe lunch and dinner menus throughout the city for DineLA Restaurant Week.
Freds at Barneys Beverly Hills Launches Brunch Service
This month, Freds at Barneys New York, Beverly Hills will begin serving weekend brunch that includes vegetable hash, tuna tartare, cinnamon French toast, and other dishes.
Montage Beverly Hills and Laguna Offer Winter Specials
The Montage Beverly Hills is offering a Relax and Revive package including a $100 spa credit, breakfast for two, and a room upgrade for $595. The Montage Laguna Beach is offering a Suite Escape package including a $500 resort credit when a three-night stay is booked.
Plan Check Offers Dine and Dash Combo
Plan Check Fairfax and Downtown locations are serving a lunch dine and dash combo with a burger, fries, and a drink for $15, Monday through Friday.
Preux & Proper Opens Downtown
Preux & Proper, a new bar and restaurant, has opened downtown on Spring Street. The new two-story eatery brings Southern flair to the southland with an oyster bar, bistro seating, and New Orleans-inspired cuisine.
Redbird Opens on Second
Chef Neil Fraser has opened Redbird, a farm-to-table, New American restaurant. The new downtown space features a lounge and courtyard dining room with a retractable roof.
Classic LA Recipes For Your Quarantine Cooking Needs
April 15, 1963: Beachy Avenue Elementary School dads Andy Kelley (left), Ray Schneider (center) and Henry Hernandez (right), prepare to host a PTA meeting in Arleta, in the San Fernando Valley. (George Brich/Valley Times Collection/Los Angeles Public Library Collection)
Start your day with LAist
Since we're all responsibly cooped up in the dreary present, rediscovering the wonders of beans, yeast and frozen pizzas, let's take a trip into Los Angeles's scrumptious, sauce-heavy past. As you dine in, consider these recipes from some of L.A.'s most fabulous vintage restaurants and nightclubs. Old food never tasted so good, whether you're wearing a silk evening gown or stretchy pants you haven't taken off in two weeks.
Ra and other members of the Source Family serve food at the Source, their popular Sunset Strip restaurant. (Isis Aquarian/Source Archives )
The 11 Best Classic And Quintessentially Los Angeles Dishes
In a city that tends to cherish the young and new, the term "Classic L.A." seems like an oxymoron. But even though Chasen's is long gone, there are a few establishments that have withstood the test of time, and played a role in our cultural history by serving dishes that have grown to define us. Here are eleven of our favorite classic—and quintessentially L.A.—dishes from across the city.
(Photo courtesy of Bay Cities)
THE GODMOTHER AT BAY CITIES
Bay Cities is a great example of the most common kind of tale in Los Angeles, the tale of those who move west to reinvent themselves. The original founder, Antoni DiTommasi, was a Chicago policeman. Rumor has it, after some trouble with the Chicago mafia and a gentle nudging to leave town, he packed his bags, moved to Los Angeles, and opened up a deli in 1925. Ninety years later, it still serves Santa Monica. The famous sandwich, The Godmother, entered the scene in the 1950's. Prosciutto, ham, capicola, mortadella, Genoa salami and provolone cheese. Order with "the works," and hot or mild peppers. Sure you can get it to go, although it really is best eaten there.
Bay Cities Italian Deli & Bakery is located 1517 Lincoln Blvd. in Santa Monica. (310) 395-8279
(Photo courtesy of Matsuhisa)
YELLOWTAIL JALAPEÑO AT MATSUHISA
Matsuhisa on La Cienega, opened in 1987, is the spark that lit the flame for Nobu Matsuhisa, the chef and owner of a now worldwide brand. He started his career in Peru, and developed innovative dishes that blended together Japanese and Peruvian styles of cooking. Yellowtail jalapeño, a sashimi dish that incorporated a then-bizarre twist (the jalapeño as a spice), became a trademark dish for Nobu, and not only perpetuated the brand but also crossed over to influence most Los Angeles sushi restaurants.
Matsuhisa Restaurant is located at 129 N. La Cienega Blvd. in Mid-City. (310) 659-9639
(Photo by Marie W. via Yelp)
FILET OF SANDABS AT THE MUSSO & FRANK GRILL
The Musso & Frank Grill is among the elders on the list, open since 1919. As told by Peter Landroche, the maître d of Musso & Frank (and previously of Orso), Charlie Chaplin and Rudolph Valentino would regularly meet at Musso & Frank for lunch, since it was equidistant from their two studios. One would ring up the other and speak a single word into the phone: "Musso." The last person to make it to the table had to pick up the tab. They preferred the booth by the front door, so they could tie up their borrowed studio horses outside and keep an eye on them through the window. The booth is still nicknamed "Charlie Chaplin's booth." Although many of the dishes could be considered classic, and the original menu is hanging on the wall at the back of the restaurant, one of the favorites is the filet of sanddabs, a white fish served with a lemon sauce. Though their popularity has waned in recent years, sanddabs were long considered an iconic California fish ("in the days of Chandler and Hammett," a former L.A. Times food critic once wrote, "and dabs ranked right behind halibut as the most popular flatfish"). Musso's old school filet is light enough to order a side of creamed spinach with it, an order of asparagus with hollandaise sauce, plus a side of sautéed mushrooms and maybe some french fries.
The Musso & Frank Grill is located at 6667 Hollywood Blvd. in Hollywood. (323) 467-7788
(Photo by Gee L. via Yelp)
#19 AT LANGER'S DELI
In 2002, my aunt, Nora Ephron, wrote an article in The New Yorker, awarding Langer's the trophy of "the finest hot pastrami sandwich in the world." For a Los Angeles institution to have beaten out New York, in The New Yorker, by the ultimate "New Yorker," was no small feat. Langer's gets its pastrami from distributor RC Provisions, a relationship that began with the late Al Langer, who founded the deli in 1947, and Bill Giamela, the now-75-year old founder of RC Provisions. The tradition of hand-selecting the cuts was perfected by their fathers and passed down to sons Norm Langer (Langer's) and Matt Giamela (RC Provisions). This method of hand selection is apparent in the pastrami's flavor. While the #19 is the classic, and includes cole slaw, Russian dressing and swiss cheese, there are traditionalists that believe the pastrami is so good it only needs mustard and the rye bread.
Langer's Deli & Restaurant is located at 704 S. Alvarado St. in Westlake. (213) 483-8050
(Photo by Tera K. via Yelp)
BANANA CREAM PIE AT THE APPLE PAN
Founded in 1947 and still owned by the same family, The Apple Pan has been featured in not one, but two Huell Howser specials. He refers to it as a "survivor," a restaurant able to "hold out. [but] not sold out." Made up of one long counter with red stools (with backs!), they serve soda in paper cones and ketchup on thin paper plates. Their classic dish: the banana cream pie. But you should probably order a hickory burger or a tuna sandwich before the pie so you haven't only had a massive slice of pie for lunch.
The Apple Pan is located at 10801 W. Pico Blvd. in West L.A. (310) 475-3585
(Photo by J.M. via Yelp)
FRIED FISH SANDWICH AT MALIBU SEAFOOD
A lobster in a Hawaiian shirt waves at you from PCH, beckoning you into the parking lot. If you want to work up an appetite, park in the back of the lot and take a walk up the Corral Canyon trail. But don't do the entire loop or by the time you make it back down the hill, the line will be too long and the tables too full. It is very important to get a table in the first section of the three-tiered outdoor picnic table seating so you can have an optimal view of the ocean—prime seating for possible dolphin and whale watching. Order a fried fish sandwich without the cheese, french fries (there's malt vinegar on every table), and a Juice Squeeze. Founded in 1972, Malibu Seafood preserves the youthful nostalgic feeling that one should not need to wear shoes in Malibu.
Malibu Seafood is located at 25653 Pacific Coast Highway in Malibu. (310) 456-3430
(Photo courtesy of Bob's Coffee and Doughnuts)
SUGAR DOUGHNUT AT BOB'S COFFEE AND DOUGHNUTS
Long before The Grove was built, The Farmer's Market stood on its own as a fixture of Los Angeles "cool." It was the main hang-out for the characters in the Weetzie Bat series. With the add-on of The Grove, the original spirit of the eclectically hip Farmer's Market seems a distant memory, but right in the center, still serving Los Angeles with the grace of its simplicity, is Bob's Coffee and Doughnuts. The gourmet doughnut is currently trending throughout the city, but Bob's has always captured a quality that seems to elude its new competitors: that when you bite into their doughnuts they dissolve quickly in your mouth, an airy-like dough perfected over the years since owner Bob Tusquellas bought the place in 1970.
Bob's Coffee & Doughnuts is located at 6333 W. 3rd St. (#450) in the Original Farmer's Market.
(Photo by Mary F. via Yelp)
SLIPPERY SHRIMP AT YANG CHOW
Located on the ornate streets of Chinatown, surrounded by other local Chinese eateries and burgeoning art galleries, is a classic American Chinese restaurant with big round tables and a wall lined with photos of seemingly random celebrities. There are now three Yang Chow's in Los Angeles, but this family-run downtown original opened its doors in 1977, and helped make slippery shrimp, a lightly fried and delicious sweet shrimp dish, popular all over the city. According to a 1991 L.A. Times article, they give out the recipe on request.
Yang Chow is located at 819 N. Broadway in Chinatown. (213) 625-0811
(Exterior photo by Alex de Cordoba Pizza photo courtesy of Casa Bianca Pizza Pie)
CHEESE PIZZA AT CASA BIANCA PIZZA PIE
Located in Eagle Rock, and serving regulars that have been coming from all over since 1955, is Casa Bianca: a Sicilian, red-checkered tablecloth, cash-only joint. It's the kind of place where the waiters are proud to work there. In fact, one waiter, Brianne Newton, told me it took her three years to get the job and has had it for the past 11. Her enthusiasm about the place was infectious, and a warmth permeates the truly "family-style" restaurant. Order a side of meatballs with your pizza, and if you bring enough family or friends to help you polish it all off, order appetizer dishes of bruschetta and garlic bread.
Casa Bianca Pizza Pie is located at 1650 Colorado Blvd. in Eagle Rock. (323) 256-9617
(Photo by Lady Ducayne via the Creative Commons on Flickr)
FRENCH DIP SANDWICH AT PHILIPPE THE ORIGINAL
Philippe the Original has continuously operated in Los Angeles since 1908, and been at its current location a block away from Union Station for more than half a century. It's also wildly popular—as of 2008, they served 2,200 to 3,000 customers a day on weekdays and as many as 4,000 on weekends, according to the L.A. Times—so don't be surprised if there's a line. The atmosphere is wonderfully old school, but the real draw is the French dip sandwich, a thinly-sliced bounty of roast beef heaped on a French roll and dripping with juice. They even take credit cards, as of 2014. —Julia Wick
Philippe the Original is located at 1001 N. Alameda St. in Chinatown.
(Photo courtesy of El Tepeyac)
HOLLENBECK BURRITO AT MANUEL'S EL TEPEYAC
A Boyle Heights institution not far from the Hollenbeck police station, El Tepeyac has been a go-to spot for Mexican fare since 1955. One of their signature burritos is called The Hollenbeck, named after the policemen who kept requesting additional ingredients until the burritos (packed with seared pork meat, rice, beans, guacamole and more) grew to weigh an average of five pounds each. Owner Manuel Rojas used to give shots of tequila to his patrons as they entered. Rojas passed in 2013, the shots are gone but the charm still remains.
Manuel's El Tepeyac is located at 812 N. Evergreen Ave. in Boyle Heights. (323) 268-1960
Watch: Marcus Samuelsson Explores LA’s Multifaceted Armenian Food Scene
In the second episode of No Passport Required Season 2, host Marcus Samuelsson heads to Los Angeles to eat with and learn from the city’s large and diasporic Armenian community.
Samuelsson arrives in sunny Los Angeles to meet with Armenians influencing the city’s food scene. Armenian food is diaspora food — the community is widespread, building homes in countries such as Turkey and Syria following the Armenian genocide. Watch as Marcus gets to know the people preserving and growing Armenian food culture in LA and neighboring city Glendale. He tries traditional favorites like manti, ponchiki, and lule kebab, as well as next-generation takes including barbecue and even shawarma tacos.
Additional episodes: Each hour-long episode focuses on a different immigrant community in a new city: In addition to Los Angeles, the series travels to Seattle, where Marcus cooks with a Filipino community eager to preserve its food traditions while using key ingredients like ube and vinegar to create new ones Houston (January 27), home to one of the highest numbers of West African expatriates of any U.S. city and Philadelphia (February 3), where Italian Americans have thrived for generations. Other episodes focus on the Chinese-American community in Las Vegas (February 10), which has grown tremendously over the last 20 years, and Boston (February 17), where Marcus explores Portuguese-speaking cultures and cuisines from three different locales: Brazil, Cape Verde, and Portugal. The episodes air weekly on PBS, and all are available for streaming.
Missed Season 1? Stream full episodes from the entire first season now, or check out recaps and more intel on No Passport Required here.
Online and on social: Tag @eater, @pbs, and #NoPassRequiredPBS if you share clips, pictures, or quotes from the show. Check back on Eater LA tomorrow to see a map of the restaurants featured in the episode, and head to PBS to learn more about the show, find character bios, and get recipes to cook at home.
8 Healthy Scallop Recipes for Every Diet
Scallops are a wonderful option for all types of diets. Whether you’re counting calories, avoiding carbs, or looking to indulge in a decadent seafood feast, there is a scallop recipe that suits your needs. The high protein content makes these mollusks a satisfying meal, they are naturally low in fat, and they are absolutely delicious. On top of all that scallops only take a few minutes each to cook, so they are a great option for a fast weeknight meal. Check out the list of healthy scallop recipes below for eight ways to sear, grill, and serve up scallops!
This classic, simple recipe is a great starting point. It’s good for low-carb or low-calorie diets, plus It equips you with a few simple tricks that can help you get the perfect sear on the outside of a scallop every time. Protip: Start with chilled scallops and pat them dry! Get the recipe.
This dish gets its creamy qualities from coconut milk and a little ghee. Ancient man might not have eaten much butter, but when it comes to ghee most of the lactose has been removed and you’re left with a pure fat, so many people consider it paleo-friendly. If you’re avoiding butter just swap out the ghee for oil or lard, but don’t skip the saffron. Get the recipe.
Here’s a recipe perfect for those of you seeking a little more fiber. The barley makes this dish filling and satisfying, while the beets add a wonderful earthy flavor. Go light on the garlic sauce and this is a low-fat, high-protein dish! Get the recipe.
This Thai-inspired recipe has tons of bright flavors from citrus and sweet chile sauce. It’s a cinch to whip up quickly, so it would be a perfect idea for a low-carb, calorie-conscious weeknight dinner! Get the recipe.
The grill is really magical when it comes to preparing scallops: If it’s heated properly you can get a smoky char on the outside of the scallops while leaving the inside tender and juicy. Plus, you barely have to add any fat to aid in the cooking, just brush the scallops lightly with oil or butter to stop them from sticking. Get the recipe.
If you’re looking for a slightly different way to prepare scallops, consider this panko-crusted version. It’s much healthier than deep-frying them, but the topping of panko, pine nuts, Parmesan, and tarragon gets plenty crunchy under the broiler. This recipe is a great way to sate a craving for fattier fried foods. Get the recipe.
In addition to being low-fat, this simple seared scallop recipe incorporates some wilted spinach for added nutrient power. For those of you interested, the recipe includes the Weight Watchers points! Get the recipe.
If you aren’t interested in calorie counting at the moment, try indulging in this recipe for seared scallops with beurre blanc. It may be high in fat, but it’s still low-carb, not that you need to make any excuses. The stomach wants what the stomach wants. Get the recipe.
For more tips, tricks, and healthy recipes, check out our healthy living page.
Evan Kleiman's taste of life, culture and the human species.
Pasta, muffins, gazpacho: Putting market zucchini to work
Correspondent Gillian Ferguson scouts out zucchini with Chef Kim Vu of the recently opened Cult , just a short walk from the Santa Monica Farmer’s Market.
In ‘City of Ghosts,’ young sleuths explore LA, its restaurants, and supernatural stories
Animator Elizabeth Ito is the Los Angeles-born creator of “ City of Ghosts ,” a six-episode kids’ series on Netflix about a team of child sleuths who traverse diverse neighborhoods of…
Clickbait restaurants: Ghosting the traditional delivery model
Emilie Friedlander talks about clickbait restaurants, and what “F*cking Good Pizza” has in common with former Uber CEO Travis Kalanick.
Uncovering the LA roots of El Pato hot sauce
What’s the story behind that little yellow can of hot sauce with a duck on the label? El Pato starts in Los Angeles.
Making the most of vegetables with few ingredients and a light touch
Eric Ripert talks about the simplicity of cooking with vegetables, how to choose the right melon, and how summers with his grandmothers in the south of France influenced his new…
Eating with locals and refugees across Turkey, Cyprus, and Greece
What do borders mean in a globalized world?
Dude food: ‘Comfort food with an edge of competitive destruction’
A shift has occurred in how the media conditioned the public to think about men’s bodies and ideals.
Fungi fanatics: Focusing on the future
Mushroom species are prolific and diverse, and less than 10% of them are documented, according to Doug Bierend .
Wild mustard beyond a condiment: Use it to make paper, ink, fertilizer
Master gardener Alyssa Kahn asserts that wild mustard has a complicated history of how it made its way to California, threatening biodiversity and inhibiting seed germination of native…
Competing for the spotlight: Stone fruit and berries are in season
At the Santa Monica Farmer’s Market, correspondent Gillian Ferguson meets up with Chef Zarah Khan of Botanica in Silver Lake.
‘In the Weeds’: A carousel of pivots at Yang’s Kitchen
Chef/owner Chris Yang had a neighborhood and media darling on his hands when Yang’s Kitchen opened in 2019.
Using the paintbrush and spatula, artist Lindsay Gardner turns her focus to women and food
Lindsay Gardner’s new book, “ Why We Cook ,” celebrates 112 women in food.
Flower power: Edible flowers bloom at the farmer’s market
Market correspondent Gillian Ferguson is back at the Santa Monica Farmer’s Market where she catches up with Sarah Simms, who runs a full-service cheese shop with her twin sister.
In the Weeds: ‘I wouldn’t have Woon without mom,’ says Keegan Fong
We're all familiar with warm and fuzzy stories about spending time in the kitchen alongside mom. But imagine turning that sweet, syrupy story into a business plan.
‘That’s the way my mother did it’: Eric Kim gets a culinary education
When cooking writer Eric Kim drove from New York back to Atlanta to solicit his mother’s help for a chapter of his upcoming cookbook, he anticipated being there for a month.
Serving up weekend lechon in the city of Cudahy
Lechon or puerquito echado is prepared by butterflying a whole suckling pig and roasting it for five hours to crisp perfection.
‘Grow it for flavor’ became the mantra of The Chef’s Garden
"It’s like a relationship with a human being. You can’t take, take, take, take and not give back,” says Lee Jones of farming.
Old Bay origins: The popular spice was invented by a Jewish refugee from Germany
Old Bay is a staple at every crab shack and seafood boil across America, but few know about the man behind the 18 spice blend.
‘In the Weeds’ with LA’s Italian institution Angelini Osteria
Angelini Osteria is an Italian institution in Los Angeles, celebrating its twentieth year on Beverly Boulevard.
New Books: People's Pops
The gourmet ice pop trend continues with a new book, People's Pops, by Nathalie Jordi, David Carrell, and Joel Horowitz (the team behind the New York City pop business of the same name), due out this June.
People's Pops follows on the heels of last summer's Paletas (also published by Ten Speed Press) with 55 recipes for pops and shave ice arranged seasonally and by ingredient, from spring (think rhubarb and elderflower or cucumber and violet) to autumn (cranberry and apple or pumpkin pie with whipped cream).
The recipes are interspersed with mouthwatering ice pop porn and tips on everything from how to make and serve the pops to starting your own pop business if you are so inspired.
Yodels, Ring Dings and Little Debbie Cake Rolls. Check out this Blogger Boggle via Endless Simmer .
We've figured out a way to bring the "Appetizers" into the fold of the main site. So, if you've been reading them via this feed, this will be the last entry.
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Bake a Beer Dessert for Game Day
Beer is a many-splendored drink, but it’s not just for sipping (or chugging). It adds interest to all sorts of dishes, from morning pancakes to dinnertime chili. And there are lots of ways to use beer in dessert, whether you favor aggressive IPAs or sweeter pastry beers.
Baking with beer seems like an especially perfect endeavor for tailgating season, and a must-do if you’re hosting any kind of Super Bowl party. Because it involves beer, of course, but also because these booze-infused treats are equally perfect for celebrating the sweet taste of victory or soothing the pain of defeat. (Naturally, they’re delicious at any other time too.)
Another Round The Best Type of Beer Glass for Whatever Style You're Drinking While rich, roasty stouts and porters, which often already have chocolatey elements, are a no-brainer for desserts like cakes, brownies, ice creams, and truffles, there are lots of other styles you can work into sweets. Even mild lager is useful for lightening up a batter, as in our Almond Biscuit Shortcakes with Roasted Figs recipe, but more strongly flavored beers obviously influence the taste as well as the texture of a given dessert. Peach, cherry, and raspberry lambics work well in jammy or fruity desserts, while spiced pumpkin beers and nutty brown ales add great fall flavor to baked goods, caramels, and frostings. Sour beers and even hoppy, piney IPAs bring bright notes to citrus desserts saisons marry well with fruit and spice and malty, strong Scotch ales emphasize any caramelized elements in a sweet dish.
Always use a beer you’d drink on its own, and feel free to experiment by substituting different styles as long as the flavor and intensity makes sense. For instance, you probably don’t want to use a super-funky Belgian in place of a chocolate porter, but any other rich, mellow beer, from coffee stout to fragrant Christmas ale, would likely work (while still changing the flavor profile a bit). And milder beers are generally better in less strongly flavored desserts where they won’t be overwhelmed, while bigger beers can still shine in stronger-tasting treats, yet also blend in more easily with their deeper flavors.
The Craft Beer Bites Cookbook, $15.48 on Amazon
Jacquelyn Dodd (aka The Beeroness) has mastered the art of cooking and baking with beer these recipes are for smaller bites, so they're perfect for parties.
Keep in mind, beer does affect the structure of baked goods, so you’re better off subbing in your beer of choice in a recipe that already calls for some, rather than just adding it to one that’s beer-free. And while these beer desserts may not get you buzzed (except on sugar), you should still only serve them to adults who are okay with consuming alcohol.
If that’s you, try one of these intoxicatingly delicious recipes to satisfy two cravings at once!
Chocolate Stout S’mores Brownies
Choose a rich, chocolatey stout for these s’mores-inspired brownies to intensify the chocolate in the batter. And once these reach room temp, we recommend reheating individual brownies so the toasted marshmallow topping gets nice and gooey again. Get our Chocolate Stout S’mores Brownies recipe.
Guinness Gingerbread Bundt Cake
You can switch up the icing for this moist, rich cake however you please—drizzle on a beer caramel or a stout fudge sauce, slather on beer whipped cream, or make a simple pour-over icing with three tablespoons of your chosen brew whisked into one cup of powdered sugar. Any of these would also be great over a chocolate stout cake, of course, but gingerbread spices make things a little more interesting. Get our Guinness Gingerbread Bundt Cake recipe.
Chocolate Stout Cupcakes
Dark chocolate stout cupcakes are a great portable option (and if you’re one of those people who doesn’t like chocolate, you can go with citrus IPA cupcakes or malty brown ale cupcakes instead). Again, you can play around with different toppings—try cream cheese frosting, stout fudge frosting, raspberry lambic frosting, white chocolate beer frosting, or even bubbly toasted beer marshmallow meringue that mimics a foamy head—but there’s much to be said for piling even more stout-infused chocolate on top! Couldn’t hurt to sprinkle on beer-candied bacon either. Get the Chocolate Stout Cupcakes recipe.
Guinness Milk Chocolate Ice Cream
Guinness strikes again, but thanks to the plethora of options out there, you can find lots of other craft beer ice cream recipes if you prefer another style. This hearty milk chocolate stout ice cream is especially great for beer floats, though. Just scoop it into a glass and top it off with the beer of your choice (would Southern Tier’s Crème Brûlée vanilla milk stout be too much?). Get David Lebovitz’s Guinness Milk Chocolate Ice Cream recipe.
Brown Sugar Beer Cookies
Beer helps keep baked goods moist and tender, so these brown ale-infused brown sugar cookies stay soft even days after they’re baked. This is a good recipe to try swapping in other beers, including ones with a bit more spice—and if you want even more beer flavor (who could blame you?), ice them with an easy beer glaze using the same brew that’s in the dough. Get the Brown Sugar Beer Cookies recipe.
Pumpkin Beer Monkey Bread with Pumpkin Beer Caramel Sauce
Not everyone loves pumpkin beer, but fans of fall’s seasonal releases will adore this pull-apart monkey bread, with spiced pumpkin ale in the batter and in the caramel that soaks into every sticky morsel. When pumpkin ale is out of season, try a hard cider or malty, spicy ale in its place. Get the Pumpkin Beer Monkey Bread with Pumpkin Beer Caramel Sauce recipe.
Brown Ale Pumpkin Pie Bars
For those who don’t love pumpkin in their beer, but still enjoy autumnal pumpkin desserts, these silky pumpkin pie bars use nutty dark brown ale to boost the caramelized flavors. A boozy, barrel-aged brown is even better with the cinnamon and brown sugar. Get the Brown Ale Pumpkin Pie Bars recipe.
Beer Truffles with Pretzels
These easy chocolate truffles are dynamite with a dark, chocolate-flavored beer, but you can play around with other ales to change the flavor beers with vanilla notes make a lot of sense too. The salty, crunchy pretzel coating is the perfect contrast. Get the Beer Truffles with Pretzels recipe.
Ale and Pretzel Soft Caramels
Another beer and pretzel pairing, these soft, chewy caramels are also a perfect place to experiment with different styles pale ale could become pumpkin beer or American strong ale, even smoked porter…and instead of wrapping these in wax paper to help hold their shape, you could dip them in chocolate for another layer of flavor too. Get the Ale and Pretzel Soft Caramels recipe.
IPA Lemon Bars
A bright, citrusy IPA is a great addition to both the crust and the filling of tangy-sweet lemon bars. Try Meyer lemons when they’re in season for a more floral dimension, and try different styles of IPA if you’re feeling adventurous. Get the IPA Lemon Bars recipe.
Russian Imperial Stout Fudge with Beer-Candied Pistachios
A super-dark, intensely rich and roasty imperial stout with notes of coffee and chocolate is a natural for mixing into decadent fudge—and the beer-candied pistachios on top are a brilliant touch. Get the Russian Imperial Stout Fudge with Beer-Candied Pistachios recipe.
Glazed Doughnut Beer Cake
A beer-infused cake that tastes like a glazed doughnut? Sounds like something you could happily eat for breakfast too! Although, after noon, you can enjoy it with a glass of pale ale to complement the flavors in the batter and the glaze. (By the way, the Beeroness has a ton of other fantastic beer desserts that you should also check out.) Get the Glazed Doughnut Beer Cake recipe.
Check out the best beer subscription boxes to keep yourself in suds, and some of our favorite products with beer in them (because why stick to just drinking it?).
Related Video: How to Make a Beer Milkshake
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nan·o· brew·e·ry (noun): A scaled-down microbrewery, often run by a solo entrepreneur, that produces beer in small batches.
in a recent article, the blog Top Fermented highlighted the trend towards nanobreweries, offering this definition: "There’s no good definition, but what seems to be settled upon is that you’re making an amount of beer, per batch, that is considerably less than one would expect from a production brewery: half-barrel or one-barrel systems are common and sometimes even less."
Hess Brewing Company, which calls itself "San Diego's first nanobrewery," puts the total output of nanobreweries at somewhere between 10 and 75 gallons.
A 2009 article on msn.com suggested that nanobrewing has emerged as part of the larger trend in food towards locavorism:
For years, microbrewers — independent beer-brewing operations whose threshold of production is less than 15,000 barrels a year — defined the small-batch experience. More recently, though, the drive for local identities and products, and a reawakening of Americans’ sense of the neighborhood as resource, have led to the rise of nanobreweries, run by a handful of people operating out of very limited neighborhood spaces on a very limited budget.
Unlike microbreweries, which are the thriving results of business models, nanobreweries are more entrepreneurial, with their creators doing it either as a high-profile hobby or as a stepping-stone to creating a bigger company. Either way, nanobrewing reflects the impact of neighborhoods, as these mavericks create a brew — and a following — one trench drain, one fermentation tank at a time.
The U.S. Department of the Treasury offers its own rough definition, while reminding budding nanobrewers that no matter how small their beer business, they are subject to federal taxation:
Nano-breweries, which we define as very small brewery operations, are springing up across the country. Nano brewing is a result of the steady appeal for craft-brewed beers and the beneficiary of the growing home brewing movement. We issue this advisory as a reminder that any beer produced for sale by home brewers is not exempt from Federal excise tax payment.