This recipe, which uses three different kinds of ginger, is great for cookies that you can dip in your favorite stout or porter. They might pair well with a sweet, aged strong ale, too. Ingredients: 1 tsp allspice 1 tsp baking soda pinch of fine-grained salt 1 tbsp fresh ginger (grated) 1.5 tbsp ground ginger…

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Though called a “Scotch” egg, it is purported by some to have originated at a London department store called Fortnum & Mason in the early 1700s. While it is likely that the store was responsible for the rise in popularity of the food, it also seems likely that the Scotch egg was an offshoot of…

Soups are an essential food in cultures around the world. In many of them, savory or spicy is the norm. And, of course, they’ve traditionally made use of ingredients that are locally available. That is certainly true of Mexican soups, like this one. In our increasingly interconnected world, soups have crossed borders and found homes…

Beer and cheese is a classic pairing. In recent years, food specialists have carefully considered which cheeses pair best with specific beer styles. We’ve even attended seminars on the topic at the Craft Brewers Conference in the U.S., one of the largest industry gatherings in the world. The pairing suggestions of these experts are based…