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cooking.nytimes.com
This sweet potato soup, given a hint of yeastiness with the addition of Belgian-style beer, could take on several roles at Thanksgiving It may be your first course, one that’s deeply flavored but not dense and heavy Or you could ladle it into small cups for guests to sip as an hors d’oeuvre before they are seated
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Get Belly and Sucker Recipe from Food Network
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Cristina Ferrare recommends crushing one or two tortilla chips over this chili for a little crunch and washing it down with an ice-cold beer. Use organic ingredients if available.
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Get Jamaican Jerked BBQ Sauce Recipe from Food Network
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Get Maple Baked Beans Recipe from Food Network
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Get Chocolate Stout Bundt Cake Recipe from Food Network
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Get Game Day Chili Recipe from Food Network
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Get Sunny's "Honey, Who Pecanned the Bird?" Recipe from Food Network
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This rhubarb and strawberry consommé recipe is a brightly colored dessert soup, from Chicago pastry chef Mindy Segal..
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This stew is great for St. Patrick's Day. The mixture of the beef and Guinness is awesome! I usually add more beer than the recipe calls for. Serve with mashed potatoes.
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Get Emeril's Cajun Chicks Recipe from Food Network