I spent last summer in the kitchen cooking with beer for my next book, the unambiguously titled Cooking with Beer . The first copies ca...

The smoking lamb chops of Whitechapel curry houses are legendary because they are so delicious. And as many of the better places are brin...

I’m having a thing with tacos right now. It started over the summer when I made some using chicken brined in lager and lime, also using...

Yesterday I had beer-cured bacon with bacon stout ketchup for breakfast. I’d started making it a week earlier, brining belly pork in smo...

My favourite meal of the year is tomorrow! The fridge is bursting with food and the boxes of beer in the garage are constantly calli...

A typical Saturday morning is waking up and spending the next three-or-four hours split between writing, exercising and looking at eve...

American IPA is brilliant with strong cheddar. Risottos are awesome – rich, savoury, filling. Imagine how good a risotto would be if i...

There are traditionally two thoughts when it comes to matching food and drink: you either go with something which compares or contrasts. I ...

It's too easy, obvious even, but the Food and Beer Pairing of the Week, this week coming from beside the beach in Menorca, is paella an...

Two weeks ago I asked an important question on the back of many failed attempts to find the answer for myself: what is the perfect be...

A golden summer ale with a fluffy white foam, this beer bursts with a lively balance of citrus zest and floral freshness from the Cascade h...

I need your assistance and I need some suggestions for a FABPOW! (a Food and Beer Pairing of the Week!) I’ve lost count of the times I’ve...

New York wasn’t just about getting drunk and watching baseball. We were also there to eat as much as possible. Burgers were the early foc...