Recipe: Slow Cooker Sausages with Peppers and Onions — Recipes from The Kitchn

(Image credit: Joe Lingeman/The Kitchn)

When I think of my travels in Germany, I think of beers, brats, and mustard, and it's still that satisfying trinity that I crave when the weather starts to cool down. Throwing everything into a slow cooker means I can come back to tender sausages that have been gently braising in beer, with a pile of sweet peppers and onions coated in grainy mustard right on top. Serve in buns if you like, but I like my sausage and peppers next to a mound of vinegar-based potato salad and some more mustard for dipping.


Oxbow Beer Brewer Tim Adams Shares His Favorite Summer Beer — Bite-Sized Guide: Portland, Maine

(Image credit: Erin Little)

When it comes to summer drinking, the key is to find a beverage that's cold, refreshing, and not too alcoholic. Wine spritzers are always a favorite, but this year we're stockpiling farmhouse beers. What's farmhouse beer, you might ask? We're so glad you did.


We Stocked Our Own Wedding Bar — Here’s What We Learned — Homemade Weddings

When my now-husband and I were planning our wedding, we had two big goals: save as much money as possible, and still throw a kick-ass party that didn't feel cheap or chintzy. (So original, right?) With those things in mind, we decided early on what was worth splurging on (like the food and the reception space) and what wasn't (like paying someone else to stock our bar).

After booking our amazing caterer and our trendy Brooklyn venue, we were given a few different options for providing alcohol to our guests. We could buy a full-service bar package from the venue, pay our caterer to take care of everything, or buy the booze ourselves.

Eager to cut costs anywhere we could — and, if I'm being honest, to micromanage yet another aspect of our special day — we jumped at the chance to stock the bar ourselves. Our caterer would provide bartenders and take care of most of the logistics, but purchasing the drinks was up to us.

It was a great decision — we personalized our drink menu, served everything we wanted (and nothing we didn't), and saved a ton on markup and fees — but it wasn't without challenges.

Here's what we learned along the way, and in hindsight, about DIY-ing our own wedding bar.


The Best Part of Strawberry Season May Be This Louisiana Beer — Beer

My sister went to college at Tulane University in New Orleans. Each summer she'd come home bragging about the Ponchatoula Strawberry Festival, a weekend-long, mystical-sounding party of music, games, rides, and, of course, strawberries.

I was always envious of this celebration, but on the plus side I have her to thank for learning about what is now one of my very favorite parts of strawberry season: strawberry beer, specifically Abita Strawberry Harvest Lager.


3 Tips for Cooking and Baking with Alcohol — Tips from The Kitchn

When you are a self-professed booze-hound and a baker at heart, it is almost too easy to incorporate flavorful alcohol into everything from weeknight dinners to luscious birthday cakes. Honestly, though, I've made more than a few mistakes along the way when trying to add the smoky sweetness of bourbon to dinner or the dry sweetness of Champagne into cake.

I'm going to cash in on those mistakes in the hopes they will be helpful for anyone who's looking to booze-infuse their food. Here are three of my favorite tips for cooking with alcohol.


10 of Our Best Boozy Baked Goods — Recipes from The Kitchn

Making a baked good with booze is a good move. When baked, most of the alcohol actually cooks out but the flavor remains, which can make for a treat that's a whole lot more interesting. A splash of alcohol can also make for a more moist and tender finished product, which is always a win.

Whether it's a dash of whiskey or a glug of beer, here are 10 fun recipes that take your cakes, pies, and bread puddings out for happy hour.


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