Beer

We made an already simple recipe even easier by omitting brand names from the ingredient list. Almost any tequila will do — but after experimenting with several different beers, we found we prefer a lighter-style lager here. This recipe can be readily increased to serve a large crowd.

Debra L. Warren of Lake Forest, Illinois, writes: "I have often indulged in Jay Lovell's phenomenal cuisine at his Lovell's of Lake Forest restaurant, and the ribs he prepared for an event I attended were out of this world. Could you possibly persuade the chef to share the recipe?" The espresso powder gives the sauce great depth of flavor.

Jasper White discovered the flavorful, tender red shrimp of Stonington, Connecticut, while opening Summer Shack, his restaurant at the nearby Mohegan Sun casino. For this recipe, we tried several different kinds of shrimp, and all varieties worked well.

These hors d'oeuvres should be served warm, so fry a couple of batches at a time as platters need replenishing.

In addition to the herb mayonnaise and blue cheese coleslaw, sliced tomatoes would be perfect alongside.

Brining the chops makes them moist.

This recipe originally accompanied epi:recipeLink="101021"Pork Medallions with Mustard Cream Sauce</epi:recipeLink>.<P> This tangy sauce would also be terrific with roast chicken.

Can be prepared in 45 minutes or less.

After being tenderized by a beer marinade, these chops require only a quick turn on the grill or under the broiler to form the centerpiece of a hearty meal.

Can be prepared in 45 minutes or less. This quick Southwestern cheese dip benefits from a bit of brew in the mix — as it would from a cold Mexican beer enjoyed alongside.

For a different take on onion soup, a traditional beef-broth base is here spiked with beer and fortified with garlic. Rye-bread croutons top this simple soup, which, with the addition of a salad, makes a fine fall supper.

A winner in the Bon Appétit Recipes Sweepstakes, a reader poll conducted in honor of the brand’s 50th anniversary.

A tangy sauce for grilled chicken or spare-ribs. Build up a shiny glaze by brushing the sauce often over the meat, beginning about 15 minutes from the end of cooking time.

The sweet and spicy sauce is a perfect complement to pork.