Beer-Braised Bratwursts with Pickle Juice Slaw

A tangy cabbage and carrot slaw is a knockout topping for juicy bratwursts. Long pretzel rolls make an unexpected substitute for the hoagie rolls, if you can find them.

For the slaw

• 
  
  1 cup very thinly sliced red cabbage
  
  


• 
  
  1/4 cup mayonnaise
  
  


• 
  
  3 Tbs. pickle brine (from a jar of pickles, preferably dill)
  
  


• 
  
  4 tsp. cider vinegar
  
  


• 
  
  2 tsp. granulated sugar
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2-1/2 cups very thinly sliced green cabbage
  
  


• 
  
  1/2 cup grated carrots
  
  


• 
  
  1/4 cup finely chopped white onion
  
  

For the bratwursts

• 
  
  2 12-oz. bottles lager beer, such as Budweiser
  
  


• 
  
  4 uncooked bratwursts
  
  


• 
  
  1 cup chopped white onion
  
  


• 
  
  4 Tbs. unsalted butter, melted
  
  


• 
  
  2 Tbs. spicy brown mustard, such as Gulden’s
  
  


• 
  
  Vegetable oil for brushing
  
  


• 
  
  4 hoagie rolls, split but not all the way through
  
  

Make the slaw

Soak the red cabbage in a bowl of ice water for 15 minutes to prevent its color from bleeding. Drain and pat dry. In a large bowl, whisk together the mayonnaise, pickle brine, vinegar, sugar, 1/4 tsp. salt, and a grind of pepper. Add the red and green cabbage, carrot, and onion and toss well to combine. Refrigerate for 2 to 4 hours.

Make the bratwursts

In a 10- to 11-inch skillet, combine the beer, bratwursts, and onion. Add enough water to barely cover the bratwursts and bring just to a simmer over medium heat. Cover, remove from the heat, and let sit for 10 minutes.

Meanwhile, position a rack about 4 inches from the broiler and heat the broiler on high.

In a small bowl, combine the butter, mustard, and 4 tsp. of the bratwurst-cooking liquid; set aside.

Arrange the bratwursts on a broiler pan and lightly brush them with oil. Broil until goldenbrown, turning once, about 4 minutes total. Transfer to a plate. Put the buns on a baking sheet cut sides up and broil until lightly toasted, about 30 seconds.

Spread the insides of the buns with the butter mixture and put the bratwursts in the rolls. Top with the slaw and serve.

Pan-Seared Chicken Thighs with Beer and Grainy Mustard Sauce

Maple syrup adds a hint of sweetness that rounds out the mustard’s bite in this quick pan sauce. Not in the mood for chicken? Try it with pork chops instead.

• 
  
  8 small bone-in, skin-on chicken thighs (4 to 5 oz. each), trimmed of excess skin and fat
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 tsp. vegetable oil
  
  


• 
  
  2 medium shallots, minced
  
  


• 
  
  1-1/2 tsp. all-purpose flour
  
  


• 
  
  1 cup amber lager, such as Dos Equis Ambar
  
  


• 
  
  1/2 cup lower-salt chicken broth
  
  


• 
  
  1-1/2 Tbs. pure maple syrup
  
  


• 
  
  1/2 tsp. chopped fresh thyme; more for garnish
  
  


• 
  
  1 Tbs. whole-grain mustard
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  

Position a rack in the lower third of the oven, set a large rimmed baking sheet on the rack, and heat the oven to 475°F. Season the chicken thighs all over with salt and pepper.


Heat the oil in a heavy-duty ovenproof 12-inch skillet over medium-high heat until shimmering hot. Swirl to coat the pan bottom. Arrange the chicken in the pan skin side down in a single layer (it will likely be a snug fit), cover with an ovenproof splatter screen (if you have one) and cook until the skin is deep golden-brown, about 7 minutes. Turn the thighs and transfer the skillet and splatter screen, if using, to the oven. Roast until an instant-read thermometer inserted into the thickest part of a thigh registers 170°F, 5 to 8 minutes. Transfer to a plate.


Pour off all but 1 Tbs. fat from the skillet. Add the shallots and sauté over medium heat until softened, about 2 minutes. Stir in the flour until combined. Stir in the beer, chicken broth, maple syrup, and thyme. Increase the heat to high and bring to a boil, scraping up any browned bits from the skillet with a wooden spoon. Simmer vigorously until reduced to about 1 cup, about 3 minutes. Remove from the heat and whisk in the mustard, then the butter. Season the sauce to taste with salt and pepper.


To serve, dip each chicken thigh in the sauce and turn to coat. Arrange 2 thighs on each of 4 plates, spoon additional sauce over them, and garnish with the thyme. Serve immediately.

Bavarian-Style Soft Pretzels

And an oil mister comes in handy because it releases less oil than a can of cooking spray does. Whichever you use, mist only as necessary to prevent the dough from sticking or drying out; too much will make the pretzels greasy.

• 
  
  1-1/2 tsp. active dry yeast
  
  


• 
  
  19-1/2 oz. (4-1/2 cups) unbleached bread flour; more as needed
  
  


• 
  
  2 Tbs. packed light brown sugar
  
  


• 
  
  1 Tbs. vegetable oil
  
  


• 
  
  2-1/4 tsp. kosher salt
  
  


• 
  
  Oil mister filled with vegetable oil (or cooking spray)
  
  


• 
  
  1-1/2 Tbs. food-grade lye microbeads, or 3 Tbs. baking soda
  
  


• 
  
  1 large egg, lightly beaten (only if using baking soda instead of lye)
  
  


• 
  
  1 Tbs. pretzel or coarse salt
  
  

Tip:

A few key ingredients will help you make excellent pretzels at home. Food-grade lye microbeads are essential for a flavorful, mahogany-brown crust (you can also use baking soda, but the results won’t be the same). Pretzel salt is a bright white compressed salt that adheres well to the unbaked dough; kosher or coarse sea salt is a good substitution.

Make the dough

Tip:

An oil mister comes in handy for making pretzels because it releases less oil than a can of cooking spray does. Whichever you use, mist only as necessary to prevent the dough from sticking or drying out; too much will make the pretzels greasy.

In a stand mixer fitted with the dough hook (or in a large mixing bowl with a whisk), combine the yeast and 1-1/2 cups lukewarm (90°F to 95°F) water and let stand until dissolved, about 5 minutes. (The mixture should smell yeasty. If it doesn’t, start over with a fresh batch of active dry yeast.) Add the flour, sugar, oil, and salt. Mix on low speed (or with a wooden spoon) until the ingredients are hydrated and form a coarse ball of dough, 2 to 3 minutes. Add more water as needed, 1 tsp. at a time, if all of the flour is not incorporated into the dough.

Increase the speed to medium low and mix (or transfer the dough to a work surface misted with oil and knead by hand) until the dough becomes smooth, supple, and elastic, about 3 minutes. The dough should be soft but only slightly tacky; if it seems sticky or very tacky, sprinkle in more flour, as needed. If using a stand mixer, transfer the dough to a lightly oiled work surface and knead by hand for a few more seconds. Form the dough into a ball, transfer to a large, lightly oiled bowl, cover with plastic wrap, and let rise at room temperature until it’s about 1-1/2 times its original size, 1 to 1-1/2 hours.

Lightly mist a work surface with oil and transfer the dough to it. Divide the dough into 6 equal pieces (about 6 oz. each). Form each piece into a smooth, round ball, lightly mist with oil, and cover with plastic wrap; let rest on the work surface at room temperature for 20 to 30 minutes to allow the gluten to relax.

Shape the pretzels

Line a large baking sheet with lightly oiled parchment or a silicone baking mat and set aside.

Lightly mist a work surface and, using your palms and fingers, roll each piece of dough on the work surface into a rope that’s about 30 inches long and 1/3 to 1/2 inch thick. If the dough resists or shrinks back, let it rest for a few minutes while you work on other pieces; short rests will let the gluten relax enough to allow for the full rollout.

Working with 1 dough rope at a time, shape it into a large U that’s 5 to 7 inches across with the curve closest to you. Take the 2 ends of the rope in your fingers and cross one over the other so the ends overhang the cross by about 3 inches. Twist the ends of the rope, shortening the overhang to about 2 inches. Next, pull the twisted end section toward you and fold it down over the bottom curve of the U so the ends are a couple of inches apart and overhang the bottom by about 1/4 inch.

Carefully transfer the pretzels to the prepared baking sheet, spacing them evenly and reshaping as needed. Cover with plastic wrap and freeze until hard, at least 2 hours and up to 3 weeks.

Dip the pretzels

If using lye, put on protective gloves. Pour 2 cups cool water into a small stainless-steel bowl just wide enough to hold one pretzel.

Add the lye and stir with a stainless-steel whisk or spoon until completely dissolved.

If using baking soda, bring 2 cups water to a boil in a small saucepan. Remove from the heat, add the baking soda, and stir until completely dissolved. Transfer to a bowl and let cool to lukewarm, about 30 minutes.

Using stainless-steel tongs or a stainless-steel slotted spoon, dip one pretzel at a time in the lye (or baking soda) bath and soak for 5 seconds. If the liquid doesn’t completely cover the pretzel, turn it over and submerge the other side for 5 seconds. Remove the pretzel from the liquid, allowing the excess to drip off, and return it to the baking sheet. To discard the lye bath, slowly pour it down the sink drain and flush with cool running water for a few seconds. If you wore non-disposable gloves, wash them in cool soapy water and rinse well. If you used a baking soda bath, brush the tops and sides of the pretzels with some of the beaten egg.

Let the pretzels thaw and rise at room temperature until they are soft and puffy, 1-1/2 to 2 hours.

Bake the pretzels

Position a rack in the center of the oven and heat the oven to 400°F. Brush baking-soda-dipped pretzels once more with egg.

Lightly sprinkle the pretzels with the salt. Set the baking sheet of pretzels on another baking sheet (double-pan them) to prevent the bottoms of the pretzels from browning too quickly. Bake, rotating the pan halfway through, until rich, deep mahogany-brown for lye-dipped pretzels or dark golden-brown for baking-soda-dipped pretzels, 20 to 22 minutes. Transfer the pretzels to a rack and cool for at least 15 minutes before serving.

Jelly-Filled Doughnuts

This recipe uses a leaner, less sugary dough than your typical American jelly doughnut. For the best results, use either homemade preserves or best-quality local jam you can find. If your jam is very chunky, purée it in a blender or small food processor so that it will pass without effort through the tip of a pastry bag and into the doughnut.

• 
  
  17.62 oz. (4 cups) unbleached all-purpose flour
  
  


• 
  
  1⁄3 cup sugar, plus more for coating the doughnuts
  
  


• 
  
  1 Tbs. plus 1-1⁄2 tsp. instant yeast
  
  


• 
  
  3⁄4 tsp. fine sea salt or kosher salt
  
  


• 
  
  1 cup room temperature milk (70°F to 78°F)
  
  


• 
  
  2.5 oz. (5 Tbs.) unsalted butter, softened
  
  


• 
  
  2 large eggs
  
  


• 
  
  2 large egg yolks
  
  


• 
  
  1 tsp. grated lemon zest
  
  


• 
  
  2 tsp. pure vanilla extract
  
  


• 
  
  Vegetable oil, for frying
  
  


• 
  
  6 Tbs. raspberry jam
  
  

Combine the flour, sugar, yeast, salt, milk, butter, eggs, egg yolks, lemon zest, and vanilla in the bowl of a standing mixer fitted with the paddle attachment (the hook is not needed here, since this is a rather loose batter) and mix on low speed until smooth, 8 to 10 minutes.

Transfer the dough to a lightly oiled bowl or dough-rising container, cover the bowl with plastic wrap, and let stand at room temperature until doubled in volume, about 1 hour.

Line a rimmed baking sheet with parchment or waxed paper. Brush a thin layer of vegetable oil on the paper. Turn the dough onto a lightly floured countertop and divide into 16 equal pieces. Shape each piece into a round and then flatten slightly with the palm of your hand. Place the rounds seam side down on the oiled paper. Let stand uncovered at room temperature until doubled in volume, about 1 hour.

Add 3 inches of oil to a deep pot. Attach a candy thermometer to the side of the pot and heat the oil over medium heat until it reaches 350°F. Line a large platter or baking sheet with several layers of paper towels.

Place a few of the doughnuts in the hot oil, being careful not to crowd them in the pot.

Fry until golden brown on one side, about 1 minute. Turn and continue to fry until golden on both sides, another minute or two. Don’t worry that there is a line of light-colored dough around the perimeter of each doughnut. This will be the “soft spot” where you will insert the tip of a pastry bag to pipe in some jam. Drain the cooked doughnuts on the paper towels, roll them in sugar, and repeat with the remaining dough, keeping an eye on the thermometer to make sure the oil stays at a steady 350°F and adjusting the heat as necessary.

To fill the doughnuts, place the jam in a bowl and stir it thoroughly so that there are no lumps. Scrape it into a pastry bag fitted with a large plain tip. Insert the tip into the soft spot of each doughnut and squeeze about 1 tsp. of the jam into the center. Serve immediately.

Jelly-Filled Doughnuts

This recipe uses a leaner, less sugary dough than your typical American jelly doughnut. For the best results, use either homemade preserves or best-quality local jam you can find. If your jam is very chunky, purée it in a blender or small food processor so that it will pass without effort through the tip of a pastry bag and into the doughnut.

• 
  
  17.62 oz. (4 cups) unbleached all-purpose flour
  
  


• 
  
  1⁄3 cup sugar, plus more for coating the doughnuts
  
  


• 
  
  1 Tbs. plus 1-1⁄2 tsp. instant yeast
  
  


• 
  
  3⁄4 tsp. fine sea salt or kosher salt
  
  


• 
  
  1 cup room temperature milk (70°F to 78°F)
  
  


• 
  
  2.5 oz. (5 Tbs.) unsalted butter, softened
  
  


• 
  
  2 large eggs
  
  


• 
  
  2 large egg yolks
  
  


• 
  
  1 tsp. grated lemon zest
  
  


• 
  
  2 tsp. pure vanilla extract
  
  


• 
  
  Vegetable oil, for frying
  
  


• 
  
  6 Tbs. raspberry jam
  
  

Combine the flour, sugar, yeast, salt, milk, butter, eggs, egg yolks, lemon zest, and vanilla in the bowl of a standing mixer fitted with the paddle attachment (the hook is not needed here, since this is a rather loose batter) and mix on low speed until smooth, 8 to 10 minutes.

Transfer the dough to a lightly oiled bowl or dough-rising container, cover the bowl with plastic wrap, and let stand at room temperature until doubled in volume, about 1 hour.

Line a rimmed baking sheet with parchment or waxed paper. Brush a thin layer of vegetable oil on the paper. Turn the dough onto a lightly floured countertop and divide into 16 equal pieces. Shape each piece into a round and then flatten slightly with the palm of your hand. Place the rounds seam side down on the oiled paper. Let stand uncovered at room temperature until doubled in volume, about 1 hour.

Add 3 inches of oil to a deep pot. Attach a candy thermometer to the side of the pot and heat the oil over medium heat until it reaches 350°F. Line a large platter or baking sheet with several layers of paper towels.

Place a few of the doughnuts in the hot oil, being careful not to crowd them in the pot.

Fry until golden brown on one side, about 1 minute. Turn and continue to fry until golden on both sides, another minute or two. Don’t worry that there is a line of light-colored dough around the perimeter of each doughnut. This will be the “soft spot” where you will insert the tip of a pastry bag to pipe in some jam. Drain the cooked doughnuts on the paper towels, roll them in sugar, and repeat with the remaining dough, keeping an eye on the thermometer to make sure the oil stays at a steady 350°F and adjusting the heat as necessary.

To fill the doughnuts, place the jam in a bowl and stir it thoroughly so that there are no lumps. Scrape it into a pastry bag fitted with a large plain tip. Insert the tip into the soft spot of each doughnut and squeeze about 1 tsp. of the jam into the center. Serve immediately.

Oven-Roasted Sausages with Riesling, Apples, and Pears

Preparing this dish will fill your home with the most intoxicating aroma ever. The smell alone may be enough to inspire the occasional home cook to prepare dinner on a regular basis. A mixture of orange juice and wine is infused with ginger, cinnamon, cloves, and anise seed, then poured over sautéed apples, pears, and sweet Italian sausage and baked. The meal tastes just as wonderful as it smells.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 Tbs. brown sugar
  
  


• 
  
  3 Bosc pears, peeled, halved, and cored
  
  


• 
  
  3 Granny Smith apples, peeled, halved, and cored
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 cup freshly squeezed orange juice, from about 2 to 3 oranges, or store-bought prepared orange juice
  
  


• 
  
  1 cup late-harvest wine, such as Riesling or Gewürztraminer
  
  


• 
  
  1 tsp. grated orange zest
  
  


• 
  
  2 slices fresh ginger
  
  


• 
  
  2 whole cloves
  
  


• 
  
  1 cinnamon stick
  
  


• 
  
  1⁄8 tsp. anise seed, crushed
  
  


• 
  
  9 sweet Italian pork sausages, pricked with a fork
  
  

Heat the oven to 375°F.

Melt the butter in a large frying pan over medium heat. Add the brown sugar and cook until it is melted. Add the pears and apples, cut side down, in a single layer, and cook until they are golden brown, 5 to 7 minutes. Remove from the heat and place the pears and apples in a large baking dish in a single layer. Season with salt.

In the meantime, add the orange juice, late-harvest wine, orange zest, ginger, cloves, cinnamon stick, and anise seed to the frying pan over high heat. Bring to a boil and immediately remove from the heat. Discard the ginger, cinnamon stick, and cloves.

Add the sausages to the baking dish with the pears and apples. Pour the orange juice and wine mixture over the pears, apples, and sausages and season with salt. Cover loosely with foil and bake until the sausages are cooked and the pears and apples are tender but still hold their shape, 25 to 35 minutes.

To serve, cut each sausage in half on the diagonal. Place 3 pieces of sausage and half of a pear and apple on each plate. Drizzle with the pan juices and serve immediately.

Pan-Seared Chicken Thighs with Beer and Grainy Mustard Sauce

Maple syrup adds a hint of sweetness that rounds out the mustard’s bite in this quick pan sauce. Not in the mood for chicken? Try it with pork chops instead.

• 
  
  8 small bone-in, skin-on chicken thighs (4 to 5 oz. each), trimmed of excess skin and fat
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 tsp. vegetable oil
  
  


• 
  
  2 medium shallots, minced
  
  


• 
  
  1-1/2 tsp. all-purpose flour
  
  


• 
  
  1 cup amber lager, such as Dos Equis Ambar
  
  


• 
  
  1/2 cup lower-salt chicken broth
  
  


• 
  
  1-1/2 Tbs. pure maple syrup
  
  


• 
  
  1/2 tsp. chopped fresh thyme; more for garnish
  
  


• 
  
  1 Tbs. whole-grain mustard
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  

Position a rack in the lower third of the oven, set a large rimmed baking sheet on the rack, and heat the oven to 475°F. Season the chicken thighs all over with salt and pepper.


Heat the oil in a heavy-duty ovenproof 12-inch skillet over medium-high heat until shimmering hot. Swirl to coat the pan bottom. Arrange the chicken in the pan skin side down in a single layer (it will likely be a snug fit), cover with an ovenproof splatter screen (if you have one) and cook until the skin is deep golden-brown, about 7 minutes. Turn the thighs and transfer the skillet and splatter screen, if using, to the oven. Roast until an instant-read thermometer inserted into the thickest part of a thigh registers 170°F, 5 to 8 minutes. Transfer to a plate.


Pour off all but 1 Tbs. fat from the skillet. Add the shallots and sauté over medium heat until softened, about 2 minutes. Stir in the flour until combined. Stir in the beer, chicken broth, maple syrup, and thyme. Increase the heat to high and bring to a boil, scraping up any browned bits from the skillet with a wooden spoon. Simmer vigorously until reduced to about 1 cup, about 3 minutes. Remove from the heat and whisk in the mustard, then the butter. Season the sauce to taste with salt and pepper.


To serve, dip each chicken thigh in the sauce and turn to coat. Arrange 2 thighs on each of 4 plates, spoon additional sauce over them, and garnish with the thyme. Serve immediately.

Beer-Braised Bratwursts with Pickle Juice Slaw

A tangy cabbage and carrot slaw is a knockout topping for juicy bratwursts. Long pretzel rolls make an unexpected substitute for the hoagie rolls, if you can find them.

For the slaw

• 
  
  1 cup very thinly sliced red cabbage
  
  


• 
  
  1/4 cup mayonnaise
  
  


• 
  
  3 Tbs. pickle brine (from a jar of pickles, preferably dill)
  
  


• 
  
  4 tsp. cider vinegar
  
  


• 
  
  2 tsp. granulated sugar
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2-1/2 cups very thinly sliced green cabbage
  
  


• 
  
  1/2 cup grated carrots
  
  


• 
  
  1/4 cup finely chopped white onion
  
  

For the bratwursts

• 
  
  2 12-oz. bottles lager beer, such as Budweiser
  
  


• 
  
  4 uncooked bratwursts
  
  


• 
  
  1 cup chopped white onion
  
  


• 
  
  4 Tbs. unsalted butter, melted
  
  


• 
  
  2 Tbs. spicy brown mustard, such as Gulden’s
  
  


• 
  
  Vegetable oil for brushing
  
  


• 
  
  4 hoagie rolls, split but not all the way through
  
  

Make the slaw

Soak the red cabbage in a bowl of ice water for 15 minutes to prevent its color from bleeding. Drain and pat dry. In a large bowl, whisk together the mayonnaise, pickle brine, vinegar, sugar, 1/4 tsp. salt, and a grind of pepper. Add the red and green cabbage, carrot, and onion and toss well to combine. Refrigerate for 2 to 4 hours.

Make the bratwursts

In a 10- to 11-inch skillet, combine the beer, bratwursts, and onion. Add enough water to barely cover the bratwursts and bring just to a simmer over medium heat. Cover, remove from the heat, and let sit for 10 minutes.

Meanwhile, position a rack about 4 inches from the broiler and heat the broiler on high.

In a small bowl, combine the butter, mustard, and 4 tsp. of the bratwurst-cooking liquid; set aside.

Arrange the bratwursts on a broiler pan and lightly brush them with oil. Broil until goldenbrown, turning once, about 4 minutes total. Transfer to a plate. Put the buns on a baking sheet cut sides up and broil until lightly toasted, about 30 seconds.

Spread the insides of the buns with the butter mixture and put the bratwursts in the rolls. Top with the slaw and serve.

Pretzel-Crusted Chicken Breasts with Mustard-Dill Dipping Sauce

Ground pretzels not only make a great crunchy-salty coating for chicken, they also make this dish a family-friendly favorite you'll get plenty of requests for.

• 
  
  1/2 cup all-purpose flour
  
  


• 
  
  2 large eggs
  
  


• 
  
  1/4 cup plus 1 Tbs. Dijon mustard
  
  


• 
  
  3 cups pretzels (not low-sodium)
  
  


• 
  
  3 boneless, skinless chicken breast halves (about 1-1/2 lb.)
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1/2 cup mayonnaise
  
  


• 
  
  2 Tbs. finely chopped fresh dill
  
  


• 
  
  1 tsp. honey
  
  


• 
  
  1/2 cup vegetable oil
  
  

Put the flour in a wide, shallow bowl. In another wide, shallow bowl, lightly beat the eggs and 1 Tbs. of the mustard. Process the pretzels in a food processor until a coarse flour forms, about 30 seconds. Transfer the pretzel flour to a third wide, shallow bowl. Line up the flour, egg, and pretzel bowls in that order.


Put the chicken on a cutting board, and holding your knife parallel to the board, split each breast in half horizontally. Sprinkle both sides of the chicken lightly with pepper. Dredge both sides of the chicken in the flour, then the egg, and then the pretzel flour, coating well and shaking off the excess. Transfer to a baking sheet and refrigerate for 5 minutes.


Meanwhile, in a small bowl, mix the remaining 1/4 cup mustard with the mayonnaise, dill, honey, and 1/8 tsp. black pepper; set aside.


Heat the oil in a 12-inch skillet over medium-high heat. When the oil is hot but not smoking, add three of the chicken breast pieces. Cook until the first side is dark brown, about 2 minutes. Carefully flip and cook until the chicken is cooked through and the second side is golden-brown, about 2 minutes more; if the chicken seems to be browning too fast, reduce the heat to medium. Transfer to a clean cutting board and cover to keep warm. Repeat with the remaining chicken.


Slice the chicken on the diagonal. Divide the slices among four dinner plates and serve with the dipping sauce.

Beer-Buttered Roasted Rib-Eye with Beer and Cider Sauce

Treat your guests to the most flavorful roast beef they've ever had—thanks to a surprise ingredient. Like salt, alcohol brings out the flavor in food. In this hearty roast, beer is used three ways—as a marinade, for basting, and in the sauce.

For the marinade

• 
  
  2-1/4 cups dark beer
  
  


• 
  
  2 yellow onions, diced (about 2 cups)
  
  


• 
  
  1/3 cup unsulfured molasses
  
  


• 
  
  3 medium cloves garlic, minced
  
  


• 
  
  3 T bs. kosher salt
  
  


• 
  
  2 bay leaves
  
  


• 
  
  1/4 tsp. freshly ground black pepper
  
  


• 
  
  One 4- to 5-lb. boneless rib-eye beef roast
  
  

For the rub

• 
  
  1 Tbs. sweet paprika
  
  


• 
  
  1 Tbs. ground coriander
  
  


• 
  
  1 Tbs. dry mustard
  
  


• 
  
  1-1/2 tsp. freshly ground black pepper
  
  


• 
  
  1 tsp. kosher salt
  
  

For the sauce

• 
  
  6 oz. (12 Tbs.) unsalted butter, thinly sliced
  
  


• 
  
  1-1/2 cups dark beer
  
  


• 
  
  1/2 cup apple cider
  
  


• 
  
  1/4 cup apple cider vinegar
  
  


• 
  
  1/4 cup Worcestershire sauce
  
  

Make the marinade

In a large bowl, combine the beer, onions, molasses, garlic, salt, bay leaves, pepper, and 1-1/4 cups water. Add the beef, cover, and refrigerate for 4 to 6 hours, turning occasionally.

Make the rub

In a small bowl, combine the rub ingredients. Remove the beef from the marinade, pat dry, and rub all over with the spice mixture. Put the meat on a rack set in a roasting pan and let stand at room temperature for 1 hour.

Begin the sauce

Melt 6 Tbs. of the butter in a 2-quart saucepan over low heat. Add the beer, cider, vinegar, and Worcestershire and stir to combine. Remove from the heat. Transfer half of the sauce to a 2-cup liquid measure and set aside.

Roast the beef

Position a rack in the center of the oven and heat the oven to 425°F. Roast the meat, basting every 20 minutes with the reserved sauce in the measuring cup, until an instant-read thermometer inserted in the meat reads 125°F to 135°F for rare to medium rare, 1-1/4 to 1-3/4 hours. Transfer the roast to a carving board and let rest for 15 to 20 minutes.

Finish the sauce

Meanwhile, bring the sauce left in the saucepan to a boil over medium-high heat. Boil until reduced to 2/3 cup, about 5 minutes. Reduce the heat to low and swirl in the remaining 6 Tbs. butter.


Slice the roast thinly against the grain and serve with the sauce.

German Potato Salad

Sure, the Classic Potato Salad recipe is a winner, but for your next cookout, turn up the tangy dial and impress your guests with another classic: German Potato Salad, or create your own potato salad recipe with our new Potato Salad Recipe Maker.

For the dressing

• 
  
  1/4 cup white wine vinegar
  
  


• 
  
  1 Tbs. grainy mustard
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  1/2 tsp. freshly ground black pepper
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1-1/2 tsp. caraway seeds, lightly toasted and ground
  
  

For the salad

• 
  
  1/4 cup plain rice vinegar
  
  


• 
  
  Kosher salt
  
  


• 
  
  3-1/2 lb. medium waxy potatoes, such as Yukon Gold or red, scrubbed clean
  
  


• 
  
  3/4 lb. bacon, cooked and crumbled
  
  


• 
  
  1 cup small-diced sweet onion
  
  


• 
  
  3/4 cup small-diced dill pickles
  
  


• 
  
  1/2 cup chopped fresh flat-leaf parsley
  
  

Make the dressing

Whisk the vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until combined. Whisk in the caraway seeds.

Make the salad

Combine the rice vinegar and 2 tsp. salt in a large bowl. Let sit to dissolve the salt. Put the potatoes and 2 Tbs. salt in a 6-quart pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 20 to 25 minutes. If the potatoes aren't all the same size, remove them as they are cooked.

Gently drain the potatoes in a colander and set aside until just cool enough to handle. Using a paring knife, peel the potatoes by scraping off the skin. Cut the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the rice vinegar and gently stir with a spatula to coat. With your fingers, pull apart any pieces that are stuck together.

Gently fold the bacon, onions, pickles and parsley into the potatoes. Whisk the vinaigrette back together and fold enough of it into the potatoes to generously coat them (you may not need all of the dressing). Season to taste with salt and pepper. Serve while still slightly warm, or at room temperature.

Beer-Buttered Roasted Rib-Eye with Beer and Cider Sauce

Treat your guests to the most flavorful roast beef they've ever had—thanks to a surprise ingredient. Like salt, alcohol brings out the flavor in food. In this hearty roast, beer is used three ways—as a marinade, for basting, and in the sauce.

For the marinade

• 
  
  2-1/4 cups dark beer
  
  


• 
  
  2 yellow onions, diced (about 2 cups)
  
  


• 
  
  1/3 cup unsulfured molasses
  
  


• 
  
  3 medium cloves garlic, minced
  
  


• 
  
  3 T bs. kosher salt
  
  


• 
  
  2 bay leaves
  
  


• 
  
  1/4 tsp. freshly ground black pepper
  
  


• 
  
  One 4- to 5-lb. boneless rib-eye beef roast
  
  

For the rub

• 
  
  1 Tbs. sweet paprika
  
  


• 
  
  1 Tbs. ground coriander
  
  


• 
  
  1 Tbs. dry mustard
  
  


• 
  
  1-1/2 tsp. freshly ground black pepper
  
  


• 
  
  1 tsp. kosher salt
  
  

For the sauce

• 
  
  6 oz. (12 Tbs.) unsalted butter, thinly sliced
  
  


• 
  
  1-1/2 cups dark beer
  
  


• 
  
  1/2 cup apple cider
  
  


• 
  
  1/4 cup apple cider vinegar
  
  


• 
  
  1/4 cup Worcestershire sauce
  
  

Make the marinade

In a large bowl, combine the beer, onions, molasses, garlic, salt, bay leaves, pepper, and 1-1/4 cups water. Add the beef, cover, and refrigerate for 4 to 6 hours, turning occasionally.

Make the rub

In a small bowl, combine the rub ingredients. Remove the beef from the marinade, pat dry, and rub all over with the spice mixture. Put the meat on a rack set in a roasting pan and let stand at room temperature for 1 hour.

Begin the sauce

Melt 6 Tbs. of the butter in a 2-quart saucepan over low heat. Add the beer, cider, vinegar, and Worcestershire and stir to combine. Remove from the heat. Transfer half of the sauce to a 2-cup liquid measure and set aside.

Roast the beef

Position a rack in the center of the oven and heat the oven to 425°F. Roast the meat, basting every 20 minutes with the reserved sauce in the measuring cup, until an instant-read thermometer inserted in the meat reads 125°F to 135°F for rare to medium rare, 1-1/4 to 1-3/4 hours. Transfer the roast to a carving board and let rest for 15 to 20 minutes.

Finish the sauce

Meanwhile, bring the sauce left in the saucepan to a boil over medium-high heat. Boil until reduced to 2/3 cup, about 5 minutes. Reduce the heat to low and swirl in the remaining 6 Tbs. butter.


Slice the roast thinly against the grain and serve with the sauce.

Pretzel-Crusted Chicken Breasts with Mustard-Dill Dipping Sauce

Ground pretzels not only make a great crunchy-salty coating for chicken, they also make this dish a family-friendly favorite you'll get plenty of requests for.

• 
  
  1/2 cup all-purpose flour
  
  


• 
  
  2 large eggs
  
  


• 
  
  1/4 cup plus 1 Tbs. Dijon mustard
  
  


• 
  
  3 cups pretzels (not low-sodium)
  
  


• 
  
  3 boneless, skinless chicken breast halves (about 1-1/2 lb.)
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1/2 cup mayonnaise
  
  


• 
  
  2 Tbs. finely chopped fresh dill
  
  


• 
  
  1 tsp. honey
  
  


• 
  
  1/2 cup vegetable oil
  
  

Put the flour in a wide, shallow bowl. In another wide, shallow bowl, lightly beat the eggs and 1 Tbs. of the mustard. Process the pretzels in a food processor until a coarse flour forms, about 30 seconds. Transfer the pretzel flour to a third wide, shallow bowl. Line up the flour, egg, and pretzel bowls in that order.


Put the chicken on a cutting board, and holding your knife parallel to the board, split each breast in half horizontally. Sprinkle both sides of the chicken lightly with pepper. Dredge both sides of the chicken in the flour, then the egg, and then the pretzel flour, coating well and shaking off the excess. Transfer to a baking sheet and refrigerate for 5 minutes.


Meanwhile, in a small bowl, mix the remaining 1/4 cup mustard with the mayonnaise, dill, honey, and 1/8 tsp. black pepper; set aside.


Heat the oil in a 12-inch skillet over medium-high heat. When the oil is hot but not smoking, add three of the chicken breast pieces. Cook until the first side is dark brown, about 2 minutes. Carefully flip and cook until the chicken is cooked through and the second side is golden-brown, about 2 minutes more; if the chicken seems to be browning too fast, reduce the heat to medium. Transfer to a clean cutting board and cover to keep warm. Repeat with the remaining chicken.


Slice the chicken on the diagonal. Divide the slices among four dinner plates and serve with the dipping sauce.

Bavarian-Style Soft Pretzels

And an oil mister comes in handy because it releases less oil than a can of cooking spray does. Whichever you use, mist only as necessary to prevent the dough from sticking or drying out; too much will make the pretzels greasy.

• 
  
  1-1/2 tsp. active dry yeast
  
  


• 
  
  19-1/2 oz. (4-1/2 cups) unbleached bread flour; more as needed
  
  


• 
  
  2 Tbs. packed light brown sugar
  
  


• 
  
  1 Tbs. vegetable oil
  
  


• 
  
  2-1/4 tsp. kosher salt
  
  


• 
  
  Oil mister filled with vegetable oil (or cooking spray)
  
  


• 
  
  1-1/2 Tbs. food-grade lye microbeads, or 3 Tbs. baking soda
  
  


• 
  
  1 large egg, lightly beaten (only if using baking soda instead of lye)
  
  


• 
  
  1 Tbs. pretzel or coarse salt
  
  

Tip:

A few key ingredients will help you make excellent pretzels at home. Food-grade lye microbeads are essential for a flavorful, mahogany-brown crust (you can also use baking soda, but the results won’t be the same). Pretzel salt is a bright white compressed salt that adheres well to the unbaked dough; kosher or coarse sea salt is a good substitution.

Make the dough

Tip:

An oil mister comes in handy for making pretzels because it releases less oil than a can of cooking spray does. Whichever you use, mist only as necessary to prevent the dough from sticking or drying out; too much will make the pretzels greasy.

In a stand mixer fitted with the dough hook (or in a large mixing bowl with a whisk), combine the yeast and 1-1/2 cups lukewarm (90°F to 95°F) water and let stand until dissolved, about 5 minutes. (The mixture should smell yeasty. If it doesn’t, start over with a fresh batch of active dry yeast.) Add the flour, sugar, oil, and salt. Mix on low speed (or with a wooden spoon) until the ingredients are hydrated and form a coarse ball of dough, 2 to 3 minutes. Add more water as needed, 1 tsp. at a time, if all of the flour is not incorporated into the dough.

Increase the speed to medium low and mix (or transfer the dough to a work surface misted with oil and knead by hand) until the dough becomes smooth, supple, and elastic, about 3 minutes. The dough should be soft but only slightly tacky; if it seems sticky or very tacky, sprinkle in more flour, as needed. If using a stand mixer, transfer the dough to a lightly oiled work surface and knead by hand for a few more seconds. Form the dough into a ball, transfer to a large, lightly oiled bowl, cover with plastic wrap, and let rise at room temperature until it’s about 1-1/2 times its original size, 1 to 1-1/2 hours.

Lightly mist a work surface with oil and transfer the dough to it. Divide the dough into 6 equal pieces (about 6 oz. each). Form each piece into a smooth, round ball, lightly mist with oil, and cover with plastic wrap; let rest on the work surface at room temperature for 20 to 30 minutes to allow the gluten to relax.

Shape the pretzels

Line a large baking sheet with lightly oiled parchment or a silicone baking mat and set aside.

Lightly mist a work surface and, using your palms and fingers, roll each piece of dough on the work surface into a rope that’s about 30 inches long and 1/3 to 1/2 inch thick. If the dough resists or shrinks back, let it rest for a few minutes while you work on other pieces; short rests will let the gluten relax enough to allow for the full rollout.

Working with 1 dough rope at a time, shape it into a large U that’s 5 to 7 inches across with the curve closest to you. Take the 2 ends of the rope in your fingers and cross one over the other so the ends overhang the cross by about 3 inches. Twist the ends of the rope, shortening the overhang to about 2 inches. Next, pull the twisted end section toward you and fold it down over the bottom curve of the U so the ends are a couple of inches apart and overhang the bottom by about 1/4 inch.

Carefully transfer the pretzels to the prepared baking sheet, spacing them evenly and reshaping as needed. Cover with plastic wrap and freeze until hard, at least 2 hours and up to 3 weeks.

Dip the pretzels

If using lye, put on protective gloves. Pour 2 cups cool water into a small stainless-steel bowl just wide enough to hold one pretzel.

Add the lye and stir with a stainless-steel whisk or spoon until completely dissolved.

If using baking soda, bring 2 cups water to a boil in a small saucepan. Remove from the heat, add the baking soda, and stir until completely dissolved. Transfer to a bowl and let cool to lukewarm, about 30 minutes.

Using stainless-steel tongs or a stainless-steel slotted spoon, dip one pretzel at a time in the lye (or baking soda) bath and soak for 5 seconds. If the liquid doesn’t completely cover the pretzel, turn it over and submerge the other side for 5 seconds. Remove the pretzel from the liquid, allowing the excess to drip off, and return it to the baking sheet. To discard the lye bath, slowly pour it down the sink drain and flush with cool running water for a few seconds. If you wore non-disposable gloves, wash them in cool soapy water and rinse well. If you used a baking soda bath, brush the tops and sides of the pretzels with some of the beaten egg.

Let the pretzels thaw and rise at room temperature until they are soft and puffy, 1-1/2 to 2 hours.

Bake the pretzels

Position a rack in the center of the oven and heat the oven to 400°F. Brush baking-soda-dipped pretzels once more with egg.

Lightly sprinkle the pretzels with the salt. Set the baking sheet of pretzels on another baking sheet (double-pan them) to prevent the bottoms of the pretzels from browning too quickly. Bake, rotating the pan halfway through, until rich, deep mahogany-brown for lye-dipped pretzels or dark golden-brown for baking-soda-dipped pretzels, 20 to 22 minutes. Transfer the pretzels to a rack and cool for at least 15 minutes before serving.

Oven-Roasted Sausages with Riesling, Apples, and Pears

Preparing this dish will fill your home with the most intoxicating aroma ever. The smell alone may be enough to inspire the occasional home cook to prepare dinner on a regular basis. A mixture of orange juice and wine is infused with ginger, cinnamon, cloves, and anise seed, then poured over sautéed apples, pears, and sweet Italian sausage and baked. The meal tastes just as wonderful as it smells.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 Tbs. brown sugar
  
  


• 
  
  3 Bosc pears, peeled, halved, and cored
  
  


• 
  
  3 Granny Smith apples, peeled, halved, and cored
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 cup freshly squeezed orange juice, from about 2 to 3 oranges, or store-bought prepared orange juice
  
  


• 
  
  1 cup late-harvest wine, such as Riesling or Gewürztraminer
  
  


• 
  
  1 tsp. grated orange zest
  
  


• 
  
  2 slices fresh ginger
  
  


• 
  
  2 whole cloves
  
  


• 
  
  1 cinnamon stick
  
  


• 
  
  1⁄8 tsp. anise seed, crushed
  
  


• 
  
  9 sweet Italian pork sausages, pricked with a fork
  
  

Heat the oven to 375°F.

Melt the butter in a large frying pan over medium heat. Add the brown sugar and cook until it is melted. Add the pears and apples, cut side down, in a single layer, and cook until they are golden brown, 5 to 7 minutes. Remove from the heat and place the pears and apples in a large baking dish in a single layer. Season with salt.

In the meantime, add the orange juice, late-harvest wine, orange zest, ginger, cloves, cinnamon stick, and anise seed to the frying pan over high heat. Bring to a boil and immediately remove from the heat. Discard the ginger, cinnamon stick, and cloves.

Add the sausages to the baking dish with the pears and apples. Pour the orange juice and wine mixture over the pears, apples, and sausages and season with salt. Cover loosely with foil and bake until the sausages are cooked and the pears and apples are tender but still hold their shape, 25 to 35 minutes.

To serve, cut each sausage in half on the diagonal. Place 3 pieces of sausage and half of a pear and apple on each plate. Drizzle with the pan juices and serve immediately.