While I've dappled in food and wine pairings, I don't know very much about the emerging trend of pairing food with beer — until now.
by Katie Sweeney
While I've dappled in food and wine pairings, I don't know very much about the emerging trend of pairing food with beer — until now. It turns out that the two are somewhat similar. Like with wine, there are a couple general rules to consider when pairing food and beer.
You should match strength to strength (strong beers with strong foods, light beers with light foods), look for flavors that complement each other (a beer with citrus notes will be good with fish because fish and citrus complement each other), and find similarities (a nutty ale will go with a nutty cheese).
Another way to pair food and beer is to look towards classic beer-drinking regions, like Germany, and consider its cuisine. If you're interested in experimenting with beer and food pairings at home, I've got six easy foods to start with. To see what they are, keep reading.
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Still wondering what to serve on Easter? I've got the perfect seasonal appetizer for you: asparagus crostini with smoked salmon and cheese. It's crispy, creamy, salty, and delicious. It's also an incredibly versatile hors d'oeuvre that can be offered morning, noon, or night and paired with lemonade, sparkling wine, or cocktails. The different components (crostini, cheese mixture, and sautéed asparagus) can be prepared in advance; assemble the layers just before serving. 
When a surprise shipment of lava fudge cupcakes arrived yesterday from 
In honor of Four Twenty, 
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