Beer, Champagne, and Wine

Beer, champagne, and wine do double duty in my kitchen, both in the glass and in the pot. Wine and stout add acidity and depth to a braise, and they make easy, crowd-pleasing punches.

Mix a pitcher of Watermelon Sangria, toast with Pomegranate-Rosemary Sparklers, or simmer apples and spice into Wassail. Then cook with it: my Guinness Beef Stew shows how stout tenderizes and deepens a stew.

Want a stronger pour? Browse my Rum cocktails.