Wander all over the country tasting regional favorites — crab cakes in Maryland, barbecue in the Carolinas, chili in Texas, étouffée or court bouillon in Louisiana, clambake in New England, or chimichangas in Arizona — and chances are you will be offered a beer along with your meal. The same goes for the newest fusion cuisines, whether they go under labels like East-West, Pacific Rim, or whatever. And these days, the beer is as likely to be a local or regional craft brew as a national brand.
Here are some of my favorites from this regional bounty, as well as some all-American favorites like meat loaf and that homebrewers' standby, beer bread — all of them good partners to West Coast craft-brewed beers.
Recipes from the Melting Pot:
The Microbrew Lover’s Cookbook
From The Microbrew Lover’s Cookbook, Copyright © 2002 by Jay Harlow. Used by arrangement with Jay Harlow.