Irish-American
Irish-American
The black and tan, a layered beer drink of stout and lager, not only looks good but is also delicious. To make one, you’ll first need two beers of different density. You’ll want the denser beer to go in first so it will hold the less-dense beer up.
If you’re making a black and tan, start with the lager, which is technically denser than the stout (yes, that makes no sense; it has to do with both alcohol content and unfermented sugars). Pour the lager slowly down the side of the glass until it is about halfway full. Then, gently and carefully, pour the stout either down the side of the glass or over the back of a spoon touching the surface of the lager. If you’ve done it right, you should have a two-tone drink that’s rich and toasty with the crispness of the lager shining through.
Fresh, kicky marinade
Kraft’s new Tuscan House Italian dressing and marinade has a lively kick to it, though it’s better suited for use as a marinade. Some might find it too tart for a dressing.
I marinated some boneless, skinless organic chicken breasts in the Tuscan for three hours, then broiled it in a pan and served over a bed of rice seasoned with the pan sauce.
The chicken had a citrus-y freshness, and the marinade gave it a nice brownish color, with the flecks of spices improving the presentation.
—Guy D’Astolfo
Fire it up
To get perfect grill marks on a piece of meat or fish, you will want to start with a hot, oiled grill. Place the item to be grilled at a 45-degree angle on the grill so that its top points to 10 o’clock on an imaginary clock face. Once it has been marked, rotate it 90 degrees so that the top now points to 2 o’clock. Once that side is perfectly grilled, flip and repeat on the other side.