Thanksgiving Beer Pairings
F&W's Mad Genius Tips and More Featured Video
Editors' Favorite Slideshows
Add a Comment
At Akasha in L.A., chef Akasha Richmond prepares a sweet-and-spicy glaze for ham using house-made pomegranate-jalapeño jelly. An easier alternative: doctoring store-bought jalapeño jelly with pomegranate juice.
Beer Pairing: Try a barrel-aged brown ale such as Dog Fish Head’s Palo Santo Marron. The oak gives the beer a rich sweetness that complements the fruity glaze and combats the spice of the jalapeño jelly.