Jackie Dodd / TheBeeroness.com

If you’re anything like us, the only time you cook with beer is when some accidentally sloshes out of your pint glass into the Kraft Mac & Cheese simmering on the stovetop. There’s nothing wrong with that, of course -- but if you feel like stepping up your cooking game with the use of beer, we’d highly recommend starting with the recipes of Jackie Dodd, a.k.a. The Beeroness.

Dodd is the author of multiple craft beer cookbooks, and has whipped up some seriously inventive recipes using our favorite liquid substance. She’s graciously shared some of her favorite recipes over the years, which range from roast chicken and pull-apart breads to dips and desserts. So crack open a beer, and pour some into your dinner...with purpose.

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Beer Brined Faux-tisserie Roast Chicken

Beer to cook with: wheat or brown ale
Key ingredients: chicken, red potatoes, cloves
Dodd claims that beer is a natural meat tenderizer -- which is only bad news if you like your chicken bone-ass dry. And you better believe this roast chicken is gonna be tender after it’s spent time marinating in the oven for about an hour.

Roasted Garlic and Parmesan Beer Cheese Dip

Beer to cook with: any IPA (the Beeroness likes Dogfish Head Saison du BUFF)
Key ingredients: head of garlic, cream cheese, Sriracha
When you hear the words “garlic,” “cheese,” and “beer” in a single sentence, do you immediately start salivating like Pavlov’s dogs? If so, you’ll love this recipe, which starts with throwing heads of garlic into the oven, and ends with you grinning as you dip huge hunks of bread into cheesy, beery goodness.

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Duck Confit on IPA Potato Cakes with Stout Pomegranate Sauce

Beer to cook with: any IPA, any imperial stout
Key ingredients: duck legs, pomegranate juice, Challah bread crumbs
Sometimes you’ll see a recipe heading and think, “Yeah, I’m never going to make something that complicated.” But take Dodd’s word for it that this recipe is easy to put together. Confit is just a fancy word for “cooked low and slow.” And on the plus side, the pomegranate sauce is made with an imperial stout -- so you’ll get to drink a 10% ABV beer while the duck takes its sweet time cooking.

Garlic Parmesan Hefeweizen Pull-Apart Bread

Beer to cook with: hefeweizen
Key ingredients: flour, butter, yeast
Pull-apart bread is a classic recipe to make with beer, but Dodd puts her own spin on the usual by adding six cloves of garlic and about a cup of parmesan cheese. The end result is a pillowy soft biscuit you’re going to love dipping into melted butter.

Awesome Vegan Whole Wheat Stout Loaf

Beer to cook with: stout
Key ingredients: whole wheat flour, coconut milk, brown sugar
If you (or your arteries) need a break from all of the cheesy delights above, give this (somehow) vegan bread a try, which Dodd says is seriously soft. And delicious, too, it goes without saying. Now, if you don’t want to give your arteries a break, you could whip up some bacon-bourbon compound butter and slather it on. It feels wrong recommending that in the same breath as a vegan bread recipe, but...we had to.

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Hot Beer-Fried Chicken and Pepper Biscuits

Beer to cook with: wheat beer
Key ingredients: boneless/skinless chicken, buttermilk, hot pepper sauce
Dodd says that baking soothes her in the way that long baths may soothe others. And considering how good these biscuits look, cooking this dish must be like soaking in 100 warm tubs. It also happens to be one of her favorite recipes (perhaps because the biscuits have fried chicken in the middle?!) One note for this recipe: you will need a rolling pin. But will you look at those biscuits again? The trip to Bed Bath & Beyond is gonna be worth it.

Porter Braised Beef Short Ribs Sandwiches with Jalapeño Beer Cheese Sauce

Beer to cook with: smoked porter and IPA
Key ingredients: beef short ribs, cheddar cheese, sourdough rolls
When beef broth, beer, and short ribs simmer together for two-and-a-half hours, you can expect fall-off-the-bone succulence. And when you cover those short ribs in beer cheese, you can expect a heart attack. Just kidding! But don’t try to prepare all of these recipes in a single week….k?

Beer Marshmallows with Chocolate Mint Beer Sauce

Beer to cook with: one stout, one pale lager
Key ingredients: egg whites, dark milk chocolate, gelatin
After all of that savory cheesiness, let’s end on a sweet note, shall we? And why not throw in a boozy note, too, for good measure: not only are the marshmallows of these s’mores made with beer (your choice -- though Dodd warns against selecting a hoppy, bitter brew like an IPA), but the mint drizzle on top is made with stout. And since only a third of a cup is required to make this drizzle, you’ll just have to drink the rest while you make this dessert.