In an effort to keep my pantry well stocked at all times, I'm trying to compile a list of different types of alcoholic beverages that are typically used in cooking (as part of the dish itself, not as a beverage). So far, wine (red or white) and beer come to mind. Is marsala wine necessary, or can vermouth be used instead? Or should I have both on hand? I have also heard that cooking sherry should be avoided, but what is a good sub?
As for harder stuff, I have used tequila in marinades and Amaretto in cookie recipes.
What do you all use???
by Jen Wheeler | While certainly not a football-specific food, queso will surely show up on lots of tables where people...