Some of them have beans. Some of them don't. Others are so bare bones that there's little more than chilies and meat. However you like your chili, you will most certainly want a recipe to keep you full and happy through the Super Bowl. And we've got a list of 15 of our favorite variations below.
Celebrity customers are just one part of the Belmont's repute. A far greater part is evidenced by a sign visible from the sidewalk: Stretch's Chicken Savoy. It's a simple dish: Cut-up chicken rubbed down with a fat handful of garlic, hard cheese, and herbs, then roasted in a screaming-hot oven and splashed with vinegar, which sends aromas of schmaltz and spice right up to your nose. It's now a dish found all over—but only in—northern New Jersey, and as with most hyper-regional foods, its devotees are as idiosyncratic as its birthplace.
Pan-seared sea bass is just about always tasty, but Einat Admony's Moroccan-inspired version is something special. It's served with a fresh tomato sauce spiced up with garlic, caraway, and harissa for a bit of heat, with shaved asparagus curled on top alongside accents of lemon and feta.
When writing a new chili recipe, it occurred to me that over the years, I've learned a few things about making good chili. Since we're in the middle of chili season, now seemed like as good a time as ever to update all of my previous excursions to take advantage of some of the new tricks I've learned along the way.
A little spice never killed nobody. And neither did a creamy guacamole, for that matter. If you want something a little more South of the Border than a gooey, cheesy artichoke dip or a smooth bean dip to dunk your chips in, look no further than a bright, fresh salsa or a nice hearty guacamole. Here are 25 great recipes for salsa and guacamole for smooth dipping on Super Bowl Sunday.
I moved to San Francisco from New York a few months ago, and it's been fantastic. But despite it all, there's one thing I've been missing: A good New York-style slice of pizza. And I'm not talking a sit-down-at-the-table-order-and-wait-thirty-minutes type of slice. I'm talking the kind of slice that you grab on your way out of the train station or late at night while stumbling home from the bar. The kind of slice that can be hot and in your hands for a couple of bucks and a wait of no longer than five minutes. Luckily, it turns out there is great pizza by the slice in San Francisco. You've just gotta know where to look. I visited over 30 pizzerias and tasted over 40 slices of pizza to find the best in San Francisco and the East Bay.
Lots of people think the West Coast craft cheese industry is a new thing, with pioneers like Cypress Grove and Cowgirl Creamery. But in truth there's a proud and unique cheesemaking tradition there that stretches back over 90 years.
After trying some of the highest-rated jalapeño popper recipes online with disastrous results, we set to work developing a method that won't let you down. These poppers have a crisp golden crust and soft melted cheese interior—all in the perfect bite-size package.
Every team has a mascot. But what about the mascot of the Superbowl itself? We're pretty sure it would be the chicken wing. Like Bubba Gump's shrimp, we've got all kinds. Fried wings, baked wings, grilled wings—you name it, and we'll show you how to make it. Here's a list of 16 wings to spice up your game day.
Veggies are a great everyday staple in the freezer section, since they're picked at the peak of ripeness, locking in their nutrients and flavor. Even in the dead of winter, they're free to become a dinner party-worthy side, as is the case with these Pictsweet brussels sprouts, which are tossed with balsamic vinaigrette, crumbled bacon, onion, and garlic, and roasted until just tender. Best of all, they're ready in a flash.
One of my go-to Game Day foods has always been potato skins. This time around, we can settle for nothing less that the ultimate champion of skins—the MVP of football feasts. If we're truly bringing our appetizer A-game, we need to mix it up a bit by drafting some beer right into our recipes. Brew-loving brothers and sisters, if you're with me, allow me to introduce an ale-filled appetizer just in time for the Super Bowl: Bacon, Bratwurst, and Beer Cheese Potato Skins.
Sure, buttered popcorn is good, but you can get a bit more creative than that. Here are seven inventive popcorn flavors, both sweet and savory, to make your snacking a heck of a lot more interesting.
I don't make much popcorn at home: I don't own a dedicated popcorn popper, and the sound of the metal pan scratching on the burner as I shake it back and forth is enough to drive me crazy. The solution lies in a brown paper lunch bag and the microwave. Here's how to make the easiest popcorn ever.
Smoky chilies, cumin, and anise combine with mouth-numbing Sichuan peppercorns, cilantro, and scallions for flavor that just won't quit on these crispy, juicy oven-fried chicken wings. The key to their perfect crunch without having to break out the deep fryer? An overnight rest with baking powder and salt.
I've often thought that I could live on beef tartare and cured meats alone. But the true testament to my obsession is that I still think that after trying 20 of the country's most highly rated salumi. In one sitting. Here are my favorite dry-cured salami that are not only worth their salt hangover, but 100% worth going out of your way to order online if you can't find them at a specialty shop near you.
Yes, you could open a bag of potato chips to snack on game day. Or you could go all out, fry your own insanely crisp and crunchy chips, then toss them in one of these four incredible flavors, none of which are available on any supermarket shelf we've ever seen.
Thanks to 17th Street Barbecue, three lucky Serious Eats winners (and their lucky Super Bowl guests) will win a delicious barbecue spread just in time for feasting during the big game.
This is chicken mull, the traditional barbecue stew that no one has ever heard of. A thin, buttery concoction, usually pale yellow in color, it's basically a soupy stew with fine bits of slow-simmered chicken in a rich broth thickened with crushed saltine crackers. But it's also a window into the deepest folds of Southern food history.
Real Texas chile con carne is all about the beef and the chilies. In this version, we start with toasted whole dried chilies and puree them with broth and spices before adding beef chuck and cooking the whole thing down in a pressure cooker. 30 minutes later, you've got spoon-tender chunks of beef in a rich, complex chili-based stew.
Whether you're making real Texas-style chile con carne (no beans please!), a quick weeknight ground beef and canned bean chili, or even a vegan or vegetarian version, the best thing you can do to up your chili game is to leave those jars of pre-ground chili powder on the shelf. Starting your chili with honest to goodness real whole dried chilies will save you money while adding layer upon layer of complex flavor that you never thought was possible. Here's how to do it.
What do you call cheese that isn't yours? Nacho cheese! While cheese jokes may abound, nachos are no joke. You can't go wrong with bathing crispy tortilla chips in cheesy sauce and loading them up with toppings—nachos are a natural choice when snack time (or game day) rolls around. There are infinite tasty iterations; here are 15 nacho recipes to see you through the Super Bowl.
Sara Forte of Sprouted Kitchen shares her sources of inspiration—the cookbooks she loves, especially those focused on making the most delicious veggie-based dishes.