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Entries tagged with 'Super Bowl'

Chipotle Chicken Nachos

Serious Eats Yvonne Ruperti 7 comments

Nachos topped with chipotle-spiced ground chicken, pinto beans, and gobs of melty cheese make for a hearty party snack or an easy weeknight meal. More

Grilled Cajun Chicken Wings

Serious Eats Joshua Bousel 9 comments

A heavily Cajun-seasoned skin gives an earthy and spicy coating to these chicken wings, while hot sauce adds another layer of flavor to create a complexity that goes beyond the standard Buffalo. More

New Orleans-Style Barbecue Shrimp Po' Boy

Serious Eats Suzanne Lehrer 2 comments

In the Big Easy, BBQ shrimp means simmering in garlicky butter sauce with Worcestershire, hot sauce and rosemary. Remoulade with homemade mayonnaise is just about as quick as opening a jar of pre-made tartar sauce--and approximately 100 times more delicious. More

Barbecue Chicken Biscuit Pull-Apart with Buttermilk Ranch

Serious Eats Suzanne Lehrer 1 comment

What's better than buffalo wings? All the wing fixin's--saucy chicken, cool ranch dressing and celery sticks--eaten between two buttermilk biscuits. The homemade buttermilk ranch dressing is well worth the minimal extra effort. More

Kimchi Frito Pie

Serious Eats Marvin Gapultos Post a comment

A quick sauté or stir-fry of ginger, garlic, beef, and chopped kimchi goes remarkably well when poured atop a pile of Fritos. While some may see this version of Frito Pie as sacrilege, I see it as a nice change of pace for your Super Bowl party. More

Grilled Hoisin Glazed Chicken Wings

Serious Eats Joshua Bousel 1 comment

Sweet and salty, with a light Asian barbecue flavor, these wings are a nice departure from the standard Buffalo. More

Bean-Stuffed Deep Fried Jalapeños with Salsa Roja

Serious Eats J. Kenji López-Alt 3 comments

[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab... More

Fried Plantains with Black Beans, Roasted Poblanos, Avocado, and Pickled Red Onion

Serious Eats J. Kenji López-Alt Post a comment

[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab... More

Smoky Potato and Caper Empanadas with Cilantro Sauce

Serious Eats J. Kenji López-Alt 2 comments

The chipotle and curry powder in the filling give the little pockets a good kick. More

Crispy Bánh Mì Spring Rolls With Creamy Chili Mayo

Serious Eats J. Kenji López-Alt 1 comment

[Photographs: J. Kenji Lopez-Alt] Note: This recipe calls for the smaller 5" by 5" spring roll wrappers which can be found in the frozen section of most East Asian markets. Egg roll wrappers can be substituted. If only larger wrappers... More

The Ultimate Extra-Crispy Double Fried Confit Buffalo Wings

Serious Eats J. Kenji López-Alt 73 comments

Classic buffalo wings are a real triumph in recent American history. Extra crispy and perfectly spicy, this recipe is the best way to prepare your drumsticks and flats for ultimate crowd-pleasing power. More

French in a Flash (Super Bowl): Hotdog Vol-au-Vent

Serious Eats Kerry Saretsky 5 comments

There is definitely something rustic-glam about making your own pigs in a blanket, replete with sweet onion Dijon mustard, and light-as-air puff pastry. Gone by halftime—promise! More

Football Field Cake

Serious Eats Carrie Vasios Mullins 1 comment

[Photograph: Robyn Lee] This yellow cake is adapted from The Sweeter Side of Amy's Bread and decorated to look like a football field.... More

Classic From-a-Can 7-Layer Dip

Serious Eats Adam Kuban 1 comment

Two different 7-layer dips, stacked. In the top dish, my wife's Classic From-a-Can 7-Layer Dip, as detailed here. In the bottom dish, my fancypants cheffy dip. This easy 7-layer dip recipe, adapted from Allrecipes.com, is the one my wife made... More

All-From-Scratch 7-Layer Dip

Serious Eats Adam Kuban Post a comment

This dip, adapted from NYC chef Joaquin Baca's recipe in New York magazine, is undeniably delicious. But, boy, is it labor-intensive. After having made it straight through over the course of a Saturday afternoon (as part of a husband-wife 7-Layer... More

Nachos with Cabbage, Beans, and Cilantro Sauce

Serious Eats Carolyn Cope 10 comments

When I make nachos, I play to win. I like powerful flavors, multiple sauces, lots of creaminess and plenty of crunch. I like to balance all of those elements carefully in every bite. These nachos have got all that and more, because when my mind turns to the Super Bowl, it's football be damned. Every ounce of attention gets heaped onto a platter of tortilla chips. More

Cook the Book: Sriracha Ceviche 

Serious Eats Caroline Russock 7 comments

Ceviche might not be traditional Super Bowl fare, but the salsa-like qualities of this version make it a great accompaniment for tortilla chips. The heat of Sriracha along with chunks of tomato, avocado, and seafood give this Sriracha Ceviche all of the best qualities of guacamole, salsa fresca, and ceviche at once. More

Chile Chicken Wings

Serious Eats Joshua Bousel 12 comments

Just when I thought I had the Wing Week, line-up all figured out, I was thrown for a loop when Erin sent me this recipe for chile hot wings from the new cookbook Michael's Genuine Food. I read the ingredient list and was immediately captivated—Thai sweet chile sauce mixed with tahini. The traditionalist in me couldn't fathom what this clash of cultures would taste like. I needed to know. More

Grilled Habanero Barbecue Wings

Serious Eats Joshua Bousel 8 comments

Rubbed wings stay juicy and get a nicely browned skin after about 30 minutes of cooking over indirect medium-high heat, at which point barbecue sauce is applied and they start to caramelize. Another coating of sauce and some time directly over the coals creates the layers of sauce that I love—a little sticky, a little charred, and just overall delicious. More

Extra-Crispy Thai Sweet and Spicy Wings

Serious Eats Joshua Bousel 17 comments

Double battered and fried, these extra-crispy wings' initial crunch gives way to a sweetness, then tang, and ends with a punch of heat—a combination that ensures every last one of them will be devoured. More

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