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.
'Super Bowl' on Serious Eats
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.
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.
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.
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.
Sweet and salty, with a light Asian barbecue flavor, these wings are a nice departure from the standard Buffalo.
Yes, they're derivative of jalapeño poppers, but I love jalapeños, I love refried beans, and I really love golden brown and crunchy, so why not stick them all together?
[Photographs: J. Kenji Lopez-Alt] Patacones are the Colombian equivalent of Caribbean tostones--double-fried green plantains. Just like cooking a french fry, you start with a starchy chunk of green plantain, cook it once at a low temperature, then cook it a...
The chipotle and curry powder in the filling give the little pockets a good kick.
Spring rolls are great, and I love the flavors of bánh mì, so why not stick 'em together? These rolls are stuffed with pickled carrots and daikon radish, cucumber, jalapeño, and cilantro (you can, of course, add whatever other filling you'd like. Tofu or shiitake mushrooms would be nice).
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.
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!
[Photograph: Robyn Lee] This yellow cake is adapted from The Sweeter Side of Amy's Bread and decorated to look like a football field....
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...
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...
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.
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.
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.
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.
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.