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Entries tagged with 'Super Bowl appetizers'

Super Bowl Recipe: Avocado and Zucchini Fries with Green Goddess Dip

Serious Eats Kerry Saretsky 13 comments

[Photographs: Kerry Saretsky] As I wrote last year around this time, I regard the Super Bowl as a holiday from rational caloric consumption—and hence, I look forward to it with immense anticipation every year, though the only kind of tackle... More

Grilled Sweet and Spicy Chicken Wings

Serious Eats Joshua Bousel 5 comments

[Photograph: Joshua Bousel] Ever since I started taking wings to the grill, I've been hooked. Less mess and more flavor than frying, It's becoming my preferred path to perfect wings. Building on this, I tried out a recipe from Super... More

Chipotle-Honey-Glazed Chicken Wings with Toasted Sesame Seeds and Green Onion

Serious Eats The Serious Eats Team 2 comments

Super Bowl Snacks: Slow-Fried Buffalo Wings

Serious Eats Nick Kindelsperger 10 comments

These wings are slowly cooked in 200-degree fat, then removed and broiled for about 5 minutes until their skin is crisp. Succulent and rich, instead of dry and tough, they'll really stand out at your Super Bowl party. More

Super Bowl Snacks: Bacon and Shrimp Fingers

Serious Eats Ed Levine 1 comment

Serious bacon lovers know that if bacon had a team in the NFL, it would most certainly be in the Super Bowl. So if you're having people over for the big game, or even if you're watching with immediate family,... More

Cook the Book: BBQ Wings with Pomegranate Glaze

Serious Eats Michele Humes Post a comment

Pomegranate molasses, a traditionally Middle Eastern ingredient, brings vibrant color and acidity to a classically American dish: tailgate wings. Taken from this week's Cook the Book pick, The Great Wings Book, pomegranate-glazed BBQ wings have a whole lot going for... More

Cook the Book: Classic Buffalo Wings

Serious Eats Michele Humes 11 comments

The official position of The Great Wings Book on fresh versus frozen is: "It's a tie." While more delicate meats are adversely affected by freezing, chicken wings are indestructible. Just as indestructible is the American appetite for this classic wings... More

Cook the Book: Best-Ever American Wings

Serious Eats Michele Humes 3 comments

The "American" marinade for Best-Ever American Wings is a melting pot of classic American flavors, including California wine, molasses, ketchup, and the iconic Heinz 57 sauce. The result is a little bit barbecue, a lot sweet and sticky, and all... More

Braised Wings with Coconut Curry Herb Sauce

Serious Eats Michele Humes Post a comment

The following recipe is from the January 21st edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! While the authors of The Great Wings book take care to note that any wing dish... More

Cook the Book: Braised 'Red Cooked' Wings, Shanghai-Style

Serious Eats Michele Humes 2 comments

"Red cooking" sounds like an accusation Joseph McCarthy might have made, but is really a technique of slow-braising in dark soy sauce that imparts a deep, glossy red to whatever's in the pot. Calling for two cups of red wine,... More

Cook the Book: Sweet and Sour Vietnamese Wings

Serious Eats Michele Humes 8 comments

Photograph from Halima Ahkdar on Flickr In today's Cook the Book recipe, sweet and sour Vietnamese wings, chicken wings are marinated in an Asian all-stars concoction of fish sauce, mango nectar, ginger, lime juice, and lemongrass, before being oven-roasted to... More

Cook the Book: White Cheddar Puffs with Green Onions

Serious Eats Michele Humes 4 comments

You may also know today's Cook the Book dish, white cheddar puffs with green onions, as gougères. Though they're traditionally made with Swiss gruyère, Bon Appétit's cheddar and scallion variation is distinctly American. Essentially a savory version of the choux... More

Classic Deviled Eggs

Serious Eats Michele Humes 14 comments

This recipe is excerpted from the revised, tenth anniversary edition of How to Cook Everything by Mark Bittman.... More

Cook the Book: Chipotle Cheddar Biscuits

Serious Eats Michele Humes 1 comment

Today's recipe does double duty as a eye-opening breakfast—if coffee and chipotle don't rev you up in the morning, nothing will—and a hearty side dish. The smoky, savory biscuits are great toasted with a pat of butter, and the perfect... More

Grilling: Dragon's Chicken Wings

Serious Eats Joshua Bousel 6 comments

On Tuesday I found myself in an unusual situation--I was alone in the evening with nothing to do but sit back and watch the Mets game. I wanted something quick and easy to cook in the hour interval between... More

Classic Cookbooks: Spoonbread

Serious Eats Robin Bellinger 2 comments

While your other correspondents were dolled up and hobnobbing at the Beard Awards Sunday night, I was just a few blocks and a world away, wearing an old Mexican dress and perusing The James Beard Cookbook. I thought I should... More

Cook the Book: Brown's Nachos

Serious Eats Adam Kuban 7 comments

Who doesn't love eating nachos while watching the Super Bowl? This recipe, adapted from Robb Walsh's... More

Cook the Book: Frito Pie

Serious Eats The Serious Eats Team 8 comments

This one's kind of a tailgating classic, especially if served the original way—dumping chili directly into the Fritos bag, transforming the bag itself into the serving vessel. (Though I think "serving vessel" is a bit high-falutin' in this context.) And... More

Barbecue Turkey Meatball Sliders

Serious Eats Adam Kuban 1 comment

The January/February issue of Everyday Food is dedicated to "Light Done Right" dishes: main course salads, puréed vegetable soups, even brownies that use applesauce in place of butter. Since I just spent weeks stuffing myself with high-fat holiday fare and... More

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