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Entries tagged with 'Super Bowl mains'

Dinner Tonight: Spanish-Style Meatloaf

Serious Eats Blake Royer 9 comments

Rather than beef, this recipe calls for ground pork or turkey, along with a healthy dose of smoked paprika, parboiled potatoes (kind of like a Spanish tortilla), and Manchego cheese. It makes this a meatloaf less like hamburger and a little more gourmet, with a lighter texture and a smoky, deep flavor with the bite of aged Manchego. More

Dinner Tonight: Quesadillas Stuffed with Greens and Feta

Serious Eats Blake Royer 13 comments

On its own, this filling would make a superb side dish; the briny and salty feta cheese play a perfect foil against the savory greens. But slipped inside a corn tortilla and griddled, along with a few cubes of diced mozzarella, the whole thing melts into an oozy, satisfying dinner. More

Spice-Rubbed Southern Fried Chicken

Serious Eats Andrea Lynn 3 comments

Whether it's coated in a blend of chile powders or bathed in a combination of buttermilk and hot sauce, fiery fried chicken has become a force to be reckoned with. Slowly but surely, spicy fried chicken is coming into its own all across the country. (Bojangles', Chick-fil-A's Spicy Chicken, etc.) And this Southern gal--who is serious about both fried chicken and spice--is always looking to cook up fried chicken to quench both these needs. More

Elvis Presley's Favorite Peanut Butter Sandwich

Serious Eats Lee Zalben 2 comments

Celebrate Elvis Presley's birthday on January 8 with his favorite peanut butter sandwich. Adapted from The Peanut Butter & Co. Cookbook... More

Stir Fried Pork and Cabbage with Black Bean Sauce

Serious Eats Max Falkowitz Post a comment

[Photograph: Max Falkowitz] Fermented black beans are most at home in simple stir fries where they can add pungency and unite a few key players. This is my take on black bean sauce, less gloppy and more intensely flavored than... More

Country Turkey Casserole

Serious Eats Campbell's Kitchen Closed

Your favorite mixed vegetables join turkey and stuffing in a creamy sauce in this no-hassle casserole. More

Dinner Tonight: Chicken Cutlets with Creamy Parmesan Dressing

Serious Eats Blake Royer 4 comments

In this recipe I tackled chicken breast with a little help from Tyler Florence's latest cookbook Family Meal. In order to coax as much flavor out of the breast while keeping it as juicy as possible, he relies on a meat mallet and a classic bread-crumb coating: The mallet ensures the breasts are uniformly thick so that they're cooked evenly all the way through, and the flour, egg, and panko bread crumb coating help create a golden crust. More

Crowd-Pleasing Tuna Noodle Casserole

Serious Eats Campbell's Kitchen Closed

You won't believe how easy it is to make this classic casserole featuring that favorite combination of tuna, noodles, peas and cream of mushroom soup. This version serves 8, so everyone can dig in! More

(More) Ultimate(est) Perfect Sliders

Serious Eats J. Kenji López-Alt 13 comments

By first caramelizing onions in the skillet and removing them, you build up a patina of sticky, browned onion juice that fuses itself to the beef when you smash the patties into it. More

Barbecue: Pulled Pork

Serious Eats Joshua Bousel 26 comments

Each week Joshua Bousel of The Meatwave drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! [Photograph: Joshua Bousel] Due to some complications at my previous residence--including a nosy neighbor who was convinced... More

Cook the Book: Slow-Smoked Beef Brisket

Serious Eats Caroline Russock 3 comments

[Photograph: Robyn Lee] Cookouts are, without fail, some of the most time-consuming get-togethers. Whether you are grilling some burgers and dogs or an entire pig, the meal inevitably hits the table much later than expected. Cooking on an open flame... More

Dinner Tonight: Meatball Sub

Serious Eats Nick Kindelsperger 10 comments

I'm not sure where the spark came from, but sometime last week I set forth on a mission to create a meatball sub. I figured this would be laughably easy. From what I could tell, there were only four elements:... More

Serious Heat: Habanero Turkey Chili

Serious Eats Gretchen VanEsselstyn 3 comments

Editor's note: Gretchen VanEsselstyn of Chile Pepper Magazine, will be dropping by each week with a recipe for heat freaks. This week, though, in honor of the Super Bowl, she'll have a recipe a day right up to the big... More

Serious Heat: Sichuan Sirloin Salad

Serious Eats Gretchen VanEsselstyn 1 comment

Editor's note: We're pleased to welcome back Gretchen VanEsselstyn of Chile Pepper Magazine, who will be along weekly with Serious Heat, a column devoted to the most mouth-searing food out there. This week, though, in honor of the Super Bowl,... More

Dinner Tonight: Shortcut Tacos al Pastor with Tomatillo and Chipotle Salsa

Serious Eats Nick Kindelsperger 4 comments

I hope I wasn't the only one who watched Anthony Bourdain's season opener of No Reservations where he and his crew visited Mexico City and Puebla and ate about a hundred tacos al pastor. After eating each one Bourdain would... More

Dinner Tonight: Stacked Green Enchiladas

Serious Eats Nick Kindelsperger 11 comments

I had my first green enchilada experience at a friend's house in Brooklyn. He was actually from New Mexico and used to make a huge batch every weekend for anyone who happened to stop by the apartment. But he made... More

Meat Lite: Stuffed Poblanos with Tomatillo Salsa

Serious Eats Tara Mataraza Desmond 3 comments

Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by the book coauthored by the two, Almost Meatless, due out in spring... More

Cook the Book: Cassoulet

Serious Eats Lucy Baker 1 comment

Here in America we love to argue about food, from chili (should it have beans?), to macaroni and cheese (creamy or crusty?), to bagels (to toast or not to toast?). In France, they like to argue about cassoulet, the classic... More

Grilling: Chili Rubbed Pork Chops with Corn Salsa

Serious Eats Joshua Bousel 2 comments

With September now upon us, I've been feeling that dreaded sensation that summer is coming to a close. In these last fleeting days I wanted to make good use of the seasonal harvest still around, deciding on a grilled corn... More

Cook the Book: Buffalo Burgers with Pepper Jack Cheese

Serious Eats Lucy Baker Post a comment

This 4th of July, why not grill burgers made from America's original red meat, buffalo? Available in most butcher shops and many high-end supermarkets, buffalo is lower in fat than beef, and has less cholesterol than chicken breasts. In addition,... More

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