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Tailgating Party Foods
Football season is here! Get your lawn chairs ready, crack open a beer, and enjoy these 20 awesome recipes that will surely make your tailgating party out of this world.
Wild at Heart
Game hunting is a calling in the High Plains of Kansas.
Braised Rabbit with Mushrooms and Celery Root
Wild rabbit is braised in beer and chicken stock to make this autumnal dish.
Crispy Duck with Udon Noodles
The recipe for this entrée was given to us by Off the Shelf, a film catering company.
Perfect Party Dips
From a creamy crab dip to a smokey tomato dip, these are our favorite dips for afternoon snacking and game day munching.
Thai Red Curry with Roasted Duck
A sweet and spicy use for crisp, roasted duck.
(Spiced Goat and Rice Pilaf)
The recipe for this spiced rice dish from Pakistan's Sindh province was given to us by Karachi home cook Najma Awan.
Menu: Game Day Buffet
A crowd-pleasing spread of rich, bold, and finger-friendly snacks—from classic wings to addictive chocolate chip cookies—for your Super Bowl Sunday party.
Game Day Chips and Dips
Elevate your game day snack spread with homemade versions of everyone's favorite chips and dips, from smokey barbecue chips to a classic French onion dip.
Rabbit in Mustard Sauce
This recipe comes from David Tanis, a chef at Chez Panisse in Berkeley, California. Continue...
Spinach Cappellacci with Goat Ragù and Broccoli Rabe
Your butcher can grind the goat shoulder for this luscious ragù, which was adapted from a recipe by chef Thomas McNaughton of San Francisco's Flour + Water restaurant.
Turnips with Candied Bacon
Bacon and charred tomatoes bring smoky sweetness to turnips cooked in goose fat.
Rabbit Ragù with Garganelli
This flavorful ragù is served with fresh tarragon-flavored garganelli at Frankies Spuntino restaurant in Brooklyn, New York, but is delicious with any kind of pasta.
Goose Confit and Fig Salad
This salad is adorned with goose leg meat braised in goose fat to make a luscious confit.
Christmas Goose With Stuffing
This recipe for roast goose comes from executive chef Brian Alberg of the Red Lion Inn in Stockbridge, Massachusetts.
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