ADVERTISEMENT / ADVERTISE WITH US

Food

Football Fare

January 22, 2010

20 of our best recipes for a winning pregame gathering.

Caramelized Onion and Sunchoke Dip — Nutty, buttery sunchokes add a chic, decidedly grown-up twist to this classic slumber party staple. Get the recipe »Matt Taylor-Gross

Indonesian Style Chicken Wings (Ayam Goreng Kuning) — Marinated in tamarind and aromatic spices, these meltingly tender chicken wings are braised in coconut water before frying until crisp.André Baranowski

Pork and Duck Sausage — Most sausage recipes call for a meat mixture that is about 30 percent fat—using too much can yield a link that is more greasy than luxurious. Here, Russell Moore of Camino in Oakland, California, combines pork belly with rich duck liver and skinless duck breast—fatty duck skin is too tough—for a perfectly tender sausage.Joseph De Leo

Soy Sauce-Marinated Ribs — These Hawaiian-style pork ribs are a sweeter version of kalbi, a Korean preparation for marinated and grilled beef short ribs that's sometimes cooked tableside.Virginie Blachere

Mango-Habañero Salsa — The addition of diced mangoes to a puree of roasted chiles delivers heat-defying bursts of sweetness to this deliciously spicy salsa.Penny De Los Santos

Grilled Corn and Ricotta Dip — Nothing tops bubbling, hot-from-the-oven cheese dip—unless that dip is also loaded with fresh, sweet, lightly charred summer corn and fresh herbs. Get the recipe for Grilled Corn and Ricotta Dip »Matt Taylor-Gross

The Pledge — In this easy-drinking beer cocktail, the concentrated raisin flavor of the sherry, the honeyed quality of the Benedictine liqueur, and the oatmeal stout add up to something like "breakfast in a glass." A sprinkling of sweet, spicy nutmeg seems completely appropriate in this context.Anna Stockwell

Tennessee-Style Mustard Coleslaw — Classic mayonnaise-based coleslaw is bolstered here by the addition of mustard.Todd Coleman

Homemade French Onion Dip — Our favorite recipe for this classic dip showcases onions three ways: fried, roasted, and fresh.Todd Coleman

Grilled Sausages — Small skinless sausages like these (pictured top left)are cooked on charcoal grills in Romania and in other parts of eastern Europe and the Balkans. Fragrant with garlic, paprika, and caraway, the Romanian version, called mititei, or "wee ones," are delicious served with zesty mustard. See the recipe for Mititei (Grilled Sausages) »Todd Coleman

Kansas City-Style Chili — Pulled pork stands in for the burnt ends of barbecued brisket in this robust Kansas City-style bean chili.Todd Coleman

Michelada — Mexican lager is refreshing on a hot beach day. Mixed with ingredients usually associated with the bloody mary, it's even more restorative.Todd Coleman

David Kinch's Tater Tots — Using a traditional French confit method in which the potatoes are slow-cooked in duck fat, chef David Kinch, of Michelin-starred Manresa restaurant in Los Gatos, CA, makes a particularly luxurious tot.Matt Taylor-Gross

Chicken Gumbo — During cooking, okra exudes a thick liquid that gives this hearty Cajun stew a sumptuous, silky texture; a little filé powder, made from dried sassafras leaves, further thickens and enriches it. But the backbone of this gumbo, and the source of its smoky flavor, is the roux made by toasting flour in hot oil until it is a deep red-brown. Get the recipe for Chicken and Sausage Gumbo »Maxime Iattoni

Hoisin and Ginger Spareribs — Pork spareribs are marinated and basted in a sweet-spicy sauce, with layers of flavor including sesame, pepper, ginger, hoisin, and garlic in this recipe from Napa Valley winemaker Christopher Vandendriessche.Barbara Ries

Blue Cheese-Stuffed Burgers — Quick-pickled cremini mushrooms and red onions are a zesty foil for juicy blue cheese-stuffed burgers. See the recipe for Blue Cheese-Stuffed Burgers »Laura Sant

Frozen Limeade Margarita — Canned frozen limeade intensifies the citrus flavor of this slushy Mexican-inspired libation.Todd Coleman

Extra-Crispy Fried Chicken — Double-fried chicken marinated in an aromatic brine is a specialty of the house at the restaurant Rye KC in Leawood, Kansas.Todd Coleman

Cowboy Caviar (Black-Eyed Pea and Hominy Salad) — A lime juice and spicy Sriracha marinade gives this summer side dish a zesty kick. See the recipe for Cowboy Caviar »James Roper

Smoked Tomato Soup — Smoked tomatoes add additional depth of flavor to a thick, tangy soup.James Roper

Latest

Tustacas de Chocolate

A New Cookbook Finally Gives Armenian Food Its Due

This Reader Has Cooked More Than 4,000 Saveur Recipes! Here Are the Six He Makes Again and Again

Horchata de Chocolate

Lyon’s New ‘Cité Internationale de la Gastronomie’ Leaves Some Visitors Hungry

Saveur’s 25th Anniversary: Memories and Stories from Former Staff

A Honduran-American Baker’s Tustacas Obsession

SAVEUR’s 25th Anniversary Celebration

Kelly Alexander, Our First New-Media Editor, on the Dawn of the Digital Age

ADVERTISEMENT / ADVERTISE WITH US