The dough, a variation on a Southern-style biscuit dough, is rolled out and folded several times to ensure delicate layers. Leftover dough and scraps can be rolled out again and cut and baked into biscuits. The dough can also be made in advance and refrigerated for up to 2 days or frozen until ready to use. Get the recipe for Pigs in a Blanket with Herbed Mustard Dipping Sauce »
. Matt Taylor-Gross
Football season is in full swing, which means one thing for the food lover: game-day parties (or a party for one on the couch with a bucket of crispy homemade fried chicken). Whether you go for finger foods like gooey mozzarella sticks or chips with the perfect game-day dip, these recipes are the best way to comfort a loss or celebrate a win. Whether you’re throwing a tailgate party or lounging in your living room, our best game-day recipes are guaranteed touchdowns all season long.
Fatty Bacon and Onion Buns
When made with properly fatty bacon, the filling in these rustic buns melts into an irresistible fondant of smoked pork and onions, each one indistinguishable from the other. To replicate the rolling, radiant heat from the traditional Latvian cepeškrāsns (wood-fired ovens) that give these buns their burnished tops, bake in a very hot oven for the first several minutes of baking. Get the recipe for Fatty Bacon and Onion Buns »
This Georgian flatbread is from the region of Samegrelo, which borders the Black Sea. It is not, however, beach food. Stuffed with salty cheese and griddled, then heaped with even more cheese and baked, this is stick-to-your ribs winter cooking at its best. Georgians prepare this bread using a crumbly local cheese called imeruli, or a mixture of imeruli and the milder, more elastic sulguni. We substituted a mixture of low moisture mozzarella and strong, tart feta that gets you very close to the traditional version. Get the recipe for Megruli Khachapuri »
The Ultimate Crab Dip
Known as chupe de centolla, this Chilean crab gratin borders on a cheesy crab dip. While similar South American chupe are always prepared with milk-soaked bread and any combination of shrimp, scallops, shellfish, meats, and cheeses, Patagonia's version relies solely on the massive local king crabs, the hallmark of fishermen's kitchens along Chile's southernmost coast. Get the recipe for The Ultimate Crab Dip »
In the 1950s, pickled jalapeños were sold whole or in strips; the now-familiar rings became available, not coincidentally, after nachos gained national popularity. Today, supermarkets offer an array of tortilla chips, shredded cheeses, and salsas, all intended to ease preparation of this Tex-Mex classic. This recipe brings us back to the joys of a simpler nacho. Get the recipe for Nachos »
Sautéed Onion and Yogurt Dip
This recipe is a far cry from the gloopy, mayonnaise-like onion dip you'll find in a jar at your local grocery store. It's light, tangy, and inspired by Persian mast-o-musir, a mix of diced shallots and yogurt or labneh. Here, the alliums are lightly cooked to soften their bite; it's the perfect thing to make for a beach picnic or summer cookout. Get the recipe for Sautéed Onion and Yogurt Dip »
Have you ever tried toasted ravioli? How about crawfish Monica?
A Field Guide to America's Weird and Wacky Pasta Innovations