Game Day Appetizers
Chunky Guacamole with Cumin
Choosing a guacamole recipe that will please everybody is no easy task, but this one from F&W's Marcia Kiesel is a winner because of its subtle tartness, nicely balanced heat and creamy-chunky texture.
Spicy Sriracha Chicken Wings
Poutine-Style Twice-Baked Potatoes
These just might be the world's best and most indulgent baked potatoes. First they're stuffed with sour cream and Parmigiano-Reggiano, then they're topped with tangy gravy, melted mozzarella, bits of crisp bacon and, finally, fried potato skins.
German Soft Pretzel Sticks
"I've always been a fan of any food high in salt and starch," Grant Achatz says, "and soft pretzels right out of the oven are awesome." You can eat these slightly sweet, chewy, dark pretzel sticks plain or with mustard; Achatz goes for ranch dressing.
Hogs in a Blanket
This fun, high-brow take on pigs in a blanket swaps spicy andouille sausage for the hot dogs, with sweet mustard chutney as a condiment.
Guacamole with Chorizo and Queso Fresco
This hearty guacamole can be served with tortilla chips or warm tortillas.
Grilled Corn with Queso Fresco and Lime-Tarragon Butter
This recipe is based on typical street food in Oaxaca, Mexico, where Michelle Bernstein once lived. The corn is typically smothered in mayonnaise, dipped in cheese and then covered with a spicy chile powder. Here, Bernstein adds a little melted butter for an American accent. She uses a powdered-sugar shaker to apply an even coating of the chile powder.
Chicken Nacho Casserole
The chicken mixture can be made ahead and refrigerated until later.
Bacon-Wrapped Shrimp with Cocktail Sauce
For this excellent appetizer, jumbo shrimp are marinated in chile-garlic oil, then wrapped with bacon and grilled. They're served with a house-made cocktail sauce that's spiked with a horseradish.
Sticky Baked Chicken Wings
Chef Matt Jennings of Townsman in Boston means business when it comes to his food and his beloved Patriots football team. For the ultimate game-day snack, he tosses chicken wings that he bakes in the oven (instead of deep-frying) in a spicy glaze he makes with gochujang, the Korean red pepper paste. And best of all, the prepared gochujang sauce can be refrigerated for up to 1 week.
This recipe is based on the Arabic lamejun, a thin piece of dough topped with minced meat, then baked. Here, Grace Parisi flavors ground lamb with cumin, mint and pine nuts.
Cheesy Nachos with Fried Eggs and Giardiniera
Food & Wine's Justin Chapple makes his next-level nachos with sausage, tangy pickled vegetables and fried eggs. They're perfect all-day nachos.
Crab Cakes with Smoky Onion Remoulade
Smoky onion remoulade is a terrific accompaniment to these crab-studded cakes from Marc Forgione at American Cut in Manhattan. At the restaurant, he smokes onions, but the sauce is also great made with charred onions and seasoned with smoked salt.
Beer-Steamed Shrimp with Cocktail Sauce
At her new laid-back restaurant, The Backyard at the Hollywood Bowl, Suzanne Goin serves this well-spiced shrimp dish. The recipe comes from her husband, David Lentz, who features it on his menu at The Hungry Cat; he's been cooking it for his family for years. It's easily scaled up to serve even more people.
At Pizzarium, chef Gabriele Bonci has reimagined the classic Roman fried risotto croquettes known as suppli. He swaps pasta with pesto for the rice and fills the croquettes with creamy stracchino cheese instead of the traditional mozzarella.