[Photographs: Vicky Wasik] In Scotland, this smoky chowder is a popular comfort food, keeping bellies warm and filled through the chilly winter months. It relies on a smoked fish called finnan haddie, which is a type of smoked haddock. The real deal can be ordered […]
[Photographs: Vicky Wasik] Last July, I took a trip to Alaska as a media guest of Alaska Seafood, the public-private partnership between the state of Alaska and the Alaska seafood industry. A few days into the trip, we were out on a boat not too […]
I’m a football fan, but I recognize Super Bowl parties are less about the game and more about the food (and the beer and commercials, of course). We’ve got all kinds of game-day recipes coming for you in the next couple weeks, but today is all about snacks, since finger-friendly appetizers are one of the best things to serve your guests. Homemade popcorn and chips are a good starting point, but if you’re playing to win, bring out some more exciting dishes, like Korean-inspired nachos topped with bulgogi, jalapeño poppers two ways, or spicy, Thai-style shrimp cakes.
Pretty much the laziest, most predictable option when it comes to feeding a party is buying a bag of potato chips. No one’s going to complain, but it’s boring. It’s far more interesting to make your own chips. Not only do they come out crispy and delicious, but you can experiment with unusual flavorings—miso soup mix and crumbled nori is one of my favorite combinations.
The flavor combinations we use for homemade chips also work great on popcorn. We’ve got a few others, too, like a sweet combination of matcha and white chocolate or Italian-inspired bagna cauda (anchovies, garlic, olive oil, and butter). As for making the popcorn itself, our brown-bag microwave method is as easy as it gets.
Of course, if you want your popcorn to be a little more candy-like, we’ve got you covered there, too, with Stella’s crispy chocolate version.
Cheez-Its are always a popular snack, and this homemade version is even better than the original. Most Cheez-Its clones are made with butter and water, but we use cream for a richer flavor. To give the dough the right texture we use a Microplane instead of a box grater for the cheese. A sharp yellow cheddar like Tillamook or Cabot is the most obvious way to go here, but Manchego makes for a fun variation.
If you’re planning on setting out some cheese for snacking, you’ll probably want to throw in some crackers to serve alongside. Sure, you could just go to the store and pick up a sleeve of some cracker-like thing, but you could also go the extra mile and throw together some homemade Carr’s-style whole wheat crackers. The touch of sweetness complements cheeses of all varieties.
In a similar vein, if you throw together a batch of these homemade Wheat Thins, your guests probably won’t believe you made them yourself, but they’ll probably be happy nonetheless. You may want to double up on the recipe, though, since these are best eaten by the handful, using both hands.
These homemade tortilla chips are for all the salsa and guac and the dips you’re going to lay out, but they are also the ideal base for nachos. Yes, store-bought chips are totally fine and, yes, store-bought chips are super easy on the host, but nothing can compare to a freshly fried chip, liberally salted by your own hand. And for those nachos? We’ve got a nacho recipe roundup in the works, but you can also always rely on our handy-dandy, state-of-the-art nacho generator!
There’s no reason game-day snacks have to be junk food. For a more refined option, try these Thai-style shrimp cakes, nicely spicy from jalapeños and beautifully green from a big handful of cilantro. You can serve them with our homemade sweet chili dipping sauce, or simply doctor up store-bought sauce with fish sauce and lime juice.
These delightfully cheesy and chewy dough balls go by a variety of names in South America, but they are invariably delicious. The key to them is a specific type of tapioca starch—you will want to figure out how to get it in advance, as some of the ones more typically available in grocery stores are too finely milled. We strongly suggest you get your hands on sour tapioca starch, since the sour tang it brings to the bread goes quite nicely with the combination of cheeses. Fair warning: They’re pretty addictive.
While we’re talking about cheesy bread, it seems appropriate to highlight these cheddary beauties. Aside from their taste, which is Stella-r, these biscuits are easy to make and easy to clean up after. Plus, you can make the dry mix way ahead of time (and that “dry mix” includes the finely shredded cheese). Just combine it with buttermilk when you’re ready to bake the biscuits up.
This updated version of old-school cocktail meatballs starts with a 50/50 blend of pork and beef, which we bind with panko and egg, mix gently, roll into balls, and bake. What really sets them apart is the hoisin-based glaze flavored with ketchup, honey, rice vinegar, sesame oil, and soy sauce. Feel free to make the meatballs ahead of time—they freeze and reheat wonderfully.
Give your guests a sweet and spicy treat with this chaat-spiced Chex Mix. If they’ve never had chaat, it’ll blow them away; if they have, they’ll probably think you’re a genius for coming up with the Chex Mix combo. Another reason why it’s a great candidate for game day is that it can be made way ahead of time.
Pretzels are an iconic sports snack, but these are a little different than what you’ll find at a stadium. In a bit of German-Chinese fusion, we stuff pretzel buns with roast pork mixed with mustard. The combination of pork and mustard is reminiscent of German senfbraten, but instead of German mustard, we use Chinese hot mustard mixed with sesame paste, honey, and chives.
While it might conjure up memories of the school cafeteria, French bread pizza is a thing of beauty when done right. To make it, we start by loading up bread (we’re talking supermarket “French” bread here, not real baguettes) with garlic butter. Then we melt on a thin layer of cheese. This protects the bread from getting soggy when you add the sauce and a final layer of cheese.
Sticking with pizza-like objects, English muffins are another great choice for topping with sauce and cheese. Making an English muffin pizza really isn’t that much different than making a regular pizza. One thing to keep in mind is that if you’re using pepperoni (and you absolutely should), fry it up in a skillet first—the rest of the pizza cooks too quickly for it to crisp properly.
Our bar-style tortilla pizzas would already make good Super Bowl snacks, but these pizzadillas are even better. You start by making a pizza quesadilla, stuffing flour tortillas with pizza sauce and mozzarella. Once the quesadilla crisps up, you finish it like our tortilla pizza with more sauce and cheese, basil, and whatever other toppings you’d like.
In the land of pizza-like things, the bagel bite is the diminutive king. Who doesn’t love bagel bites? No one, that’s who. And after you’ve made the recipe and received praise from all your friends and family, you’ll also know how easy it is to make some of the best bagels you can get anywhere.
I love jalapeño poppers in theory, but in practice, they can be too hard to eat—you have to try to bite through the pepper and end up with cheese and grease everywhere. The solution is to use jalapeño cross-sections instead of the typical half peppers, which create bite-sized poppers that are way less messy to eat.
Another problem with jalapeño poppers: Deep-frying is a lot of work when there’s a game to watch. This oven-baked recipe makes crispy poppers without a pot of scalding oil. We fill the poppers with a gooey cheese sauce made of Monterey Jack and sharp cheddar and brush them with fat before baking to help replicate the flavors you get from frying.
Few foods are as closely associated with the Super Bowl as Buffalo wings, but they aren’t the only thing that taste good Buffalo-style. Case in point: these deviled eggs, which take the standard mayo and egg yolk filling and add Frank’s Red Hot, blue cheese, and celery.
One of our favorite alternative uses for a waffle iron is to roll up tasty ingredients in puff pastry and cook them into a crispy, flaky waffle sandwich. We’ve come up with half a dozen variations, but for game day the obvious choice is this Buffalo chicken puff pastry waffle, made with shredded chicken, blue cheese, and Frank’s.
Don’t put the waffle iron away yet—we use it to make one of the best takes on mozzarella sticks you’ll ever have. We cut out squares of low-moisture mozz (though other melting cheeses work), coat them in a simple breading, and then “fry” them in the waffle iron until crunchy on the outside and gooey on the inside. It’s easier than deep-frying, and the divots from the waffle iron help to scoop up salsa.
The most important part of potato skins are, well, the skins. Few things are less appetizing than dry, leathery potato skins. To make sure they’re crispy, we bake the potatoes twice, coating them with bacon fat each time. For the filling we go with a combination that makes this Cheesehead proud: caramelized onions, brats cooked in beer, and creamy beer cheese.
As beautiful as a perfect onion ring is, most fail in a variety of ways. Burned onions, too-thick breading, and split shells are bad, but the ultimate failure is when the onion is undercooked and slides out of the breading in a single strand when you try to take a bite. The easiest way to tenderize the onions? Just freeze them after cutting.
This easy snack is impressive enough to take some attention away from the game, but it is made with little more than pizza dough, cheese, garlic, pepperoni, and herbs. Better still, it turns out just fine with store-bought pizza dough. The most time-intensive part is just letting the dough rest, but you can assemble the dish the night before—all you’ll have to do on Sunday is stick it in the oven a half hour before kickoff.
Using a generous amount of oil in a hot pan gives these quesadillas their puffy, crisp exterior. They’re filled with a salty-spicy combination of pepper jack cheese, shredded chicken, and pickled jalapeño. The quesadilla’s gentle heat is perfectly balanced by a cold beer—or two.
Deconstructed deviled eggs may sound complicated, but they’re a breeze to make. Instead of removing the yolks, these eggs are simply soft boiled, sliced in half, and topped with a dollop of mayonnaise, an anchovy fillet, a few capers, and fresh herbs.
These crisp and buttery hummus fries are inspired by the chickpea-flour fritters enjoyed in the South of France. The fries get their flavor from tahini, garlic, lemon, and cumin, and go perfectly with a spicy tahini dip.
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[Photograph: Nicole Franzen. Yogurt photograph: Vicky Wasik.] On this week’s Special Sauce I continue my delightful conversation with The White Moustache founder Homa Dashtaki. I asked her how she makes her sinfully rich yogurt. Homa said, “There’s nothing I’m doing different than the way I […]
[Photographs: Vicky Wasik] More Eggs Buying tips, techniques, and recipes, no matter how you like them. For the avid baker, spare egg whites are a way of life. After making batches of yolky banana pudding, ice cream, chocolate custard pie, and French buttercream, those leftover […]
Invert pan onto its stilts and cool upside down until absolutely no trace of warmth remains, at least 2 hours. Slide an offset spatula around the sides of cake to loosen, remove the insert, and slide spatula under the bottom as well. Flip onto a serving plate, pulling gently on the sides of the cake to release it from the center tube. To serve, cut with a chef’s knife, using a gentle sawing motion and only the slightest downward pressure. Serve plain, or garnish with fresh fruit, whipped cream, chocolate ganache, or whatever accompaniment you prefer. Wrapped tightly in plastic, leftovers will keep up to 1 week at room temperature.
[Photographs: Vicky Wasik] More Grilling All the tips and recipes you need for the perfect barbecue. I wasn’t aware of Korean drinking food, called anju, until I moved to Chicago and began cooking at a Korean-inflected restaurant. We didn’t have anju snacks on the menu, […]
6. Adjust oven rack to 6 inches below broiler element and preheat broiler on high. If grilling: Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, […]
Adjust oven rack to 6 inches below broiler element and preheat broiler on high.
If grilling: Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Grill chicken thighs and bones directly over high heat, starting thighs skin-side down, turning and shifting to cooler side of grill if there are excessive flare-ups, until skin is well-charred and bones are charred on all sides, 5 to 7 minutes. Using tongs, move bones to cooler side of grill, and flip thighs over and continue to cook until second side is charred and meat is just cooked through, about 5 to 7 minutes. Using poultry shears, cut thighs into 1- to 1 1/2-inch pieces. Continue to cook over direct heat, brushing pieces with remaining sauce, until chicken is fully cooked but still tender, 2 to 3 minutes. Transfer chicken pieces and bones to 10-inch cast iron skillet.
If broiling: Set wire rack inside a foil-lined rimmed baking sheet. Arrange chicken thighs and bones on prepared rack, with thighs facing skin-side up. Broil chicken, checking it frequently, until skin is well-charred, about 5 minutes. Using tongs, flip thighs and bones over, and continue to cook until chicken is just cooked through, about 5 minutes. Using poultry shears, cut thighs into 1- to 1 1/2-inch pieces. Transfer chicken pieces and bones to 10-inch cast iron skillet and toss with remaining sauce. Broil until chicken is fully cooked but still tender and sauce is bubbly, 2 to 3 minutes.
[Photographs: Vicky Wasik] With the price of copper as high as it is, the last thing you want to do is invest in expensive copper cookware only to mistreat it into disrepair. Treating it right is relatively easy, as long as you know a few […]