by Amy Reiter in News, June 20th, 2014
by Allison Milam in Entertaining, January 30th, 2014
NFL players have been known to live large and splash out some serious cash on food and drink, especially thanks to a questionable hazing tradition wherein veteran players stick team newbies with whopping dinner tabs.
For example, Dallas Cowboys wide receiver Dez Bryant recently told Fox Sports he was forced to fork over $55,000 for dinner with teammates at Pappas Bros. Steakhouse in Texas during his rookie year. Despite the fact that Dez, a first-round pick in 2010, had signed a five-year deal worth $11.8 million, the pressure to pay for his fellow players’ excesses rubbed him the wrong way.
Earlier this month, Philadelphia Eagles offensive tackle Lane Johnson, who was a first-round draft pick in 2013, tweeted a dinner bill from Del Frisco’s Double Eagle Steak House in Philadelphia with the caption “Rookie dinner.” The total damage indicated on that check was a modest-only-by-comparison $17,747 — much of it apparently on Remy Martin Louis XIII cognac ($4,525) and more than a few extremely pricey bottles of Cabernet (one bottle of 2005 Screaming Eagle Cabernet cost $3,495 alone), as well as steaks, seafood and sides. (The “auto gratuity” was calculated at $472.20 — but perhaps the players left some extra cash?)
by Jonathan Milder in Books, January 15th, 2014
Even with boatloads of nachos, nonstop chicken wings and all the guacamole you can sink your chips into, there’s one game-day dish that a football fan — or commercial aficionado — can’t live without. It’s a little sandwich we like to call the slider. Champion of the happy hour menu and bite-size rendering of a national favorite, these wee sandwiches are a mandatory competitor in your big-game spread.
To keep it simple, kick it off with Ina Garten’s classic beef sliders. With only the kiss of a grill, these mini burgers don’t need a fancy sauce — just that obligatory squeeze of ketchup. If sauce is what you’re after, Bobby Flay’s Sliders with Chipotle Mayonnaise are finished with a semi-homemade swipe of smokiness.
How can the Neelys’ Triple Pork Sliders (pictured above) pack in three types of pork, you ask? Each little sandwich features ground pork, fresh Mexican chorizo and crisp, smoky bacon. Now that’s a combo worthy of a championship.
by FN Dish Editor in News, September 5th, 2013
Whether you’re a fan of the game or just of game-day food, there’s no denying the appeal of football cuisine. For this month’s recommendations, I set out to assemble an all-star lineup of the best of Food Network Library’s tailgating cookbooks. I fast found myself slipping down a rabbit hole into a vast and unfamiliar world of community cookbooks devoted to collegiate tailgating — a world where the NCAA begins to look like one massive Junior League that’s as devoted to recipes as to pass receptions.
It was amazing how numerous these cookbooks turned out to be (ripe terrain for a collector, for sure). To name just a few: Tar Heel Tailgating (University of North Carolina), Purdue Alumnus Tailgate Recipe Cookbook, University of Texas Longhorns’ Cookbook, Teatime to Tailgates (Kansas State University), Rocky Top Saturdays (University of Tennessee) and my favorite (in title, at least) Let the Big Dawg Eat (University of Georgia).
Get Jonathan’s cookbook picks
by Gaby Dalkin in Events, Holidays, February 2nd, 2013
It’s official: Football season has arrived with the Ravens taking on the Broncos in the kickoff game tonight. From now until February, the majority of Sundays will be spent on the couch watching the games and eating ultimate comfort foods like chilis, wings and dips galore. But if you find yourself headed to the stadium, check out Food Network’s all-new concession lineup straight from the chefs at Food Network Kitchens.
Six NFL stadiums are serving up offerings like sloppy joes, hot hogs, brisket sandwiches, and mac and cheese. The signature sloppy joes are a drool-worthy combination of ground beef and slab bacon chunks with slow-cooked tomatoes topped with shredded pepper Jack cheese and fried onions. The hot dogs are topped with baked beans, mustard and corn chips. Don’t forget to snag a locally inspired menu item at each stadium.
Click here to get the menus
by Sarah De Heer in Events, Holidays, January 29th, 2013
OK, I have a confession: I don’t understand football. Never have. Never will. It’s just the way I was made. I do, however, love throwing Super Bowl parties. You wouldn’t actually find me watching the game, but I love to have all my friends over and cook a big feast and let everyone else enjoy the game while indulging on great food.
The key to a great big-game soiree is to have lots of finger foods — things that are easy to eat while you’re on the couch watching TV and screaming for your favorite team. You also need recipes that are simple to make so you don’t spend the whole day in your kitchen.
The big game may be tomorrow, but there’s still time to organize a feast. Here are a few of my favorite recipes that always make an appearance at my party:
Alton’s guacamole. I once heard a fact that some obscene amount of guacamole is consumed every year during the Super Bowl — something like two football fields’ worth. But since guacamole is awesome, I can believe it.
by David Mechlowicz in How-to, November 23rd, 2012
It’s no surprise that Jeff’s a big football fan. Though his home team (Chicago Bears) didn’t make the playoffs this year, he’s still excited to celebrate the upcoming big game.
Here are 5 things you can catch Jeff either watching, eating or drinking during the Super Bowl:
1. Commercials: I love watching the one-up manship of these mini movies. Some are very clever and entertaining, sometimes even more so than the game.
2. I eat and make sandwiches (obviously). They’re minimal-cleanup necessary and their one-handed operation permits high-fiving and remote-controlling. It’s also an easy and economical way to feed a bunch of people.
3. I’ll be drinking a lighter beer so my tiny tummy doesn’t fill up so quickly, thus being able to enjoy much more of my personal game-day trifecta: salt, meat and carb.
by FN Dish Editor in Recipes, September 8th, 2012
Thanksgiving is over, but the football games are just starting. If you’re tired of eating Thanksgiving leftovers (impossible, we know), dive into a pile of chicken wings. But before you start eating them, ask yourself this question: Am I eating this chicken wing the right way? Yes, there’s actually a right way to eat a chicken wing, and I promise it will make your entire perspective on eating wings a whole lot different.
So sit back, relax and watch. Once you’re done, find your favorite wing recipes to make so you can try it out yourself.
Every month I’ll be showing you the proper and easy way to eat something, so what would you like to see next? Tell me in the comments below.
by Mallory Viscardi in Community, September 5th, 2012
The unofficial end of summer has come and gone, but there’s still plenty of time for backyard parties and, more importantly, Sunday football gatherings around the big screen. Whether you’re serving up burgers or dogs, don’t forget hearty sides beyond potato chips. We’ve rounded up Food Network’s top five baked bean recipes — perfect on their own or on top of game-day classics.
5. Baked Beans With Swiss Chard – Green leafy Swiss chard adds color to this brightened-up version of baked beans from Food Network Magazine.
4. Infineon Raceway Baked Beans – Guy’s not a huge fan of baked beans because they’re so sweet, so he created this dish, which is a hybrid of chili and baked beans — so the beans will still have some texture and they won’t be as sweet.
Get the top three baked bean recipes
by Sarah De Heer in News, September 4th, 2012
Food Network tailgating fans: Mark your calendars and get your game faces on. On Friday, September 7, at 2pm/ 1c, we’ll be chatting with Food Network Kitchens’ Charles Granquist about tailgating menu planning and recipes. Charles is also the mastermind behind the Food Network Stadium Fare menus popping up in select NFL stadiums around the country.
Join us on the Food Network Facebook page this Friday at 2pm/ 1c and bring your game-day questions for Food Network Kitchens.
While some will be mourning the loss of summer Fridays and lamenting the return of early wake-up times to get the kids to school, so many others are rejoicing over the start of football season — afternoons spent on the sofas with friends and family over some of sports’ best rivalries and always hearty comfort foods. If you’re headed to the stadium, check out Food Network’s all-new lineup straight from the chefs at Food Network Kitchens.
Seven NFL stadiums are serving up delicious offerings like sloppy joes, hot hogs, brisket sandwiches and mac and cheese. The signature sloppy joes are a drool-worthy combination of ground beef and slab bacon chunks with slow-cooked tomatoes topped with shredded pepper jack cheese and fried onions. Want potato chips on top of that, too? There are more than 10 toppings available for the sloppy joe sandwich so you can build your own. The hot dogs are topped with baked beans, mustard and corn chips. Don’t forget to snag a locally inspired version in each stadium.
VOTE: Which stadium menu is your favorite?