by Maria Russo in Recipes, January 24th, 2015
by Cameron Curtis in Recipes, View All Posts, January 24th, 2015
As is the case in many homes on game day, The Kitchen co-hosts’ football fete featured the ultimate roster of tailgate classics on this morning’s all-new episode. From meaty nachos and next-level chicken wings to deep-dish pizza, chile con queso and boozy slushes, the cast showcased a savory spread of hearty eats and drinks all worthy of your big-game bash.
FN Dish wants to know, when it comes to indulging at your football party, what snack do you most prefer? Are you a fan of sticky, saucy Buffalo-style wings, or do you prefer the warming comfort of beefy chili? Do you dig into creamy dips right away, or do you skip the savory selects to save room for sweet brownies? Share your favorite fan fare by voting in the poll below.
by Maria Russo in Recipes, January 21st, 2015
Our Food Network Kitchen gave heavy game-day fare (think Buffalo chicken dip and potato skins) a healthy makeover with lighter takes on classic recipes. So now you can snack through halftime without feeling like you’ve eaten your weight in guacamole.
by Allison Milam in Recipes, January 21st, 2015
Game day may be about the football game first and foremost, but surely Buffalo chicken wings are a close second in importance. Sweet, spicy and saucy, the tried-and-true wings are tailgating must-haves, but the flavors of chicken and Buffalo sauce shine beyond the bone-in meat. From Ree Drummond’s entree salad and Jeff Mauro’s satisfying sub to Food Network Magazine’s decadent mac and cheese, read on below to learn all-new ways to celebrate this classic football food.
1. Fried Buffalo Wings with Blue Cheese Sauce — Food Network Magazine’s bold rendition (pictured above) of the beloved Buffalo wings is a no-fail crowd-pleaser. After a quick deep-fry, toss the golden-brown wings in a buttery hot sauce, and serve alongside a cooling blue cheese-sour cream sauce.
by Cameron Curtis in Entertaining, January 11th, 2015
Break out the tortillas (and more unexpected ingredients) for rolled and wrapped game-day appetizers that will be met with resounding cheers. These make-ahead, bite-size riffs on game-day favorites are easy to make and even easier to eat, so you won’t be spending your game-day viewing party holed up in the kitchen.
by Allison Milam in Recipes, September 18th, 2014
There’s no better way to celebrate the playoffs and the final countdown until the big Sunday game than with your favorite team’s colors — in cupcake form, of course. Whether you’re rooting for NFC leaders the Philadelphia Eagles (back and steel blue) or the AFC New England Patriots (red and dark blue), all you need is a few drops of food coloring to turn your desserts into game-day-ready treats. No matter whom you’re rooting for, you can show your team spirit with frosting.
NFC East (pictured above)
by Amy Reiter in News, June 20th, 2014
When Food Network stars are in charge of a tailgating spread, you better bet that the menu is a game changer. Here’s how Bobby Flay, Ina Garten, Ree Drummond and company celebrate each touchdown.
Set out Rachael Ray’s Roasted Jalapeno Poppers before kickoff to get your party started on the right foot. Loaded with three cheeses, these stuffed peppers leave the oven bubbling hot — and they’re killer on the grill too.
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
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