by Cameron Curtis in Recipes, October 22nd, 2015
by Regan Burns in Recipes, October 10th, 2015
If I could eat only one food for the rest of my life, it would be nachos. And I’ll take ‘em any way they come, from chips that are individually topped and have the perfect cheese distribution to a mess of cheesy goodness smothered in guacamole where you have to hunt for each topping. With tailgating in full swing, it’s easier than ever for me to justify my nacho craving every weekend while watching a game. They are the perfect party food, though; if it were up to me, I’d never have to share.
Classic, Just with Cheese
When you’re short on time or low on ingredients, Ree Drummond’s nachos are simple: Cover white tortilla chips with Monterey Jack cheese and jarred jalapeno slices.
by Lauren Miyashiro in Food Network Chef, Food Network Magazine, October 8th, 2015
When you order wings in a restaurant or sports bar, it’s pretty safe to assume that what will appear in front of you will involve hot sauce, celery and blue cheese (like Food Network Magazine’s classic recipe pictured above.) But when making wings at home, why not change things up a bit? There are so many other ways to dress up this ubiquitous halftime snack. Just get creative — new flavor combinations are waiting in the wings! Check out the must-try recipes from Food Network Magazine below.
by Maria Russo in Recipes, Shows, October 3rd, 2015
Tailgate or home-gate: Which is better? In the October issue of Food Network Magazine, we learned that Guy Fieri, Aarón Sánchez and former NFL player Eddie Jackson chose the parking-lot party. So did Sunny Anderson (who would rather be at the MetLife Stadium sipping a coffee spiked with a shot of whiskey). But most Food Network chefs prefer to be at home yelling at the TV during the game.
Read below to learn what they consider their most impressive game-day culinary feat then judge for yourself who deserves the bragging rights. Whether you’re a die-hard fan or more like Katie Lee, who admits she’s too busy stuffing her face with nachos to yell at anyone, you’ll find inspiration for your Sunday spread.
- Root For: My alma mater’s Arkansas Razorbacks
- Against: Any other SEC school
- Most-Impressive Game-Day Feat: 50 slabs of ribs
- Signature Dish: My Spicy Rum Chicken Wings are always a big hit.
by Maria Russo in Shows, November 18th, 2014
It’s Sunday afternoon and the scene is set for a tailgate of touchdown proportions: The TV is turned to the game, your team of choice is (hopefully) racking up point after point, the refrigerator is stocked with plenty of beers, and a spread of what else but rich, saucy fixings lines your kitchen table. When it comes to those game-day eats, it’s likely the dips that take the cake, from creamy classics like French onion and hummus to tangy favorites like garlicky salsa. While those are indeed crowd-pleasing picks, this fall, dress up your usual football-watching menu with a new trio of dips. On this morning’s all-new episode of The Kitchen, the co-hosts shared their takes on winning dip recipes, each a bold dish that’s a cinch to tackle.
Windy City Deli Dip
True to his Windy City roots, Chicago native Jeff Mauro brings the best flavors of a classic Italian hero to a meaty dip. He combines deli-counter staples like mortadella, pancetta and provolone cheese with fresh cherry tomatoes and cool iceberg lettuce to create the filling for his 10-minute dip. To continue with the sandwich theme, he hollows out an Italian loaf and fills it with the meat-and-cheese mixture. Hot giardiniera rounds out the flavors in this big-batch recipe, while a side of sliced bread makes for easy dipping.
by Virginia Willis in Recipes, October 31st, 2014
No matter what team you root for or how it currently stands in the league, there’s one element of football surely every fan can get excited about: the food. From cheesy, beefy nachos to Buffalo-blanketed chicken wings and juicy grilled sausages, there’s a game-day pick to please every palate. Now that football season is in full swing, The Kitchen wants to hear from you, the fans, to learn your tastes when it comes to game-day fare.
Vote in the polls below to share your favorites.
by Allison Milam in Recipes, September 18th, 2014
The Southeastern Conference is home to some of the best college football in the country, and with it, some of the most-fervent fans and most-passionate tailgating. Football in the South is a bit like religion. People get really worked up; I mean really worked up. And, to that end, tailgating in the South is extreme as well. At the University of Alabama, fans are allowed to start tailgate setup at 6 p.m. the Thursday before the Saturday game — and dismantled as late as noon the day after! At my alma mater, the University of Georgia, there is Bulldog Park; a luxury RV tailgating facility offers the owners access to a wide range of amenities plus game-day shuttles to the stadium! Foodwise, there’s everything from LSU, where folks have big pots of meaty gumbo bubbling on a propane cooker, to The Grove at Ole Miss, where folks are super-fancy and serve dishes of hors d’oeuvres that you might be more accustomed to seeing at a ladies’ luncheon. (The real reason the food is so ladylike is that there’s a limited amount of electricity, and open flames and propane are prohibited — something that might not be a bad idea, considering the amount of alcohol consumed while tailgating!)
Personally, I prefer less work when I get to the stadium, and I suggest slow-cooked dishes prepared ahead of time. The best dishes are those you can cook at home and then add the finishing touches to at the stadium. I think the perfect tailgate food just might be chili. It works well in the fall, because it’s hearty and warms you up in the cool weather. Read more
by Allison Milam in Recipes, September 18th, 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 Cameron Curtis in Recipes, September 11th, 2014
When it comes to our favorite dip recipes, the more layers, the better. That’s why we’re digging Food Network’s finest every-layer dips, ranging from five layers to a towering 10.
Five: Inspired by the diner sandwich staple, Five-Layer Reuben Dip (pictured above) stacks all the ingredients that make up a good Reuben. From the bottom to the top, shredded Swiss, thin-sliced corned beef, toasted rye bread, Russian dressing and extra-crunchy sauerkraut are addictive in deconstructed form. Take heaping scoops with rye bread toasts for the full package.
by Jonathan Milder in Books, January 15th, 2014
These treats are perfect to bring to a tailgate in the stadium parking lot or serve at home while watching the game on television. They’re easy to make and easy to eat, and you won’t have any plates to tidy up afterward.
1. Fried Pies
Ree Drummond’s grab-and-go fried pies are great for guests to enjoy dessert while watching the game. The quick pastry dough can be made ahead of time and stored in the refrigerator in a zipper bag. When you’re ready to make the pies, roll out the dough as thin as you can and cut it into rectangles. Canned apple and cherry pie filling mean less prep time. Once all the rectangles are filled and sealed, drop them into hot shortening and in just five minutes your pies will be fried to golden-brown perfection.
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