Game Day | Saveur

Our Most Mouthwatering Recipes for Super Bowl Sunday

SAVEUR Editors — Mon, 18 Mar 2019 22:30:23 +0000

Belle Morizio

Whether you’re a superfan, a fair-weather fan, or simply a fan of snacks, Super Bowl Sunday is a big day for eating. And because watching the big game is usually a group effort, it’s the ideal setting for endless amounts of appetizers and shareable main dishes. We’ve rounded up some of our very favorite recipes that will please all participants, from classic Buffalo wings to crab dip and spicy green chili with chicken and white beans. So fire up the smoker, the slow cooker, or your air fryer and get ready for all things smoked, crispy, and slow-cooked because Super Bowl Sunday is for serious snacking.

Kill City Chili

Photo: Murray Hall • Food Styling: Thu Buser

Curry powder is the stealth ingredient in this beef and kidney bean chili from ’90s cult teen magazine Sassy, of all places. It appeared in the “Eat This” column in the February 1992 issue as a recipe courtesy of comic strip character Weasel. Get the recipe >

Jerk Chicken Wings

Are your stove and oven already spoken for on Super Bowl Sunday? We’ve got you covered with these smoky, juicy jerk chicken wings. Start them in the slow cooker, then finish them in the air fryer to get that crispy-skinned finish. Get the recipe >

Cheesy Artichoke Dip With Preserved Lemons and Harissa

Matt Taylor-Gross

Take hot artichoke dip for a Moroccan-inspired spin by adding ras el hanout, fresh herbs, and preserved lemon. The result? A crowd-pleasing appetizer that not only delights but also surprises your guests. Get the recipe >

Pimento Cheese Burgers

Photo: Murray Hall • Food Styling: Jessie YuChen

Skip the ketchup and mustard and slather your burger patties with pimento cheese instead. The creamy, spicy spread with cheddar, pimentos, and mayo is the ideal partner for charred beef. Get the recipe >

Pimento Cheese

Photo: Linda Pugliese • Food Styling: Jason Schreiber • Prop Styling: Elvis Maynard

This version of the classic Southern spread packs a real punch thanks to the addition of garlic aioli rather than the usual mayo and cream cheese. A touch of Sriracha also dials up the heat. Get the recipe >

Texas Chili

It’s all about the meat in this hearty chili from native Houstonian Carter Rochelle—no tomatoes or beans allowed. The addition of beef suet and a sprinkling of instant masa give the stew its distinctive flavor. Get the recipe >

Detroit-Style Pepperoni Pizza

Johnny Autry (Courtesy Ten Speed Press)

Tangy pickled peppers balance out the richness of the crispy pepperoni, aka the most iconic Detroit pizza topping, in this perfect pan pie from bread guru Peter Reinhart. Get the recipe >

The Original Nachos

Matt Taylor-Gross

Legend has it that this iconic snack was invented at the Victory Club in the Mexican border town of Piedras Negras in 1943. One night, some U.S. Army wives showed up when the kitchen was already closed, so maître d’ Ignacio “Nacho” Anaya threw together a quick snack: fried tortilla pieces topped with melted cheese and pickled jalapeños. Get the recipe >

Football Sandwiches

Photo: Murray Hall • Food Styling: Jessie YuChen

The recipe for these ham and Swiss sliders dripping in poppy-seed-butter sauce comes to us from blogger Nealey Dozier Thompson, the winner of SAVEUR’s September 2011 Home Cook Challenge Recipe Contest. As she puts it: “They may not seem like much, but they can move a grown man to his knees!” Get the recipe >

Hot Onion ‘Soufflé’ Dip

Photo: Murray Hall • Food Styling: Jessie YuChen

Nothing says game day like a hot dip, and this one has all the right components: onions, cream cheese, parmesan, and mayonnaise. It’s a four-ingredient winner that is baked until hot and golden brown, ideal for scooping up with Fritos or tortilla chips. Get the recipe >

Ohio Nachos

Photo: Murray Hall • Food Styling: Jessie YuChen

Swap out tortilla chips for potato chips in this deliriously good riff on nachos that’s straight out of Ohio. Our favorite version comes from Cap City Diner in Columbus, which features thick-cut kettle chips drizzled with a garlicky alfredo sauce, topped with Maytag blue cheese and chives, and heated until gooey. Get the recipe >

Jalapeño Poppers

Belle Morizio

The classic jalapeño popper recipe (a whole green chile, filled with cheese and then roasted or fried) has roots in the Mexican chile relleno, which goes back to the 1800s or earlier. It’s also a classic bar snack that can’t be beat for its excellent combination of spice and deep-fried crunch. Get the recipe >

Frito Pie

Photo: Murray Hall • Food Styling: Jessie YuChen

Whether you know it as Frito pie or a “walking taco,” this crunchy creation is always a hit. Corn chips are mounded high with chili, cheddar, onions, sour cream, and sliced jalapeños, right inside the Fritos bag. It’s efficient, hearty, and the ideal dish for a crowd on game day. Get the recipe >

Danger Dogs

Reprinted with permission from Trejo’s Cantina by Danny Trejo with Hugh Garvey copyright © 2023. Photographs by Larchmont Hospitality Group LLC. Published by Clarkson Potter, a division of Penguin Random House, LLC.

The smell of a Danger dog—also known as a Sonoran hot dog, Tijuana dog, or, in Los Angeles, a Dodger dog—is irresistible. Hot dogs are wrapped in bacon and browned, then smothered with a mixture of peppers and onions. Get the recipe >

Black-Eyed Pea Cornbread

Maura McEvoy

Stuffed with black-eyed peas, sausage, and cheddar, this hearty cornbread was the standout dish at a tailgating party food writer Carolynn Carreño attended at the University of Mississippi. Closer to a breakfast casserole, the dish achieves its custardy, pudding-like texture with buttermilk and creamed corn. Get the recipe >

Deviled Eggs

These classic hors d’oeuvres are welcome at all gatherings, from Easter brunch to the coffee table during the Super Bowl. Mustard and vinegar provide the devilment for a flavorful bite, particularly when topped with a scattering of scallions and paprika. Get the recipe >

Classic Guacamole

Belle Morizio

This is a snacking mainstay, but there’s always room for improvement. Grind your cilantro, onion, and chiles into a paste before folding in mashed avocado for the deepest flavor. Get the recipe >

Lazi Chicken Wings

Photo: Yudi Ela Echevarria • Food Styling: Caroline Hwang • Prop Styling: Rebecca Bartoshesky

These spicy wings are based on a classic Sichuan dish in which golden chunks of chicken are tossed with spices and presented atop an intimidating bed of fried chilis. In this recipe, Jing Gao, founder of chili crisp brand Fly By Jing, uses bone-in wings that are coated with mala spice mix then tossed with a heady mix of fried chilies, Sichuan peppercorns, and spicy peanuts. Get the recipe >

Fire Crackers

Photo: Belle Morizio • Food Styling: Laura Sampedro

Saltines get a major flavor infusion in this classic Southern snack, and it couldn’t be easier. Combine the crackers with oil and your fave seasoning mix, and let them marinate overnight. Toast them in the oven until golden and crispy, then consume by the handful. Get the recipe >

Hanky Pankys

Photo: Belle Morizio • Food Styling: Jessie YuChen • Prop Styling: Kim Gray

A Cincinnati favorite, these oddly craveable hot canapés combine Velveeta, liquid smoke, and sausage, toasted atop pumpernickel or rye breads. They’re not quite a meal but they’re certainly a hearty appetizer that pairs perfectly with football. Get the recipe >

Charcuterie Board

Cavan Images/iStock via Getty Images

An artfully arranged platter of meats—smoked, cured, or spiced—and cheeses is always a crowd favorite, particularly when grazing is the main dining mode. Here’s our guide to building a well-rounded board that will appeal to all your guests. Get the recipe >

Sautéed Onion and Yogurt Dip

Matt Taylor-Gross

This is a fresher, lighter version of the tried and true onion dip (and it certainly doesn’t come in a can), combining shallots, scallions, and chives with creamy yogurt and tangy sumac. Serve with wedges of fluffy pita or crunchy vegetables. Get the recipe >

Mozzarella Sticks

Farideh Sadeghin

Crispy breading encases gooey melted mozzarella cheese in this classic appetizer, best served with marinara on the side. Get the recipe >

Buffalo Chicken Rillettes With Schmaltz Toasts

Matt Taylor-Gross

This party snack from Eric W. Bolyard of Compagnie NYC keeps all the best parts of buffalo chicken—juicy meat, hot sauce, and crisp fried bits—in a neat and tidy package. Do not skip the rich, crispy schmaltz toasts, which take this dip up a level. Get the recipe >

Mozzarella in Carozza (Italian-Style Fried Cheese Sandwiches)

Matt Taylor-Gross

Inspired by the small bites known as cicheti that food writer Dana Bowen ate in Venice, these crisp mini-sandwiches are deep-fried and filled with molten cheese. Get the recipe >

Pigs in a Blanket with Herbed Mustard Dipping Sauce

Matt Taylor-Gross

The dough, a variation on a Southern-style biscuit dough, is rolled out and folded several times to ensure delicate layers. Leftover dough and scraps can be rolled out again and cut and baked into biscuits. The dough can also be made in advance and refrigerated for up to 2 days or frozen until ready to use. Get the recipe >

Grilled Corn and Ricotta Dip

Matt Taylor-Gross

In this take on cheese dip, grilled sweet corn is tossed with a healthy dollop of milky ricotta, aromatics, and herbs, then baked until it’s bubbling and brown. Get the recipe >

The Ultimate Crab Dip

William Hereford

Known as chupe de centolla, this Chilean crab gratin borders on a cheesy crab dip. While similar South American chupe are always prepared with milk-soaked bread and any combination of shrimp, scallops, shellfish, meats, and cheeses, Patagonia’s version relies solely on the massive local king crabs, the hallmark of fishermen’s kitchens along Chile’s southernmost coast. Get the recipe >

Chile con Queso

Matt Taylor-Gross

With both serrano chiles and jalapeños, the dip has a bright spiciness that cuts through the richness of two cheeses (the more cheeses the better, in our opinion). The tangy sour cream added at the end brings it over the top. Get the recipe >

Braised Brisket Burgers with Pimento Cheese

Matt Taylor-Gross

Brisket is braised in stout, bourbon, and soy sauce in this spicy pimento cheese-topped sliders from Louisville chef Edward Lee. Best served with dill pickles and a crisp beer to cut through the richness of cheese and beef. Get the recipe >

Cincinnati Chili

Ingalls Photography

Chili powder, cinnamon, and celery seed are just a few of the spices that go into this deeply flavored Cincinnati-style chili that can be prepared two-way (chili over spaghetti), three-way (with cheese), four-way (with onions), or five-way (with a finishing flourish of kidney beans). It’s a Midwestern classic for a reason. Get the recipe >

Buffalo Wings

Thomas Payne

They might as well be proclaimed the official football snack, as they’ve become almost synonymous with football snacking at this point. This recipe is based on the wings at Anchor Bar, the buffalo bar credited with starting the whole thing. Get the recipe >

Green Chili with Chicken and White Beans

Joseph De Leo

This quick tomatillo-based green chili stew tastes like it simmered on the back of the stove for hours and is perfect for game day or a weeknight dinner. Get the recipe >

Our Readers’ Favorite Fried Chicken Recipe

Kat Craddock

Simply seasoned, with a thin, crisp coating and tender, juicy meat, the fried chicken from Charleston, South Carolina’s now-closed Martha Lou’s Kitchen is some of the best we’ve tasted. Get the recipe >

Beer Cheese Soup

Matt Taylor-Gross

Beer and cheese are football staples, so why not just combine them? This particular recipe has a strong cheddar-based foundation that’s then topped with piquant Gorgonzola for a more complex version of a hearty favorite. Serve it with crusty bread and more beer for a true Super Bowl win. Get the recipe >

The post Our Most Mouthwatering Recipes for Super Bowl Sunday appeared first on Saveur.

Cuban Sandwich

SAVEUR Editors — Mon, 18 Mar 2019 22:51:18 +0000

Photo: Linda Xiao • Food Styling: Jason Schreiber • Prop Styling: Summer Moore

This sumptuous grilled sandwich—a crusty roll filled with roast pork, ham, Swiss cheese, and pickles—originated in Cuba but has caught on throughout the U.S. Also known as a Cubano, it’s a great way to use up leftover Pernil Asado con Mojo.

Featured in “Classic Combination: Ham and Cheese” by Alexander Lobrano.

Makes: Makes 1 sandwich

Time: 15 minutes

Ingredients

2 Tbsp. mayonnaise
One 8-in. Cuban roll, split lengthwise
¹⁄₂ cup leftover roast pork shoulder, shredded
3 slices deli ham
3 slices Swiss cheese
10 dill pickle chips
1 Tbsp. yellow mustard
1 Tbsp. vegetable oil

Instructions

Spread the mayonnaise on the bottom half of the roll. Top with the pork, ham, cheese, and pickle chips. Spread the mustard on the top half of the roll, then close the sandwich.
To a large skillet over medium-high heat, add the oil. When hot and shimmering, add the sandwich, weighing it down with a cast-iron skillet, and cook, turning once, until the roll is golden brown and the cheese is melted, 8–10 minutes. Cut in half and serve hot.

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Football Sandwiches

Nealey Dozier Thompson — Mon, 18 Mar 2019 22:46:07 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen

A staple of Junior League cookbooks, these miniature ham and Swiss sandwiches are doused in a tangy butter-poppy-seed sauce and then baked in the oven. This recipe is adapted from blogger Nealey Dozier Thompson, the winner of SAVEUR’s September 2011 Home Cook Challenge Recipe Contest. She writes that the recipe “was passed down to me from my boyfriend’s mother. She is famous for them and makes hundreds each and every SEC football season. The beauty of these is that they can be served fresh from the oven, or they can be served at room temperature. Trust me, they may not seem like much, but they can move a grown man to his knees!” Make a batch for Super Bowl Sunday or your next party, and watch the crowd go wild.

Makes: Makes 12 sandwiches

Time: 35 minutes

Ingredients

One 12-pack pull-apart dinner rolls, such as King’s Hawaiian
14 oz. sliced Swiss cheese
12 oz. thinly sliced honey ham
8 Tbsp. unsalted butter, melted
2 Tbsp. mustard, preferably spicy brown or Dijon
2 Tbsp. poppy seeds
1 tsp. Worcestershire sauce

Instructions

Using a serrated knife, slice the rolls in half horizontally. Transfer the bottom halves, cut-side up, to a large baking dish. Top evenly with the cheese, followed by the ham. Cover with the tops of the rolls.
In a small bowl, whisk together the butter, mustard, poppy seeds, and Worcestershire sauce. Drizzle the sauce evenly over the tops of the sandwiches, cover the pan with aluminum foil, and set aside for at least 30 minutes, or up to 24 hours.
Position a rack in the center of the oven and preheat to 350°F. Bake until the cheese is melted and the sandwiches are warmed through, 20–25 minutes. Slice between the rolls, and serve warm or at room temperature.

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Adobo Chicken Wings

Dan Holzman and Matt Rodbard — Tue, 29 Jun 2021 01:37:00 +0000

Photography by Matt Taylor-Gross

Filipino Thai American chef King Phojanakong developed these bright and savory adobo chicken wings for Jimmy Carbone’s now-defunct Jimmy’s No. 43 in Manhattan. This home adaptation opts to crisp the skin under the broiler rather than in a deep fryer.

Featured in: “The Pride of the Philippines Makes a Killer Bar Snack.”

Makes: serves 4 to 6

Time: 1 hour 30 minutes

Ingredients

10 chicken wings (about 2 lb.), tips removed, drumettes and flats separated
³⁄₄ cup plus 1 Tbsp. rice vinegar, divided
³⁄₄ cup soy sauce
¹⁄₂ tsp. whole black peppercorns
8 garlic cloves, crushed
2 bay leaves
¹⁄₂ cup mayonnaise
¹⁄₂ cup sour cream
¹⁄₄ cup finely chopped cilantro
¹⁄₂ tsp. garlic powder
¹⁄₂ tsp. ground ginger
³⁄₄ tsp. kosher salt, divided
Finely grated zest of 1 lime
1 tbsp. fresh lime juice
¹⁄₂ tsp. ancho chile powder
1 Fuji apple, cored and cut into 1/4-inch-thick slices

Instructions

In a large bowl, toss the chicken wings with ¾ cup rice vinegar, the soy sauce, peppercorns, garlic, bay leaves, and 1¼ cups water. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 400°F. Line a large rimmed baking sheet with foil and set aside.
Transfer the wings and marinade to a medium Dutch oven, set over medium-high heat, and bring to a boil. Cover the pot, transfer to the oven, and bake until the chicken is tender, about 30 minutes. Remove the pot from the oven, uncover, and use tongs to transfer the wings to the lined baking sheet. Reserve 2 tablespoons of the wing-cooking liquid and discard the rest.
Preheat the broiler. Broil the wings, flipping once, until browned and crispy all over, 8–10 minutes.
In a small bowl, whisk together the reserved cooking liquid with the remaining 1 tablespoon rice vinegar, the mayonnaise, sour cream, cilantro, garlic powder, ginger, ½ teaspoon salt, and lime zest. In a medium bowl, toss the remaining ¼ teaspoon salt with the lime juice, chile powder, and apple slices. Serve the wings hot, with the dipping sauce and apple slices on the side.

For More Chicken Wing Recipes

Matt Taylor-Gross

Double-fried, deep-fried, coated in luscious sauces, check out all of our chicken wing recipes »

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Go Around the World in Chicken Wings

Joe Sevier — Mon, 18 Mar 2019 22:26:21 +0000

Sansho, the Japanese equivalent of Sichuan pepper, adds kick to these sake-and-mirin-marinated wings. A fresh squeeze of lemon brightens them up for serving. Get the recipe for Japanese-Style Chicken Wings ». Nicole Franzen

While cheering on (or lamenting the efforts of) American football teams might be a distinctly Stateside pastime, the food we choose to eat while tailgating or crowding around our big-screeded-buddy’s couch doesn’t have to center on Buffalo and barbecue.

Here we’ve relied on some tried-and-true flavor combinations from across the globe to produce chicken wings with worlds of flavor. From Mexican-inspired smoky chipotle wings, dripping with avocado crema to coconut-braised drumettes courtesy of Indonesia—and of course, the other KFC—this collection of wings will keep the spectators happy and inspire the cook to keep cranking out the game day grub.

Indonesian Style Chicken Wings (Ayam Goreng Kuning)

Marinated in tamarind and aromatic spices, these meltingly tender chicken wings are braised in coconut water before frying until crisp.

Marinated in tamarind and aromatic spices, these meltingly tender chicken wings are braised in coconut water before frying until crisp. Get the recipe for Indonesian Style Chicken Wings (Ayam Goreng Kuning) »

Chipotle Wings

Chipotle Chicken Wings

Found in most supermarkets and Mexican grocers, canned chipotles in adobo make a smoky, fiery sauce for chicken wings. Serve them with avocado crema. Get the recipe for Chipotle Wings »

Calabrian Chicken Wings

Spicy ‘nduja, a fresh pork sausage made with Calabrian chile peppers, heats up the brick red marinade—teeming with tart lime juice, ginger, and garlic—for these char-grilled chicken wings. Get the recipe for Calabrian Chicken Wings »

Japanese-Style Chicken Wings

A specialty of the cart Nong’s in Portland, Oregon, these sweet-spicy wings are bathed in a ketchup-soy hot sauce. Get the recipe for Spicy Thai Chicken Wings »

Beijing Chicken Wings (Mi Zhi Ji Chi Chuan)

These crisp-skinned, deeply flavorful wings get their tingly, mouth-numbing spice from Sichuan peppercorns and a finishing drizzle of hot sesame–chile oil.

These crisp-skinned, deeply flavorful wings get their tingly, mouth-numbing spice from Sichuan peppercorns and a finishing drizzle of hot sesame–chile oil. Get the recipe for Beijing Chicken Wings (Mi Zhi Ji Chi Chuan) »

Harissa Hot Wings

Harissa, a North African paste of chiles and garlic, gives these wings their fiery kick. Serve them with a yogurt and mint dipping sauce. Get the recipe for Harissa Hot Wings »

Korean Fried Chicken

Double-frying is the secret to achieving the delicate, crackly crust that is the hallmark of this popular Korean specialty. Soy sauce, gojujang (Korean chile paste), and honey work in tandem for a sweet-sour-salty-spicy-perfect wing.

Coriander and Lime Chicken Wings

These spicy grilled wings pair perfectly with nuoc cham, a Vietnamese dipping sauce. Get the recipe for Coriander and Lime Chicken Wings »

Shanghai Chicken Wings

These Chinese-inspired wings are glazed in a heady sauce of hoisin, rice vinegar, chile flakes, and five-spice powder. They are equally delicious when served as part of a pupu platter or as an appetizer on their own.

Adobo Chicken Wings

These are chicken wings, Filipino-style, marinated in rice vinegar, soy sauce, bay leaves, and garlic. Serve them with a creamy ginger-enriched dipping sauce and chile-dusted apple slices for a full bar snack. Get the recipe for Adobo Chicken Wings »

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Beer Cheese Soup

Organic — Mon, 18 Mar 2019 22:41:20 +0000

Matt Taylor-Gross

Invented by Mark Schiffler, the original chef of Wynkoop Brewery in Denver, Colorado, this Wisconsin-inspired soup has been traded and tweaked over the years into its current state: a thick, cheddar-based soup cut through with piquant Gorgonzola. Its present incarnation comes to us from Max Potter, who in turn received it from Colorado governor John Hickenlooper, founder of Wynkoop. A fan of the Wisconsin Badgers, Governor Hickenlooper serves it for good luck during basketball games.

Find this recipe in our cookbook, SAVEUR: Soups and Stews

Makes: makes 5 Cups

Ingredients

2 tbsp. unsalted butter
3 large shallots, minced
1 medium carrot, coarsely shredded
1 medium onion, minced
¹⁄₃ cup flour
1 ³⁄₄ cups vegetable stock
1 cup milk
1 tsp. caraway seeds, crushed
Kosher salt and freshly ground black pepper, to taste
10 oz. shredded sharp cheddar cheese
6 oz. beer, preferably ale
Gorgonzola cheese, to taste

Instructions

Melt butter in a 4-qt. saucepan over medium-high; add shallots, carrot, and onion and cook until soft, 4 minutes. Add flour and cook 2 minutes more; add stock, milk, caraway seeds, salt, and pepper and cook until thick, 8-10 minutes. Add cheddar and beer and cook until cheese has melted, 2-3 minutes. Add Gorgonzola to taste and serve with bread.

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Cadillac Nachos

Organic — Mon, 18 Mar 2019 22:24:44 +0000

A dead-simple, three-ingredient queso sauce is the secret to these nachos, which strike the perfect balance between rich, crunchy, spicy, and bright. They will feed and impress a hungry crowd, and deserve top billing on your Super Bowl menu. You can also just make the cheese sauce and serve it alongside a bowl of your favorite chips: a less ambitious option. This recipe is adapted from Stephen Tanner at The Commodore in Brooklyn, New York.

Makes: serves 6-8

Ingredients

1 cup whole milk
¹⁄₃ cup pickled jalapeños, roughly chopped
2 (12-oz.) packages white American cheese, or 32 slices
1 bag white corn tortilla chips
2 cups cooked cranberry beans, lightly smashed
1 cup salsa verde, or more to taste
³⁄₄ cup salsa roja
¹⁄₂ cup chile de arbol salsa
1 cup cilantro leaves
¹⁄₂ cup sour cream
5 radishes, cut into thin wedges
4 spring onions, thinly sliced

Instructions

Heat milk, jalapeños, and cheese in a 4-qt. saucepan over medium-low until cheese has melted and sauce has thickened, about 30 minutes.
Lay one layer of tortillas on a large platter. Top with 1⁄2 cup queso and half of the beans. Repeat with one more layer. Finish with salsas, cilantro, sour cream, radishes, and spring onions.

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Chicken and Broccoli Rabe Stromboli

Organic — Mon, 18 Mar 2019 22:50:07 +0000

Get the recipe for Chicken and Broccoli Rabe Stromboli. Ingalls Photography

Most stromboli recipes call for pizza dough, but the secret to the crispy crust on this baked roll is Italian bread dough. Our version is adapted from one served at Philadelphia’s Romano’s Pizzeria. This recipe first appeared in our May 2014 issue with the story Down Memory Lane.

Makes: serves 8

Ingredients

For the Dough

1 ¹⁄₂ cups water, heated to 115°
2 tsp. sugar
1 (1/4-oz.) package active dry yeast
1 tbsp. vegetable shortening
2 ¹⁄₂ cups bread flour, plus more
2 tsp. kosher salt

For the Filling

Kosher salt and freshly ground pepper, to taste
12 oz. boneless, skinless chicken breasts
¹⁄₃ cup olive oil, plus more
2 tsp. dried oregano
4 cloves garlic, minced
1 bunch broccoli rabe (about 12 oz.), tough stems trimmed
¹⁄₂ tsp. crushed red chile flakes
2 cups shredded mozzarella
16 jarred sweet cherry peppers, stemmed, seeded, and cut into 1/2" strips
3 oz. thinly sliced provolone
Marinara sauce, heated, for serving (optional)

Instructions

Make the dough: Place water, sugar, and yeast in the bowl of a stand mixer fitted with a hook; let sit until foamy, about 10 minutes. Add shortening, then flour and salt. Mix on low speed until dough forms; increase speed to medium-high and knead dough until smooth, 8–10 minutes. Cover with plastic wrap; let sit in a warm place until doubled in size, 1 1⁄2–2 hours.
Make the filling: Heat oven to 350° and bring a 4-qt. saucepan of salted water to a boil. Rub chicken with 3 tbsp. oil, the oregano, half the garlic, salt, and pepper; place in a 9″ x 13″ baking dish. Bake until almost cooked or an instant-read thermometer inserted into the thickest part of the chicken reads 140°, 16–18 minutes. Let cool; cut into 1″ pieces. Add broccoli rabe to boiling water; cook until just tender, 1–2 minutes. Transfer to an ice bath and drain; roughly chop and spread onto paper towels to dry. Heat remaining oil and garlic in a 12″ skillet over medium-high heat. Cook broccoli rabe and chile flakes until golden, 3–4 minutes.
Assemble the stromboli: Increase oven to 425°. Place dough on a greased baking sheet; using greased fingers, press dough into a rectangle about 1⁄4″ thick. Sprinkle mozzarella lengthwise down the center. Top with chicken, broccoli rabe, peppers, and provolone. Tuck short sides of dough over filling; fold long sides, overlapping, over filling. Pinch to seal and roll so seam is on the bottom. Bake until puffed and golden, about 1 hour. Let cool slightly; slice and serve with marinara, if you like.

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Refreshing Beer Cocktails

Organic — Mon, 18 Mar 2019 22:30:48 +0000

Crisp and bittersweet, this Colombian lager-based cocktail is the perfect accompaniment to an afternoon around the grill. Get the recipe for Colombiana Pitcher Cocktail (Refajo) ». Helen Rosner

From a fruity concoction of lager, lemonade, and pomegranate syrup to a drink that pairs stout with nutmeg and sherry, these beer cocktails make refreshing, low-alcohol cocktails for any season.

Last Pontoon

This drink takes cues from mole’s combination of smoky, sweet flavors, incorporating mezcal, sherry, dark rum, and cognac.

Michelada Bloody Mary

Chef Rick Bayless suggested this recipe for a bloody mary made with beer, citrus, and tequila.

The Pledge

In this easy-drinking beer cocktail, the concentrated raisin flavor of the sherry, the honeyed quality of the Benedictine liqueur, and the oatmeal stout add up to something like “breakfast in a glass.” A sprinkling of sweet, spicy nutmeg seems completely appropriate in this context.

The Mr. Adams

This richly-hued beer-based cocktail, built on Sam Adams’s yeasty, fruity, fizzy Infinium brew, has a slow burn thanks to a rich black pepper syrup.

Chavela (Mexican Beer with Tomato Juice)

A classic version of a Mexican cerveza preparada (prepared beer), the chavela couldn’t be simpler: tomato juice, hot sauce, beer, lemon, and ice, with a salted rim.

Classic Michelada

Mexican lager is refreshing on a hot beach day. Mixed with ingredients usually associated with the bloody mary, it’s even more restorative.

Michelada con Camarones (Spicy Beer Cocktail with Shrimp)

This spicy cantina favorite makes an excellent appetizer and thirst-quencher on a hot summer night. Get the recipe for Michelada con Camarones (Spicy Beer Cocktail with Shrimp) »

The Snakebite

The Snakebite—equal parts hard cider and stout—works best with a crisp, dry cider. Get the recipe for The Snakebite

Tex-Mex Michelada

Lime juice, Worcestershire, and hot sauce add kick to this spicy lager refresher.

French Monaco

This fruity beer-based cocktail is an ideal outdoor sipper—mix the pomegranate lemonade ahead of time and bring a six-pack to top each glass individually.

Colombiana Pitcher Cocktail (Refajo)

Crisp and bittersweet, this Colombian lager-based cocktail is the perfect accompaniment to an afternoon around the grill. Get the recipe for Colombiana Pitcher Cocktail (Refajo) »

Red Nose Punch

Cherry Shandy

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Korean Fried Chicken

SAVEUR Editors — Mon, 18 Mar 2019 22:33:53 +0000

Double-frying chicken wings is the secret in Korean recipes to achieving the delicate, crackly crust that is the hallmark of this popular Korean specialty, made famous in this country at the Los Angeles restaurant Kyochon. Cathy Danh wrote about this snack in "The Other KFC" for our March 2010 issue. Get the recipe for Korean Fried Chicken ». Matt Taylor-Gross

Double-frying chicken wings is the secret to achieving the delicate, crackly crust that is the hallmark of this popular Korean specialty, made famous in this country at the Los Angeles restaurant Kyochon. Cathy Danh wrote about this snack in “The Other KFC” for our March 2010 issue.

What You Will Need

Ingredients

Canola oil, for frying
5 cloves garlic
1 (1 1/2-inch) piece ginger, peeled
3 tbsp. soy sauce
3 tbsp. gojujang (Korean chile paste)
1 ¹⁄₂ tbsp. rice vinegar
1 tbsp. Asian sesame oil
1 tbsp. honey
²⁄₃ cup flour
1 tbsp. cornstarch
16 chicken wings (about 1 3/4 lbs.)

Instructions

Pour oil into a 6-qt. pot to a depth of 2 inches. Heat over medium-high heat until a thermometer reads 350˚. Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey; puree. Put sauce into a bowl.
Whisk flour, cornstarch, and 2⁄3 cup water in another bowl. Add chicken; toss. Working in 3 batches, fry chicken until golden, 6–8 minutes. Drain on paper towels. Return oil to 350˚. Fry chicken until crisp, 6–8 minutes more. Drain again. Toss chicken in sauce.

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Game Day Chips and Dips

Organic — Mon, 28 Jan 2013 23:55:36 +0000

Barbecue chips' smoky, tangy flavors are easy to create at home with a simple mixture that combines classic barbecue sauce spices such as chile powder, garlic powder, and onion powder, with the added kick of cayenne pepper. The beauty of making barbecue chips yourself is that you can alter the amount of heat, spice, or saltiness depending on your preferences. Todd Coleman

Spinach-Artichoke Dip

For this hearty dip, we found that frozen artichoke hearts held up better than jarred ones. Get the recipe for Spinach-Artichoke Dip »

Elevate your game day snack spread with homemade versions of everyone’s favorite chips and dips, from smokey barbecue chips to a classic French onion dip.

See 12 recipes for homemade chips and dips in the gallery »

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