Game On: Crowd-Pleasing Tailgating Recipes and Favorite Team Member Traditions
Tailgate-ready recipes that travel well, feed a crowd and taste even better after kickoff.
Parmesan, Horseradish & Sour Cream Spread
Creamy, tangy and just a little spicy, this spread shines on a toasted baguette piled high with roast beef, arugula and pickled onions.
Working time: 5 minutes
Total time: 5 minutes
Makes: about 1 cup
INGREDIENTS
¾ cup sour cream
1 oz. Parmesan, finely grated (about ¼ cup)
2 Tbsp. finely chopped fresh chives
2 Tbsp. drained prepared horseradish
Kosher salt and freshly ground black pepper
DIRECTIONS
In a bowl, stir together the sour cream, Parmesan, chives and horseradish. Season with salt and pepper.
Walnut Pesto Spread
This walnut pesto is just as delicious on sandwiches as it is on pasta. Pair it with grilled vegetables and fresh mozzarella on crusty ciabatta.
Working time: 10 minutes
Total time: 10 minutes
Makes: about 1 cup
INGREDIENTS
Kosher salt and freshly ground black pepper
4 cups fresh basil
1 oz. Parmesan, coarsely chopped
⅓ cup coarsely chopped walnuts
1 garlic clove, smashed
⅓ cup extra-virgin olive oil
DIRECTIONS
Bring a medium pot of salted water to a boil. Cook the basil, in batches, until bright green, about 30 seconds. Transfer to a bowl of ice water. Once cool enough to handle, squeeze dry.
To a food processor, add the Parmesan, walnuts and garlic. Process until finely chopped, about 1 minute. Add the basil and process until chopped, about 30 seconds. While the machine is running slowly drizzle in the oil. Season with additional salt and pepper.
Bacon Jam Spread
Bacon jam isn’t just for breakfast. Spread it on a sandwich with sliced pork, crisp apple and creamy Brie for a sweet-and-savory combination that’s hard to beat.
Working time: 10 minutes
Total time: 1 hour
Makes: about 1 cup
INGREDIENTS
½ pound bacon, chopped
2 sweet onions, chopped
3 Tbsp. dark brown sugar
3 Tbsp. seasoned rice vinegar
2 tsp. yellow mustard seeds
Kosher salt and freshly grated black pepper
DIRECTIONS
In a medium pot over medium heat, cook the bacon, stirring occasionally, until most of the fat is rendered and the bacon is just starting to turn golden brown, 18 to 20 minutes. Drain off all but 1 Tbsp. of fat. Add the onion, sugar, vinegar, mustard seeds and 3 Tbsp. of water. Cover and cook until the onions are tender, 10 to 12 minutes. Uncover and cook until thick and jammy, 25 to 30 minutes. Season with salt and pepper.
Apricot Curry Mayonnaise Spread
A nod to classic British coronation chicken, this apricot curry mayonnaise adds sweet, savory and subtly spiced flavor to a deli chicken sandwich. Serve it on a hoagie roll with crisp lettuce.
Working time: 5 minutes
Total time: 5 minutes
Makes: about 1 cup
INGREDIENTS
¾ cup mayonnaise
2 small scallions, finely chopped
2 Tbsp. apricot jam
1 tsp. lemon zest and 1 Tbsp. lemon juice
1 tsp. curry powder
Kosher salt and freshly ground black pepper
DIRECTIONS
In a bowl, stir together the mayonnaise, scallions, jam, lemon zest and juice, and curry powder. Season with salt and pepper.
Lemony Hummus
For extra-creamy hummus, pass it through a fine-mesh sieve.
Working time: 20 minutes
Total time: 20 minutes
Makes: 6 to 8 servings
INGREDIENTS
1 garlic clove, finely grated
3 Tbsp. fresh lemon juice
1 (15-oz.) can chickpeas, rinsed
⅓ cup tahini
¾ tsp. ground cumin
⅓ cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
Ground smoked paprika, for garnish
Toasted pita, carrot and cucumber sticks, and tomatoes, for dipping
DIRECTIONS
In a bowl, stir together the garlic and lemon juice. Let sit until the lemon tastes garlicky, 15 to 20 minutes. Strain through a fine mesh strainer; discard the solids.
To a food processor, add the chickpeas, tahini, cumin, the garlic-infused lemon juice and 2 Tbsp. of water. Process until smooth, 30 seconds to 1 minute. With the machine running, slowly drizzle in the oil. Season with salt and pepper. If desired, press the hummus through a large fine-mesh sieve (it works best if you press it with the back of a ladle); discard solids. Transfer to a serving bowl.
Drizzle with oil and sprinkle with smoked paprika. Serve with pita, carrot and cucumber sticks, and tomatoes alongside.
Spinach-Artichoke Dip
This light, no-bake, yogurt-based artichoke-spinach dip is just right with crispy tortilla chips.
Working time: 5 minutes
Total time: 25 minutes
Makes: 6 to 8 servings
INGREDIENTS
2 Tbsp. extra-virgin olive oil
1 yellow onion, chopped
1 garlic clove, chopped
Kosher salt and freshly ground black pepper
1 (10-oz.) box frozen spinach, defrosted and squeezed dry
1 (16-oz.) container whole-milk Greek yogurt
1 cup finely chopped artichoke hearts
2 Tbsp. chopped fresh dill
1 tsp. lemon zest plus 2 tsp. lemon juice
Tortilla chips, for serving
DIRECTIONS
In a medium skillet over medium heat, heat the oil. Add the onion and garlic. Season with salt and pepper. Cook, stirring occasionally, until just starting to brown, 14 to 16 minutes. Add the spinach and cook, stirring occasionally, until warmed through, 2 to 3 minutes. Cool to room temperature.
In a bowl, stir together the yogurt, artichoke hearts, dill, lemon zest and juice, and spinach mixture. Season with salt and pepper. Serve with tortilla chips, for dipping.
Extra-Creamy Deviled Eggs
A few whole eggs blended into the filling make it extra creamy and guarantee every egg gets generously filled.
Working time: 15 minutes
Total time: 30 minutes
Makes: 8 to 10 servings
INGREDIENTS
12 large eggs
½ cup mayonnaise
2 Tbsp. Dijon mustard
Pinch cayenne pepper
Kosher salt and freshly ground black pepper
Sliced black olives and pimentos, for garnish
DIRECTIONS
Place the eggs in a large pot. Add enough cold water until the eggs are covered by about 2 inches. Bring to a boil. Remove from heat, cover, and let stand for 11 minutes. Drain and transfer to a bowl of ice water until chilled. Peel the eggs.
Halve 10 of the eggs and scoop the yolks into a food processor; place the whites, cut-side up, on a serving platter. Add the mayonnaise, Dijon, cayenne pepper and remaining 2 whole eggs to the food processor. Season with salt and pepper. Process until smooth, 1 to 2 minutes.
Transfer the yolk mixture to a piping bag fitted with a star tip or a zip-top bag with a small hole cut in one corner. Pipe the filling into the egg whites, dividing it evenly. Serve garnished with sliced olives and pimentos.
Soy & Ginger-Glazed Chicken Wings
Fresh ginger gives these wings a bold flavor.
Working time: 10 minutes
Total time: 2 hours 50 minutes (includes marinating)
Makes: 6 to 8 servings
INGREDIENTS
For the Marinade
1 (1-inch) piece fresh ginger, peeled and grated
1 Tbsp. soy sauce
1 Tbsp. agave
1 garlic clove, finely grated
2 tsp. fish sauce
2 lbs. chicken wings
For the Glaze
½ cup unseasoned rice vinegar
1 Tbsp. soy sauce
2 Tbsp. agave
2 tsp. fish sauce
½ tsp. lemon zest
¼ tsp. cayenne pepper
Sliced scallions and toasted sesame seeds, for garnish
DIRECTIONS
Marinate the chicken wings: In a bowl, stir together the ginger, soy sauce, agave, garlic and fish sauce. Add the chicken wings and toss to coat. Chill, stirring occasionally, at least 2 hours and up to 24 hours.
Make the glaze: In a small saucepan, stir together the vinegar, soy sauce, agave and fish sauce. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until reduced by half, 10 to 12 minutes. Remove from the heat and stir in the lemon zest and cayenne.
Preheat the oven to 425 F. Line a large rimmed baking sheet with foil. Arrange the wings on the baking sheet; discard marinade. Roast until the wings are cooked through, 25 to 30 minutes. Brush with the glaze and cook until shiny, 4 to 6 minutes. Serve immediately garnished with the scallions and sesame seeds.
Italian Sausage Pigs in a Blanket
Italian sausage makes for a savory upgrade.
Working time: 30 minutes
Total time: 1½ hours (includes chilling)
Makes: 8 to 10 servings
INGREDIENTS
All-purpose flour, for work surface
1 (14-oz.) package all-butter puff pastry
4 fully cooked Italian sausage links (from a 12-oz. package), cut into 24 1-inch pieces
1 large egg, beaten
Freshly ground black pepper
Warm marinara sauce, for serving
DIRECTIONS
Unroll the puff pastry on a lightly floured work surface. Cut into (12) 1-inch-wide strips, then cut those in half (you will have (24) 1-by-4½-inch strips). Place 1 piece of sausage on the short end of 1 strip. Roll up, brushing the end with a dab of beaten egg; pinch to seal closed. Repeat with the remaining sausage and puff pastry strips. Place seam-side down on a large rimmed baking sheet. Cover and chill, at least 30 minutes and up to 2 days. Cover and refrigerate remaining egg.
Preheat the oven to 375 F. Brush tops of pastry with egg. Sprinkle with pepper. Bake until puffed and golden brown, 25 to 30 minutes. Serve with marinara sauce for dipping.
Mini Cheeseburger Skewers
Using a meatball-style mixing technique helps the mini burgers stay tender.
Working time: 20 minutes
Total time: 1 hour 20 minutes
Makes: 6 to 8 servings
INGREDIENTS
⅓ cup panko breadcrumbs
3 Tbsp. whole milk
½ pound (80%) ground beef
1 large egg, whisked
¾ tsp. onion powder
1 tsp. Worcestershire sauce
2 Tbsp. olive oil
1 to 2 slices American cheese, cut into 12 squares
12 cherry tomatoes
12 dill pickle chips
2 to 3 leaves bibb lettuce, torn into 12 pieces
2 slices cooked bacon, cut into 12 pieces
Ranch or Thousand Island dressing, for serving
DIRECTIONS
In a bowl, stir together the panko and milk. Let sit until the panko is soft, 15 to 20 minutes. Add the beef, egg, onion powder and Worcestershire. Form into 12 small patties (about 2 Tbsp. each). Cover and chill, at least 30 minutes and up to 2 days.
In a large skillet over medium-high heat, heat the oil. Cook the patties, turning once, until cooked through, 8 to 10 minutes. Top each with a square of the cheese. Cover and cook until melted, about 1 minute. Transfer to a paper towel-lined plate, cheese-side up, to drain.
Skewer the tomatoes, pickles, lettuce, bacon, and burgers on (12) 6-inch skewers. Serve with ranch or Thousand Island dressing, for dipping.
Hearty & Sweet
Sweet Potato, Corn & Bean Chili
Blooming the spices and simmering the chili until the liquid reduces builds deep, rich flavor, making it delicious from the very first bowl.
Working time: 45 minutes
Total time: 1 hour 30 minutes
Makes: 6 to 8 servings
INGREDIENTS
3 Tbsp. olive oil
1 yellow onion, chopped
Kosher salt and freshly ground black pepper
2 garlic cloves, chopped
2 (4-oz.) cans Hatch chiles
1½ tsp. ground cumin
2 tsp. chipotle chile powder
1 (28-oz.) can crushed fire-roasted tomatoes
1 large (about 12 oz.) sweet potato, peeled and cut into 1-inch pieces
1 (32-oz.) container vegetable stock
1 cup fresh or frozen corn
1 (15-oz.) can black beans, rinsed
1 (15-oz.) can cannellini beans, rinsed
Fresh cilantro, lime wedges, sour cream and tortilla chips, for serving
DIRECTIONS
In a large Dutch oven or pot over medium heat, heat the oil. Add the onion and season with salt and pepper. Cook, stirring occasionally, until tender, 12 to 14 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the Hatch chiles and raise the heat to medium-high. Cook, stirring occasionally, until all the liquid is cooked off and the mixture is starting to thicken, 4 to 6 minutes. Add the cumin and chile powder and cook, stirring, 1 to 2 minutes.
Add the tomatoes and raise the heat to high. Cook, stirring frequently, until thickened and starting to darken, 12 to 14 minutes. Add the stock and bring to a boil; lower the heat and simmer, stirring occasionally, until slightly thickened, 8 to 10 minutes. Add the sweet potato and cook, stirring occasionally, until tender, 9 to 11 minutes. Add the corn and beans and cook until warmed through, 2 to 4 minutes.
Serve with cilantro, lime wedges, sour cream, and tortilla chips alongside.
Mason Jar Tiramisu
Layered with espresso-soaked ladyfingers, creamy mascarpone filling and a dusting of cocoa, these individual tiramisu jars are an easy make-ahead dessert. Bonus: They’re equally easy to transport.
Working time: 35 minutes
Total time: 7 to 24 hours (includes chilling)
Makes: 6 servings
INGREDIENTS
1 cup heavy cream
½ cup granulated sugar
1 tsp. pure vanilla extract
Pinch kosher salt
2 (8-oz.) containers mascarpone cheese, cold
1¼ cups strong brewed espresso or coffee, at room temperature
12 to 18 ladyfingers
Unsweetened cocoa powder, for dusting
DIRECTIONS
In a bowl, using an electric mixer on medium speed, whisk the cream, sugar, vanilla and salt until stiff peaks form, 1 to 2 minutes. Gently fold in the mascarpone just until smooth; overmixing causes the mixture to become grainy and loose.
Break the ladyfingers into pieces small enough to fit into 6 half-pint Mason jars or small drinking glasses. Dip each piece in the coffee for about 1 to 2 seconds per side. They should be moistened all the way through but not soggy.
Arrange a single layer of soaked ladyfingers in the bottom of each of the Mason jars. Spoon about ⅓ cup mascarpone mixture over the ladyfingers. Repeat one more time. Top with a final layer of soaked ladyfingers.
Cover each jar and chill for at least 6 hours, ideally overnight. (Past about 24 hours in the refrigerator, the ladyfingers can turn mushy.) Just before serving, dust generously with unsweetened cocoa powder.