Super Bowl
290 recipes found
Chicken Breasts In Foil With Sun-Dried Tomatoes And Olives
Summer Meatballs
Farfalle With Oven-Dried Tomatoes And Eggplant
Pan Bagna
Salty Peanut-Pretzel Ice Cream Cake
Grab a couple quarts of your favorite vanilla ice cream, crush up some peanuts and pretzels, and invite the neighborhood over for this sweet, salty, satisfying summer treat. For the most robust peanut flavor, use well-stirred natural, unsweetened peanut butter. You can also use a sweetened variety, if that’s what you have on hand, but bear in mind that the ice cream and honey lend this cake enough sweetness. The savory dry-roasted peanuts add a wonderful depth of flavor, but make sure to look for a brand without onion or garlic powder listed among the ingredients.
Peanut Brittle
Here is a recipe for the easiest candy to make: brittle. The only thing even remotely tricky about it is getting the sugar to the tint of brown you want -- not too light, and definitely not too dark, which can happen in a flash. You can use any nut you want with this, but do add some salt if you use unsalted nuts.
Cheese Straws With Pimentón
Back in 2009, Julia Moskin spent some time with Christopher Hirsheimer and Melissa Hamilton, the women behind Canal House Cooking. At the time, the two ran their photo and design studio for cookbooks and magazines out of a former newspaper office in the Delaware River Valley. And they spent their days creating recipes for cocktails and snacks, like these cheese straws with pimentón. Ready in a half-hour, they're as good as a party hors d’oeuvre as they are a snack for the whole family.
Hot Honey Nut Mix
Almond, cashew, almond, cashew. Oh, a Brazil nut! There’s a kind of pattern to every nut mix, but in this one, each bite is a little different, pushing you to keep scooping for more surprises. It’s a roasted jumble of nuts (whichever you choose) and flavorful pops — a seed, a honey-crystallized cluster, a pebble of coarse sugar, a bite with swelling heat, then a salty one. Serve them next to olives and cheese at a party, keep a stash in your tote or office snack drawer, or tie a bag of them up with a bow.
Black-and-White Cookies
There is no reason to settle for a stale shrink-wrapped cookie from the produce market. This classic New York cookie is easy to make.
Brown Sugar-Pecan Shortbread Cookies
Lovers of pecan sandies will adore these crisp, buttery treats that are a cinch to put together. The recipe is an adaptation of one developed by Dorie Greenspan for her book, “Baking: From My Home to Yours.” Not fond of pecans? Try hazelnuts or almonds instead.
Fred’s Chocolate-Pecan Cookies
This recipe, an adaptation of a popular cookie served at Fred’s restaurant in Barneys New York, the Madison Avenue department store, is rich, chewy and dotted with crunchy pecans. If you’re into the salty-sweet thing (who’s not?), add a sprinkle of flaky sea salt a few minutes before the cookies are done baking.
Ham And Chutney Sandwiches
Maida Heatter’s 86-Proof Chocolate Cake
Chocolate lovers will enjoy this festive, spirited cake from Maida Heatter, the cookbook author and pastry chef. Rich with chocolate, coffee and bourbon (a full half cup!), it makes for a decadent dessert that's perfect for any grown-up celebration or holiday party. (This batter is very liquid, so Ms. Heatter calls for dusting the pan with fine bread crumbs. This guards against sticking better than flour, and we promise you won't notice them in the finished cake. If you don't have bread crumbs, you can use flour; just be generous and meticulous.)
Chocolate Extremes (Double Chocolate Cookies)
These provocatively named cookies came to The Times in a 1999 Sunday Magazine article about Mrs. London's Bake Shop, a husband and wife owned bakery in Saratoga Springs, N.Y., known for their sweets. While the name suggests these cookies might veer into the too sweet and too rich category, they do not. Shiny and crackly on top while tender and deeply chocolaty in the center, they're like an ideal brownie in cookie form. They're kind of perfect. (One note: The recipe calls for bittersweet chocolate, but feel free to use semisweet or a combination of the two. Also, a sprinkle of flaky sea salt before baking would not be a bad idea.)
Mexican Crab And Bean Salad
Three-Greens Gratin
This is a Provençal style gratin, or tian, dense with greens and bound with rice and egg. You can play around with the mix of greens; switch out beet greens for spinach, or some of the chard for kale (kale will require a minute or two more of blanching). I have kept the seasonings to a minimum as you have plenty to prep, but a Provençal cook would probably add chopped parsley and perhaps savory or rosemary. You won’t be using the chard ribs here, but keep them to use in other dishes.
Smoky Chimichurri
You'll need a medium-hot charcoal fire to make this Argentine sauce. Either start cooking when your main grilled item comes off the fire or, if making this sauce separately, light a charcoal fire in your grill, putting all the coals on one side, and wait until it has died down to medium. Remove some or all of the pith and seeds from the jalapeños if you prefer a milder sauce. This relish is particularly good with beef.
Whole Grain Macaroni and Cheese
This is a macaroni and cheese that's not too heavy and benefits mightily from the use of whole-wheat pasta and the addition of broccoli. You can assemble it ahead and bake it when you need it, or bake it ahead and reheat. There are a number of excellent whole wheat macaroni products on the market now. Check out Community Grains and MagNoodles. When you cook the macaroni, be sure to cook it for less time than usual so that it is more al dente; otherwise it will become too soft and may fall apart when you bake it in the final casserole.
Winter Squash, Leek and Farro Gratin With Feta and Mint
A delicious, and simple, winter squash gratin. This tastes like the filling of many Greek winter squash pies I have made, but it is a simpler dish. The squash is roasted, which gives it great depth of flavor. I love the sweetness of the squash against the salty feta, and the chewy farro against the tender squash. Most of the elements for this gratin can be prepared ahead if you want to go about this piecemeal – farro freezes well and keeps for a few days in the refrigerator; roasted squash keeps well in the refrigerator for a few days as well.
Sam Richardson's Sourdough Biscuits
Lamb Chili
Roast Pork Dip
This roast pork dip sandwich, with shredded meat slathered in a rich roux-based dipping sauce, comes from Brian Landry, the chef and an owner of Borgne Restaurant in New Orleans. Pork butt, pierced with garlic slivers and rubbed with fresh rosemary, is slow-roasted until meltingly tender on a bed of vegetables that flavor the final sauce. The meat can be made ahead and then reheated before it is tucked into a crusty roll, a delicious tweak on the po’ boy. “They say the sign of a good po’ boy is how many napkins it takes to get through a sandwich,” Mr. Landry said. “This one takes a lot of napkins.” At Borgne he garnishes it with crispy fried onions, Tabasco-enhanced mayonnaise and melted Swiss cheese.
Four-Cheese Macaroni and Cheese
Mascarpone, Brie, cream cheese and Parmesan yield the most velvety macaroni and cheese imaginable. This is perfect for a wintry dinner, with a green salad on the side, or as a partner to a golden roast chicken.