Too Many Cooks: Game Day Food

You'll be hearing from the staff at Food52 in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.  

We may not be legally allowed to discuss the S**er B**l, but that doesn't mean we're not excited about it. Some people in our office are very serious about football; some of us are just in it for the dip, chips, and commercials about chips.

Regardless of which side you're on, or which team you're rooting for, you can still get excited about tables full of snacks and coolers full of beer. So this week, we asked our team:

What will you be serving on game day?

Will you stick to the classics and mash gallons of guacamole? Or go rogue and make vegan sloppy joes? Tell us in the comments!

Bryce: Baked brie. Guacamole. And margaritas -- does that count?

Gabriella P: Jalapeño poppers. I tried them for the first time a few years ago and was instantly enamored. I may have cried a little bit, both because they were so delicious and because I was so sad to think of all the other hundreds of potential jalapeño poppers I had missed out on in my lifetime.  

Brette: I'm making little football cookies, LACES OUT.

Lauren L: Buffalo chicken dip, and the amazing Quinoa Guacamole.

Maddy: Guacamole, salsa, pulled pork tacos, fried avocado tacos (with no salt pork in the beans, for vegetarians), and Coconut Cajeta & Chocolate Fondue with oranges from our tree. Also cookies, and salty pretzels.

Posie: DIY soft tacos. Also: not actually, but I've always secretly wanted to just recreate the Ben & Jerry's Vermonster for occasions like this, give everyone a spoon, and call it a day.

Joy: Pigs in a blanket. Warm crab dip! Cumin pickled carrots.  

Rémy: Cajun caramel corn and a big pot of jambalaya or gumbo because I'm still (always) in denial that the Saints aren't in the game.

Julie: Originally, guacamole, caramelized onion dip, homemade pizzas, and peanut butter brownies -- but as this thread gets longer, so does my list.

Danny: My roommates and I are hosting, and we will feature a chicken cutlet bar, where you can assemble your chicken cutlet plate however you like. Jalapeños, avocados, Tropical Cheese, roasted red peppers, red onions, lettuce, tomato, BBQ sauce...the works.

Gabriella M.: Guacamole, wings, chili, and fries (enjoyed separately or combined as chili cheese fries). Also, I would love a spoonful of that Vermonster. 

Jason: Chorizo and monterey jack-stuffed potato skins.

Christina: Homemade Soft Pretzels and Mustard.

Kristen: Bacon-wrapped water chestnuts with extra chutney.

Lauren K: I'm going to be making this fondue, because I own that lil' fondue pot now. (Thanks, Provisions!)

Catherine: Last year my house went bananas and we had everything from barbecued pork to four (yep) types of guacamole (we're all very particular). Also spinach and artichoke dip and a healthy amount of beers chilled on the back porch. Also a dessert table.

Karl: Pulled pork! Since it's too cold to smoke outside, I have been using the same rub I usually use but roasting it in the oven at 220° F overnight. It takes 20 to 24 hours until it's 190° F inside and falling apart. Optional bonus: put apple cider in the roasting pan to catch the drippings, and then when it's all said and done, add some more cider, bring to a boil on the burner, and make a sauce. It's been a big hit.

Merrill: Karl, can I come to your house for the game? I'll be making lots and lots of guacamole.

Tell us in the comments: What are you serving this weekend?