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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.
What will you be serving on game day?
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.
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.
Joy: Pigs in a blanket. Warm crab dip! Cumin pickled carrots.
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.
Jason: Chorizo and monterey jack-stuffed potato skins.
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?