No matter where team loyalties lie, football fans unite every season for food-filled game days. These recipes will keep everyone coming back for more
Soak chicken in a buttermilk brine for extra moist and tender results, then add subtle Indian-inspired spices for a go-anywhere
feast that's miles from boring.
Recipe: Grilled Buttermilk Chicken
Top grass-fed burger with a sauce of smoked chiles, brown sugar, ketchup, molasses, orange juice concentrate, and garlic.
The sauce is also excellent on grilled chicken and ribs.
Recipe: Grass-fed Burgers with Chipotle Barbecue Sauce
This gently spicy "white chili" is best made up to two days ahead and reheated so it's perfect for a pre-planned tailgating
Recipe: Green Chile-Chicken Stew
Simmering these sausages in beer first makes for quick grilling and helps feed tailgate guests fast.
We love these smeared with coarse-grain mustard on crusty rolls. The onions take on a lot of the ale's flavor, including its slight bitterness.
More: Grilled Beer-cooked Sausages
Bacon, fire-roasted tomatoes, and spicy smoked paprika give this easy-to-make chili a deep, complex flavor. While it's great
right after you make it, it's even better the next day.
Recipe: Smoky Beef-and-Bacon Chili
These hearty sandwiches pack beautifully for toting along on a tailgate in the fall, and perfect for a picnic or the beach
in the summer.
Recipe: Pressed Italian Sandwiches
Not only is this chili easy to make ahead, it actually improves with time. If you like your chili very spicy, add an extra
teaspoon of chipotle powder.
Recipe: Devilish Chorizo Chili with Hominy
The vegetables in these sandwiches don’t get soggy as they stand, and the flavors benefit from a little time together.
Recipe: Radicchio, Roasted Pepper, and Provolone Ciabatta Sandwiches
Inspired by the classic French salad, this fancy tuna sandwich takes a Western turn with sourdough and avocados.
Tailgate tip: Go ahead and make these ahead of time because they pack perfectly.
Recipe: California Nicoise Sandwich
When we think "potato salad," we think of this dish: chunks of tender potato and plenty of chopped hard-cooked eggs, lightly
coated with a tangy mayonnaise dressing full of crunchy red onion, celery, and pickles.
Tailgate tip: This salad is at its best right after it's made, but it may be kept, covered and chilled, for up to 2 days.
Recipe: Classic Potato Salad
Give your guests options by serving both these sides. This zingy potato salad with artichokes is rich and creamy, while the
green bean salad topped with a bright lemon dressing is light and fresh.
Recipe: Potato Salad with Artichokes and Asparagus
Recipe: Green Bean, Hazelnut, and Mint Salad with Lemon Dressing
No canned kidney beans here ― and the flavors get even better if you start the salad a day ahead.
Recipe: The New Three-Bean Salad
Flavor and texture contrasts give this salad extra appeal: Nutty pasta mingles with crisp green beans, strewn with bits of
crunchy bacon and creamy Roquefort.
Recipe: Green Bean and Whole-grain Penne Salad
This herb vinaigrette-dressed pasta salad keeps better than a mayo-based one from the deli—and tastes better too.
Recipe: Spinach and Orzo Salad
Toss together shredded chicken with orzo pasta, sweet corn, chopped red onion, and basil. Add a ricotta-lemon dressing. Dinner's
Recipe: Chicken, Corn, and Tomato Pasta Salad
The gentle, nutty flavor of soba noodles, which are made with buckwheat flour, complements the fresh crunch of vegetables
in this cold salad.
Recipe: Cold Soba Salad with Crisp Vegetables
Soaking the onions in water smooths out all their rough edges.
Tailgate tip: You can make this salad up to 1 day ahead.
Recipe: Tomato, Sweet Onion, and Parsley Salad
Add freshly cut corn kernels to your favorite cornbread batter along with blue cheese and chopped fresh chives.
This is the base recipe from Gabriel's in Santa Fe, New Mexico. It is intended only as a jumping-off point: Add more seasonings
to your taste. We preferred it with 1/2 teaspoon jalapeño, 4 teaspoons onion, and 4 teaspoons lime juice.
Recipe: Gabriel's Guacamole
Make this addictive dip at least an hour ahead of time to let the flavors develop ― and serve with enough potato chips to
scoop up every last bit.
Recipe: Caramelized Maui Onion Dip
Buy Hawaiian Maui Onion ― Grown in rich volcanic soil on the island for which it’s named, the juicy, golden yellow Maui onion is sweeter and less pungent than a regular onion because of its lower sulfur content. However, Maui onions must be used quickly; they don’t keep as well as regular onions. Stores typically label Maui onions by name.
This savory spinach dip takes its flavor cues from spanakopita. Serve it with warm pita bread or crisp crudités.
Recipe: Greek Spinach Dip
The layers of deep flavor come from roasted vegetables and pan-toasted chiles.
Recipe: Roasted Tomato and Three-Chile Salsa
Who needs the deep fryer when you can bake a flaky crust?
Recipe: Poblano and nopales chimichangas
Chewy, and big enough to share—though you may want every bite. For the richest flavor, use dark chocolate and cocoa such as
Recipe: Chocolate Hazelnut Brownies
These sinfully rich bars pack the benefits of whole-wheat flour, wheat germ, and rolled oats.
Recipe: Chocolate Chip Peanut Butter Bars
The best accompaniment to these indulgent cookies is a cold glass of milk. The recipe was developed by Marlene Sorosky Gray,
the award-winning author of The Dessert Lover's Cookbook.
Recipe: Peanut Butter-Chocolate Chip-Oatmeal Cookies
The sandy texture of these shortbreadlike cookies comes from semolina, made from durum wheat and usually used for pasta. Orange
zest and currants impart lots of flavor.
Recipe: Buttery Semolina Currant Cookies
Who said you can't have a fiesta-themed tailgate? Chocolatey Mexican brownies laced with cinnamon are a great change of pace
from chocolate chip cookies.
Recipe: Mexican Chocolate Streusel Brownies
Remarkably moist and tender, this cake gets its fall warmth from spices like cinnamon, nutmeg, allspice, and a hint of black
pepper. Whole-wheat pastry flour adds nutrients without compromising taste or texture.
Recipe: Butternut Squash Spice Cake
Aspiring chef Amber Bonny Burhans tells us these buttery cupcakes are one of her signature dishes. We think they are a safe
bet to sweeten your tailgate.
Recipe: Coconut Cupcakes