10 Game Day Classics

If you're going to be parked on the couch for several hours heavily invested (or not) in a sporting event, might as well have some great food to keep you company. Forget bags of chips and delivery pizza - we're doing Super Bowl Sunday our way. Brought to you by the spirited home cooks' community at Food52.

• If you're in need of more snack ideas, take a look at last year's recipes.
• We may not remember who won in 2010, but we remember what we ate.
• Got a question in the kitchen? The Food52 Hotine is here to help!


Roasted Fennel & White Bean Dip
by singing_baker

Most dips involve dumping a bunch of ingredients in a bowl and mixing them until smooth. If the ingredients are good quality, you'll end up with something worth dipping a chip into, but if you're like singing_baker and you tweak some of those ingredients, you'll end up with an unforgettable hors d'oeuvre. - Amanda & Merrill

Serves 12 as an appetizer


For Roasted Fennel:
1 Large or 2 Small Fennel Bulbs, trimmed and cut into 1 inch pieces
2-3 tablespoons Olive Oil
2 Cloves Garlic still in papery shell
Salt and Pepper

For the Cannellini Bean puree:
3/4 cups Olive Oil
2 Garlic Cloves, Peeled and minced
2 1/2 cups Cooked Cannellini Beans, drained and rinsed
1 tablespoon Fresh Rosemary, Chopped
1 tablespoon Lemon juice, Freshly squeezed
1/2 cup Parmigiano-Reggiano cheese, grated
Crostini

1. First make the roasted fennel. Preheat the oven to 400 degrees. Toss the fennel and garlic cloves in the olive oil and spread on a sheet pan. Season generously with salt and pepper. Roast for 30-40 minutes, turning twice during cooking. Take out and let cool. When cool squeeze the roasted garlic out of their skins.

2. Start the cannellini bean puree. In a small frying pan heat 1/2 cup olive oil over medium heat. Add the garlic cloves and cook until lightly golden, add rosemary and cannellini beans and cook for one minute more. Be careful not to burn the garlic. Take it off the heat.

3. In a food processor combine the garlic bean mixture, fennel, roasted garlic, lemon juice, remaining 1/4 olive oil and all but 3 tablespoons of the parmigiano-reggiano. Puree until smooth.

4. Raise oven temp to 450 degrees. Transfer puree into a small baking dish and sprinkle with remaining cheese. Feel free to add more. If your dish is near full, place it on a baking sheet, in case it bubbles over in the oven. Bake until cheese is golden on top, about 15-20 minutes. Serve with crostini. Enjoy!

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Pumpkin Rugelach with Sage and Walnuts

A little rich, and a lot addictive, these nibbly treats will be the star of your next cocktail party. - Amanda & Merrill

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Serrano Ham and Manchego Croquetas with Smoked Pimentón Aioli

We always love hors d'oeuvres that can be made ahead and fried up quickly for a party, and these addictive Spanish croquetas fit the bill. The cheesy, ham-flecked dough is a cross between a choux (without the egg) and a floury bechamel. Once it cools and thickens up, you can put little (or big) helpers on ball-rolling duty. The crust fries up shaggy and golden from the panko, and the paprika aioli is pretty in pink, with an assertive garlic punch. - Amanda & Merrill

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Caramelized Onion Dip

Patience pays off here -- take your time caramelizing the onions. First, the onions will give off a lakeful of liquid. Let it boil off slowly, and by the time the onions begin to caramelize -- it took ours at least an hour -- they'll be as soft as pudding and deeply concentrated in flavor. Their sweetness infuses the entire dip, and while the rest of the ingredients are the classic onion dip foundation -- sour cream, cream cheese, and chives -- this one will be better than any you've had before. Note: We halved the recipe and had plenty for 6-8 (not ravenous) dip eaters. - Amanda & Merrill

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Cheese Crispettes



This recipe comes from my mother and started out very 1960's--it called for margarine (or "oleo" as my mom wrote) and Rice Krispies. She used to make these for every party and I always loved them (as did everyone else), so I played with the recipe. It's very forgiving. You can adjust the seasonings to your taste. - drbabs

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Korean Fried Chicken Wings

Honeyed and fragrant with a fiery kick, these chicken wings encapsulate the word "addictive." The ingenious combination of coating the wings in Wondra and then double-frying them renders the fat and then crisps the skin to the point that it essentially becomes a shell encasing the succulent meat. We're pleasantly reminded of the best version of General Tso's chicken we've ever had -- only better. Fry up a mess of these for your friends, and they'll love you forever. - Amanda & Merrill

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Slow Cooked Pork Tacos



This dish was inspired by a recipe from Fine Cooking for chili con carne. We'd been eating a lot of beef recently, so I decided to try the chili with pork shoulder instead. Then, I thought I might reduce the liquid a little and get rid of the cannellini beans, so I'd end up with more of a thick stew than a soup. Maybe I should stuff the pork into corn tortillas, instead of serving it in bowls? With these and a few other modifications, some delicious pork tacos were born -- all thanks to the fine folks at Fine Cooking. - Merrill

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Herbed Beef Skewers with Horseradish Cream



Oui, Chef's clever riff on the traditional Sunday roast had our mouths watering before we even fired up the stove. His marinated sirloin roll-ups are tender and succulent, and the rosemary skewers make for a pretty sensational presentation. The horseradish cream is tangy and lush, with a dual zip from both pink peppercorns and the prepared horseradish. It's up to you and your taste buds, but we used the maximum amount of horseradish. Because that's how we roll. - Amanda & Merrill

Just Good Chili

Just Good Chili

Lately I've been thinking many thoughts about chili. It is obvious stuff -- good in the winter, perfect bring-from-home lunch, easy to improvise. I tried many online recipes, but felt torn by choices: white beans or pinto, carrots or coffee etc so I mixed a few together until I got a result I fancied. - Jestei

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Peanut Butter Cookies

My mother used to make these cookies regularly when I was growing up, and they continue to be the standard to which I compare all other peanut butter cookies. This recipe is adapted from one of my favorite cookbooks, The Fannie Farmer Cookbook (First Edition). - Merrill

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