GAME ON
It’s game day! Whether it’s the regular season or the Super Bowl, opening day or a must-win game seven, or just poker night with the neighbors, it’s an occasion that calls for casual entertaining—and heaping plates of crowd-pleasing, crave-worthy food and plenty of refreshing drinks. That’s where Fan Fare: Game-Day Recipes for Delicious Finger Foods, Drinks, and More comes in. With more than 60 recipes to choose from, it’s your playbook for the menu. A mix of classic bar-bite staples and modern riffs on tailgate standards, these are your go-to recipes for an easygoing gathering. Many of the recipes gathered here are for foods that can be easily eaten with a fork or fingers and can be made in advance, giving you more time to watch the tipoffs and touchdowns and relax with your guests.
WARM-UP WITH NIBBLES
Get the party started with bowls of crunchy-salty nibbles, such as the oh-so-addictive Sweet & Spicy Nuts (see recipe), Maple-Bacon Popcorn (see recipe), and Party Chex Mix (see recipe). Serve trays of finger foods like Stuffed Mushrooms (see recipe) and Classic Deviled Eggs (see recipe), which are tailor-made for filling and have been party favorites for decades. Jalapeño Poppers (see recipe) are newer to the party scene but a bar-food staple; here, they’re packed with bacon as well as cheese. For something salty and chewy, bake a batch of soft pretzels—you’ll find five options here for this beloved ballpark standard: pretzels with mustard, pretzel bites with parmesan and garlic or cinnamon and sugar, pretzel sticks with ale cheese sauce, and pigs in a pretzel—always a surefire party hit (see recipe). For the crowd who prefers their snacks crisp and fresh, serve a platter of seasonal crudités with a bowl of ranch dip (see recipe).
No big-game viewing is complete without buffalo wings, and for good reason: These all-American bar-food favorites are ideal finger food—just be sure to supply plenty of napkins with them. Try the Sweet Jalapeño Wings, Honey-Sesame Wings, or the more traditional Spicy Buffalo Wings (see recipe). Small-plate bites that can double as dinner fare include Hanger Steak Sliders (see recipe), which pair perfectly with Garlic-Parmesan Fries (see recipe).
You can raise your game by serving a few more-sophisticated bites such as the Tandoori Chicken Kebabs (see recipe), aromatic with coriander, turmeric, cumin, and saffron; or make an array of flatbreads (see recipe), with toppings ranging from corn, tomato, and basil for your vegetarian guests to caramelized onion and sausage for the meat-eaters. Vegetarian and meat-topped versions of stuffed potato skins here, too.
QUENCH YOUR THIRST
When you’re hosting, the last thing you want to do is spend all of your time making individual cocktails for each guest. Batch cocktails for a crowd work best (served from pitchers), so mix up pitchers of drinks beforehand, especially favorites such as Classic Margarita (see recipe), or Bloody Mary (see recipe) and Mint Mojito (see recipe). Set out and refresh a small ice chest, supplied with a scoop, within arm’s reach of the drinks (plan on about a half pound of ice per person; more during warm-weather months). Be sure to have plenty of beer (perfect with buffalo wings), wine, and nonalcoholic drinks on hand as well.
MAKE IT SELF-SERVE
Game day calls for casual entertaining—no place cards, candlelight, or centerpieces required. When it comes to laid-back gatherings, nothing beats a buffet table: The food can be arranged on platters and set out on a table, sideboard, or kitchen island, and guests can chat as they serve themselves, creating a warm, convivial atmosphere. Arrange the buffet with plates at one end and silverware at the other, and be sure to set out a stack of large napkins so that guests can put their plate on their lap comfortably.
QUESO FUNDIDO
SERVES 6
Serve this decadent dip with sturdy tortilla chips or soft corn tortillas for scooping up the crispy sausage and melted cheese. To make it vegetarian-friendly, substitute 1 cup (5 oz/155 g) coarsely chopped sautéed mushrooms for the chorizo. If you like it spicy, stir in ½ cup (3 oz/90 g) fire-roasted poblano chile strips with the tomato just before serving.
4 oz (125 g) fresh Mexican chorizo, casing removed
½ white onion, chopped
1 Roma tomato, chopped
2 tablespoons fresh cilantro, chopped
1 lb (500 g) Monterey jack cheese, shredded
Small flour or corn tortillas, or tortilla chips
Preheat the oven to 350°F (180°C).
In a skillet over medium heat, brown the chorizo, breaking it up with a wooden spoon and stirring occasionally, until cooked through, about 6 minutes. Using a slotted spoon, transfer to a plate. Pour off all but about 1 tablespoon of fat from the skillet and add the onion. Sauté, stirring occasionally, until soft, 6–7 minutes. Turn off the heat and stir in the reserved chorizo, the tomato, and 1 tablespoon of the cilantro.
In a shallow baking dish, spread half the cheese across the bottom of the dish. Top with the chorizo mixture and finish with the remaining cheese. Bake until the cheese melts, 4–5 minutes. Top with the remaining cilantro and serve with the tortillas or chips for dipping.
HOT ARTICHOKE-PARMESAN DIP
SERVES 6
With its bubbly browned top and rich flavor, this old-style party dip is always a hit. To save time the day of the party, make the crostini up to 2 days in advance and store them in a lock-top plastic bag at room temperature. For a gluten-free alternative, serve jicama sticks.
1 thin French baguette
3 tablespoons olive oil
Kosher salt and freshly ground pepper
1 can (14½ oz/415 g) artichoke hearts, drained well
1 cup (250 ml) mayonnaise
1 cup (4 oz/120 g) freshly grated Parmesan cheese
1 tablespoon Worcestershire sauce
Hot pepper sauce, such as Tabasco
Preheat the oven to 375°F (190°C).
Cut the baguette into ¼-inch (6-mm) slices and place in a single layer on a baking sheet. Brush the tops with oil and season with salt and pepper. Bake until golden brown, about 12 minutes. Set aside.
In a food processor or blender, combine the artichoke hearts, mayonnaise, Parmesan, Worcestershire sauce, and a few drops of hot pepper sauce and process until finely chopped. Spoon the dip into an ovenproof dish and bake until warm and bubbly, about 20 minutes. Serve right away, with the crostini for dipping.
MEXICAN FIVE-LAYER DIP
SERVES 4–6
Turn up the heat in this game-day staple with more chile, cool it down with extra sour cream, or build seven layers by adding chopped green or red onion and sliced black olives. If possible, use a clear glass dish so the colorful layers are visible.
3 Roma tomatoes, chopped
¼ cup (1 oz/30 g) chopped white onion
½ cup (½ oz/15 g) loosely packed fresh cilantro leaves, chopped
2 teaspoons olive oil
2 tablespoons plus 1 teaspoon fresh lime juice
1 teaspoon finely chopped seeded jalapeño chile
Kosher salt and freshly ground pepper
2 ripe avocados, pitted and peeled
1 cup (8 oz/250 g) sour cream
1 teaspoon chili powder
1 can (16 oz/500 g) refried beans
¾ cup (3 oz/90 g) shredded Cheddar cheese
Tortilla chips
In a small nonreactive bowl, stir together the tomatoes, onion, half of the cilantro, the oil, 1 tablespoon of the lime juice, and the jalapeño. Season with salt and pepper and set aside.
In another bowl, mash the avocados until very smooth. Stir in 1 tablespoon lime juice and the remaining cilantro and season with salt. Set aside.
In a third bowl, stir together the sour cream, chili powder, and the remaining 1 teaspoon lime juice, and season with salt. Set aside.
In a saucepan over medium heat, gently warm the refried beans, stirring often.
In a serving dish approximately 10 inches (25 cm) in diameter and 2 inches (5 cm) deep, use a rubber spatula to spread the refried beans across the bottom of the dish. Wiping the spatula after placing each layer, spread a layer of the sour cream mixture on top of the beans, followed by layers of guacamole, cheese, and finally the salsa. Serve with chips for dipping.
EASY GO-TO DIPS
TRY FRESH HERBS
Dried herbs are the status quo in classic ranch dip, but using fresh herbs instead adds a more mellow and nuanced flavor.
Ranch Dip see recipe
Roasted Tomato Salsa see recipe
ADD SPICE
Charred tomatoes give smoky flavor to salsa. Minced chipotle chiles are another good smoky-flavored addition.
Taqueria Guacamole see recipe
Caramelized Onion Dip see recipe
A SIMPLE SWAP
Substitute chopped steamed spinach for the artichoke and you’ll have another of the best party dips around.
Hot Artichoke-Parmesan Dip see recipe
Homemade Ketchup see recipe
Blue Cheese Dip see recipe
TAQUERIA GUACAMOLE
SERVES 6
Perfectly ripe, silky avocados are key to nailing this simple yet sublime recipe. They are ready to eat if they give slightly to gentle pressure. To ripen firm avocados, slip them into a paper bag, add a banana or apple, close the top, and leave for 1–3 days, checking them daily.
3 ripe avocados, halved and pitted?
3 tablespoons chopped fresh cilantro
Juice of 1 lime
1 or 2 dashes of hot pepper sauce, such as Tabasco (optional)
Kosher salt and freshly ground pepper
Scoop the flesh from the avocados into a bowl. Using a potato masher or a large fork, smash the avocados until mostly smooth. Stir in the cilantro, lime juice, and hot sauce, if using. Season with salt and pepper and serve right away. To store, cover the bowl tightly with plastic wrap so that the plastic is touching the guacamole and refrigerate for up to 1 day.
CHUNKY GUACAMOLE Pit, peel, and cut 3 avocados into ½-inch (12-mm) cubes and place in a bowl. Add 2 Roma tomatoes, cut into small dice; 3 tablespoons finely chopped red onion; ¼ cup (⅓ oz/10 g) chopped fresh cilantro; the juice of 1 lime; and 1 small jalapeño chile, seeded and minced. Gently toss. Season with salt and pepper and serve right away.
AVOCADO CREMA Scoop the flesh from 1 avocado into a small bowl and mash with a large fork until creamy and smooth. Stir in ¼ cup (2 oz/60 g) Mexican crema or sour cream and 1 tablespoon fresh lime juice. Season with salt and serve.
ROASTED TOMATO SALSA
SERVES 6
The deep smoky flavor of this classic partner to tortilla chips comes from charring the tomatoes and jalapeño under the broiler. If good-quality fresh tomatoes are not in the market, substitute 1 can (14½ oz/455 g) fire-roasted tomatoes.
1 lb (500 g) Roma tomatoes
1 jalapeño chile?
3 cloves garlic, unpeeled
½ white onion, quartered
2 teaspoons olive oil
⅓ cup (½ oz/15 g) loosely packed fresh cilantro leaves, chopped
1 teaspoon red wine vinegar
Kosher salt
Preheat the broiler. Line a baking sheet with aluminum foil.
Cut the tomatoes in half lengthwise and arrange on the prepared pan, cut side down. Place the jalapeño, garlic, and onion on the pan so everything is in a single, uncrowded layer. Drizzle with the oil. Slip under the broiler about 6 inches (15 cm) from the heat source and broil, turning the vegetables once and rotating the pan as needed, until the vegetables are charred all over, about 5 minutes per side. Remove from the oven and let cool.
When the vegetables are cool enough to handle, seed the jalapeño and peel the garlic. Combine the tomatoes, jalapeño, garlic, onion, and cilantro in a blender or food processor. Process until well combined with no large chunks, but still with plenty of texture. Add the vinegar and pulse to combine. Season with salt. Serve right away or store in an airtight container in the refrigerator for up to 1 week.
CLASSIC MARGARITA
SERVES 6
Some mixologists swear by Cointreau and some by Grand Marnier. Some prefer silver tequila and others gold. Simply put, there are lots of recipes for the beloved margarita. Pour this classic version into a pitcher and ready a tray of salt-rimmed glasses for do-it-yourself service.
Coarse sea salt, preferably Maldon
1 lime wedge
Crushed ice
1 cup (250 ml) silver tequila
⅓ cup (80 ml) orange liqueur, such as Cointreau, triple sec, or Grand Marnier
⅓ cup (80 ml) fresh lime juice
Lime slices for garnish
Pour a thin layer of salt onto a small plate. Moisten the rims of 6 tumblers with the lime wedge. Working with one glass at a time, dip the rims into the salt to coat them evenly.
Fill a pitcher half full with ice. Add the tequila, orange liqueur, and lime juice. Stir to mix, then serve with the glasses alongside. Offer lime slices to add as desired.
BLOOD ORANGE To the tequila and ice, add 1 cup (250 ml) fresh blood orange juice, 1 cup (250 ml) triple sec, and ¼ cup (60 ml) fresh lime juice. Stir to mix. Pour into the prepared glasses, garnish with thin wheels of blood orange, and serve.
WATERMELON Make a watermelon purée: In a blender, combine ¾ cup (4 oz/125 g) cubed watermelon, 1½ teaspoon simple syrup, and a dash of fresh lemon juice. To the tequila and ice, add the watermelon purée, ¾ cup (180 ml) fresh lime juice, ¼ cup (60 ml) St. Germain elderflower liqueur, and ¼ cup (60 ml) simple syrup. Stir to mix. Pour into the prepared glasses, garnish with charred or fresh lemon wedges, if desired, and serve.
SWEET POTATO OVEN FRIES
SERVES 6
Oven fries are easier and better for you than their deep-fried kin. Here, sweet potato wedges are treated to a no-fuss coating of olive oil, salt, and pepper and served with a creamy dip. Choose a flavorful sweet potato variety, such as Garnet, Jewel, Nugget, or Beauregard.
2½ lb (1.25 kg) sweet potatoes, well scrubbed
2 tablespoons olive oil
Kosher salt and freshly ground pepper
½ cup (4 oz/125 g) crème fraîche
1–2 teaspoons Sriracha
Position a rack in the upper third of the oven and preheat to 450°F (230°C).
Trim the ends from the sweet potatoes. Cut in half lengthwise and place, cut sides down, on a work surface. Using a sharp knife, cut each half lengthwise into wedges ½ inch (12 mm) wide. Place the wedges in a large bowl, drizzle with oil, and toss to coat evenly. Season well with salt and pepper. Place the wedges in a single layer on a large baking sheet, allowing ample space on all sides to ensure even cooking. Bake until golden and tender when pierced with a knife, about 50 minutes.
Meanwhile, in a small bowl, mix the crème fraîche and Sriracha until blended.
Serve the fries with the Sriracha crème fraîche for dipping.
SAGE & GARLIC In a small bowl, combine 1 tablespoon olive oil, 1 teaspoon chopped fresh sage, and 1 clove minced garlic. Spoon atop the hot sweet potatoes and toss to coat.
PARSNIP Substitute parsnips in place of the sweet potatoes and cook as directed. If desired, sprinkle with flaky sea salt (such as Maldon) and chopped fresh dill before serving.
GARLIC-PARMESAN FRIES
SERVES 4–6
The secret to great French fries—creamy on the inside, crisp on the outside—is to fry them twice, first at a relatively low temperature and then at a slightly higher one. Here, those perfect fries are made game-worthy by tossing them with cheese and garlic. To spice them up, substitute a small spoonful of minced jalapeño chile for the parsley.
2 russet potatoes (about 1½ lb total weight), peeled and cut into ¼-inch (6-mm) matchsticks
Vegetable oil for deep-frying
1 tablespoon butter, melted
7 cloves garlic, minced
3 tablespoons finely grated Parmesan cheese
½ cup (½ oz/15 g) loosely packed fresh parsley, chopped
Kosher salt
Place the potatoes in a bowl of cold water and set aside.
Pour the oil into a heavy-bottomed pan to a depth of at least 3 inches (7.5 cm) and warm over medium-high heat until it reaches 300°F (150°C) on a deep-fry thermometer.
Drain the potatoes and lay on a plate lined with paper towels, using extra towels to blot dry. Line another plate with paper towels. Working in batches, fry the potatoes for about 4 minutes (there shouldn’t be any color on the potatoes), and then, using a wire skimmer or slotted spoon, transfer to the prepared plate. Raise the oil temperature to 375°F (190°C) and, working in batches if necessary, fry the potatoes again. Cook just until golden brown, about 2 minutes.
Using the wire skimmer, return the fries to the towel-lined plate for a few seconds to drain the excess oil, then transfer to a mixing bowl. Add the butter, garlic, Parmesan, and parsley and gently toss. Season generously with salt and serve.
BAR FRIES
A FUN WRAP
For a casual touch, serve fries or homemade potato chips in cones made of parchment paper.
Sriracha Crème Fraîche see recipe
Sweet Potato Oven Fries see recipe
Garlic-Parmesan Fries see recipe
A swift shot of hot sauce or a liberal dose of shredded cheese elevates fries from plain to primo.
Parsnip Oven Fries see recipe
PARTY-PERFECT NACHOS
SERVES 4–6
Many would find it downright lonely to watch the game without a big plate of nachos at hand. There is no right or wrong when it comes to toppings, which is good news, as everyone seems to have a favorite. Here, you can swap in shredded chicken for the beef, pintos for the black beans, and pepper jack for the Cheddar.
1 lb (500 g) ground beef
1 tablespoon chili powder
1 tablespoon ground cumin
Kosher salt
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups (500 ml) whole milk
2½ cups (12 oz/350 g) shredded Cheddar cheese
1 bag (14 oz/500 g) tortilla chips
1 can (15 oz/470 g) black beans, drained and rinsed
2 tomatoes, chopped
¼ small red onion, thinly sliced
⅓ cup (2½ oz/70 g) sliced jalapeño chiles
Sour cream, salsa, and guacamole, for serving
In a frying pan over medium-high heat, brown the ground beef, breaking it up with a wooden spoon, until cooked through. Pour off all but about 2 tablespoons of the cooking fat. Stir in the chili powder, cumin, and ¾ teaspoon salt and continue to cook for 1 minute. Set aside.
In a saucepan over medium heat, melt the butter. Add the flour and whisk constantly for 1–2 minutes. Slowly whisk in the milk. When the milk begins to bubble, add the cheese a handful at a time, stirring constantly with a wooden spoon. Remove the cheese sauce from the heat and season to taste with salt.
Arrange the tortilla chips in a shallow serving dish. Pour the cheese sauce over the chips and top with the ground beef, black beans, tomatoes, red onion, and jalapeños. Serve with sour cream, salsa, and guacamole on the side.
TUNA CRISPS WITH WASABI CREAM
SERVES 6
When a party calls for more upscale fare, serve this elegant snack with flavors from the Asian pantry. Ginger, sesame, soy, chile, and lime juice heighten the fresh taste of the tuna, while the wonton chips deliver a welcome crunch and wasabi cream adds subtle heat.
FOR THE WONTON CRISPS
12 wonton wrappers, halved diagonally
Asian sesame oil for brushing
FOR THE WASABI CREAM
½ cup (4 oz/125 g) sour cream
2 tablespoons heavy cream
1½ teaspoons prepared wasabi paste
1 tablespoon fresh lemon juice
1 teaspoon low-sodium soy sauce
Kosher salt
1 lb (500 g) sushi-grade tuna fillet, well chilled
1½ tablespoons low-sodium soy sauce
1½ tablespoons Asian sesame oil
2¼ teaspoons fresh lime juice
1 jalapeño chile, finely minced
¾ teaspoon peeled and minced fresh ginger
1 tablespoon minced chives
To make the wonton crisps, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Arrange the wonton triangles in a single layer on the prepared baking sheet and brush lightly with sesame oil. Bake until crisp and golden, 6–8 minutes. Let cool.
To make the wasabi cream, in a bowl, stir together the sour cream, heavy cream, wasabi paste, lemon juice, soy sauce, and ¼ teaspoon salt. Let stand at room temperature to allow the flavors to blend until you are ready to serve.
Using a very sharp knife, trim away any sinew or skin from the tuna fillet. Cut the tuna into ¼-inch (6-mm) cubes and place in a bowl. Add the soy sauce, sesame oil, lime juice, jalapeño, and ginger and stir gently to combine. Use right away or cover and refrigerate for up to 1 hour.
To serve, place the wonton crisps on a platter and divide the tuna equally among them. Sprinkle evenly with the chives, drizzle with the wasabi cream, and serve.
SHAVED ONION RINGS WITH SMOKY KETCHUP
SERVES 4–6
Fried food is always best served right away, so make this ketchup in advance—its heady aroma and deep flavor are the perfect complement to sweet fried onions. If the party date sneaks up on you, spice up good-quality store-bought ketchup with Sriracha sauce instead.
2 large yellow onions
2 cups (500 ml) buttermilk
FOR THE SMOKY KETCHUP
1 can (15 oz/425 g) tomato purée
1 tablespoon firmly packed brown sugar
¼ cup (60 ml) cider vinegar
⅛ teaspoon garlic powder
¼ teaspoon smoked paprika
¼ teaspoon red pepper flakes
¼ teaspoon onion powder
Kosher salt
2 cups (8 oz/250 g) all-purpose flour
Kosher salt and freshly ground black pepper
¼ teaspoon cayenne pepper
Canola oil for deep-frying
Cut off the tops of the onions, Peel, then cut in half lengthwise. Cut crosswise into very thin slices. Place the slices in a nonreactive bowl and pour the buttermilk over the top. Let stand at room temperature, stirring a few times, for 1 hour.
Meanwhile, make the ketchup: In a heavy-bottomed pan, combine the tomato purée, brown sugar, vinegar, garlic powder, smoked paprika, pepper flakes, and onion powder. Place over medium-high heat and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the sauce reduces and thickens, about 1 hour. Season to taste with salt and let cool. Transfer to a small serving dish to use now, or cover and store in the refrigerator for up to 10 days or freeze for up to 1 month.
In a shallow bowl, stir together the flour, 1 tablespoon salt, 1 teaspoon black pepper, and the cayenne.
Line a plate with paper towels. Pour the oil into another heavy-bottomed pan to a depth of 4 inches (10 cm) and warm over medium-high heat until it reaches 375°F (190°C) on a deep-fry thermometer. Grab a handful of the onions, allowing the excess buttermilk to drip back into the bowl, transfer to the flour mixture, and toss gently to coat. Gently shake off any excess flour from the onions and carefully add them to the hot oil. Fry until golden brown, 3–4 minutes. Using a wire skimmer or slotted spoon, transfer the onion rings to the prepared plate and season immediately with salt. Repeat to cook the remaining onions. Serve with the ketchup on the side for dipping.
SPIRALIZED POTATO HAYSTACK WITH RANCH DIP
SERVES 4
Give this ranch dip a contemporary upgrade with fresh garlic, shallot, and parsley, or go old school with the seasonings and it will still be delicious. Spiralized russet and sweet potatoes fried to a crisp golden brown are great for scooping up the thick, tangy dip.
FOR THE RANCH DIP
½ cup (125 ml) mayonnaise
½ cup (125 ml) low-fat buttermilk
1 tablespoon minced fresh flat-leaf parsley or 1 teaspoon dried parsley
1 teaspoon minced shallot or ½ teaspoon onion powder
1 minced garlic clove or ½ teaspoon garlic powder
Kosher salt and freshly ground pepper
Chopped fresh dill for garnish, optional
Canola oil for deep-frying
2 russet potatoes, peeled and ends trimmed
2 sweet potatoes, peeled and ends trimmed
Kosher salt
To make the ranch dip, in a bowl, combine the mayonnaise, buttermilk, parsley, shallot, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Stir until blended. Taste and adjust the seasonings. Transfer to a serving bowl and set aside until ready to serve, or cover and refrigerate for up to 3 days. Sprinkle with fresh dill just before serving, if desired.
Fill a wide, deep, heavy-bottomed pot two-thirds full with the oil and warm over medium-high heat until it reaches 350°F (180°C) on a deep-fry thermometer. Line a plate with paper towels.
Meanwhile, using the fine shredder blade of a spiralizer, spiralize the russet potatoes, stopping every 3–4 rotations to cut the strands. Spread out the potatoes on a baking sheet and pat with paper towels to absorb any excess moisture. Repeat to spiralize the sweet potatoes.
Working in batches, deep-fry the russet potato, stirring occasionally with a wire skimmer or slotted spoon, until crispy and golden brown, 4–6 minutes per batch. Using the skimmer, transfer the fries to the prepared plate and season with salt. Repeat to fry the sweet potato, replacing the paper towels as needed. Stack the potatoes on a serving platter and serve with the dip.
PROSCIUTTO, SPINACH & TOMATO DEEP-DISH MINI PIZZAS
MAKES 12 MINI PIZZAS
There’s no need to order pizza once you master these individual deep-dish pies. Each one supplies 2 to 3 bites of perfect, cheesy pizza. Make them ahead, underbaking by 5 minutes, and store in a plastic bag in the refrigerator or freezer; rewarm in a 300°F (150°C) oven until the crust is golden and the filling is warmed through, 5–10 minutes.
FOR THE PIZZA DOUGH
3¾ cups (15 oz/450 g) bread flour, plus more for dusting
⅔ cup (3 oz/75 g) medium-grind cornmeal
1 package (2¼ teaspoons) quick-rise yeast
1½ tablespoons sugar
1 tablespoon kosher salt
1½ cups (350 ml) warm water (110°F/43°C), plus more as needed
Olive oil for greasing
1½ cups (12 oz/350 g) store-bought pizza sauce
Kosher salt and freshly ground pepper
1 large tomato, chopped
2 cups (20 oz/60 g) fresh spinach leaves, chopped
3 oz (90 g) thinly sliced prosciutto, chopped
1 cup (4 oz/125 g) shredded mozzarella cheese
To make the dough, in a food processor, combine the flour, cornmeal, yeast, sugar, and salt and pulse to mix. With the motor running, add the water and oil in a steady stream, then pulse until the dough comes together in a rough mass, about 12 seconds. If necessary, sprinkle with 1–2 teaspoons water and pulse again until a rough mass forms. Let rest for 5–10 minutes.
Process the dough again for 25–30 seconds, steadying the top of the processor with one hand. The dough should be tacky to the touch but not sticky. Transfer the dough to a lightly floured work surface and knead to form into a smooth ball. Place in a large oiled bowl, turn to coat with oil, and cover with plastic wrap. Let rise in a warm place until doubled in bulk and spongy, about 2 hours.
Place a rack in the middle of the oven and preheat to 450°F (250°C).Brush the bottom of each cup in a 12-cup muffin pan with oil. Punch down the dough, turn out onto a lightly floured work surface, and shape into a smooth cylinder. Cut the dough in half. Let one half rest for 10 minutes; reserve the other half for future use. (Store reserved dough in a lock-top plastic bag. Refrigerate for up to 1 day or freeze for up to 1 month; bring to room temperature before using.) Cut the dough into 12 equal pieces. Roll each piece into a 5-inch (13-cm) round. Fit a dough round into each prepared muffin cup. The dough should extend about ¼ inch (6 mm) over the top of each cup.
Spoon 1 tablespoon pizza sauce into each dough cup and season with salt and pepper. Fill each cup evenly with tomato, spinach, and prosciutto, then top with another tablespoon of pizza sauce and the shredded cheese. Bake until the pizzas are golden brown on the bottoms and the cheese is melted, 12–14 minutes. Let cool for 5 minutes, then serve.
CHEESY OLIVE PULL-APART BREAD
SERVES 4–6
All you need for this show-stopping party snack is a high-quality artisanal loaf, a trio of easy-to-source ingredients, and a hot oven. If you like, experiment with different ingredients, such as Cheddar and jalapeño chile, Gorgonzola and crisp bacon, or Fontina and cooked sausage.
1 round loaf artisanal bread
1½ cups (6 oz/180 g) shredded Gruyère cheese
½ cup (2½ oz/70 g) kalamata olives, pitted and coarsely chopped
⅓ cup (½ oz/15 g) loosely packed fresh flat-leaf parsley leaves, chopped
¼ cup (2 oz/60 g) butter, melted
Preheat the oven to 350°F (180°C).
Using a long serrated knife, make cuts in the bread about 1 inch (2.5 cm) apart, being careful to not cut all the way through and leaving about ½ inch (12 mm) on the bottom. Rotate the bread so that you can make cuts in the opposite direction, again 1-inch (2.5-cm) apart.
In a bowl, stir together the cheese, olives, and parsley. Using your hands, stuff the cheese mixture between the cuts, working in both directions. Place the loaf on a baking sheet and drizzle the butter all over the top. Cover with aluminum foil and bake for 15 minutes. Remove the foil and continue to bake until the cheese is melted and the top of the bread is golden brown, about 10 minutes longer. Transfer to a serving dish and serve.
MAPLE-BACON “CHIPS”
SERVES 6
Those who find the arresting aroma of just-cooked bacon irresistible will find it impossible not to indulge in these sweet and salty bite-sized “chips.” Serve them like potato chips and have a stack of napkins on hand. You may never be satisfied with plain old bacon again.
12 thick-cut slices applewood-smoked bacon
2 tablespoons pure maple syrup
½ teaspoon coarsely ground black pepper
Preheat the oven to 400°F (200°C).
Cut the bacon crosswise into 2½-inch (6-cm) pieces. Spread the bacon pieces out in a single layer on a large rimmed baking sheet.
Bake until the bacon is barely crisp and browned, 15–20 minutes. Carefully drain off and discard the fat from the baking sheet. Brush 1 tablespoon of the maple syrup over the bacon strips and sprinkle with half of the pepper. Return to the oven and bake until glazed and shiny, about 2½ minutes. Remove from the oven and, using tongs, turn the bacon slices over. Brush the other sides with the remaining 1 tablespoon syrup and sprinkle with the remaining pepper. Bake again until glazed and shiny, about 2 minutes longer.
Transfer the bacon to a serving platter. Let stand 2–3 minutes (the bacon will firm up and become extra-crispy). Serve warm.
HONEY BACON Substitute honey in place of the maple syrup.
SPICY BACON Sprinkle both sides of the bacon slices with ground cayenne pepper or chipotle chile powder after sprinkling with the black pepper.
BACON-WRAPPED DATES
SERVES 12
Sweet and salty, crisp and supple, these little treats are surprisingly addictive. Make them ahead if you like, as they are equally good served warm or at room temperature. If just out of the oven, these stuffed appetizers are molten hot, so let them cool a bit before serving.
12 slices applewood-smoked bacon
12 wooden toothpicks
24 Medjool dates, pitted
3 oz (90 g) Cambozola cheese or other blue cheese
Bring a saucepan three-fourths full of water to a boil over high heat. Drop in the bacon slices, reduce the heat to medium, and simmer for 5 minutes. Drain and dry on paper towels.
Position a broiler pan 4 inches (10 cm) below the heat source and preheat the broiler. Soak the toothpicks in water for at least 30 minutes.
Cut each bacon slice in half crosswise. Stuff each date with about ½ teaspoon of the cheese, wrap a strip of bacon around each one, and secure with a toothpick. Arrange on a rimmed baking sheet.
Slip under the broiler and broil, turning once, until the bacon is crispy and the cheese is bubbling, about 5 minutes. Transfer the dates to a serving platter and serve hot.
BACON-WRAPPED SHRIMP
SERVES 4–6
Here, a half-hour dip in a spice-laced brine gives the shrimp a flavor boost, and poaching the bacon for a few minutes guarantees it will cook up crisp on the grill. You can assemble the skewers and refrigerate them a couple of hours in advance and then set them over the fire after your guests arrive.
24 large shrimp in the shell, about 1 lb (500 g) total weight, peeled with tail segment intact
Basic Shrimp Brine (see recipe)
6–8 metal or wooden skewers
12 thick-cut slices applewood-smoked bacon, halved
Using the tip of a small knife, cut a shallow groove along the back of each shrimp, exposing the dark vein. Lift out the vein with the knife tip and discard. Add the shrimp to the brine, cover, and refrigerate for 30 minutes.
Prepare a charcoal or gas grill for direct grilling over high heat. Brush and oil the grill grate. If using wooden skewers, soak them in water for at least 30 minutes.
Bring a saucepan three-fourths full of water to a boil over high heat. Drop in the bacon slices, reduce the heat to medium, and simmer for 5 minutes. Drain and dry on paper towels.
Remove the shrimp from the brine and discard the brine. Pat the shrimp dry with paper towels. Wrap a half slice of bacon around the shrimp. Slide the wrapped shrimp onto a skewer, piercing it through the middle and securing the bacon. Repeat with the remaining shrimp and bacon.
Place the shrimp on the grill and cook, turning once, until the bacon is a little crispy and the shrimp turn creamy white, 3–5 minutes per side.
Slide the shrimp off the skewers onto a platter. Serve right away.
POTATO CHIPS WITH CARAMELIZED ONION DIP
SERVES 4–6
Slowly caramelizing the onion updates this retro dip, giving it an unmistakable homemade flavor. If possible, make it a day or two in advance so the flavors have time to develop and meld. To change up the chips, use sweet potatoes in place of the Yukon golds.
FOR THE ONION DIP
3 tablespoons olive oil
1 large yellow onion, quartered, and thinly sliced
Kosher salt and freshly ground pepper
1 cup (8 oz/250 g) sour cream
¼ cup (60 ml) mayonnaise
1½ teaspoons Worcestershire sauce
½ teaspoon garlic powder
¼ teaspoon celery salt
1 lb (500 g) Yukon gold potatoes, peeled
2 qt (2 l) canola oil for deep-frying
Kosher salt
To make the onion dip, in a frying pan over medium-high heat, warm the olive oil. Add the onions, season with salt and pepper, and sauté, stirring often, until soft, about 8 minutes. Reduce the heat to low and continue to sauté, stirring occasionally, until the onions are caramelized, about 25 minutes. Let cool.
In a bowl, stir together the onion, sour cream, mayonnaise, Worcestershire sauce, garlic powder, and celery salt. Season with salt and pepper, cover with plastic wrap, and refrigerate while you make the potato chips.
Using a mandoline or a sharp knife, very thinly slice the potatoes into chips and place in a bowl of cold water.
In a large heavy-bottomed pan over medium-high heat, warm the canola oil until it reaches 350°F (180°C) on a deep-fry thermometer. Drain the potatoes and lay on a plate lined with paper towels, using extra towels to blot dry. Line another plate with paper towels.
Working in batches, fry the potatoes until golden and crisp, about 5 minutes. Using a wire skimmer or slotted spoon, transfer the chips to the prepared plate and season generously with salt. Continue to fry the remaining potatoes in batches. Let the potato chips cool before serving alongside the onion dip.
BEER NUTS
SERVES 8–10
This easy recipe should come with the warning “Caution—highly addictive.” When you put this tasty snack on the table, be sure to have plenty of ice-cold beer within reach. You can prepare the nuts up to a week in advance and store them in an airtight container.
3 cups (15 oz/470 g) raw peanuts
½ cup (4 oz/125 g) sugar
Flaky or coarse sea salt
Preheat the oven to 300°F (150°C). Line a baking sheet with aluminum foil and coat with nonstick cooking spray.
In a heavy saucepan over high heat, combine the peanuts, sugar, and ⅓ cup (80 ml) water and bring to a boil. Continue to cook, stirring often, until all of the liquid has evaporated and the mixture is pasty, 20–25 minutes.
Spread the peanuts in a single layer on the prepared baking sheet, breaking up clusters, and season generously with salt. Bake, stirring once, until deep brown, 30–35 minutes. Remove from the oven, season again with salt, and serve.
SWEET & SPICY NUTS
SERVES 15–20
What sets these enticing bar nuts apart from their many competitors is the addition of piney, aromatic rosemary. If a friend is hosting the get-together, pack this portable snack in a cellophane bag, tie it with raffia or a ribbon, and tote it to the party as a game-day gift.
¼ lb (125 g) each peeled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans, and unpeeled almonds, or 1¾ lb (875 g) assorted unsalted nuts
2 tablespoons coarsely chopped fresh rosemary
2 teaspoons firmly packed dark brown sugar
2 teaspoons kosher salt
½ teaspoon cayenne pepper
1 tablespoon unsalted butter, melted
Preheat the oven to 350°F (180°C).
Combine the nuts in a large bowl and toss to mix well. Spread in a single layer on a rimmed baking sheet. Toast in the oven, stirring once or twice, until light golden brown, about 10 minutes.
In the same bowl, stir together the rosemary, brown sugar, salt, cayenne, and melted butter. Add the warm nuts and toss to coat. Serve warm. When the nuts are cooled, store in an airtight container at room temperature for up to 1 week.
CRISPY BAR SNACKS
BOOST FLAVOR
Add mix-ins such as citrus zest, grated cheese, or other seasonings to popcorn while it’s hot out of the pan.
Chili-Lime Popcorn see recipe
Sweet & Spicy Nuts see recipe
MAKE IT SALTY
Flaky sea salt such as Maldon, or a smoky or spiced salt, adds inimitable flavor to plain chips.
Party Chex Mix see recipe
Beer Nuts see recipe
Maple Bacon Popcorn see recipe
Potato Chips see recipe
PARTY CHEX MIX
SERVES 12–15
Sports fans have a hankering for sweet-salty snack mixes. You can dress up this basic formula as you like, trading in plain or flavored bagel chips for the crackers and pumpkin seeds for some of the nuts and adding a handful of dried cranberries or dried cherries for extra sweetness and a splash of hot pepper sauce for a touch of heat.
¼ cup (2 oz/60 g) unsalted butter
1½ tablespoons Worcestershire sauce
2 teaspoons sugar
1 teaspoon seasoned salt, such as Lawry’s
½ teaspoon onion powder
¼ teaspoon garlic powder
4 cups (6 oz/180 g) Chex cereal, in any combination of wheat, rice, and/or corn chex
½ cup (2½ oz/75 g) mixed nuts
½ cup (2½ oz/75 g) bite-sized pretzels
½ cup (2½ oz/75 g) bite-sized Cheddar crackers, Cheddar cracker sticks, or Cheddar goldfish crackers
Preheat the oven to 250°F (120°C). Put the butter in a shallow baking dish and set in the oven until melted. Stir in the Worcestershire sauce, sugar, seasoned salt, onion powder, and garlic powder until blended. Add the cereal, nuts, pretzels, and crackers and toss gently but thoroughly to coat with the seasoned butter.
Spread out the cereal mixture evenly in the dish and bake for 45 minutes, stirring every 10 minutes. Let cool. Serve right away, or store in an airtight container for up to 1 week.
POPCORN FOR EVERYONE
SERVES 4–6
Fast and easy for the cook and always popular with guests, popcorn offers plenty of variety. Here are three variations that deliver big flavor, but don’t be shy about exploring other creative combinations, such as shaved chocolate and grated orange zest, brown butter and rosemary, or Cheddar cheese and hot pepper sauce.
2 tablespoons canola oil
½ cup (3 oz/90 g) unpopped popcorn
In a large heavy-bottomed pan with a tight-fitting lid over medium heat, warm the oil. Add the popcorn and cover. Leave the pan untouched until you hear the first few pops, then shake the pan and continue to cook, shaking the pan every 20 seconds or so, until the popping slows down considerably, about 6 minutes. Transfer the popcorn to a large bowl.
Toss the popcorn while it’s still hot with one of the flavor combinations below:
CHILI LIME In a large bowl, stir together 2 tablespoons melted butter, 1 tablespoon lime zest, and 1½ teaspoons chili powder. Add the hot popcorn, toss, and season generously with salt.
RANCH In a large mixing bowl, stir together 2 tablespoons each melted butter and finely grated Parmesan cheese; ½ teaspoon each onion powder, dill weed, and salt; and ¼ teaspoon garlic powder. Add the hot popcorn and toss.
MAPLE BACON In a frying pan, fry 5 thick-cut slices bacon until crisp. Crumble the bacon and reserve 2 tablespoons of the grease. Use the bacon grease to pop the popcorn. In a large bowl, stir together the bacon, 1 tablespoon plus 1 teaspoon pure maple syrup, 1 tablespoon Sriracha, and 1 tablespoon melted butter. Add the hot popcorn, toss, and season generously with salt.
FRIED CALAMARI WITH SPICY MARINARA
SERVES 4–6
When the homely squid is coated and fried to a crunchy golden brown, it becomes one of the most appealing of all seafood snacks, especially when paired with homemade marinara sauce seasoned with red pepper flakes. Be sure to let the oil return to 350°F (180°C) between batches to guarantee crisp, tender calamari.
FOR THE SPICY MARINARA
2 tablespoons olive oil
3 cloves garlic, minced
1½ cups (10½ oz/330 g) canned crushed plum tomatoes
1 teaspoon dried oregano
¼ teaspoon red pepper flakes
Canola oil for deep-frying
½ cup (2½ oz/75 g) all-purpose flour
½ cup (2½ oz/75 g) yellow cornmeal, preferably stone-ground
2 teaspoons dried oregano
1 teaspoon fine sea salt
¼ teaspoon cayenne pepper
1 lb (500 g) calamari, cleaned
Chopped fresh flat-leaf parsley for garnish
Lemon wedges for serving
To make the spicy marinara, in a saucepan over medium-low heat, heat the olive oil and garlic until the garlic softens and is fragrant but not browned, about 3 minutes. Stir in the tomatoes, oregano, and pepper flakes. Bring to a simmer over medium heat, then reduce the heat to medium-low and continue to simmer, uncovered, until slightly thickened, about 10 minutes. Remove from the heat and keep warm.
Meanwhile, pour the canola oil into a large, heavy saucepan to a depth of 3 inches (7.5 cm) and warm over high heat until it reaches 350°F (180°C) on a deep-fry thermometer. Preheat the oven to 200°F (95°C). Set a large wire rack on a rimmed baking sheet and place near the stove.
In a bowl, whisk together the flour, cornmeal, the remaining 2 teaspoons oregano, salt, and cayenne. Cut the calamari bodies crosswise into ¼-inch (6-mm) rings; leave the tentacles whole. Add one-third of the calamari to the flour mixture and toss to coat. Gently shake off the excess flour, then carefully add the calamari to the hot oil and deep-fry until golden brown, about 2 minutes. Using a wire skimmer or slotted spoon, transfer the fried calamari to the rack and keep warm while you coat and fry the remaining calamari in two batches.
Spoon the spicy marinara into individual dipping bowls. Transfer the fried calamari to a warmed platter and sprinkle with the parsley. Serve right away, passing the warm marinara sauce and the lemon wedges on the side.
SOFT PRETZELS WITH GRAINY MUSTARD
MAKES 12 PRETZELS
If you really want to impress your friends at your next sports-inspired get-together, bake a batch of these guys. They are best enjoyed on the day you make them, ideally while they are still warm, as they don’t keep well. This recipe offers four variations (see the following pages), so take full advantage of the dough to make two or three snacks on the same day.
FOR THE SOFT PRETZEL DOUGH
1 cup (250 ml) warm water (110°F/43°C)
1 package (2¼ teaspoons) active dry yeast
1 tablespoon sugar
3 tablespoons olive oil
3¼ cups (13 oz/390 g) all-purpose flour, plus more for dusting
1 teaspoon kosher salt
Vegetable oil for brushing
⅓ cup (2½ oz/75 g) baking soda
Coarse salt for sprinkling
Grainy mustard for serving
To make the dough, in the bowl of a stand mixer, stir together the warm water, yeast, and sugar. Let stand until foamy, about 10 minutes. Add the olive oil, flour, and kosher salt. Attach the dough hook and knead the dough on medium-low speed until smooth, about 10 minutes. Form the dough into a ball, cover the bowl with plastic wrap, and let rise in a warm spot until doubled in bulk, about 1 hour.
Line 2 baking sheets with parchment paper and brush the parchment with vegetable oil. Dump the dough onto a lightly floured work surface, then cut it into 12 equal pieces. Roll each piece into a rope about 18 inches (45 cm) long. With each rope positioned horizontally, bring the 2 ends up and toward the center as if forming an oval, cross one end over the other, and press each end into the bottom of the oval to create a pretzel shape. Place the pretzels on the prepared baking sheets, spacing them evenly.
Position a rack in the middle of the oven and preheat to 450°F (230°C). Fill a large, wide saucepan with 7 cups (1.75 l) water, stir in the baking soda, and bring to a boil over high heat. Gently drop 2 or 3 pretzels at a time into the boiling water (be careful not to overcrowd them). Boil for just under 1 minute, turning once with a large slotted spoon or spatula. Return the boiled pretzels to the baking sheets, top side up. Sprinkle with coarse salt and bake until golden brown, about 10 minutes, rotating the baking sheets about halfway through baking time. Serve warm with big spoonfuls of grainy mustard.
PARMESAN & GARLIC PRETZEL BITES
MAKES 60 BITES
1 batch Soft Pretzel Dough (see recipe)
6 tablespoons butter, melted
¾ cup (3 oz/90 g) freshly grated Parmesan cheese
2½ tablespoons garlic salt
Freshly ground pepper
Make the pretzel dough. Prepare the boiling water, baking sheet, and oven as directed for the soft pretzels. Divide the dough into 12 equal pieces.
On a lightly floured work surface, roll each piece into a 1-by-6-inch (2.5-by-15-cm) stick and cut each stick crosswise into 5 pieces. Working in batches, gently lower the pretzel bites into the boiling water and cook for 1 minute.
Using a slotted spoon, transfer the bites to a mixing bowl and toss with the butter, Parmesan, and garlic salt. Transfer to the prepared baking sheet, season lightly with pepper, and bake until golden brown, 8–10 minutes. Serve right away.
CINNAMON & SUGAR PRETZEL BITES
MAKES 60 BITES
1 batch Soft Pretzel Dough (see recipe)
6 tablespoons butter, melted
½ cup (4 oz/125 g) sugar
1 tablespoon cinnamon
Make the pretzel dough. Prepare the boiling water, baking sheet, and oven as directed for the soft pretzels. Divide the dough into 12 equal pieces.
On a lightly floured work surface, roll each piece into a 1-by-6-inch (2.5-by-15-cm) stick and cut each stick crosswise into 5 pieces. Working in batches, gently lower the pretzel bites into the boiling water and cook for 1 minute.
Using a slotted spoon, transfer the bites to the prepared baking sheet and bake until golden brown, 8–10 minutes. Transfer to a mixing bowl and toss with the butter, sugar, and cinnamon. Serve right away.
PRETZEL STICKS WITH ALE CHEESE DIP
MAKES 12 STICKS
1 batch Soft Pretzel Dough (see recipe)
Coarse salt for sprinkling
FOR THE ALE CHEESE DIP
2 tablespoons butter
3 tablespoons all-purpose flour
¾ cup (180 ml) milk
¾ cup (180 ml) ale or dark beer
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
3 cups (12 oz/360 g) shredded sharp Cheddar cheese
Kosher salt and freshly ground pepper
Make the pretzel dough. Prepare the boiling water, baking sheet, and oven as directed for the soft pretzels. Divide the dough into 12 equal pieces.
On a lightly floured work surface, roll each piece into a 1-by-6-inch (2.5-by-15-cm) stick. Gently lower 2 or 3 pretzel sticks at a time into the boiling water. Boil for 1 minute, then transfer to the prepared baking sheet and season generously with coarse salt. Bake until golden brown, 10–12 minutes.
While the pretzel sticks are baking, prepare the cheese dip: In a saucepan over medium heat, melt the butter. Add the flour and cook, whisking constantly, for 1–2 minutes. Slowly whisk in the milk and beer and bring to a simmer. Add the Worcestershire sauce and mustard and cook, whisking constantly, until the mixture begins to thicken, about 2 minutes. Add the cheese, a handful at a time, stirring with a wooden spoon until melted. Season with salt and pepper and serve right away with the pretzel sticks for dipping.
PIGS IN A PRETZEL
MAKES 40–42 PIECES
1 batch Soft Pretzel Dough (see recipe)
14 hot dogs, each cut into 3 pieces, or 40 cocktail-size mini franks or sausages
Coarse salt for sprinkling
Mustard of choice for serving
Make the pretzel dough. Prepare the boiling water, baking sheets, and oven as directed for the soft pretzels. Cut the dough in half.
On a lightly floured work surface, roll one half of the dough into a 6-by-10-inch (15-by-25-cm) rectangle. Cut the dough crosswise into ten 1-inch (2.5-cm) strips, then halve them to 3 inches (7.5 cm) long.
Lay a piece of hot dog onto each piece of dough and wrap the dough around the hot dog, leaving the ends of the hot dog exposed. Pinch the ends firmly to seal. Repeat the process with the other half of the dough. Working in batches if necessary, gently lower the pigs into the boiling water and cook for 1 minute. Transfer to the prepared baking sheet and sprinkle with salt. Bake until golden brown, 10–12 minutes. Serve right away with mustard on the side for dipping.
JALAPEÑO POPPERS
MAKES 12 POPPERS
Packed with bacon and three cheeses, coated with egg and bread crumbs, and deep-fried until golden and crisp, this sports bar staple is typically paired with cold beer to tamp down the heat. Seek out unblemished, bright green jalapeños for the best flavor.
2 thick-cut slices applewood-smoked bacon, finely chopped
12 small jalapeño chiles
4 oz (125 g) cream cheese, at room temperature
½ cup (2 oz/60 g) finely shredded sharp Cheddar cheese
½ cup (2 oz/60 g) finely shredded Monterey jack cheese
1 teaspoon hot pepper sauce, such as Tabasco
Kosher salt and freshly ground pepper
2 large eggs
1 tablespoon whole milk
1 cup (4 oz/125 g) fine dried bread crumbs or panko
Vegetable oil for deep-frying
In a frying pan over medium heat, fry the bacon, stirring occasionally, until crisp and browned, about 5 minutes. Transfer to paper towels to drain.
Using the tip of a paring knife, slit each chile on one side from the stem to the tip, leaving the stem end intact. Gently open up the chile and remove the seeds with the knife or a small spoon. Set aside.
In a small bowl, mix together the bacon, cream cheese, Cheddar, Monterey jack, and hot pepper sauce until well blended. Season to taste with salt and pepper. Using a small spoon, fill the chiles with the cheese mixture, dividing it evenly. Close the filled chiles, pressing firmly on the seams to close them.
In a small bowl, whisk together the eggs and milk. In a second shallow bowl, stir together the bread crumbs and a pinch each of salt and pepper. One at a time, dip the filled chiles into the egg mixture, allow the excess to drip off, then dip into the bread crumbs, patting gently to help them adhere. Transfer to a baking sheet. Let dry for about 10 minutes, then repeat to form a second coating, dipping the chiles first in the egg mixture and then in the crumbs.
Pour oil into a deep, heavy saucepan to a depth of at least 3 inches (7.5 cm). Over medium-high heat, warm the oil until it reaches 325°F (165°C) on a deep-fry thermometer. Preheat the oven to 200°F (95°C). Line a rimmed baking sheet with paper towels.
Working in batches to avoid crowding, carefully add the chiles to the hot oil and deep-fry, stirring occasionally with a wire skimmer, until golden brown, about 6 minutes. Using the skimmer, transfer to the prepared baking sheet and keep warm in the oven while you fry the remaining chiles. Serve the poppers hot.
STUFFED MUSHROOMS
SERVES 4–6
Choose mushrooms that are firm, blemish-free, and a similar size to ensure they cook in the same amount of time. No matter which filling you decide to use, save what’s left over and slip it into an omelet or a sandwich the next day.
1 tablespoon butter, at room temperature
24 large white or cremini mushrooms, stems removed and finely chopped, caps left whole
2 tablespoons olive oil
½ cup (2 oz/60 g) chopped yellow onion
Kosher salt and freshly ground pepper
Preheat the oven to 350°F (180°C). Coat the bottom of an 8-by-10-inch (20-by-25-cm) baking dish with butter. Place the mushroom caps, gill sides up, in a single layer in the baking dish and set aside.
In a frying pan over medium-high heat, warm the oil. Add the onion and chopped mushroom stems and season with salt and pepper. Sauté, stirring often, until soft, 6–8 minutes. Transfer to a mixing bowl and continue with one of the fillings below. Generously stuff the mushroom caps with the filling. Transfer to the oven and bake until the mushrooms are soft and the filling is warmed through, 25–30 minutes. Let cool slightly, then serve.
ITALIAN SAUSAGE Crumble 1 lb (500 g) Italian sausage meat into a frying pan. Cook over medium-high heat, breaking up the meat with a wooden spoon, until browned, about 8 minutes. Add to the onion mixture and let cool for 5 minutes. Stir in 8 oz (250 g) cream cheese, 2 tablespoons chopped fresh flat-leaf parsley, and ½ teaspoon garlic salt.
ARTICHOKE & GRUYÈRE To the onion mixture, add 1 can (14 oz/396 g) artichoke hearts, well drained and chopped; 3 green onions, chopped dark green parts only; 6 oz (185 g) shredded Gruyère cheese; and 4 oz (125 g) cream cheese. Season with salt and pepper.
SPINACH & PANCETTA Blanch one bunch of stemmed spinach leaves, drain, and squeeze dry to remove excess water. Chop and add to the onion mixture. In a frying pan over medium-high heat, cook 4 oz (125 g) pancetta, stirring often, until crispy, 8 minutes. Add the pancetta to the onion mixture along with 8 oz (250 g) cream cheese and 2 tablespoons grated pecorino cheese. Season with salt and pepper.
CARAMELIZED ONION & SAUSAGE FLATBREAD
SERVES 4–6
Slices of Italian sausage and tangles of sweet caramelized onion give this flatbread the appeal of pizza, yet it’s much simpler to prepare. If the dough keeps springing back when you attempt to roll it out, let it rest for about 10 minutes, then try again. The dough is an easy canvas for a variety of toppings; double the dough recipe to make two variations at once.
FOR THE FLATBREAD DOUGH
1¾ cups (7 oz/210 g) all-purpose flour, plus more for dusting
1 package (2¼ teaspoons) active dry yeast
1 teaspoon kosher salt
½ teaspoon sugar
¾ cup (180 ml) warm water (110°F/43°C)
Olive oil
FOR THE TOPPING
2 tablespoons olive oil, plus more for drizzling
2 large red onions
Kosher salt and freshly ground pepper
2 tablespoons balsamic vinegar
1 tablespoon fresh thyme leaves, chopped
3 links sweet or spicy Italian sausage
To make the dough, in a food processor, combine the flour, yeast, salt, and sugar, and pulse to mix. With the motor running, add the water in a steady stream and process until the dough comes together, about 20 seconds. Turn out onto a lightly floured work surface and knead until the dough is smooth and elastic, about 1 minute. Transfer to an oiled bowl and cover with a clean kitchen towel. Let the dough rise in a warm place until doubled in size, about 1 hour.
Meanwhile, make the topping: Peel the onions, cut in half lengthwise, then cut crosswise into slices. In a heavy frying pan over medium-high heat, warm the oil. Add the onions and cook, stirring often, until translucent, about 8 minutes. Reduce the heat to low, season to taste with salt and pepper, and sauté, stirring occasionally, until the onions turn deep brown, about 30 minutes. Stir in the vinegar and thyme and cook 3 minutes longer. Remove from the heat; set aside.
In a clean frying pan over medium-high heat, brown the sausages until cooked through, about 15 minutes. Transfer to a cutting board and cut into slices ¼-inch (6-mm) thick. Keep warm.
Punch down the dough and transfer to a lightly floured work surface. Cut into 4 equal pieces. Using a rolling pin, roll out each piece to a 10-inch (25-cm) round. Set a grill pan or cast-iron frying pan over high heat. Once the pan is extremely hot, working with one flatbread a time, lay the dough directly on the hot pan. Cook until bubbles appear, 1–2 minutes. Turn over and continue to cook until the bread is cooked through, about 2 more minutes.
Arrange the flatbreads on a platter. Top each with caramelized onions and sausage. Cut each flatbread into 6 pieces, finish with a drizzle of oil, and serve.
BRUSSELS SPROUTS, BACON & MOZZARELLA FLATBREAD
SERVES 4
1 batch flatbread dough (see recipe)
6 slices thick-cut bacon
¾ cup (2 oz/60 g) Brussels sprouts, halved and cored, outer leaves kept whole and the rest sliced
1 small red onion, thinly sliced
Kosher salt and freshly ground pepper
1½ teaspoons balsamic vinegar?
8 oz (250 g) fresh mozzarella cheese, diced
Make the flatbread dough and let rise. Meanwhile, in a frying pan over medium-high heat, fry the bacon until crisp, about 6 minutes. Transfer to paper towels to drain. Cut into bite-size pieces. Set aside. Pour off all but 1 tablespoon of the grease from the pan and place over medium-high heat. Add the brussels sprouts and onion, season with salt and pepper, and sauté, stirring often, until softened and beginning to brown, about 5 minutes. Stir in the vinegar and sauté until the liquid is absorbed, about 2 minutes. Remove from the heat and set aside.
Punch down the dough and shape the flatbreads as directed. Cook as directed and, once you turn over each bread to cook the second side, sprinkle a quarter of the mozzarella over the top. When each bread is evenly charred and the cheese has melted, remove the bread from the heat and scatter a quarter of the brussels sprout mixture over the top. Cut each flatbread into 6 pieces and serve.
CORN, TOMATO & BASIL FLATBREAD
SERVES 4
1 batch flatbread dough (see recipe)
1 tablespoon olive oil
4 green onions, thinly sliced
¾ cup (4½ oz/140 g) corn kernels
1 cup (5 oz/140 g) cherry tomatoes, halved
1 teaspoon red wine vinegar
8 fresh basil leaves, sliced
1 cup (8 oz/250 g) basil pesto
½ cup (2 oz/60 g) crumbled feta cheese (optional)
Make the flatbread dough and let rise. Meanwhile, in a frying pan over medium-low heat, warm the oil. Add the onions and sauté, stirring often, until softened, about 3 minutes. Add the corn and cook, stirring, for 1 minute. Add the tomatoes and cook, stirring, until softened, about 1 minute. Add the vinegar and cook, stirring, for 30 seconds. Remove from the heat. Stir in the basil leaves.
Punch down the dough, shape the flatbreads, and cook as directed. Spread the pesto evenly over the cooked flatbreads. Scatter the tomato-corn mixture over the pesto and sprinkle with feta cheese, if desired. Cut each flatbread into 6 pieces and serve.