Super Bowl Snacks!

Super Bowl recipes from the James Beard Foundation


While we don't always root for the same team (or even agree that watching spandex-clad men hurling themselves into a pig pile is a Sunday night well spent), we fully support the once-a-year excesses of the Super Bowl spread. Here are some of the nibbles you'll find on ours:

Guacamole
This was James Beard's to-go guacamole recipe. Keep it clean and just stick to the basic ingredients, or try adding one of Beard's various extras, like diced tomatoes, crumbled bacon, or roasted peanuts or almonds.

Pork Cracklings
Make it a true pigskin party and put some pigskin on the table. These pork cracklings are simply seasoned with salt and pepper, but feel free to experiment. The recipe includes 12 hours of... Read more >

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Recipe: Brown Butter Cauliflower

brown butter cauliflower

When JBF Award winner Charlie Palmer decided to open his first steakhouse concept, Charlie Palmer at the Joule, he installed longtime protégé Scott Romano to head up the kitchen. It didn't take long for the young chef (who has since moved on to pursue other projects) to prove to Dallas diners that he had absorbed his mentor's deft touch with vegetables. To wit: this nutty and lightly crispy cauliflower dish, which Romano serves with arctic char. Tiny florets are swiftly sautéed in brown butter, then finished with a fistful of chives, creating a light but full-flavored side that shines next to even the most muscular entrées.

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Recipe: Cauliflower Fritters

cauliflower fritters

Top Chef's Sam Talbot served these crunchy cauliflower fritters at his late-spring Beard House dinner. Creamy florets are puréed with honey and cream cheese, dredged in flour and panko, and fried to golden brown perfection. With a yield of two dozen fritters, this recipe makes enough for seconds—and thirds—at a small cocktail party.

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Recipe: Roasted Cauliflower Risotto

This flavorful, hearty risotto is perked up with sunny saffron and Capriole Mont St. Francis, one of artisan cheesemaker Judy Schad's signature goat cheeses. You can order her product from her website, or simply substitute another semi-hard goat cheese.

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Recipe: Warm Oysters with Prosecco, Cauliflower, and Sorrel Soup

Warm Oysters with Prosecco, Cauliflower, and Sorrel Soup The indulgent pairing of oysters and Champagne is one that is often celebrated simply. But at tonight's Beard House dinner, Seattle chef Ethan Stowell will rearrange the duo into a luxurious soup, incorporating refreshing Prosecco, cauliflower, and bitter sorrel. Keep his simple recipe in mind for a low-key weekend dinner party. (If sorrel is not available, spinach or arugula make great substitutions.)

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Recipe: Slow-Baked Halibut with Cauliflower and Sicilian Pistachios

halibutA trio of pistachios, cauliflower, and sherry vinaigrette outfits this dressed-up halibut dish, which appeared on Jason Giordano's Beard House menu last month. It's delicious, healthy, and perfect for when you're feeling a bit ambitious in the kitchen on a weeknight.

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Recipe: White Bean and Cauliflower Soup with White Truffle Oil

cauliflower and white bean soup Take a break from your Thanksgiving leftovers with this delectable white bean and cauliflower soup from Richard Landau and Kate Jacoby of Horizons in Philadelphia. For a splash of luxury, the purée is finished with white truffle oil, the best that you can afford. "Buy a quality truffle oil and it will be your friend for life, " insists Landau.

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