Score Big OnFLAVOR WRITTEN BY SHANNON WEBER
| PHOTOGRAPHY BY EMILY SUZANNE MCDONALD
Technically, tailgating is “an informal meal served from the back of a parked vehicle, typically in the parking lot of a sports stadium.” A solid definition, to be sure, but one that barely scratches the surface of what tailgating is. Look closer and you’ll see time-honored family recipes being offered up with the same reverence as one would see when gathered around a Thanksgiving table.
These recipes were created with that in mind. No one wants you to replace your uncle’s perfectly juicy burgers or grandma’s award-winning chili recipe – they show up year after year for a reason. Instead, use these recipes as a way to breathe new life into what you already love; fit them in alongside tried-and-true favorites and watch as your crowd goes wild.
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What's Cookin'
dip duo with grilled breads and seasonal vegetables prosciutto-grape-manchego bites (online only) cherry-pecan-kale salad with pomegranate vinaigrette (online only) fresh corn and sage muffins (online only) simple grilled chicken thighs with blackberrybalsamic barbecue sauce cumin-adobo marinated steak tacos with pickled vegetables (online only) andouille-shrimp burgers with remoulade sauce
— chocolate-caraway “pretzels”
one-bowl spiced pear and walnut crumble (online only)
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Dip Duo with Grilled Breads and Seasonal Vegetables
Your crudités deserve more than that tired, premade ranch dip. Show them some love by dunking them in a killer duo of spicy, creamy Feta or bagna cauda, a hot anchovy-garlic butter. SPICY FETA DIP Yields | 2 cups | 1 14.5-oz can cannellini beans, rinsed and drained 1 clove garlic, minced 5 oz high-quality Feta, divided juice of ½ lemon 4 whole jarred pepperoncinis, drained and stems removed 4 oz jarred roasted red peppers, drained 3 to 4 drops Tabasco sauce ½ tsp smoked paprika 1 pinch red pepper flakes ¾ tsp kosher salt ¼ cup full-fat Greek yogurt
BAGNA CAUDA Yields | 1 cup | 2⁄3 cup unsalted butter ½ cup olive oil 2 2-oz tins oil-packed anchovies, drained 4 to 5 cloves garlic, minced juice of 1 lemon sea salt and freshly ground black pepper GRILLED BREADS 1 9-oz loaf crusty Italian bread, in ¾-inch slices 8 pita breads 2⁄3 cup olive oil, divided seasonal vegetables (broccoli, cauliflower, sweet peppers, zucchini, carrots, celery), cut into individual pieces for serving
| Preparation – Spicy Feta Dip | Preheat oven
to 350°F. In the bowl of a food processor, add all ingredients except Greek yogurt; pulse until ingredients are blended and homogenous. Stir in yogurt; transfer to small casserole dish. Bake for 25 minutes until dip is heated through.
| Preparation – Bagna Cauda | In a medium saucepot over medium heat, heat butter and oil. Add anchovies and garlic, reduce heat to medium low and simmer for 10 minutes, stirring occasionally, until melted and very fragrant. Remove from heat, add lemon juice and season to taste with salt and pepper. Set aside and keep warm. | Preparation – Grilled Breads | Brush the grates of a charcoal grill with oil and prepare for medium-high heat. Brush Italian bread slices and pita breads lightly with olive oil on both sides, then grill for 1 to 2 minutes per side until grill marks form.
| To Serve | Transfer spicy Feta dip and bagna cauda to small crockpots to keep warm. Arrange toasted breads and seasonal vegetables on a large platter and serve.