Good morning. The Super Bowl is next Sunday—and this year, I'm hosting. Here's how I'm preparing for the ensemble of Gatorade color academics and National Anthem experts descending upon my apartment a week from today:
1: Winging myself.
Instead of entrusting some draconian delivery service to transport five dozen, limited-edition Travis & Taylor's Tangy Teriyaki wings from an automated fryer to my front door, I'm making my own. Some possibilities: Josh Cohen's dry-rubbed wings with barbecue sauce, Urvashi Pitre's air-fryer gochujang wings, and—weather permitting—these grilled Za'atar wings with fava bean feta dip.
2: Doing the gumbo.
In part, because gumbo has range. (We've got a gumbo recipe starring sausage and lentils. Another, from Alton Brown, that highlights shrimp. There's one titled "All-day duck gumbo." And, if you're inclined to split the difference among top tier Super Bowl soups, there's chili gumbo.) Another reason: New Orleans. A final reason: Gumbo is the perfect excuse to make any of our five favorite cornbread recipes.
3: Bringing out the blender.
re: New Orleans. Sure, you could spend your evening speaking jazz and stirring vieux carres. But that's all a bit serious for football, isn't it? Instead, I'm meeting the game where it's at and crashing head-first into another New Orleans cocktail staple: the frozen daiquiri. (Chiefs fans: Try this frozen watermelon five-spice version or Rebecca Firsker's strawberry daiquiri. The drinks are good—and very red.) |
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In a world where I was appointed Czar of the Super Bowl Spread, my first decree would be an outright ban on all desserts that require spoons or forks. (I'd outlaw using plates, as well, if my council hadn't informed me of how badly it'd damage approval ratings among the couch-owning public.) Naturally, within this utensil-less snacking utopia, brownies would flourish. And, since I'm in charge, I'd overwhelmingly incentivize production of our seven best brownie recipes. |
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That's a wrap for this week! See you next Sunday for more chatter about what's happening at Food52 HQ. —Paul, Editor |
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