Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Super Snacks: Score a Taste Touchdown with These Winning Recipes

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Super Snacks: Score a Taste Touchdown with These Winning Recipes

Article excerpt

The big question for some of us on Super Bowl Sunday isn't who will win or which pricey TV commercial scores big with viewers. We want to know what there is to eat -- and there better not be any fumbles.

Here are three food strategies to help you land that proverbial touchdown while family and friends chow down. And each of these winning plays can be executed mostly in advance so you can sit and enjoy the game too.

Plan a snack attack. Sure, you can go out and pick up bags of chips and jars of dips, salsas or spreads. Yet there is something hackneyed about a menu culled from the supermarket aisles. Why not make your own snacks? "They're bright, crisp and fresh," says Cynthia Nims, author of "Salty Snacks" (Ten Speed, $16.99). "You can vary recipes at home so that you can have many dozens of snacks that you can't find in the snack aisle."

Keep it clean (and healthy). "Clean" has become one of the year's buzzwords in cookbook publishing as authors offer dishes that not only taste good but are good for you. "No matter how you eat, eat clean," is the slogan of "The Clean Plates Cookbook" (Running Press, $20), by Jared Koch with Jill Silverman Hough. That includes "great snacks that are nutrient-dense," wrote Mr. Koch in an email. "Because of those nutrients, your body will be satiated and actually crave fewer extra calories. That's a win-win."

Go deep -- South. New Orleans is home to this year's Super Bowl, and no matter how heated the contest gets on the field or in the stands, most people would agree the food culture of the Crescent City can't be beat. Here's a recipe from chef Phillip Lopez of Root for chicken wings with a hot, new Korean twist. The recipe name -- "KFC" Korean fried chicken wings -- is a sassy send-up of Colonel Sanders' famed product.


Prep: 10 minutes

Cook: 12 minutes

Makes: 3 cups

"Don't let the simplicity of this recipe fool you, these nuts are simultaneously salty, rich, crunchy and deliciously complex, thanks to the rosemary," writes Jared Koch in "The Clean Plates Cookbook. …

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