tailgating

Recently I came across a really interesting Rick Bayless recipe for bacon guacamole. At first I thought, that can't be right. Rick Bayless doesn't really seem like an everything-tastes-better-with-bacon sort of guy. However, there it was in my inbox: bacon guacamole by Rick Bayless. I was skeptical as to whether or not it would work, but considering that I love both bacon and guacamole, I decided to give it a try. And guess what? It totally works!It's actually ingenious — an addictive and amazingly scrumptious dip. It's a good thing I made it for guests because had I been alone in my apartment, I would have shoveled the entire bowl down my throat in a matter of minutes. The smokiness of the bacon is enhanced by the addition of chipotle chiles in adobo. With juicy tomato, creamy guacamole, and crunchy bacon, each bite is a taste explosion! It's perfect for tailgating season, so get the recipe now.

There's something I need to get off my chest: I use canned crabmeat when making crab dip. If I'm going to dilute the flavor of the crab with cheese, herbs, and mayonnaise, why not use the canned variation?

My favorite canned crab is the kind they sell in the refrigerator section of Costco. It's fresh and full of meaty chunks of crab perfect for crab dip. Although I love a hot, bubbling crab dip, when tailgating, it's easier to serve cold crab dip. This recipe from Tyler Florence pairs the chilled crab dip with herbed saltines and roasted tomatoes. Having tried these elements, let me tell you a secret: they're unnecessary! The dip is simply sublime on its own.

No fussy saltines or cherry tomatoes necessary. Seriously, my guests agreed, the creamy, tangy dip is so scrumptious by itself, you'll want to eat it with a spoon. Get the easy preparation method, after the break.

A nationwide celebration as big as the Super Bowl is the perfect occasion for serving all-American hamburgers. Translate them into game day eats by passing around plates of bite-sized sliders. Keep them simple (and not too sloppy!) by topping them sparingly with caramelized onions. Or, if you're feeling up to the challenge, take inspiration from another football favorite — seven-layer bean dip — for a winning combination of fixings. Get both finger foods when you read more.

When I think of a game day, it always involves food sensations. The scent of bacon wafting through the air, the sticky fingers that require licking clean, the lingering heat from a spicy sauce that causes lips to tingle. A dish that exemplifies these sentiments? Bacon-wrapped shrimp with spicy barbecue sauce. They are, as Guy Fieri would say, "a triple F" — filling, flavorful, and fun to eat — basically everything you could ever want in a Super Bowl snack. Not to mention that the recipe is easy and the sauce can be made in advance. To score big with these amazing skewers, get the recipe and read more

For those of you who are planning a Super Bowl bash this year, ditch the pretzels and chips in favor of some homemade potato skins. If you're worried about it all coming together, stick to the simple and sweet: nothing but meaty russet potato skins, olive oil, salt, and pepper. Or, win over fans with a fully-loaded version, topped off with crisp-cooked bacon, sautéed peppers and onions, and oozing cheddar cheese. Craving either (or both) renditions? Then get your potato skin game on.

When planning a tailgate, start by checking out your team's online shop. You can find all sorts of fun stuff like folding chairs and snack helmets, which are ideal for holding shrimp artichoke dip. Then head to a local party store to pick up color-coordinated supplies: paper plates, napkins, plastic cups, and balloons.

Pack a folding table and tablecloth in your trunk and ask a guest to bring a bouquet of flowers. To ensure that they don't get crushed, store the oatmeal cookies in tupperware. Don't forget a knife and cutting board so you can slice the sandwiches and quesadillas.

What do you bring when tailgating?

Looking for a fun weekend project? How about making a delectable brisket sandwich? With its fall-apart beef and tangy sauce, this sandwich is so good you'll be licking your fingers for every last bite. Along with her hostess tips, and as part of Macy's Come Together campaign, chef Cat Cora shared this delicious exclusive recipe with us! The brisket is on the menu at her classic barbecue restaurant, CCQ in Costa Mesa, CA.

While there are several components to the sandwich, taking the time to make each element results in a restaurant-worthy 'wich that's sure to impress friends. If you start marinating the brisket now, you can enjoy the sandwiches over the weekend. Cat recommends plating the sandwich with barbecued potato chips, but I paired it with my dad's famous macaroni salad instead. Whatever you serve on the side, you'll need the sandwich recipe, so keep reading.

To coincide with Hunger Action Month, Macy's has launched a new campaign, entitled Come Together, that urges people to host a dinner party. However, when guests ask the inevitable, "what should I bring?" the answer is nothing. The money that guests would spend on the requisite bottle of wine should be donated to the cause. Although Macy's has created a special website where you can make and send invites and put together a menu, we've partnered with Iron Chef Cat Cora to bring you an exclusive party idea! Cat's menu consists of barbecue classics like brisket sandwiches and coleslaw, so I recommend inviting a big group of people over on a Sunday for a football-viewing party. Cheer on your favorite team while enjoying a delicious, informal meal. To get you started, we've got Cat's variation of baked beans. She combines three types of beans with barbecue sauce and a touch of cinnamon. The resulting beans are my new favorite: they're slightly sweet and depending on the sauce you use, sticky and spicy. The addition of garbanzo beans is genius. To use Cat's recipe to host a Come Together party, read more