Football games and baseball playoffs are in full swing, even if stadium seats have to remain empty. But spectators are still tuned in to televised or livestreamed games—and need of food to fuel their sports passion. For fans tired of chips and dip, here are five chef-inspired game-day snacks that should hit the spot.
These crispy fritters from James Beard Award-winning chef Nina Compton are packed with the flavors of the Caribbean, where conch is plentiful. For stateside snackers, the recipe works just as well with cooked shrimp.
Joshua Ingraham, chef-owner of Go Buddha, created these cauliflower wings as a vegan version of traditional chicken wings—a staple at sports bars and tailgate parties. The cauliflower is baked instead of deep fried for easier execution and a healthier result.
These individual Mediterranean-style pizzas make for easy eating while watching sports. They’re also easy to prepare, starting with a base of crisped pita bread instead of unbaked dough. The labneh and za’atar-spiced lamb can be made ahead, ready to assemble at game time.
Photograph courtesy of the Idaho Potato Commission
Spicy Buttermilk Fries
Chef Deborah VanTrece soaks raw potatoes in buttermilk for a little tang, then dusts them with a a housemade spice blend to create her signature seasoned fries. The crispy spiced potatoes that result are a real crowd-pleaser.
Photograph courtesy of the National Watermelon Board
Zucchini Cakes with Tzatziki Watermelon Salsa
For a healthier take on game-day food, the University of Massachusetts chefs prepare these grilled zucchini cakes. The plant-forward snack makes use of the abundance of zucchini now on the market. And with watermelon available year-round, the tzatziki and fruit-based salsa makes a convenient and refreshing accompaniment.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.
Last summer, a group of college and healthcare chefs came together at the University of Michigan for FoodService Director’s 2023 Culinary Immersion. Here are some of the recipes they developed.
Kara Blanton recently took on her late father’s role of senior concessions manager at Murray State University Dining. Here’s a look at how she continues her father's legacy.