Celebrate the "Big Game" with the MarthaStewart.TV App
Do you know... Super Bowl Sunday is the second largest "food holiday" in the United States after Thanksgiving? Friends and families love gathering and feasting on all their favorite game-day bites! And this year's game is just one-week away on February 3rd!
I love Super Bowl Sunday, and over the years I've invited many home cooks, master chefs, and other celebrities to share their crowd-pleasing dishes on my television shows. I’ve featured classic and better-for-you recipes - from chicken wings to chili, nachos, ribs, paella, and so much more.
To watch all your favorite segments on preparing for the "Big Game" party, download the MarthaStewart.TV App right now - on your computer, on your phone, on your tablet, and on your streaming device. To subscribe and save, use the promo code WELCOME. Enjoy these photos and this video of some of our favorite Super Bowl-themed shows.
Our television staff put this clip together of our classic Super Bowl-themed segments. Which is your favorite?
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- Chili is a great choice for winter entertaining. Set out a big-batch alongside bowls full of colorful toppings, such as grated cheese, sour cream, sliced avocados, tomatoes, onions and cilantro. And make sure to have plenty of tortilla chips on hand for dipping and snacking.
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- The chili dog is one of my concession-stand favorites – enjoy chili over a hotdog instead of in a bowl.
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- I love visiting Pink’s Hot Dogs whenever I’m in Los Angeles. This family owned and operated business has been around for more than 80-years. Pink’s serves up to two-thousand hot dogs a day – that’s an average of about one dog per second. They offer so many choices, I’m never sure which to order!
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- Sean Steyer, my former video editor, made several appearances on my television show. His recipe for deep-fried, spicy Buffalo Chicken Wings remains one of my favorites. According to the National Chicken Council, 100-million pounds of wings will be consumed on Super Bowl Sunday!
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- On the same episode, Sean showed me how he prepares Jalapeno Poppers with a light beer batter – an indulgent bar food.
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- There’s more than one way to prepare chicken wings! Here’s a great recipe for baked wings with a spicy-sweet glaze of sriracha and honey.
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- Chef Emeril Lagasse has joined me in the kitchen many times for food and fun.
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- In this recipe, aptly named “Crazy Nachos,” Emeril puts his classic roux to the test, making a decadent queso for his Pulled Pork-Smothered Nachos.
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- Nachos can be better-for-you, but still decadent! Chef Emeril Lagasse’s Nachos Supremo are just as delicious with shredded, skinless, boneless chicken breasts and a fresh black bean and radish salsa.
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- For a colorful one-bite, try Chef Sue Torres’ shrimp tostadas topped with cured red onions.
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- The late restaurateur and co-owner of Rosa Mexicano, Chef Josefina Howard, introduced me to preparing guacamole in a molcajete, the traditional Mexican version of the mortar and pestle. Guacamole is, to me, a Super Bowl must-serve dip!
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- Hummus is a healthier alternative to cream- and dairy-based dips – and, it makes a beautiful presentation with freshly cut pita bread or crispy pita chips.
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- Another great “small bites” idea – stuff potato skins with ground beef, tomatoes, sour cream, jalapeno peppers, and other taco-inspired toppings. It’s a delicious way to combine two favorites in one.
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- Paella is definitely one of my go-to big-batch party foods. Here, Chef Bobby Flay joins me in the kitchen to make an elegant indoor version of this Spanish dish.
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- You don’t need a paella pan to make this meal. Use a wide, shallow sauté pan with a lid. To feed a crowd, you can vary proteins to suit your budget: shrimp and sausage make a hearty, and more economical, combination.
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- Sangria may be made in advance and guests can serve themselves – no bartender required! Chef Bobby Flay and I enjoy a toast.
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- So many seem to love ribs, but so many also disagree on the best way to prepare them! Here, I had the privilege of having famed Kansas City barbecue master, Ollie Gates, of Gates BBQ, on my program to make his version.
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- Depending on your preference, you may wish to serve coleslaw with your ribs. Slaws make a flavorful accompaniment to hot dogs, hamburgers, chili, chicken, short ribs, and brisket.
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- When feeding a crowd, also consider a sausage buffet. An assortment of wursts may be prepared and served room temperature, with rolls and breads, mustards, sauerkraut, pickles, and onions.
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- To round out a wurst buffet, serve with coleslaw, or my own Mayonnaise and Buttermilk Potato Salad. My secret – I steam the potatoes instead of boiling them.
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- My television staff and I always work diligently to produce programs that teach and inspire. Of course, we also have a little bit of fun while doing so. I hope you all have a happy, safe, and responsible Super Bowl Sunday. And may the best team win!
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