Game-Day Recipes from Chefs Across America

Food Network asked chefs across the country for their favorite game-day recipes.

Chefs' Game-Day Favorites

Spicy chicken wings, sausage-studded gumbo, tender meatball subs, creamy chips and dip — whether you’re firing up the grill at a tailgate or cheering from your couch, these All-American comfort foods are hearty and delicious enough to keep even the most enthusiastic fan going on game day. We polled some of the country’s best chefs to find out what they and their friends like to nibble and nosh while rooting for the home team. The result: a roster of rib-sticking, casual recipes — every one of which is a total score. --Sarah Karnasiewicz

Texas: Terrence Gallivan and Seth Seigel-Gardner

"Grilled pizzas are perfect for tailgates. You can prep all the ingredients ahead of time and just throw them in containers and as long as you have a grill, you can have pizzas in minutes that are completely customizable — just add whatever you want on top of them. The secret with the dough is to make sure the grill is hot enough before you place dough on it — if it is, it shouldn't stick at all."

Get the Recipe: Grilled Radicchio and Spicy Italian Sausage Pizza

Kentucky: Levon Wallace

"I've bounced around a lot up and down the East Coast from Cape Cod to Florida, and this dip — which is one of my favorites — was inspired by all the boiled peanut vendors that I'd always come across on the side of the road down South in the low country. If you've never had a boiled peanut before it might sound weird, but the flavor profile really isn't that different from a chickpea — it has the creamy earthiness of a bean."

Get the Recipe: Boiled Peanut Hummus with Country Bacon and Feta Cheese

New York City: Brad Farmerie

"In the Northeast, venison season overlaps with football season, and I love to blend a little ground venison with beef and a little seasoning to make 'game' sliders as a fun game-day party food. They're perfect because they're so small that they don't feel like a big commitment — even people who aren’t sure about venison won't be afraid to try them. And you don't need be a hunter to make them — farmed New Zealand venison is super-lean and flavorful and available all year round."

Get the Recipe: New Zealand Venison Sliders with Tomato Chile Jam

New York City: Max and Eli Sussman

"Who doesn't like a meatball sandwich? This is one of our favorites because it's so easy and comes out looking and tasting great every time. Instead of the classic Italian sandwich with red sauce, we swap in pesto for a little freshness and color — it's oozy and hearty and warm and the flavor is awesome. But it's also a simple enough recipe that you could totally improvise with it. If you're not a huge ricotta fan you can leave that out or use melted provolone or pepper jack or Swiss instead."

Get the Recipe: Grilled Meatball Sandwich

More from:

Eats Across America