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The Cookstr Weekly: Game Day

February 2, 2012

 Welcome to The Cookstr cookstr logoWeekly!

This newsletter is filled with a variety of editorial features and links to Cookstr’s expert recipes by chefs and cookbook authors. You can access an archive of Cookstr newsletters here, and check out more featured recipes on our homepage.

As always, Cookstr recipes are tested, trusted, and handpicked by Cookstr’s editors from published cookbooks to help you on your culinary journey. To get you started, here are a selection of recipes on Cookstr by the chefs and cookbooks authors that made them famous.

Cook in good company.


As football season comes to a close and
the big game approaches, it’s time to put together a menu sure to keep everyone cheering. For a large percentage of Americans, the Super Bowl is an all-American opportunity to shout at the TV, express hometown pride, share beers with friends and chow down on some superlative snacks. Whether you’re hosting a Super Bowl party, looking for something to bring as a guest, or just gathering your family on the sofa, you know that people will expect the classics: chicken wings, blue cheese, crunchy fried goodies and Mexican-inspired favorites. Lisa Fain’s recipe for Seven Chile Texas Chili includes bacon, beer and coffee, so the touchdown-counting crowd should be impressed.

More Super Bowl Recipes from Cookstr




Beer & Food Pairing Tips

  • Carbonation cuts through fatty and fried fare, so when you’re choosing beers to go with Super Bowl food, it’s often the bubblier, the better.
  • Spicy foods match well with stronger, fruitier beer flavors, like those in ales, Hefeweizens, and wheat beers.
  • When grilled meat is on the menu, a caramelized beer such as a porter, a dark lager like a Dunkel, or a brown ale will complement the flavors.
  • Beer and cheese go together like – well, like TV and football. Try a German Hefeweizen with goat cheese, sharp cheddar with an IPA, or Roquefort or Stilton with a Belgian Dubbel.
  • Beer-battering is a beloved treatment for foods from onions to calamari. Check out Jasper White’s recipe for Beer-Battered Fish & Chips to try your hand at the technique.

Let’s face it: cheese balls were popular (and have come back into fashion) because they’re great party food. As Diane Morgan writes in the headnote to this recipe, “Cheese balls were all the rage in the 1970s, an easy, tasty, fab party food for any occasion. What’s old is now retro-chic-this lightened-up cheese ball seduces with the sweetness of dates, the savory bite of blue cheese, a hint of shallot, and a teasing whiff of lemon zest.” Serve alongside pita chips, bagel chips, crostini or crudités.

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