{"id":575326,"date":"2026-02-01T15:44:17","date_gmt":"2026-02-01T15:44:17","guid":{"rendered":"https:\/\/www.rawchili.com\/nba\/575326\/"},"modified":"2026-02-01T15:44:17","modified_gmt":"2026-02-01T15:44:17","slug":"what-to-cook-for-the-super-bowl-recipes-and-ideas-from-the-athletic-staff","status":"publish","type":"post","link":"https:\/\/www.rawchili.com\/nba\/575326\/","title":{"rendered":"What to cook for the Super Bowl: Recipes and ideas from The Athletic staff"},"content":{"rendered":"

The Pulse Newsletter \ud83d\udce3 | This is The Athletic\u2019s daily sports newsletter. Sign up here<\/a> to receive The Pulse directly in your inbox.<\/p>\n

We\u2019ve reached that awkward gap between the NFL\u2019s conference championships and next weekend\u2019s Super Bowl, so today, we\u2019re talking food. Dig in. <\/p>\n

Let\u2019s Eat: What our staff makes for the Big Game<\/p>\n

Super Bowl eats are an annual talking point in these pages, and we\u2019re giving you a week to plan yours. This year, we asked members of The Athletic\u2019s newsroom to share their favorite dishes in hopes of sparking ideas for your menu:<\/p>\n

Cajun shrimp dip. This is the most rabidly requested Super Bowl dish<\/a> in our friend group for years now. (Tip: I use Tony Chachere\u2019s for the \u201cCreole seasoning.\u201d) \u2014 Hannah Vanbiber, sports betting editor<\/p>\n

Tavern-style pizza<\/a>. After my dough cold ferments for three days, I roll it out cracker-thin the night before. Once it cures, the dough gets leathery and becomes crispy in the oven. And when it\u2019s topped with local pepperoni, pickled jalapenos from my garden and pineapple roasted with bacon? The small square slices make for an elite game day snack. \u2014 Joshua Kloke, Maple Leafs\/Canadian soccer writer<\/p>\n

My mom\u2019s clam chowder. This is a great dish to break up grazing and the meat dishes. Dish does not equal endorsement for any team. \u2014 Emily Olsen, Full Time<\/a> author<\/p>\n

It\u2019s a Seattle street food classic: a hot dog dressed with cream cheese and grilled onions<\/a> (mustard, jalapenos and sauerkraut are also popular toppings). The key? Don\u2019t skimp on the cream cheese. Go Hawks! \u2014 Israel Fehr, NHL editor<\/p>\n

Croissant dough-wrapped pigs in a blanket! \u2014 Lauren Merola, newsletter editor<\/p>\n

There is never a bad time for brownies<\/a>. To enhance mine, I love using fresh coffee and chopped chocolate, both of which can add depth of flavor. \u2014 James Jackson, NBA editor<\/p>\n

\"\"<\/p>\n

\n Brownies by NBA editor James Jackson.<\/p>\n

Giardiniera dip<\/a>. We have never had any of this left over, ever, when we\u2019ve made it. Best eaten with crackers. \u2014 Jill Thaw, college sports editor<\/p>\n

Wagyu beef breakfast quesadilla. If you\u2019re lucky enough to come to the crib to watch Drake \u201cDrake Maye\u201d Maye fulfill his GOAT destiny, you\u2019ll be indulging in a concoction I\u2019ve perfected over the years that features some crispy yet juicy Wagyu ground beef, too many cheeses for you to count, and plenty of other fixins inside a gooey steamed tortilla that is then delicately seared on one side to give you a mouth feel contrast you won\u2019t believe. \u2014 Jared Weiss, San Antonio Spurs writer<\/p>\n

Oven slow-cooked carnitas. \u2014 Zach Harper, The Bounce<\/a> author<\/p>\n

My favorite restaurant on the planet was Pok Pok in Portland, Ore., which sadly closed its doors a few years ago. Thankfully I have a copy of Andy Ricker\u2019s Pok Pok cookbook<\/a>, which includes the recipe for Ike\u2019s Fish Sauce Wings. It\u2019s not the most user-friendly dish when you don\u2019t have a deep fryer at your disposal and they\u2019re not as good as the original. But coat those wings in that sticky, caramelized sauce \u2014 and then be generous with the crispy fried garlic, bird\u2019s eye chilis and tons of freshly chopped herbs \u2014 and they\u2019re guaranteed to go down faster than a Bengals quarterback on third and long. \u2014 Andrew Baggarly, San Francisco Giants writer<\/p>\n

This slow-cooker pulled pork<\/a> is so, so easy. Made it last year and no reason not to again. Just pair with your preferred BBQ sauce (Dinosaur BBQ here). Mark Cooper, Connections: Sports Edition\/college sports editor<\/p>\n

My trademark (well, not really trademark, but in my universe) mac and cheese<\/a>. \u2014 Alex Kirshner, newsletter writer<\/p>\n

For plenty more ideas, peruse NYT Cooking\u2019s Super Bowl recipe collection<\/a>. I remain partial to the pretzels and beer cheese<\/a> I shared last year. <\/p>\n

Send us a pic at thepulse@theathletic.com if you make anything good, and we\u2019ll include a favorite in a future newsletter! Moving on:<\/p>\n

ESPN\u2019s billion-dollar NFL deal goes ahead<\/p>\n

News broke late yesterday that government regulators have signed off on a blockbuster agreement between ESPN and the NFL that will give the former control of NFL Media assets and the latter a 10 percent ownership stake in ESPN. Happy for them as we all are, you may be wondering: What does that mean for those of us trying to watch these games?\u00a0The Athletic\u2019s Andrew Marchand, who first reported the deal in August,\u00a0breaks down the many implications here<\/a>.<\/p>\n

Peterson outduels Dybantsa \u2014 for a half<\/p>\n

The first half of a battle between presumptive top-3 NBA draft picks Darryn Peterson and AJ Dybantsa\u00a0left no doubt<\/a>\u00a0who should be the top choice, writes CJ Moore. Peterson absolutely cooked BYU, while Dybantsa was relatively quiet against the Jayhawks defense. But shortly after the restart, Peterson left the game with cramps and never returned. Remarkably, he\u2019s finished\u00a0one game\u00a0all year. So \u2026 clarity? Not just yet.<\/p>\n

More News
\nCarlos Alcaraz locked in a career Grand Slam at just 22<\/a> with his 7th career title, beating\u00a0Novak Djokovic in the Australian Open final.
\nShohei Ohtani\u00a0plans to be a full two-way player this season, but he won\u2019t pitch in next month\u2019s World Baseball Classic. That was\u00a0his call<\/a>, said\u00a0Dodgers manager Dave Roberts. Meanwhile,\u00a0Team Puerto Rico\u00a0threatened to withdraw<\/a> over rampant insurance concerns.
\nThe\u00a0Giants\u00a0signed\u00a0Luis Arraez\u00a0to a one-year deal that gives the\u00a0polarizing<\/a> infielder a chance to win a batting title with a fourth team.
\nThe\u00a0Bills\u00a0scooped up a second\u00a0Broncos\u00a0assistant in as many days, plucking\u00a0Jim Leonhard\u00a0to lead\u00a0Joe Brady\u2019s defense.\u00a0It\u2019s a critical hire<\/a>.
\nSixers forward Paul George\u00a0was suspended 25 games over a drug policy violation that he said was due to \u201cimproper medication<\/a>\u201d for a mental health issue.
\nArsenal\u00a0went seven points clear of\u00a0Manchester City\u00a0and\u00a0Aston Villa, using a\u00a0reshaped midfield<\/a>\u00a0to batter\u00a0Leeds, though City can get it back to four at\u00a0Spurs\u00a0today.\u00a0Check out the updated table<\/a>.
\nBoxer Jarrell Miller\u00a0got his hairpiece punched off.\u00a0Here you go<\/a>.
\nWatch Guide<\/p>\n

\ud83d\udcfa\u00a0NCAAM: No. 9 Illinois at No. 5 Nebraska
4 p.m. ET on FS1\u00a0<\/p>\n

Illinois\u2019 last loss came via a buzzer-beater from Nebraska\u2019s Jamarques Lawrence, back in mid-December. Both these teams are fun watches, and they\u2019re also two of\u00a0six teams<\/a>\u00a0that could win the natty, writes CJ Moore.<\/p>\n

\ud83d\udcfa\u00a0NBA: Lakers at Knicks, Thunder at Nuggets
7 p.m. and 9:30 p.m. ET on NBC\/Peacock<\/p>\n

Ba-ba ba-ba ba-basketball! NBC debuts its \u201cSunday Night\u201d NBA format with a solid doubleheader. Caitlin Clark\u00a0is involved<\/a>.<\/p>\n

Get tickets to games like these\u00a0here<\/a>.<\/p>\n

Pulse Picks<\/p>\n

Instead of our regular weekend picks here, we asked NFL writers to share the best meal they ate on the road this season:<\/p>\n

In Tampa at Rocca:\u00a0Mozzarella cart\u00a0(an actual cart they bring out where they make the mozzarella tableside, plus a rigatoni alla zozzona (kinda like a carbonara, with sausage and guanciale). \u2014 Zack Rosenblatt, Jets writer<\/p>\n

Moosehead Grill in Charlotte.\u00a0Uncle Donnie\u2019s blackened wings, and an IPA. \u2014 Jourdan Rodrigue, senior writer<\/p>\n

I\u2019m not a fancy lad like our Robert Mays, though I do like a nice meal, but I\u2019m going with a simple choice:\u00a0buffalo wings at Runyon\u2019s\u00a0in Minneapolis. Just like how some scribes look forward to their dinner at Manny\u2019s steakhouse, I dream about the wings and local beers at Runyon\u2019s. \u2014 Jon Greenberg, Chicago columnist<\/p>\n

In Tampa at Rooster and the Till:\u00a0The\u00a0green curry croquette\u00a0was the highlight of an awesome meal.\u00a0And then a bonus, even though it\u2019s not an NFL city: Parish in Monroe, La., (for a Will Campbell feature) was exceptional, and the\u00a0red snapper over jalapeno grits with crawfish and shrimp courtboullion\u00a0was amazing. \u2014 Chad Graff, Patriots writer<\/p>\n

Drago\u2019s in New Orleans.\u00a0Charbroiled oysters, covered and smothered in butter and parmesan. Served with French bread to soak up all that artery-clogging goodness. I\u2019m certain there was a local IPA to wash it down. \u2014 Joe Person, Panthers writer<\/p>\n

Japonessa Sushi Cocina in Seattle.\u00a0I had the\u00a0Sukiyaki beef tacos, the legend rolls and Japanese souffl\u00e9 cheesecake\u00a0for dessert. One of the best meals I\u2019ve ever had in my life. \u2014 James Boyd, Colts writer<\/p>\n

I loved loved New Orleans. All I did was eat in a very quick 36 hours or so. But best meal was\u00a0Comp\u00e8re Lapin. Dreaming about the fried chicken and coconut grits. \u2014 Charlotte Carroll, Giants writer<\/p>\n

Most-clicked in the newsletter yesterday: Chris Sprow\u2019s plug for the\u00a0bagel sandwich hack<\/a>.<\/p>\n

Most-read on the website yesterday:<\/p>\n

Ticketing links in this article are provided by partners of The Athletic. Restrictions may apply. The Athletic maintains full editorial independence. Partners have no control over or input into the reporting or editing process and do not review stories before publication.<\/p>\n