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I’m a recipe developer, food stylist, and content producer. I’ve spent the past seven years at meal kit companies like Marley Spoon and Dinnerly, teaching at food nonprofits, and doing a little farming. Originally from Houston, I live with my partner, dog, cat, and rabbit. We all love local, seasonal produce.
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Rachel Perlmutter
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Place 2 cups granulated sugar, 1 (15-ounce) can pumpkin purée, 1/2 cup vegetable or canola oil, and 3 large eggs in a large bowl and whisk until smooth and combined. Add 1 tablespoon pumpkin pie spice, 1 1/2 teaspoons baking powder, 3/4 teaspoon baking soda, and 1/2 teaspoon kosher salt, and whisk to combine. Add 2 1/4 cups all-purpose flour and fold it in with a rubber spatula until just combined. Pour the batter into the prepared pan and spread into an even layer. Sprinkle with 1/4 cup roasted pumpkin seeds, then gently press them into the batter to ensure they stick.
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Grace Elkus
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I’m a recipe developer, food stylist, and content producer. I’ve spent the past seven years at meal kit companies like Marley Spoon and Dinnerly, teaching at food nonprofits, and doing a little farming. Originally from Houston, I live with my partner, dog, cat, and rabbit. We all love local, seasonal produce.
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Rachel Perlmutter
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You don’t even have to make a crust or topping.
READ MORE…
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Christine Gallary
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I’ve been saying this for years, and I’ll continue to say it: Classic pound cake is the most underrated cake. This timeless dessert is one of the easiest cake recipes you can mix together, and the reward is much higher than the effort it requires. Each tender, dense slice delivers the most unbelievable rich, buttery flavor.
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Kelli Foster
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Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free time trying to perfect kolaches and breakfast tacos that taste like home. Rachel currently lives in Brooklyn with her partner, dog, cat and rabbit, where they all share a love of seasonal local produce.
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Rachel Perlmutter
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I may be a born and bred New England girl, but honestly? Texas knows how to create a recipe. Between their meaty bowls of chili to their taste in pie and other delicious desserts, the good people of the Lone Star State know what it means to eat. Needless to say, when I come across any recipe that has Texas in the name — especially something as outlandish as “Texas Trash” like this pie — I have to give it a try.
Despite Texans insistence on not adding beans to their chili, their dips seem to be a different story. Texas Trash Dip (also known as Mexican Bean Dip) is a cheesy refried bean-based dip perfect for any large gathering, like watching the big game. While there are plenty of renditions of this popular recipe online, I decided to use one from the blogger Foodie Crush.
So grab your bag of tortilla chips, and let’s give this trashy dip a try.
Get the recipe: Cheesy Texas Trash Dip
Preheat the oven to 350 degrees.
In a large microwave-safe bowl, melt 1 package of cream cheese (8 tablespoons) and 1 cup of sour cream on high for one minute.
Mix in 2 (16-ounce) cans of refried beans, a 7-ounce can of chopped green chiles, 1 package of taco seasoning mix, and 2 cups of shredded Mexican cheese.
Spray a 9×13-inch casserole dish with a non-stick cooking spray. Spread the bean mixture into the pan, then sprinkle the top with 2 more cups of shredded Mexican cheese.
Bake in the oven for 25 minutes, then garnish however you would like! Sliced black olives, green onions, dollops of sour cream… it all works.
This is the kind of dip you could just mindlessly eat and not realize how much you’ve consumed, because it’s that good. It’s creamy, cheesy, salty, zesty; basically everything you want from a Mexican bean dip.
If I’m being honest, though, I do feel like this dip could have used a little more spice. Doubling the amount of seasoning I think would have really added to the flavor of this dish, as well as the number of green chiles. I also think adding spicy peppers or even a hot sauce could help.
All in all, I would say this is a bean dip I would absolutely make again. I like it way more than a classic seven-layer dip (given that it’s warm and not cold), but you can still add all kinds of cold toppings to give it that little extra oomph of flavor — like fresh salsa or avocado.
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Kiersten Hickman
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When I want a game day appetizer that’s guaranteed to be devoured in minutes and have people asking for the recipe, I make my French onion dip chicken wings. A plate of these crispy baked chicken wings, alongside a bowl of creamy onion dip, is a total game day win. With their crispy, crunchy bite and rich, savory flavor (thanks to a packet of onion soup mix), these wings win every single time — and they couldn’t be any easier to make.
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Kelli Foster
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No Super Bowl party spread is complete without a platter of Buffalo wings. But there’s no need to order pick-up from your favorite bar or battle with a deep fryer while everyone else watches the game. Why? Because I’ve discovered the secret to the very best spicy, crispy, and saucy Buffalo wings. They’ll make you wish the Super Bowl happened more than just once a year.
These wings are best when you prep them in advance — even the day before. Once the pregame coverage starts, slide them in the oven so they’re hot and crispy by kick-off. Here’s how to make the very best restaurant-style Buffalo chicken wings at home.
The Buffalo wings you order at your favorite restaurant are deep-fried in oil. (If that’s the route you want to go, we’ve got you covered. Here’s a recipe for extra-crispy fried chicken wings.)
At home, I’m more likely to use the oven when making Buffalo wings. Luckily I’ve got a secret or two for making spicy, saucy wings with an audibly crackly crunch.
There are three parts of a chicken wing: the drumette, the flat (or wingette), and the tip.
Some grocery stores sell chicken wings already separated into flats and drumettes (they may be labeled as party wings). Other times you may find whole chicken wings with the drumette, flat, and tip all connected. You can ask the meat counter employees to separate the wings for you, but it’s simple to learn how to cut whole chicken wings yourself at home.
Here are the basic steps.
Refrigerate leftover Buffalo chicken wings for up to four days. Reheat leftovers in the upper third of a 400°F oven until heated through and the skin is crisp, about 10 minutes. Toss with more Buffalo sauce before serving.
A platter of Buffalo wings isn’t complete without a dish of blue cheese dressing or ranch dressing and some celery and carrot sticks. Here are some more ideas for your game-day spread.
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Patty Catalano
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Melissa Gaman is a recipe developer, editor, and food writer living in Jersey City, New Jersey. She loves to bake, especially bread, cookies, and anything chocolatey. Her sourdough starter came from Alaska and is rumored to date back to the Gold Rush. Outside of the kitchen, she loves to grill, smoke, and cook over live fire. Potatoes are her desert island food.
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Melissa Gaman
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