Super Bowl snacks are something everyone cheers for. These chefs make the tradition their own with fresh takes on classic recipes.
TEAM SNACK These Super Bowl bites deliver all the flavor, crunch and handheld ease we expect from the game-day spread, plus some tempting twists. Find the recipes below./ Photographs by Aubrie Pick for The Wall Street Journal, Food Styling by Amanda Anselmino, Prop Styling by Anna Rabenin Pittsburgh, watching football is pretty much mandatory.
The classic Super Bowl spread is already a polyglot. Nachos made their way here from Mexico, as did guacamole, which has since made Super Bowl Sunday the biggest sales opportunity of the year for Mexican avocado growers. Hummus, now a stalwart of American dip culture, hails from the Middle East. Even hot dogs and pizza crossed over from Europe.
Mrs. Ali’s Kebab Recipe: Chef Vishwesh Bhatt borrowed this kebab recipe from the mother of a childhood friend. Serve it on a hot dog bun for handheld ease. “Win Son Presents a Taiwanese Cookbook” is a gold mine of Taiwanese-flavored Super Bowl fare. Written by Mr. Ku with Win Son chef Trigg Brown and food writer Cathy Erway, it includes a recipe for roasted peanuts with Chinese five-spice and Sichuan peppercorn that makes an excellent accompaniment to a game-day beer.
Transplanted from Iran to Southern California at 7 years old, Homa Dashtaki experienced the Super Bowl as an annual party at the local Zoroastrian Fire Temple. “There was a huge projector that would get brought out and all the formal banquet chairs,” said Ms. Dashtaki, founder and owner of White Moustache Yogurt. “It felt like there was a checklist of American foods that you had to eat. But then there would be your pop of Iranian food.
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