Get ready for Super Bowl Sunday with delicious game day recipes that are equally huge on flavor.
The editors from Bon Appétit shared a selection of dishes with "Good Morning America" on Saturday.
Check out the full recipes below.
Total time: 1 hour, 15 minutes
Yield: 4-6 servings
Ingredients
Wings
2 1/2 pounds chicken wings, drumettes and flats separated, patted dry
1/4 cup lemon pepper seasoning
1 tablespoon English mustard powder
1 teaspoon sugar
1/4 cup cornstarch
1 tablespoon baking powder
3 tablespoons vegetable oil
Sauce and assembly
1/2 cup unsalted butter
1 tablespoon freshly ground pepper
1/4 cup fresh lemon juice
2 tablespoons hot sauce (preferably cayenne-based)
2 1/2 teaspoons garlic powder
2 teaspoons sugar
1/2 teaspoon kosher salt (Diamond Crystal) or 1/4 teaspoon if using Morton
1 pinch MSG (optional)
2 tablespoons finely grated lemon zest
Directions
1. Toss chicken wings with lemon pepper seasoning, English mustard powder, and sugar until evenly coated.
2. Add cornstarch and baking powder; toss again to coat.
3. Arrange wings on a wire rack set inside a rimmed baking sheet; chill uncovered for 15 minutes to 1 hour.
4. Preheat oven to 425 F.
5. Drizzle vegetable oil over wings and bake, turning halfway, until deep golden brown and crisp, 50-60 minutes.
6. Melt butter in a saucepan over medium heat. Add freshly ground pepper; cook 1-2 minutes.
7. Whisk in lemon juice, hot sauce, garlic powder, sugar, salt and MSG (if using). Let cool 5-10 minutes to thicken.
8. Toss wings in sauce with lemon zest; serve.
Total time: 1 hour
Yield: 12 servings
Ingredients
Spicy aioli
2 garlic cloves, finely grated
1 cup mayonnaise
1/4 cup chopped oil‑packed Calabrian chiles
1 tablespoon white wine vinegar
1 teaspoon sugar
Steak
2 pounds thinly sliced boneless rib‑eye or skirt steak
1 1/2 teaspoons freshly ground pepper
1 1/2 teaspoons kosher salt (Diamond Crystal) or 1 teaspoon if using Morton
Vegetables
3 tablespoons vegetable oil (plus more as needed)
1 large onion, thinly sliced
1 large green bell pepper, sliced
1 large red bell pepper, sliced
Pinch of kosher salt
12 ounces white American cheese, torn into pieces
13-by-9‑inch focaccia, store‑bought or homemade
Directions
1. Mix the garlic, mayonnaise, Calabrian chiles, white wine vinegar and sugar in a medium bowl; set spicy aioli aside.
2. Arrange the sliced steak in a flat layer on a board or tray; season evenly with pepper and salt.
3. Heat 3 tablespoons vegetable oil in a large skillet over high heat. Add the onion, green pepper, red pepper and a pinch of salt; cook, stirring occasionally, until softened and charred in spots, 8-10 minutes. Transfer to a plate.
4. Heat remaining vegetable oil in the same pan. Add half the seasoned steak, pressing it into an even layer. Cook undisturbed until browned underneath, about 2 minutes, then stir and cook until no raw pieces remain. Transfer to a plate; repeat with remaining steak, adding more oil if needed.
5. Return all cooked steak to the pan. Top with the white American cheese, cover, and let sit 5-10 minutes to melt. If cheese doesn’t melt fully, warm on low heat briefly.
6. Slice the focaccia horizontally. Spread the spicy aioli on the bottom half. Mix the meat and cheese to distribute, then arrange over the bread. Top with the cooked onions and peppers, then close the sandwich. Slice to serve.
Yield: 8 servings
Ingredients
Beans
4 tablespoons unsalted butter, cut into pieces
1 large onion, finely chopped
6 garlic cloves, finely chopped
1 1/2 teaspoons ground cumin
3 canned chipotle chiles in adobo, finely chopped
2 cans (15 ounces each) pinto beans, rinsed
1 tablespoon kosher salt (Diamond Crystal) or 1 3/4 teaspoons if using Morton
1 tablespoon apple cider vinegar
Queso and assembly
2 teaspoons adobo (from a can of chipotle chiles in adobo)
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt, plus more to taste
1/2 cup water
4 ounces yellow American cheese, grated or torn
3 ounces Monterey Jack or pepper Jack cheese, grated
2 ripe avocados, cut into 1/4‑inch pieces
1 tablespoon fresh lime juice
1/4 cup sour cream
1/2 cup salsa, drained if watery
1/4 cup sliced pickled jalapeños
4 scallions, green parts only, thinly sliced
1/4 cup chopped cilantro
Tortilla chips and lime wedges (for serving)
Directions
1. Melt the butter in a medium deep skillet over medium heat. Add the onion and cook, stirring often, until tender and translucent, 8-12 minutes.
2. Increase heat to medium‑high and continue cooking, stirring often, until the onion is pale golden brown, 5-8 minutes more.
3. Reduce heat to medium; add the garlic and ground cumin. Cook until fragrant, about 1 minute.
4. Add the chipotle chiles, pinto beans and salt. Pour in 1 cup water and bring to a simmer. Mash the beans until mostly smooth and cook until thickened, about 2 minutes. Stir in the apple cider vinegar.
5. In a small saucepan, whisk the adobo, ground cumin, salt and water; bring to a simmer. Add the yellow American cheese and whisk until smooth. Remove from heat and add the Monterey Jack, whisking until melted.
6. In a bowl, gently toss the avocados with the lime juice and a pinch of salt.
7. Pour the queso over the warm beans. Top with sour cream, salsa, avocados, pickled jalapeños, scallions, and cilantro.
8. Serve warm with tortilla chips and lime wedges.
Yield: 8 servings
Ingredients
For the salmon
4‑pound skin‑on center‑cut salmon fillet, pin bones removed
Nonstick vegetable oil spray
Kosher salt
Tarragon crème fraîche
1/2 medium shallot, finely chopped
2 cups crème fraîche
2 tablespoons chopped fresh tarragon
1 teaspoon finely grated lemon zest
Kosher salt (to taste)
Spice mix for smoking
3 tablespoons coriander seeds
1 tablespoon black peppercorns
1 tablespoon dill seeds
1 teaspoon celery seeds
For serving
Bagels, capers, sliced avocados, sliced cucumbers, watercress, and sliced scallions
Directions
1. Pat the salmon dry. Coat the skin and wire rack generously with nonstick spray. Place salmon skin‑side down on the rack and set inside a rimmed baking sheet. Season the flesh side generously with salt. Chill uncovered for 3 hours.
2. In a bowl, whisk together the shallot, crème fraîche, tarragon and lemon zest. Taste and season with salt as needed. Cover and chill.
3. Crumple 2 large sheets of heavy‑duty foil into two 4‑inch balls. Heat the skillet over medium‑high for 6 minutes. Spread the wood chips in the center and cook until charred and smoking, about 5 minutes. Sprinkle coriander seeds, peppercorns, dill seeds and celery seeds over the chips.
4. Carefully place the rack with salmon into the skillet over the chips. Position the foil balls on either side of the salmon and push the skewers vertically into the fillet along the bloodline to support a loose foil cover. Tent loosely with foil, leaving space for smoke circulation.
5. Reduce heat to medium and smoke the salmon for 8 minutes. Reduce heat to the lowest setting and cook until an instant‑read thermometer inserted in the thickest part reads 120 F, 10-15 minutes. Transfer the rack back to the baking sheet and let cool 30 minutes.
6. Serve salmon at room temperature with the tarragon crème fraîche, bagels, capers, avocados, cucumbers, watercress, and scallions.
Total time: 5 minutes
Yield: Makes 1
Ingredients
1 1/2 ounces chilled nonalcoholic citrus aperitivo (such as Wilderton)
3/4 ounce fresh lemon juice
1/2 ounce olive brine
3 ounces chilled tonic water
Olives, thyme sprig and lemon twist (for serving; optional)
Directions
1. Combine the citrus aperitivo, lemon juice and olive brine in a Collins glass.
2. Fill the glass with ice and top with tonic water.
3. Stir twice.
4. Garnish with olives, a thyme sprig, and a lemon twist if desired.
Yield: 8 servings
Ingredients
Tiramisu base
1 1/2 cups very strong coffee, cooled
3 tablespoons cinnamon‑ and star‑anise‑spiced rum (adapted from 1 tablespoon dark rum)
Pinch of kosher salt
1 tablespoon sugar
1/2 cup heavy cream
1/2 cup unsweetened coconut cream
1 cup mascarpone
3 large egg yolks
1/3 cup sugar
24 ladyfingers
Cocoa powder (for dusting)
Coquito Whipped Cream
1/2 cup heavy cream
Ground cinnamon (to taste)
Ground nutmeg (to taste)
Directions
1. Whisk the coffee, spiced rum, salt and 1 tablespoon sugar in a shallow dish until the sugar dissolves. Chill until ready to use.
2. In a medium bowl, whisk the heavy cream, coconut cream and mascarpone just until smooth; set aside.
3. Pour water into a saucepan to come about 2 inches up the sides and bring to a simmer.
4. In a heatproof bowl, combine egg yolks, 1/3 cup sugar and 2 tablespoons water. Place over the simmering water (on low heat) and beat with an electric mixer until the mixture triples in volume, is pale yellow, and forms ribbons, 5-7 minutes. Remove from heat.
5. Using clean beaters, whip the cream‑mascarpone mixture to medium peaks. Gently fold in the egg yolk mixture until no streaks remain.
6. Working one at a time, quickly dip ladyfingers into the chilled coffee mixture, 1-2 seconds per side.
7. Assemble into individual cups or pots: layer soaked ladyfingers, then filling, repeating until full. Chill at least 6 hours or up to 12 hours.
8. For the coquito whipped cream, beat the heavy cream with cinnamon and nutmeg to soft peaks.
9. To serve, spoon whipped cream on top of each tiramisu pot and dust with cocoa powder.
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