Food Holidays & Occasions Super Bowl 17 Recipes From San Francisco and Kansas City for This Weekend’s Football Parties From brisket and baked beans to cioppino and sourdough, every game day recipe is a winner. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Published on February 5, 2024 Close Photo: Photo by Antonis Achilleos / Prop Styling by Kathleen Varner / Food Styling by Margaret Monroe Dickey Even if you aren’t a big football fan, there’s plenty to love about food served at game day parties this weekend, especially when the teams are from food-loving cities like San Francisco and Kansas City. Whether you are leaning towards smoking a brisket to cheer on the Chiefs or simmer a pot of cioppino in honor of the 49ers, we have recipes to fill out your party menu. 01 of 17 Cioppino Greg Dupree / Food Styling by Kelsey Moylan / Prop Styling by Josh Hoggle If you are cheering for the 49ers, you’ll want to make a pot of Bobby Flay’s cioppino, the iconic San Francisco seafood stew. It often includes a range of shellfish like Dungeness crab, squid, and mussels, but is flexible depending on what is available at your fish market. Simmer everything in a tomato broth spiked with wine and offer up some sourdough toast for dunking. Get the Recipe 02 of 17 Sourdough Country Bread Caitlin Bensel San Francisco’s chilly, damp, salty weather is the ideal climate for making sourdough bread, which we love at a game day party on its own to dip into stew or chili, or toasted and made into garlic bread. Food editor Paige Grandjean’s recipe is perfect for new bakers and if you don’t have a sourdough starter, ask the folks at a local bakery if you can buy some of theirs. Get the Recipe 03 of 17 Crab Salad Sandwiches Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely When Dungeness crab is in season, San Francisco cooks eat it every way they can. Make this crab salad with Dungeness or lump crabmeat, and serve it on slider buns for parties. Get the Recipe 04 of 17 Buttery Garlic Crab Noodles Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely Garlicky, buttery pasta is our go-to for any occasion, including a nail-biter of a football game. Cookbook author Diep Tran adds fish sauce to the pot amp up the umami factor in her take on this Vietnamese crab dish, served over bucatini. Get the Recipe 05 of 17 Irish Coffee Brent Hofacker / Getty Images Irish coffee was created in San Francisco in 1952 at the Buena Vista restaurant, after a patron wanted to recreate a popular coffee drink he enjoyed at the Shannon airport. Make a batch to go with brunch before the game, or to sip with dessert. Get the Recipe 06 of 17 Moo Shu Pork Greg DuPree San Francisco chef Brandon Jew makes this classic Chinese dish of stir-fried pork, egg, and mushrooms and serves it with a tangy peanut butter-hoisin sauce. Serve this recipe with Mandarin Pancakes. Get the Recipe 07 of 17 Zuni Chicken (Roast Chicken with Bread Salad) Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley One of the most iconic dishes to come from San Francisco is Zuni Café’s roast chicken with bread salad. Salting the chicken a day in advance is key to getting the crispiest skin. Get the Recipe 08 of 17 Almond-Poppy Seed Granola © Christina Holmes Chef Belinda Leong creates chewy-sticky clusters of oats, nuts and poppy seeds for the granola she served with her Greek yogurt panna cotta at B Patisserie. We like to spoon it over ice cream for a simple, easy dessert. Get the Recipe 09 of 17 Brat and Pepper Tacos © Con Poulos These tacos might be just the thing to serve if you have a roomful of fans from Kansas City and San Francisco. They call for corn tortillas like the tacos you find in San Francisco’s Mission District, with a filling inspired by Midwestern sausage-and-pepper subs. Get the Recipe 10 of 17 Barbecued Brisket and Burnt Ends © James Baigrie Was it even a Kansas City party if you didn't serve burnt ends? Let's not find out. Ten hours on the grill with a slather, a rub and a mop give Paul Kirk's brisket an extraordinarily robust flavor. The recipe calls for a whole packer brisket, which includes both the flat (the larger, leaner portion) as well as the point (the smaller, fattier part for the burnt ends). When slicing the brisket, cut perpendicular to the grain to keep the meat juicy. Get the Recipe 11 of 17 Glazed Cinnamon Rolls with Pecan Swirls Pastry chef Megan Garrelts makes these cinnamon rolls, which have become a favorite treat for Travis Kelce and Taylor Swift, at Rye, the award-winner restaurant she owns with her husband, 2005 F&W Best New Chef Colby Garrelts, in Kansas City. Bake up a batch for a pre-game brunch party — or to ensure your Monday morning is a sweet one, no matter who wins the game. Get the Recipe 12 of 17 MoKan Nut Pie John Kernick This riff on pecan pie from Rye chef Megan Garrelts is called MoKan because it refers to Missouri and Kansas; when Garrelts makes it, she uses Missouri pecans and Kansas black walnuts. It has a great flaky crust and plenty of fragrant nuts, with a classic sticky pecan pie. Get the Recipe 13 of 17 Pork Belly Burnt Ends with Barbecue Sauce Photo by Antonis Achilleos / Prop Styling by Kathleen Varner / Food Styling by Margaret Monroe Dickey If you find burnt ends irresistible, then this recipe of slow-smoked pork belly will win over the most passionate burnt ends purist. Enjoy them with piles of white bread to sop up the sauce, along with tangy pickles and raw onion to cut through the richness. Get the Recipe 14 of 17 Smoked Brisket Sandwiches with Pickled Vegetables © John Kernick While most pitmasters religiously smoke their brisket low and (incredibly) slow, 1998 F&W Best New Chef Michael Symon takes another approach. He uses a moderate smoking temperature and speeds up the cooking process by wrapping the brisket in a double layer of foil for its last few hours on the grill. Get the Recipe 15 of 17 Fried Cheese Curds with Buttermilk Ranch Dipping Sauce Photo by Huge Galdones / Food Styling by Christina Zerkis White cheddar cheese curds are battered and deep-fried until they're golden brown for an irresistible appetizer or snack perfect for game days whether you’re in the Midwest or anywhere. The batter includes white rice flour, which is the secret to extra-crispy frying. Homemade buttermilk ranch dipping sauce is a tasty complement to the crispy curds; the fresh chives, parsley, and dill in the sauce make it nice and herby. Get the Recipe 16 of 17 Gina Mae’s Baked Beans Photo by Caitlin Bensel / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell Your Kansas City barbecue plate needs baked beans. Dr. Regina Bradley turns canned baked beans into something special with sweet onions, ground beef, and bacon, and dresses up store-bought barbecue sauce with extra brown sugar, along with apple cider vinegar to cut through the smoky sweetness. Get the Recipe 17 of 17 Mac and Corn Cheese Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely Macaroni and cheese and cheesy corn are both beloved in Kansas City. This dish combines the two, with melty cheese, pasta, snappy kernels of sweet corn, pungent onion, and fruity jalapeños. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit