Podcast
Your 2015 Super Bowl Snack Guide (The Takeaway)
Hosted by GBH, PRX, WNYC Studios · EN
Your 2015 Super Bowl Snack Guide
Dan Pashman is the host of WNYC's Sporkful podcast and author of "Eat More Better: How to Make Every Bite More Delicious." All week long, he'll be giving us a daily dip for each day leading up to the big game.
5episodes
Episodes
Newest firstAll episodes
Your Super Bowl Snack Guide: Guacamole
Jan 30, 201500:04:46Tap to summarizeThe Super Bowl is quickly approaching, and while sports fans are going to argue about the football being used by New England Patriots' Quarterback Tom Brady, we're starting a much bigger argument over what kind of dip should you have available for family and friends during the game itself. Dan Pashman is the host of WNYC's Sporkful podcast and author of "Eat More Better: How to Make Every Bite More Delicious." All week long, he's been giving us a daily dip for each day leading up to the game. Today he discusses the "ultimate" Super Bowl dip: Guacamole.
Transcribe →Your Super Bowl Snack Guide: Slow Cooker Dips
Jan 29, 201500:02:17Tap to summarizeThe Super Bowl is quickly approaching, and while sports fans are going to argue about the football being used by New England Patriots' Quarterback Tom Brady, we're starting a much bigger argument over what kind of dip should you have available for family and friends during the game itself. Dan Pashman is the host of WNYC's Sporkful podcast and author of "Eat More Better: How to Make Every Bite More Delicious." All week long, he'll be giving us a daily dip for each day leading up to the game. Today he breaks down the elements that go into a game favorite: Slow cooker dips. Check out Dan's favorite tomato soup recipe, from Veg Recipes of India, here.
Transcribe →Your Super Bowl Snack Guide: Entree Dips
Jan 28, 201500:03:19Tap to summarizeThe Super Bowl is quickly approaching, and while sports fans are going to argue about the football being used by New England Patriots' Quarterback Tom Brady, we're starting a much bigger argument over what kind of dip should you have available for family and friends during the game itself. Dan Pashman is the host of WNYC's Sporkful podcast and author of "Eat More Better: How to Make Every Bite More Delicious." All week long, he'll be giving us a daily dip for each day leading up to the game. Today he breaks down the elements that go into a hearty favorite: Entree dips. Hugh Merwin's Tasty Clam Dip Makes around 1 3/4 cups 18 littleneck or topneck clams, steamed in 1/4 cup of water, cooled, and shucked 6 tablespoons clam cooking liquid Juice of one lemon 1/4 teaspoon kosher salt 1/2 teaspoon garum or Thai fish sauce 4 dashes Angostura bitters 8 ounces good-quality cream cheese White pepper to taste Directions: Combine clams, cooking liquid, lemon juice, salt, garum or fish sauce, and bitters in a food processor. Pulse until clams are rough-chopped and ingredients are blended. Add cream cheese and pulse, occasionally scraping down sides of food processor with spatula, until everything is smooth. Add white pepper to taste. Clam dip is best after it sits, refrigerated, for a few hours. Serve with sturdy potato chips. Hugh Merwin is the senior editor of Grub Street. This recipe appears in the Lucky Peach.
Transcribe →Your Super Bowl Snack Guide: Salsas
Jan 27, 201500:02:35Tap to summarizeThe Super Bowl is quickly approaching, and while sports fans are going to argue about the football being used by New England Patriots' Quarterback Tom Brady, we're starting a much bigger argument over what kind of dip should you have available for family and friends during the game itself. Dan Pashman is the host of WNYC's Sporkful podcast and author of "Eat More Better: How to Make Every Bite More Delicious." All week long, he'll be giving us a daily dip for each day leading up to the game. Today he breaks down the elements that go into America's most popular category of dips: Salsas. One of Dan's favorite salsa-like dips is deconstructed elotes, adapted from Food and Wine Magazine. Mexican Corn, Deconstructed Brown one package frozen corn in a skillet with a little butter. Add a chopped Serrano chile for the last few minutes of cooking, then scrape the mixture into a casserole dish. Stir in enough mayonnaise mixed with a squeeze of lime juice to coat the kernels. Add some smoked paprika to mimic the grilled flavor of Mexican corn. Mix in a handful of catija cheese and bake it for a half hour or so to get it hot. Sprinkle more cheese on top, pop it under the broiler until the dry catija cheese forms a lightly crunchy crust. Serve with chips.
Transcribe →Your Super Bowl Snack Guide: Multi-Layer Dips
Jan 26, 201500:03:16Tap to summarizeThe Super Bowl is quickly approaching, and while sports fans are going to argue about the football being used by New England Patriots' Quarterback Tom Brady, we're starting a much bigger argument over what kind of dip should you have available for family and friends during the game itself. Dan Pashman is the host of WNYC's Sporkful podcast and author of "Eat More Better: How to Make Every Bite More Delicious." All week long, he'll be giving us a daily dip for each day leading up to the game. Today he breaks down the elements that go into a game favorite: Multi-layer dips. Dan Pashman's Easy Taco Dip Layer an oven-safe baking dish with ground, seasoned taco meat or veggies (fully cooked). Add a thin layer of sour cream and a layer of cheddar cheese. Bake in oven at 350 until cheese is melted. Enjoy with tortilla chips. Looking for a more complex multilayer taco dip? Dan recommends this recipe from Taste of Home—just be sure to leave out the lettuce.
Transcribe →