Chefs' Favorite Potluck Dishes Slideshow

Rick Bayless, Frontera Grill, Chicago

Guacamole with Bacon and Grilled Ramps: Super Bowl potlucks would not be complete without a bowl of guac and chips, and Bayless’ recipe with bacon and grilled ramps fits the bill. "The tanginess of the roasted tomatillos combined with smoky bacon and roasted green chile is the perfect combination for a party guacamole," Bayless says, "And everything's better with bacon." Obviously.

Serve this with chips, or almost-Oaxacan tlayudas: Spread out tortillas, brush both sides with oil, and grill until crisp. Grilled pita, or a crispy grilled baguette will also work. Basically, add any carb and this bacon guacamole will work.

Click here for the recipe.

Juan Carlos Gonzalez, SoBou, New Orleans

Pimento Cheese Fondue: Gonzalez serves this fondue at SoBou with some crispy pork cracklins, but the creamy dip pretty much pairs well with anything — guests tend to dip their french fries in it, Gonzalez says. "The Pimento cheese fondue is one of those great crowd-pleasers, and it’s perfect for a tailgate because it feeds a lot of people," Gonzalez says. "Plus, you can dip anything in it — cracklins, crackers, or even king cake."

Click here for the recipe.

Parke Ulrich, Waterbar, San Francisco

Crab and Artichoke Dip: Spinach and artichoke dip might be a classic, but swap in some crab and you’re pretty much good to go. "This dish is ideal for any Super Bowl party as it’s very versatile," Ulrich says. "It can be served either hot or cold, making it my go-to dish to bring whenever gathering with friends." The trick, Ulrich says, is using fresh crab.

Click here for the recipe.


Karen and Quinn Hatfield, Hatfield’s, Los Angeles

Rosemary Popcorn: There are plenty of ways to jazz up popcorn, but this rosemary concoction makes the movie staple a savory treat instead of a greasy, dusty snack. "It’s our fun take on traditional bar food," Karen says. "The recipe is super easy to make at home… I also love giving different flavored popcorn as gifts, especially around the holidays."

Click here for the recipe.

Ben Pollinger, Oceana, New York City

Tuna Poke: If you want to try your hand at a tuna tartare-like dish, this tuna poke would be your best bet, spicing up a basic shoyu-sauced tuna salad with sliced fresh chile. "This is a great appetizer that is traditionally eaten on the beach in Hawaii with beer," Pollinger says. "What could be better for a ball game?" Serve it plain, with chips, or with corn tortillas.

Click here for the recipe.

Tiffany MacIsaac, Neighborhood Restaurant Group

Asian Cabbage Salad: If you are going to do a salad for a party, find a salad that can stand at room temperature and hold up after halftime. MacIsaac’s cabbage salad is almost coleslaw-like, except without all the mayonnaise. "It's quick, easy, everyone loves it," MacIsaac says. "Because it’s hearty, it can sit out dressed on a potluck table without getting soggy or weird."

Click here for the recipe.


Michael Mina, Michael Mina, San Francisco

Crab Toast: Considering what we’ve seen of this Michelin-starred chef’s kitchens, we can only imagine that this 49ers fan pulls out all the stops for a potluck. Typically, the chef whips up a Dungeness crab cioppino and serves up some crab toast with rouille. This recipe for crab toast lets you make everything beforehand, keep it warm on the stove, and focus on the game. If guests want some food, they’ll just grab a bowl, some toasts, and get back to what’s really important (like Beyoncé’s halftime performance with Destiny’s Child).

Click here for the recipe.

Josh Marrelli, Urban Union, Chicago

Chicken Wings: Chicago’s Josh Marrelli pulled out this super simple recipe for chicken wings, slathered in Frank’s Red Hot sauce and clarified butter. "When I was 16 and working as a line cook, there was an old cook from southern Texas that showed me how to make chicken wings and he was adamant about using only Frank's Red Hot," Marrelli says. "He said 'it ain't f*$#@ wings if there's no Coors or Franks.' It always stuck with me." Fry some chicken wings, toss, and serve with a cold beer. Sometimes, simple is better.

Click here for the recipe.

Michael Ferraro, Delicatessen, New York City

Beer-Battered Bratwurst Corn Dogs: Corn dogs might bring you back to the days of cafeteria food, but Ferraro spices it up with a beer-infused batter, not to mention quality bratwurst. "I think it’s important to do a combination of game day food must-haves but with a small twist," Ferraro says. "Pizza is a favorite but I like to play with the classic pizzeria approach and do grilled flatbreads with all different flavors to cater the group of people attending. Corn dogs are also great because they’re quick and easy."

If you’re feeling adventurous, you can swap out beer and bratwurst for merguez sausage and truffle oil, Ferraro says, or just whip out charcuterie. "With close friends and family, I like to bring out a plate of Italian cured meats like prosciutto, soppressata, and capicola," Ferraro says. "And you can’t go wrong with Buffalo wings."

Click here for the recipe.

Patrick Long, The Green Room, Greenville, S.C.

Fried Green Tomatoes: This Southern chef serves up his signature fried green tomatoes with a dollop of herbed cream cheese and red pepper relish at potlucks, because, "Who doesn’t love fried stuff with cheese on top?" he says. "I always think it's funny to show up to a potluck with pre-breaded tomatoes, relish, and herbed cheese. I usually bring a big giant rondeau for frying, a little thermometer, a wire rack, and a whole bunch of paper towels."

And since he’s a chef, he likes to show people how to safely fry foods in their home. Hint: Don’t dump water on a grease fire.

Click here for the recipe.

Michael Symon, Lola, Cleveland

Pheasant Chili: You might think Symon should be cooking up some Cincinnati chili, but this Austin-style chili is served sans beans (and noodles). "As a Clevelander, I’ve always enjoyed beans in my chili until a time while at culinary school I learned a lesson about chili, that it is great without beans," Symon says.

At one Sunday night football potluck, a certain Stewart Scruggs from Austin, Texas brought over this chili, and Symon’s been making it ever since. "I couldn’t stop eating this chili then and I can't stop making it now, so I have been known to bring it with me when invited to a potluck dinner," Symon says.

Click here for the recipe.

Tory McPhail, Commander’s Palace, New Orleans

Chicken and Andouille Gumbo: OK, we understand that chili should be a staple at every Super Bowl viewing party, but here’s the thing: Gumbo is delicious. And just as hearty. "It’s all about flavor," McPhail says. "It tastes great, it’s thick, spicy, and it sticks to your ribs. I like to make it for tailgates because it’s one of those dishes that warms you up, and it’s easy to serve a large group of people."

Click here for the recipe.