It’s hard to see summer go for sure. It seems like only yesterday that we were making big plans for months of camping and swimming and plenty of time outside gathered around the grill.
Suddenly it’s noticeably a little darker a little earlier, the first signs of yellow, orange and red are starting to color the trees and evenings are starting to require a jacket. That’s all fine but the grill is one thing I’m not ready to abandon yet as there’s plenty of tailgating to be done – whether it’s in a parking lot for a college or even pro game, in a park after a rousing afternoon of tossing the pigskin around with friends, or maybe a version that just requires stepping out the backdoor to flip the burgers as a favorite team takes the field on the big screen in the comfort of home.
And we all know that almost as important as the game (and even more so for some folks) is the food. We love tailgating so much we’ve put together our own collection of recipes here so that not only is game-ready food easy to make, but great recipes are easy to find.
Seems like there’s lot of fun and delicious food ahead. Maybe fall isn’t that bad after all. Go team!
A great, gourmet-style appetizer that is sure to turn heads at your gathering. This recipe melds our Roasted Garlic and Parmesan Baby Reds® potatoes with crab, artichoke and a variety of cheeses.
Bean soup is on the menu in the Senate’s restaurant every day. There are several stories about the origin of that mandate, but none has been corroborated. According to one story, the Senate’s bean soup tradition began early in the 20th-century at the request of Senator Fred Dubois of Idaho. We like his version because it contains mashed potatoes, of course!