This snack is on fire. As team rivalries heat up, make sure your game-day spread keeps pace.
This spicy snack stacks all the flavor of Buffalo wings into a cheesy jalapeño pepper filling.
At any given Ole Miss home game, longtime tailgater Keith Henley lays out pewter serving trays and chafing dishes. Under the cover of two 10-by-20-foot tents in the wooded center of his alma mater's campus, known as The Grove, Henley busies himself with the service. At the same time, his brother and stepbrother fill it with exquisite dishes of wild boar loin or grilled elk wrapped in bacon with cream cheese.
They bring along a generator so the flat-screen television and lamps work. The tables are covered in cloths embroidered with "Hotty Toddy" and finished off with elaborate centerpieces full of flowers - sometimes augmented by Jack Daniels bottles glued to wooden dowels. They'll taste bourbon balls from their tailgating neighbors, with whom they've long exchanged Christmas cards.
Zlatan Ibrahimovic may have cost Paris Saint-Germain $30 million, but you can get your own chunk of the Swedish striker for just $41.
A French restaurateur has unveiled "Le Zlatan", a monstrous 600 gram burger served up in homage to the moody PSG star.
While the real life Ibrahimovic can boast eight league titles in four different countries, his meaty equivalent is a mixture of minced beef and onions, bacon and three types of cheeses.
The stomach-busting meal is the brainchild of Jean-Philippe Grandin, manager of Doddy's Cafe in Boulogne-Billancourt, Paris, and an ardent PSG fan.
Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.
Not anymore. It’s football season. So if you’re hanging out with anyone from the NFL, know that a fully loaded burger is probably off-limits; the ones they’re eating are unadorned and bunless. (And quite possibly vegan.) Any shakes these players are drinking undoubtedly have the word “protein” attached.
While Pat LaFrieda Jr.'s notable sandwich has cheese, steak and onions on toasted bread, it's definitely not a cheese steak. It’s in a league of its own.
"This has nothing to do with Philly cheese steak," LaFrieda said, with an air of pumped-up regional pride.
The third-generation butcher conceived the sandwich as a hat tip to the Brooklyn sandwich shops he grew up visiting.
The sandwich features black Angus beef topped with Monterey Jack cheese and caramelized onions, and served au jus on a toasted baguette. It debuted at LaFrieda's concession stand in 2012 at the New York Mets' Citi Field, and hungry fans have formed a meaty, cheesy, greasy bond with it ever since.
While filet mignon (a very tender cut from the small end of the tenderloin) may seem extravagant, LaFrieda says it's a natural choice for the sandwich. If the beef is too tough, the whole piece of steak will pull out of the sandwich with one bite, so tenderness is key.
Here's how to make the heavy hitter at home.
Visit Eatocracy’s new home
Don't miss a single new story. Visit us at our (temporary) new home on CNN.com