"super bowl xlii" news and stories

By the time you read this post today, I'll be on a train bound for New York City. While this is not strictly an eating trip (although I am looking forward to getting some New York pizza) while I'm in New York (during a break from this conference), there's one stop I have to make. I have to go to the William Greenberg, Jr. Desserts. You see, they make some of the world's best Black and White Cookies. I happen to have a boyfriend who went to high school in Manhattan and craves, lusts, longs for these cookies.

There's no bakery in the New England area that engenders such raw food emotions as these cookies stir up in Scott. My dad lived in Boston while he was going to high school, and while he remembers some good eating, there's nothing that generates such passion. This is why New York food so obviously trumps that stuff available in New England!

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Some of you might look at the title and that pictures and think to yourself, "Marisa, what are you doing featuring an image of a nacho on healthy snacks day? They aren't healthy!" However, in the spectrum of nachos, these are far more healthy (and delicious) than the ones (those gloopy, soggy piles of chips under fake, processed cheese) that often appear on our Super Bowl snack table. As an added bonus, the Homesick Texan has written a blog post about all about these classic nachos made with nothing but good chips, Longhorn cheddar cheese and jalapeno slices.

And, as always, if you think you might just like to see one of your own images here on Slashfood, head over to our Flickr group, join up and start adding your pictures.

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Today is the day that we're feature main dish foods appropriate for the Super Bowl and so it seems like a good time to look at some of the star foods that come out of New York and explain why they are so vastly superior to those items on offer in the New England area.

Our star representative is New York pizza. It is so very much better than anything available in New England (or really in the rest of the country, but that's another post). One might even say that New York pizza is the Platonic Ideal of pizza. Growing up in Portland, OR we had a pizza place called "Escape from New York Pizza." There was no pizza trying to escape from Boston. Additionally, the premiere pizza site in the blogosphere, the beloved Slice, comes out of New York. Need we say more?

I'm going to turn it over to you, our thoughtful and opinionated Slashfood readers. What are your favorite New York foods?

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For some reason, Super Bowl foods tend to be pretty meat-centric. When I think game day foods, I think chili (with ground turkey or beef), burgers, steaks or Italian hoagies (also known as subs/grinders/heros/po'boy in other parts of the country) stacked high with salami. But there are lots of other things that make good, warming, stick to your ribs game food (important if you plan on playing a half-time game of touch football).

Recently I made a pot of Broccoli and Cheddar Soup, which would make a great Super Bowl offering. It uses a full half pound of cheddar (the sharper the better) so your carnivores will feel satisfied, but also incorporates several large heads of broccoli, making it feel slightly healthy. It can also be made the day before and reheated, which is always a nice feature when you're cooking for a crowd.

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You're in final stages of planning out your Super Bowl buffet. You know you want the big slow cooker of chili (perhaps in a football shaped slow cooker?) as well as some Crostini (for the fancier folks). However, there are still a few holes in your plan. What about featuring a recipe from one of your favorite players? Over at Epicurious they've rounded up 22 recipes from current and past NFL-ers. It's being done in conjunction with a fundraiser, Taste of the NFL, that will take place in Phoenix the day before the big game and will benefit America's Second Harvest.

You could whip up Chad Hennings Sour Cream Chicken Enchiladas, Donny Anderson's Chicken Spaghetti, Stu Voigt's Spicy Chicken Tortilla Soup, or Grandma Banaszak's Ribs and Sauerkraut (the recipe comes from Pete Banaszak's family). Whatever you choose, it will be delicious!

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