Super Bowl Hosting, Handled: Celeb Chefs Share Their Game-Day Playbooks

When Super Bowl Sunday rolls around, the kick-off isn't necessarily the main event. We'd argue that the delicious, indulgent snacks transform the big game from a simple football championship into a truly unforgettable gathering. 

For this year’s Super Bowl spread, we sought out some extra help from three experts who know how to easily dish up crowd-pleasing fiesta food. Culinary heavyweights Geoffrey Zakarian, Judy Joo, and Michael Schulson share their favorite game-day recipes and hosting tips to help you score big with guests. From Zakarian’s protein-forward recommendation for a main dish to Schulson's love letter to Philadelphia, these chefs bring both kitchen expertise and party know-how to your Super Bowl celebration. Once you follow this simple advice, your only real concern should be perfecting your dance moves for Bad Bunny’s halftime performance — pig-in-a-blanket in hand.

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Judy Joo, author and host of Korean Food Made Simple

What’s your go-to Super Bowl party dish?

Luxe pigs-in-blankets, always. Real, all-butter, puff pastry, egg-washed and showered in everything bagel seasoning, wrapped around great cocktail sausages. I finish them with a topping of homemade sauerkraut mixed with kimchi and a little melty cheese. They disappear seconds after hitting the table, every time.

What's one easy hosting tip people can use this weekend?

Think grazing, not dinner. Build a spread of small bites that add up to a meal: lighter options, such as crudités with hummus or yogurt dips, alongside comfort classics. Think deep-umami chili, loaded nachos, spicy, addictive wings — each with a small, cheffy twist to keep things interesting and to give that wow factor.

Dip or cheeseboard?

A big yes to both. Dips like hummus, French onion, or taramasalata (a traditional Greek dip made from fish roe) with veggies and chips are effortless crowd-pleasers. For a cheese and charcuterie board, I mix cured meats, a range of cheeses (goat, cow, sheep; soft and hard), and finish with fruit like figs or grapes and a little quince paste. It’s easy, generous, and everyone’s happy.

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Michael Schulson, restaurateur and TV presenter

What are your Super Bowl plans?

I’ll be watching the game at my home in Philly with friends and family, cooking up a storm as usual. And as a New Yorker, let’s just say Boston isn’t on my fan list, so I’ll be pulling for Seattle.

And what will you be making during the big game?

Since I’m spending the Super Bowl in Philadelphia, one of my favorite dishes to make is a classic roast pork. It’s perfect for building sandwiches with provolone, long hots, and plenty of the cooking gravy. It’s easy to serve, always a crowd‑pleaser, and very Philly. Of course, don't forget the seeded long roll. (Keep reading to get the exact recipe!)

For anyone hosting this weekend, what's your best advice?

My biggest entertaining tip is to prep as much as possible ahead of time. I like to have everything cleaned, chopped, and portioned in zip‑top bags — it keeps the kitchen organized and makes cleanup simple so I can actually enjoy the party with everyone else.

What else are you looking forward to this year?

I can’t wait to open Double Knot in Midtown — it’s a homecoming for me, and my family is still in the area. The must‑haves are definitely the sushi with warm rice and the robata items. Those would be at the top of my list.

South Philly–Style Roast Pork

Ingredients

• 3–4 lb pork shoulder (boneless)
• 6 cloves garlic, sliced
• 2 tbsp fennel seeds, lightly crushed
• 1 tbsp dried oregano
• 1 tsp red pepper flakes
• 2 tsp kosher salt
• 1 tsp black pepper
• ¼ cup olive oil
• 1 cup chicken stock 

Instructions

1. Preheat oven to 300°F (150°C).
2. Pat pork dry. Cut deep slits all over and stuff with garlic.
3. Rub pork with olive oil, salt, pepper, fennel, oregano, red pepper flakes, and anchovy paste (if using).
4. Place pork in a roasting pan or Dutch oven. Add stock to the bottom.
5. Cover tightly and roast 3½–4 hours, until fork-tender.
6. Uncover for the last 30 minutes to lightly brown.
7. Rest 15 minutes, then slice or pull — save all the juices.
8. Serve on a seeded roll with long hots, provolone, and lots of the juices. 

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Geoffrey Zakarian, Chairman of City Harvest Food Council and Food Network star

For yet another filling and fun entree, our friend Geoffrey Zakarian sent us his personal recipe for a satisfying game-day chili. This succulent pork dish doesn't need a ton of babysitting once it gets going, so you can simmer as you watch.

Game Day Pork Chili

Serves 8

Ingredients

• 3 tablespoons extra virgin olive oil
• 3 pounds ground pork
• 2 to 3 tablespoons pancetta or bacon, cut into small pieces
• Kosher salt and freshly ground black pepper
• 2 large onions, chopped (about 3 cups)
• 6 garlic cloves, finely chopped
• 2 bunches scallions (white and green parts), chopped (about 2 cups)
• 2 tablespoons tomato paste
• ¼ cup chili powder
• ¼ cup ground cumin
• 1½ cups apple cider
• 2 (28-ounce) cans whole tomatoes with juice (fire-roasted tomatoes if you can
• find them), crushed by hand
• 2 (15.5-ounce) cans small black or white beans, drained and rinsed
• 2 cups chicken stock
• 2 tablespoons green Tabasco
• 1 avocado, pitted, peeled, and chopped, for garnish
• ½ cup chopped cilantro, for garnish
• 4 radishes, sliced thin, for garnish
• Shredded Mexican cheese, for garnish
• Lime wedges, for garnish

Instructions

1. Heat the olive oil in a wide-bottomed Dutch oven or large soup pot over medium- high heat. Add the pork and cook, stirring and scraping the pan bottom with a spurtle, until browned and cooked through, letting the liquid cook out. This will take 10 to 15 minutes. Caution: Do not rush through this step; it’s crucial. Add the pancetta or bacon and cook with the pork for 1 to 2 minutes. Season with pepper, about 1 teaspoon.
2. Reduce the heat to medium. Add the onions, garlic, and scallions and cook until wilted, about 5 minutes. Make a space in the pan and drop in the tomato paste. Let the paste toast for 1 minute and then stir it into the pork mixture. Sprinkle in the chili powder and cumin, and cook and stir until fragrant, about 2 minutes.
3. Pour in the cider, rigorously scraping the bottom of the pan with the spurtle to get the brown bits released and incorporated. Cook until the liquid is almost reduced away, 3 to 5 minutes. Add the tomatoes, beans, and stock, then season with the Tabasco, as well as about 2 tablespoons of salt and 1 tablespoon pepper. Adjust the heat so the chili gently simmers and cook, uncovered, until the chili is thick and full of character, about 1½ hours.
4. Ladle the chili into bowls and serve garnished with avocado, cilantro, radishes, Mexican cheese, and lime wedges.