If you’re like me, the thing you think of when you hear Super Bowl Sunday has little to do with football—and everything to do with food. Super Bowl snacks are the, well, Super Bowl of snack foods. And while Oscars parties often want dishes that are “on theme,” this event has only one mandate: yummy.

Actually, we’re going to throw one more stipulation in there: given that this year’s Super Bowl is a day before Valentine’s Day, we strongly suggest going salty, not sweet. That way you still have something to look forward to, treat-wise.

With all that in mind, here are some delicious-looking, TikTok-approved Super Bowl snacks and recipes you can whip up for Sunday:

(Homemade) Chili’s Southwestern Egg Rolls

No eggs, actually, but plenty of veggies. Who says you can’t make healthy Superbowl snacks?

Sliders!

Ham and cheese, specifically. Honestly, it’s just a small sandwich, but there’s something about being able to kill it in two bites that works for game day. The best Superbowl snacks are the ones you can start and finish during a timeout so your hands are free for clapping once the players get back on the field.

Stuffed Chicken Meatballs

This really couldn’t be easier! It’s basically all made in one big bowl, and as long as you don’t mind getting your hands dirty (after washing them, of course) and cutting up mozzarella into little itty. bitty pieces, you can definitely make it all the morning of.

Pizza Sliders

They’re vegan, but no one needs to know! Healthy Superbowl snacks don’t have to be boring…or obvious. And you can switch out the ingredients for the “real thing” if you want. Give the delivery guy the day off and try some homemade ‘za why don’t ya.

Shrimp Po’ Boy

If it’s not messy, you didn’t make it right. Less a snack and more a genuine meal, this is for digging into during halftime.

Avocado Jalapeño Dip

Inspired by Cardi B‘s viral TikTok video! No idea if she’s a football fan or who she’s rooting for, but we can’t imagine she eats anything that isn’t totally delicious, so we trust her snack game.

Nachos

Duhhhhhh. The ultimate shareable dish is endlessly customizable based on your preferences and dietary needs. This is truly the best dish for someone who doesn’t know how to cook at all. Which makes it the best Superbowl food, when you think about it.

Buffalo Chicken Bread

Don’t think too hard about this one. It combines the two most essential game-day items: bread and buffalo chicken. 

Pickle Chip Chicken Tenders

If you couldn’t tell from the name, this TikToker’s accent will sell you on just how Southern this recipe is. We didn’t even know Lay’s made pickle-flavored chips, but now we need like three bags! Probably works with regular chips, too, but if you’re going to make a TikTok recipe, lean into the fun of it, please.

You don’t have to travel to Louisiana to enjoy an authentic crab boil for your New Year’s Eve snacks. You might not have to travel any further than your kitchen. Embrace the Cajun flavors and step outside your comfort zone this season. Also, props to this sound for being #onbrand.

Bacon Jalapeño Cheese Balls

Do you ever read an appetizer’s name and love every single word? Bacon? Check. Jalapeños? Double-check. Cheese balls? An infinite number of checks. We’re starting to think cheese makes everything better.

Walking Tacos

Okay, if you’ve ever been to a carnival or eaten from a food truck, you’re most likely familiar with the walking taco. But in case you’re not, it’s exactly what it sounds like. The chips in the bag are a substitute for a shell, and it’s full of the contents of a taco. No plate is needed.

Nuts and Bolts

Kid-friendly New Year’s Eve finger foods are important too! Mix together average pantry items, give the dish a cool name, and voilà: You have a snack that children will love and adults can enjoy too.

Chicken Tenders

Chicken tenders do not need further explanation. But, we will point out that this recipe includes peanut butter, so beware if you or a guest is allergic.

Veggie Lollipops

Again with giving an app a fun name! You might not think that lollipops and vegetables go together, but that’s where you’d be wrong. 

Roasted Red Peppers

We need to balance out all that cheese somehow. An all-veggie dish is the perfect palate cleanser between the richer holiday appetizers.

Broccoli Bites

More vegetables! Brussels sprouts have been the MVP in the veggie world lately, but let’s not forget about good ole broccoli. Enjoy this crispy (and okay, cheesy) recipe.

Bacon-Wrapped Water Chestnuts

If cheese is the most common ingredient on this list, then bacon is its sidekick. You can wrap just about anything in bacon: cheese, chicken, the aforementioned brussels sprouts…anything. So, why not water chestnuts in NYE appetizers?

Pear, Bacon, and Cheese Bites

Bacon and cheese yet again. We didn’t plan this (promise). But, this time there’s fruit involved. So, it’s basically a fruit salad…if bacon and cheese went in a fruit salad.

Jalapeño Poppers

Now, we would say that all of this bacon is getting excessive, but it tastes so good, so we won’t. You can obviously make jalapeño poppers the traditional way without bacon. But it’s NYE, so you might as well spice it up.  

Deviled Eggs

Deviled eggs can do no wrong, and they’re a good option for gluten-free appetizers for New Year’s Eve. You only need to boil the eggs—the rest of the ingredients don’t require an oven or stovetop. Super easy!

Funeral Potatoes

We’re not usually superstitious, but eating something with “funeral” in the title seems ill-advised. Wait, there are hash browns, cheese, and crumbled crackers? Okay, we might be willing to make an exception.

Pizza Crescent Rolls

Crescent rolls are so versatile. You can use them for desserts, appetizers, or as a buttery addition to your dinner party. Making homemade pizza is popular (for good reason!), so cut down on the prep time by using these rolls instead as a pre-dinner snack.

Snack Charcuterie

This isn’t normal charcuterie—this is cool charcuterie. Wings, chicken sliders, pigs in a blanket, chicken nuggets…you get the idea. The creator admits that he and his family put the least healthy appetizers on one board to eat. Sounds like our kind of family bonding.

Lobster Rolls

Who says lobster rolls are only for the summertime? Of course, depending on where you live, it could be warm for NYE. In which case, this might be the norm. For everyone else, don’t limit your food choices to a particular season. Eat the lobster roll! 

Black-Eyed Peas Queso Dip

This is the last cheese recipe—promise. Black-eyed peas are thought to bring good luck in the new year, and the creator just added some cheese. Considering the past two years, good vibes couldn’t hurt!

Homemade Sushi 

Save your coins and make your favorite sushi roll at home this year. This veggie recipe is sure to be a hit with your guests. 

Foodies unite! This end-of-the-year round-up of the best cookbooks 2021 had to offer was written just for you and your ever-growing collection. We asked 22 of our favorite chefs, food influencers, celebrity foodies, restaurant owners, and snack creators their picks for the best cookbooks of the year.

From a dedicated recipe book all about pizza to the cookbook recipes that made new parents’ lives easier to the best baking cookbooks, these selections are truly the best of the best (and make great last-minute holiday gifts). 

And don’t worry, there are plenty of cookbooks for beginners, as well as the best vegan cookbooks, the best healthy cookbooks, and a couple of Amazon best sellers that will have your stomach thanking you for your purchase. Warning: These are not the books to read when you’re super hungry. They will, however, help you minimize time at the cutting board. 

So continue reading for the best cookbooks 2021 gave us. You’ll leave with a host of new recipe inspiration from masters of the crafts themselves.

1. Mooncakes & Milk Bread by Kristina Cho

“In every page of Mooncakes & Milk Bread, Kristina Cho has taught me something new about Chinese baking while seamlessly weaving in her personal stories. After baking her Goong Goong’s delicately aromatic almond cookies, I feel like part of the family. Detailed step-by-step illustrations and photos make me feel confident about forming her marbled milk bread and ruffled wheat flour buns. Kristina even demystifies the most intricate mooncake—a pastry her pau pau said could ‘only be made by a true master.’ This book is the first to entirely focus on traditional Chinese baking while giving readers the confidence to make it their own. I know I’ll be inspired by it for years.” —Sohla El-Waylly, Culinary Creator

2. Mother Grains: Recipes for the Grain Revolution by Roxana Jullapat

“One of my favorite books released in 2021 was Mother Grains: Recipes for the Grain Revolution by Roxana Jullapat. When I began my obsession with bread and viennoiserie I made connections with a lot of local young bakers, one of which was Roxanna. She’s been a staple of the baking community in L.A. for as long as I can remember. Her commitment to the education of whole grains and regenerative farming is clear and very inspirational.” —Neidy Venegas, pastry chef at Barndiva, which was recently awarded one Michelin star in the guide’s most recent California selection

3. Everyone’s Table by Gregory Gourdet

“This one is easy for me—since having a baby in January, we’ve been awake at ridiculous hours and have heavily leaned on this cookbook to help with fast and nourishing recipes. We’ve been cooking at least once a week from Gregory Gourdet’s new cookbook, Everyone’s Table. The recipes somehow balance beautifully between being ornately thoughtful while also being incredibly accessible and fun; easily my favorite cookbook of 2021!” —Tyler Malek, head ice cream maker at Salt & Straw

4. Treasures of the Mexican Table by Pati Jinich

“I am in love with this cookbook because it’s a pure take on classic recipes in a very approachable way. The book is so enthusiastic and friendly that I feel like Pati’s energy flows right into the food. The love and energy are translated beautifully from cook to audience. Pati knows what’s up.” —Ellen Marie Bennett, founder and CEO of Hedley & Bennett

5. Life Is What You Bake It by Vallery Lomas

“If I had to choose a favorite, I would say Life Is What You Bake It by Vallery Lomas. It’s a beautiful and inspiring cookbook. Vallery’s personal story throughout the book is so fascinating that I couldn’t put it down until I had read all the way through it. Each recipe feels personal to Vallery and perfected. I look forward to trying all of the delicious recipes throughout this cookbook for years to come.” —Maegan Brown, cookbook author and food blogger who runs @TheBakerMama on Instagram

6. The Joy of Pizza: Everything You Need to Know by Dan Richer

“I could eat these pizzas for every meal. I enjoyed how in depth it was in teaching the intricate components that go into making a truly great pizza. From start to finish, each recipe was so fun to make and the perfect date-night activity!” —Kelsey Lynch, author of Cooking Through Trader Joe’s and mastermind behind @TraderJoesFoodReviews

7. My Shanghai by Betty Liu

“My favorite cookbook released in 2021 is My Shanghai by Betty Liu. I was working on the opening team of a large Asian-inspired, multilevel restaurant in Hudson Yards where most of my research and development went into making nostalgia-inducing small bites, and Liu does a very good job of modernizing these types of flavors. My goal was to be able to recreate things you’d find at your favorite dim sum restaurant or things you grew up eating at home, and I felt that she was an extremely knowledgeable guide to me. Liu inspired recipes that I’d love to share with all of my patrons, family, and friends.” —Ross Philip Pineda, sous chef at Thai Diner, Soho, NYC

8. Black Food by Bryant Terry

“There are so many to choose from, but I’d have to say Black Food by Bryant Terry. Bryant is so thoughtful about his approach to this cookbook, featuring so many different voices and stories in addition to incredible recipes. It is always a pleasure to crack it open and let the pages drift between my hands, because his book is truly an immersive experience.” —Joanne Molinaro, YouTube creator, writer, and author of The Korean Vegan Cookbook

9. Let’s Make Dumplings!: A Comic Book Cookbook by Hugh Amano and Sarah Becan

“If you’ve ever attempted to replicate those delicious dumplings from your favorite dim sum spot, you know that it’s not as easy as it looks. This book takes something that is labor intensive and technique driven and transforms it into a beautifully illustrated step-by-step guide that is fun, engaging, and enjoyable from start to finish. Let’s Make Dumplings! is a perfect book for spending an afternoon with friends or family and learning how to make dumplings.” —Steve Valentine, associate creative director at Grillo’s Pickles

10. The Korean Vegan Cookbook: Reflections and Recipes From Omma’s Kitchen by Joanne Molinaro

“My favorite cookbook released in 2021 is the Korean Vegan Cookbook: Reflections and Recipes From Omma’s Kitchen. You get the whole package…stunning visuals, rich storytelling, and simple-to-read recipes. The author, Joanne Molinaro, takes us into her life as she presents each vegan dish. I love how every recipe has a story somehow tied to her experiences. Also as a beginner cook myself, I appreciate the bonus tips that accompanied some of the ingredient introductions. My favorite thing about the book is that it’s unintimidating. I felt empowered to try cooking all the recipes because of how simple Joanne laid it all out.” —Lisa Nguyen, YouTuber and content creator

11. The Modern Tiffin by Priyanka Naik

“The Modern Tiffin by Priyanka Naik, a first-generation self-taught Indian vegan cook, showcases her take on original vegan dishes with an Indian influence, infused with Naik’s global travel memories from having visited nearly 40 countries. The recipes are designed to be carried in a tiffin, a segmented lunch box popular throughout India. Standout dishes include bucatini à la pumpkin with pink peppercorn & pistachio and green chutney quesadillas.” —Marisel Salazar, food writer, recipe developer, and host

“I’m a fan of Joshua and his energy, and I think he brings that to the book. It’s fun, funny, and has lots of recipes (some that are basic) that work well with my kids, coincidentally!” —Mohan Kumar, co-owner of Oddfellow’s Ice Cream Co.

13. That Sounds So Good by Carla Lalli Music

“My favorite cookbook of 2021 is That Sounds So Good by Carla Lalli Music. It’s the kind of book you can open in whatever mood you’re in and find a recipe perfect for that occasion. From healthy weeknight meals to long, lazy lunches, the photography, prop styling, and recipes are interesting, always delicious, and fun.” —Emily Schultz, social media manager at BentoBox

14. New Native Kitchen: Celebrating Modern Recipes of the American Indian by Chef Freddie Bitsoie and James O. Fraioli

“As a tea blender, I focus on flavors and cuisines of regional and indigenous peoples in tea-growing locales. For instance, in our Sri Lankan tea gardens, our growers live on a staple of coconut and spices—which inspired one of my blends called Coconut Chai. Like tea blending, cooking with what grows in your neighborhood or region instills a sense of local bounty, as well as demanding a bit more creativity—this cookbook amplifies Native American reverence to living symbiotically with the land and celebrating nature’s bounty through the lens of tribes and family recipes, stories, and legends. What I love most about this book is it is as much a spiritual guide to the wisdom of North American native people as it is a book of delicious, regional, heritage-based recipes.” —Zhena Muzyka, founder and master blender, Magic Hour Teas

15. The Complete Cookbook for Young Scientists: Good Science Makes Great Food by America’s Test Kitchen Kids

“This book turns the kitchen into a welcoming place of wonder and is full of science experiments that you can actually eat! All of the recipes have been tested by real kids and the book is written in an easy way with lots of photos (meant for reading ages 8 through 12). It makes learning STEAM (Science, Technology, Engineering, Arts, and Mathematics) fun and tasty for the whole family.” —Julia Collins Davison, host of Julia at Home on Pluto TV

16. Mister Jiu’s in Chinatown by Brandon Jew and Tienlon Ho

“Mister Jiu’s is my favorite restaurant in San Francisco. We also had the privilege of working with Brandon on a collaborative aperitif in 2020 for the Restaurant Project. I’ve learned so much from this book, and the sauce recipes alone are worth it.” —Helena Price Hambrecht, CEO and cofounder of Haus

17. Getaway: Food & Drink to Transport You by Renee Erickson

“My go-to cookbook this year has to be Getaway: Food & Drink to Transport You by Renee Erickson, which offers a beautifully curated collection of super simple yet sophisticated recipes. As the Director of Winemaking at SIMI Winery, balance is key to everything we do and this cookbook approaches food with that same mantra in mind, serving not-too-intricate snacks and effortless entrées that are both approachable and aspirational. Plus, it brings Erickson’s vision of easy, everyday escape to life! To us, food is another vehicle for storytelling, and Erickson is able to take us from the page to the plate with her interpretation of relaxed inspiration.

Nothing’s as American as apple pie, right? Peel and slice six Granny Smith apples for this recipe. You’ll also need lemon juice, sugar, nutmeg, cinnamon, salt, butter, flour, an egg, and pie crusts. Watch the video closely to re-create what the user did with the crust because it came out beautiful.

Pumpkin Pie Cake

It’s the best of both worlds! You get all the flavor of pumpkin pie with the consistency of cake. Plus, it’s easy to make. Blend canned pumpkin, evaporated milk, sugar, eggs, and spices, and pour a yellow box of cake mix on top. Top it off with melted butter—and whipped cream, if you’re feeling extra decadent—and voilà! 

Chocolate Chip Cookie Pie

I’ve heard of cookie cake, but never cookie pie? Imagine eating a pie full of chocolate chip cookies. Well, you don’t need to imagine because you can actually make it this year.

Cake Pops

Making a dessert bite-size instantly makes it cuter. There’s a reason Starbucks sells birthday cake pops instead of birthday cake. A chocolate cake pop with orange drizzle won’t just look adorable on the dinner table; it will also taste delicious.

Pumpkin Pie

Fall wouldn’t be fall without pumpkin. Between pumpkin candles, pumpkin spice lattes, and pumpkin decorations—it’s easy to get overwhelmed by the fruit (yep, it’s technically a fruit). But, it’s not Thanksgiving without a classic pumpkin pie recipe.

Fall Pies

If baking were a sport, then making eight fall pies in one pan would be the Olympics. Rachel Davis, a.k.a. Taste Lab on TikTok, took on the challenge of making cherry, pumpkin, apple, pecan, cranberry, sweet potato, lemon meringue, and chocolate cream in a single pan. The endeavor took 10 hours. Proceed with caution.

Pumpkin Blondies

Let them eat pumpkin! It’s fall, so brownies are out and pumpkin blondies are in, apparently. The pumpkin puree and white chocolate chips make this recipe a perfect seasonal option.

Apple Pie Doughnuts

Any dessert that combines two different desserts is our kind of dessert. Did we mention that we really like dessert? The easy apple-pie-stuffed doughnut recipe calls for apples, honey, cinnamon, and coconut oil. The dough portion uses pancake mix to surround the pie mixture. 

Pumpkin Pie Crisp

Pumpkin pie filling? Check. Cinnamon streusel? Check. Vanilla ice cream? Double check. This viral recipe has basically all the same ingredients as a pumpkin pie except it also uses heavy cream. 

Chocolate Pumpkin Ganache Cake

Okay, when we say this recipe is easy, we mean it. Mix devil’s food cake with water and pumpkin puree. Then melt chocolate chips and mix with heavy whipping cream to make the ganache. Top your creation with chocolate chips and you officially have a fancy-looking—and -sounding!—dessert.

Cakesicles

Being able to give a child a dessert that they can hold in their hand is a definite perk. These cakesicles taste like cake yet are eaten like Popsicles (hence the name). Their aesthetic makes them almost too pretty to eat. However, we doubt that will stop anyone.

Fruit Salad

Yes, underneath all of that Cool Whip is fruit. It’s difficult to believe, but cherries and peaches are used in this fruit “salad.” The marshmallows and coconut flakes change the flavor to make this an even sweeter treat.

Cinnamon Roll Casserole

Thanksgiving side dishes have a tendency to consist of a once healthy food made unhealthy through added ingredients, and you know what? I’m not complaining one bit. Sugar, cinnamon, and marshmallows were made to be put on sweet potatoes, and you can’t convince me any differently.

Green Beans 

If you need a last-minute side dish to bring to a Friendsgiving, this green bean recipe will surely wow your friends. Ingredients include spicy chili, soy sauce, black wine vinegar, sesame oil, honey, minced ginger, and garlic. In other words, it’ll complement any Thanksgiving dinner. Trust us on this.

Jalapeño Popper Deviled Eggs

Jalapeño popper deviled eggs is a mouthful to say—and eat. The eggs are loaded with bacon, jalapeños, and cheese. The yolk is mixed with cheese, mayo, mustard, cream cheese, and oh yeah…more bacon. 

Corn Bake

Full transparency: The cornbread I eat is usually the kind made from a box mix. I’ve never complained, but after watching this TikTok I’m beginning to think that I’ve been doing it wrong. It takes a little extra effort, but baking the side dish with actual canned corn makes a huge difference in taste.

Cranberry Sauce

Everyone has their preference when it comes to traditional Thanksgiving side dishes, but none is more divisive than cranberry sauce. Buy it out of the can if that’s what you like…or boil your own cranberries and have bragging rights at dinner when everyone is scarfing down your dish. Thanksgiving is an excuse to pretend you’re on a food show and test your skills in the kitchen. And it doesn’t get much simpler than this sweet staple.

Hand-Pulled Cabbage

Vivian Aronson uses Taiwanese cabbage and cooks it in bacon. What makes this recipe unique is that she cooks the bacon in water before making the dish. Apparently, it helps cook the fat out of the bacon. Hey, you learn something new every day!

Biscuits

Biscuits cooked on a grill? We’re listening. The account Grillin With Dad must be onto something because these biscuits coated in butter, cheese, and parsley are making my mouth water through the screen.

Deviled Potatoes

Potatoes are to Thanksgiving food what candy is to Halloween. They just go together. This vegan-friendly recipe is similar to a deviled egg except there’s no egg—only, you guessed it, potatoes.

Baked Mac and Cheese

IMHO: Mac and cheese is best baked. There’s something about a crunchy top protecting gooey, cheese macaroni that will always taste better than anything from a box. The ingredients are super simple and this user has one rule: Absolutely no eggs.

Ambrosia Salad

We’ve discussed green salads, but not fruit salads. Consider this ambrosia salad a palate cleanser. A few bites of mandarin oranges, pineapple, and cherries will get you ready for seconds—or thirds.

Sweet Potato Fries

It doesn’t matter if you’re the chef or the guest—it’s nice to snack while dinner is being made. Sliced potatoes serve well as an appetizer when paired with a yummy dip.

Acorn Squash

Butternut, spaghetti, acorn: Fall is the season of squash. So why not make it an addition for Thanksgiving dinner? It’s flavorful, healthy, and simple to make. Just take the acorn squash and cook it with brown butter, hazelnut, and lots of garlic.

Green Bean Casserole

What’s a holiday dish you love cooking?

Still on the grilling tip, my favorite way to prepare turkey is to grill it. The smokiness with that dark delicious rich turkey meat is just such a good combo.

You have $20 to spend at the farmers market. What do you buy?

Whenever I go to the farmers market, I definitely walk end to end before I make a purchase, and that way you can see what’s abundant, what everybody has, what’s coming in or out of season. And then I really buy the thing that looks the best to me. I know that’s vague, but I like shopping without a list and buying something that makes me hungry or inspires me to cook. It could be anything—it could be a big cluster of mushrooms; it could be a little, tiny watermelon; it could be multicolored eggplant.  

What do you listen to while cooking? 

We pretty much have WNYC on all day, and then we switch over to a music playlist when we sit down. I have a 12-year-old and a 17-year-old, so it’s a wide range. We like a lot of ’80s/’90s R&B and hip-hop, we like some soul, we might listen to a good jazz mix, Frank Ocean might sneak in there, and my younger son really loves Queen and The Who. It’s eclectic! 

What’s an edible impulse buy you can never resist? 

I probably gravitate over to the cheese counter, charcuterie. I love sheep’s milk cheeses, and I love finding a cheese I haven’t had before. I like to snack around and talk to the cheesemonger.

What does comfort food mean to you?

Night cereal, which is cereal you eat at night! Bread and butter—that’s what my mom would bring to me when I was sick in bed. Rice is a big comfort food, for sure. Steamed rice that you can put broth into, grate Parmesan cheese into. I always have furikake in the house, which is a rice seasoning. They’re all very starchy. 

What’s your kids’ favorite meal that you cook?  

Definitely pasta. They’re good eaters when it comes to what kind of a sauce is on the pasta, but if there was one thing that everyone would get really excited about, it would be a ragù or meat sauce.

What thing gets the most use in your kitchen? 

There’s a section in That Sounds So Good called 10 Tools You May Not Have but Could Definitely Use. That’s where I think about specialty items that are so multipurpose. Wire spiders or metal skimmers—I have a six-inch one and an eight-inch one—and I use them every day. I use them to get pasta out of the boiling water and into the sauce, yesterday I blanched some corn kernels and I used that to strain them. They’re great for edamame, they’re great for any noodle, even lowering or lifting out eggs from hard boiling or making jammy eggs. I use them more than I use my colander. There are fancy ones that have stainless steel handles, but the ones that I like and find indestructible have the bamboo handle and the kind of woven—it looks like a metal mesh. I think they cost like $8 and they’re gonna last you 10 or 15 years. 

What are your favorite Instagram accounts to follow? 

There’s a few creators who just inspire me so much. One of them is this woman named Tuệ, her handle is @twaydabae. She makes reels where she talks straight to camera and makes incredible Vietnamese food. There’s another woman; her handle is @dobydobap. Her signature thing she says when she starts every video is “Don’t yuck my yum.” She makes traditional Korean dishes, and it’s always really beautiful and delicious-looking.

What’s your go-to hostess gift? 

I like to ask if there’s anything specific I can bring. But if not, I’ll bring a bottle of wine or some chocolate bars. Or if it’s a big party, like a holiday party, one of the best things you can bring is a bag of ice. It’s the thing you don’t think about and you always run out of.

Jenny Singer is a staff writer for Glamour. You can follow her on Twitter. 

I’m a simp for Drake—and you can quote that. 

What do you cook on date night?

If time allows, I like to do coursed-out stuff for a date night with a little bit of an amuse-bouche and then a small plate followed by a protein.

For the main, I would probably do something nice like a pork secreto, which means secret in Spanish. It’s a Spanish Iberico pork that is a cut of meat that you really can’t get anywhere else, that most butchers throw away but it’s really fatty. It’s kind of like the wagyu of pork, if you will.

When you go grocery shopping, what’s something that you can’t help but pick up?

I have a big problem with impulse buying. I don’t even go to the store that much anymore. Normally I send people out, thankfully. If it’s me, I’ll impulse buy at least 10 items. It’s kind of a problem. I think my favorite impulse buy would be specialty olive oils or aged soy sauces. Any kind of Picual olive oil would be my favorite type.

What tool gets the most use in your kitchen?

My knives, easily.  All my knives are by independent knife makers. I don’t have a particular favorite, but I would love to shout-out Bernal Cutlery in San Francisco.

If you were known as the expert of one thing on TikTok, what would it be?

I mean, cooking in general, but aside from that, probably both savory cooking and also baking bread, specifically.

What’s your favorite kind of bread to bake?

Oh, just a classic like a country sourdough loaf. I used to bake bread and bring it to restaurants that I wanted to get a job at. I would go in and cook for free so that they can see how good you are, and I would always bring a fresh loaf of my sourdough bread to give to the chefs. like, “Oh, yeah, I just happen to have this on hand, haha,” and I would get the job.

Food as a résumé. I like it. What’s the ultimate gift you bring to someone hosting a dinner party?

Honestly, caviar. Everybody gets excited about it. It’s a fun sort of expensive thing to do. I really like Regalis Foods’ Platinum Osetra.

For someone like me who has never had caviar before, how would you recommend getting into it? 

If you’ve never had caviar before then you should try my favorite method, which is literally just your favorite potato chip. No flavors—just salt and pepper or just salt. Dip your chip into some crème fraîche, coat it with some chives, and then pick up a nice dollop of caviar with your caviar spoon and eat it like chips and dip. 

The utensil for picking up your caviar should either be a mother-of-pearl spoon or a wooden spoon—no other material. Plastic is acceptable, but it’s ugly.

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It might often be touted as the healthiest beverage at the bar, but is red wine good for you? Yes and no. As the many intricate flavors of red wine can be complex, so too can the nutritional properties, leading to years of headline-making studies that would have you flip flopping between stocking up and swearing off the stuff. The bottom line: “Red wine has been shown to be beneficial in moderate amounts due to the resveratrol, which is an antioxidant that is protective of the heart,” says Maya Feller, M.S., R.D., CDN, founder of Maya Feller Nutrition in Brooklyn.

Red wine is produced from dark-skinned grape varieties, which are expertly harvested, pressed, and fermented with grape skins and juice inside a tank or vat. Consider fermentation to be the secret sauce—it transforms humble grapes into full-bodied, flavourful wines. Ah, to be the first, curious soul to realize the endless potential of fermented grape juice! While France and Italy are the countries most commonly associated with wine, the beverage has ancient origins in China, with archaeological records dating back to 7,000 years ago. Over the centuries wine has gradually (and fascinatingly) evolved with the cultures it originated in and become a culture of its own. These days, every occasion, meal, and gathering calls for a different variety of red—will you play it safe with a crowd-pleasing merlot? Or risk it all with a peppery shiraz?

Adding to the allure of a good glass of red is that red wine is often touted as a “healthy” type of alcohol because of the resveratrol content. Antioxidants = good for you, but at the end of the day, red wine is still alcohol, which should always be factored into the amount you enjoy. “One doesn’t need to start drinking red wine just because of these benefits—similar benefits are found in other foods such as pomegranates and grapes,” says Feller.

We asked Feller to help settle this once and for all: Is red wine good for you? Here’s everything you need to know about red wine benefits—and what experts mean by “moderation.”

Red wine benefits

Red wine has what Feller refers to as a health halo—meaning it has a reputation as being healthier than it really is. There are many many reasons for this. One of the most well-known is the French paradox, an 1980s term which references a scientific study that explored France’s low incidence of coronary heart disease. It incorrectly linked this lower incidence with their consumption of red wine, and its healthy reputation has continued to linger.

Still, small amounts of red wine have been said offering more health benefits than any other boozy beverage. Let’s take a look at a few.

Do the antioxidants in red wine make an impact?

Red wine contains polyphenolic substances, compounds responsible for the vino’s bitter flavor and deep color, as well as its antioxidant properties. According to a study reported in the International Journal of Angiology, the average glass of red contains 200 milligrams of total polyphenols—in comparison with 30 milligrams in a glass of white.

The polyphenol most commonly linked to red wine is resveratrol. “Resveratrol is the superstar of wine. It is a powerful antioxidant that also has anticarcinogenic properties and the potential to inhibit tumor formation and growth. It acts as a free radical scavenger and helps to slow the oxidation of LDL, or the ‘bad’ cholesterol responsible for cardiovascular disease,” says Feller.

However, there is only a small amount of polyphenols in red wine. If you are looking to increase your polyphenol intake, rather than topping up your wine glass, you might like to layer your cereal with berries or reach for a delicious plum, according to research, reported in the American Journal of Clinical Nutrition, since these fruits contain far more polyphenols than your vino of choice.

Is red wine good for your heart?

There is research to suggest that resveratrol is linked to a decreased risk of inflammation and blood clotting, which can reduce your risk of heart disease. But in other studies, this link has been disproven. “While there are potential benefits to drinking red wine in moderation, I would not put it at the top of a list of heart-healthy beverages,” says Feller.

Glamour: So, now that we’ve established you’re obsessed with hot sauce, what’s your favorite?

Nilou Motamed: That’s like asking somebody about their baby…. A new favorite that I was actually turned on to by the Foxtrot team is Shaquanda’s Hot Pepper Sauce. The packaging is super cool, really edgy. The person who makes it is a drag queen based in Bushwick [in Brooklyn], and they’re of Barbados descent. I spent a lot of time in Barbados; I used to actually host a rum and food festival there. Also, Pickapeppa Sauce is a really great condiment. That’s one of the things that was in the fridge door that fell on me.

You’ve spoken a lot about keeping restaurants alive amid the pandemic. Do you have a favorite takeout spot?

We get takeout from F+F Pizza. It’s the pizza restaurant that’s connected to Frankie’s 457 [in Brooklyn]. Actually, their olive oil is in one of the boxes. It’s pretty fancy and pretty artisanal, but it’s an old-school New York pie, but plussed up in a big way.

What four items are always in your pantry?

I always have olive oil, I always have sea salt—like, flaky sea salt. I always have chocolate—chocolate is important—and then something hot. I like sauces that I can then use as a base for food. So for example, the NY Shuk Signature Harissa that is in the box. It’s got so much sexy depth of flavor that you can build a sauce from that very easily and quickly.

What podcast are you listening to right now?

We’re a little bit hooked on true crime these days. S-Town was really compelling. [Reading:] “John despises his Alabama talent and decides to do something about it. He asks a reporter to investigate the son of a wealthy family who’s allegedly bragging that he got away with murder.”

Do you have a food-related travel hack?

When we travel, even if we go on a weekend away to an Airbnb, I have to bring my own vinegar. I’m not kidding around. And my own olive oil and my own salt. Jacobsen’s Sea Salt comes in a little carry tin, and I always have one in my purse. How depressing is it when [restaurants] give you those shakers of iodized salt? I don’t want that on my food, so I pull my own salt out of my bag and feel very indulged.

What’s an impulse buy you can’t help but reach for at the market?

I guess I already mentioned chocolate. If I see sexy-looking dark chocolate, I kind of can’t resist that.

What kitchen tool gets the most use in your kitchen?

If I’m going to pick one thing, I would say the Microplane zester. You can use it for everything, and I love it. You can use it for chocolate, you can use it for cheese, you can use it for zesting limes and lemons. We use it for garlic when I’m making a garlicky vinaigrette. It makes everything into a game, like, “Let’s Microplane that!” A lot of Italian chefs are not into using a zester for cheese; they feel like that’s like sacrilege. But when I’m at home I can do whatever I want. 

It is funny to take all the input after 20-plus years of being in the food space and then you end up gravitating toward simple, delicious stuff—a great olive oil, the perfect sea salt. Having my Microplane zester, a good glass of orange wine, and I’m basically happy.

I keep hearing about orange wine!

Orange wine is wine that is left on the skin, so it looks all different colors. The flavor profile, I always say, is somewhere between kombucha and—it’s not gonna sound good—Band-Aids.

What?!

I know it doesn’t make any sense, but it’s natural wine, so it’s, like, a little bit yeasty; it’s a little fermenty, a little funky, a little barnyard. But what’s interesting about it is it feels so alive, and every bottle is different, so it’s a joy of discovery. Maybe natural wine and orange wine is a great metaphor for this whole collaboration. Foxtrot is all about discovery, and I’m all about curating that discovery and fundamentally giving people joy.

Emily Tannenbaum is an entertainment editor, critic, and screenwriter living in L.A. Follow her on Twitter. 

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