Wisconsin Cheese Straws with Wisconsin Aged Cheddar

Serve this tasty treat with your favorite dip.

TOM LEONARD’S SOFT PRETZELS

This recipe will make 8 delicious soft pretzels.

TOM LEONARD’S SAN FRANCISCO-STYLE BBQ SAUCE

A recipe from the Wente family, winemakers in the San Francisco area, which includes red wine from their vineyards!

TOM LEONARD’S PULLED PORK NACHOS

Tom Leonard’s Executive Chef Michael Luboff’s recipe for Pulled Pork Nachos will surely add some flair to any Mexican fiesta.

SALSA BAKED CHICKEN NACHOS

Executive Chef Michael Luboff’s recipe for Salsa Baked Chicken Nachos will surely add some flair to any Mexican fiesta.

Pizza Dough Dogs

Pigs in a Blanket are a perennial game day favorite and Tom’s Pizza Dough Dogs will add gigantic WOW to your party menu!

MANGO SALSA

Mango salsa is a fresh, easy, and vibrant way to bring color and flavor to many of your dishes.

Kansas City-Style Porterhouse Steak Dry Rub

The porterhouse contains a large boneless strip steak on one side of the bone and a petite tenderloin on the other side.

Herbed Cheese Dip With Tom’s Country Hearth Bread

Great for game day, this rich and creamy dip pairs perfectly with a cool and crisp crudité.

Guacamole with Roasted California Pistachios

Pistachio nuts from family farms in California’s San Joaquin Valley that are naturally tree opened, freshly roasted, and seasoned with sea salt.

CRANBERRY MOSCOW MULE (NONALCOHOLIC)

Serve with Tom Leonard’s Clam Chowder and a Lobster Roll for the ultimate New England feast!

Crab Artichoke Dip, Served in San Francisco Style Sourdough Bread

Even if you don’t have access to Dungeness crabs, Tom Leonard’s Crab Artichoke dip served in a sourdough bread bowl is sure to hit the spot.

COD FILLETS BAKED IN PARCHMENT PAPER

A summer dinner with as little preparation as possible when the days are steamy and you’d rather spend them at the beach.

CHIMICHURRI CHICKEN PAILLARD WITH END-OF-SUMMER SALAD

This is the perfect quick and easy meal that tastes as good as it looks, featuring all the best produce from the end-of-summer harvest.

CALIFORNIA GUACAMOLE DIP

To keep your guacamole from turning brown, Chef John Nordin from Tom Leonard’s in Farmingdale, N.Y. suggests covering it tightly with plastic wrap.

AVOCADO FRIES

Silky avocado replaces the tried-and-true potato in these crispy “fries” that are an unexpected addition to your game day menu.

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