Football Snacks, Appetizers & Beer Delivery

Load up on wings and all things saucy, cheesy, crispy, and fizzy! Find classic game day bites right here—plus the drinks to go with them.

Our ready-to-eat avocados arrive ripe and tasty, so they don't need much to shine. But some creative guac add-ins will take them to the next level. Start by mashing the flesh with a bit of salt and lime. Then, add classic ingredients like chopped jalapeño and tomato, or more out-there ones like pomegranate seeds and bacon bits. Anything goes!

From kickoff to the final whistle, every great moment deserves great flavor. Sabra brings bold, creamy hummus and dips to your Super Bowl spread—so you can focus on the big plays, big laughs, and big bites. Let the good dips roll!

We've got the goods for the game, whether you're really watching that pass or just eagerly waiting for someone to pass the pizza.

The chips get passed. The wings disappear. But the one thing everyone comes back for? FAGE Sour Cream. Thick, rich, and impossibly creamy—because game day deserves a star that actually delivers.

Break out napkins and get ready to make finger-lickin' good ribs. First, preheat the oven to 250 F. Season all sides of the ribs with your favorite rub and place in a deep baking dish. Cover with foil and bake until quite tender, 2.5 to 3 hours. Remove from oven and drain grease from dish. Increase oven temperature to 425 F. Slather ribs all over with BBQ sauce. Return to the oven and cook, uncovered, for 30 minutes more. Let rest a few minutes, then dig in!

The Super Bowl isn't just about the score—it's about who you're watching with and what's on the table. From kickoff to the final whistle, great snacks help make every moment count.

Every New Year begins with intention. Small choices turn into strong habits. Oikos is here for the mornings you show up, the goals you chase, and the year you're building—one spoonful at a time.

There's a new generation of protein-focused foods! Get more of this essential nutrient with every meal, from breakfast to dessert.

Short on time? Explore our wide variety of chef-crafted meals, all ready to enjoy in just minutes.

The addition of milk to Bolognese sauce, as popularized by Marcella Hazan, tempers the tomatoes’ acidity with a sweet and creamy softness: Place 3 tbsp olive oil and 1 tbsp butter in a Dutch oven over medium heat. Once butter is melted, add 2/3 c diced onion and sauté until translucent, 3-4 minutes. Stir in 2/3 c diced celery and 2/3 c diced carrots and continue cooking until just tender, another 4-5 minutes. Increase the heat slightly and add in 1 lb ground beef, breaking it up into small pieces with your utensil. Cook, tossing occasionally, until it is no longer pink. Season generously with salt and pepper. Stir in 1 tsp dried (or 1 tbsp fresh) parsley. Pour in 1 c milk, 1 c dry wine, and 14 oz canned tomatoes and stir to combine. Bring to a brisk simmer, then reduce heat to low. Let simmer gently, stirring occasionally, until it is thick and the fat forms a layer on top of the liquid, about 3 hours. Add in a few splashes of water if it threatens to dry out at any point. Toss the finished sauce with any cooked pasta and serve with grated Parmesan on top. Serves 4.