Tailgate Recipes & Finger Foods

For this killer make-ahead party dish, master butcher Rob Levitt of The Butcher & Larder in Chicago braises a large bone-in beef shank--a tough, wintry cut--until it's fork-tender. Levitt finishes the meat on the grill for an extra layer of smoky flavor.

Roasted garlic seasons this pork shoulder, which slow-cooks until tender and deeply flavorful. Shred it and top with barbecue sauce, coleslaw and a spicy habanero vinaigrette for the perfect sandwich.

In Maine you're likely to find lobster rolls served two ways. Innovators prefer a crunchy, tangy and slightly spicy version of the lobster salad that includes celery, lettuce, lemon juice and a pinch of cayenne. Purists leave out those ingredients because they believe nothing should interfere with the mix of sweet tender summer lobster and mayonnaise.

F&W's Justin Chapple riffs on classic Mexican quesadillas with Spanish flavors, using salty Manchego cheese and sweet piquillo peppers.

Chicken roasted on a can of Dr Pepper plus potatoes, peppers and chiles make up the filling for these phenomenal tacos from chef Courtney McBroom.

Chef Dave Beran loves the combination of Champagne and potato chips. For this dip, he took inspiration from the classic French butter sauce beurre blanc, spiked with shallots, wine vinegar and herbs.

This terrific burger is sprinkled with a spice mix halfway through grilling; if you mix it in before cooking, the meat will get tough. Garnishes of crema and avocado add rich creaminess.

These sweet-savory glazed hot dogs were inspired by a dish Marcia Kiesel discovered at a Manhattan Chinatown restaurant. They're cut in a crosshatch pattern, which makes the franks cook even faster, and served in a grilled mustard-brushed croissant.

Food & Wine's Justin Chapple uses white bread as the wrapper for his quick and simple crispy cheese sticks.

There are only a handful of ingredients in these simple but outrageously decadent and fun dessert bars from Food & Wine's Justin Chapple. If hard pretzels aren't your thing, feel free to swap in thinner pretzels.

A mix of Sriracha and chipotle Tabasco with homemade aioli makes a terrific sauce for crispy Tater Tots. They go great with sparkling wine.

A bold marinade of soy sauce, fish sauce, lemongrass, curry powder and hot chile gives these juicy chicken skewers from chef Ben Ford an incredible amount of flavor.

These Indian-spiced chicken wings from chef Ben Ford are superb on their own with a squeeze of lemon, but they're even better dipped in the thick and tangy minty yogurt sauce that's made with cream cheese.