50 Best Super Bowl Recipes

These classic buffalo wings pair perfectly with a creamy homemade blue cheese dip.

"In Texas, whether you're at a restaurant or a house party or a church youth group meeting, there are always people gathered around a nice, big bowl of queso—almost like they're gathered around a fire," says Lisa Fain of New York City restaurant El Original.

Chef Andrew Zimmern serves this hearty chili with limes, minced chiles, homemade hot sauce, sour cream, sliced avocado, crumbled cheddar cheese, corn chips and flour tortillas.

This smoky, salty guacamole is a great game-day dip—but you might want to double it if you're having friends over. Anything with bacon tends to disappear quickly.

Instead of combining vodka with flavored Jell-O mix, chef Michael Symon concocts a refreshing mojito and stirs unflavored gelatin into the mint-and-lime-spiced rum drink to mold a fun and sophisticated version of the lowbrow shot.

Food & Wine's Justin Chapple makes his next-level nachos with sausage, tangy pickled vegetables and fried eggs. They're perfect all-day nachos.

Chef Carla Hall makes her own crunchy crackers to serve with her cheese spread, a riff on a Southern classic.

Sriracha lovers will devour these spicy, crispy chicken wings.

In this imaginative party snack, addictive garlicky bread sticks and marinara sauce resemble french fries and ketchup.

Serve the pulled pork with coleslaw and pickles, or mound it on hamburger buns and top with coleslaw and thinly sliced onion and dill pickles.

Think fried rice meets pizza," says Chicago chef Grant Achatz, who makes this crazy-fun dish for dinner with his kids. You can pick your toppings, he says, but the most important one is the Manchego cheese, which has a flavor profile that's similar to miso.

Doused in buffalo sauce and nestled in a chewy tortilla, this mash-up of game day classics can easily be scaled up or down, depending on your number of guests.

Edna's is a legendary bar in Oklahoma City with dollar bills stapled to the walls. Its signature drink is an unlikely mix of three ingredients: fresh orange juice, amaretto and light beer. Key to the surprisingly tasty cocktail: a frosty mug.

These "BLT" hot dogs are topped with crispy bacon, fresh tomatoes and crunchy lettuce dressed with a creamy caraway-pickle mayonnaise.

This gumbo from New Orleans chef Donald Link owes its flavor to the roux, a mix of flour and oil that's cooked until it's coffee-colored.

This quesadilla packs a serious punch, thanks to fiery habaneros. Feel free to dial it up or down, depending on your tolerance.

This fun, high-brow take on pigs in a blanket swaps spicy andouille sausage for the hot dogs, with sweet mustard chutney as a condiment.

In these chicken fingers for grown-ups, thin strips of chicken are marinated in ale and citrus juices, then fried until golden-crisp.

The chopped beef filling for these delicious empanadas is cooked in lard, so it’s extra succulent.

This simple, smart recipe uses the ingredients in a classic muffuletta sandwich (salami, ham, provolone, roasted peppers and olives) in a calzone that's baked until warm and melty.

"Right in Tijuana's red-light district sits Kentucky Fried Buches, where cooks fry chicken necks, skin on, to fill soft corn tortillas. I can't stop eating them," says Andrew Zimmern. "At home, I fry skin-on chicken thighs until they're supercrisp, then eat them with avocado-tomatillo salsa, my family's favorite."

The big and messy sausage-and-pepper hero is a staple of every Italian American street fair. This neater version—made with smaller rolls and sausage halves—is perfect for a quick weeknight dinner at home and requires little cleanup.

This fantastic bread is stuffed with broccoli and two types of cheese.

Chef Joanne Chang's mother used to make hard-boiled eggs for dinner: She would add them to the beef or chicken she was braising in soy. This is Joanne's riff on those eggs, made spicy with hot sauce and wasabi.

For her fun take on Buffalo chicken wings, F&W's Kay Chun tosses oven fries with a delicious two-ingredient sauce.

Cooked in mini muffin pans, these mini macs can be assembled early and baked just as guests arrive.

Broiled instead of deep-fried, and filled with a nutrient-packed pesto made from broccoli and fresh herbs, these potato skins are extra healthy. Toss any leftover pesto with pasta or use as a sandwich spread. Peel and shred the broccoli stems for slaw.

These super-easy drinks are made with Hoegaarden, ginger beer, mint and lemon.

When wings aren’t hearty enough, make these spicy chicken legs.

Here, chef Viet Pham tucks bratwurst into hearty hoagie rolls along with juicy pastrami and sliced Swiss cheese, then spreads them with his homemade Russian dressing.

Whether you're at the game or at home on the couch, this one-pot meal is fantastic football food.

Cheesy popcorn gets an upgrade with freshly grated Parmigiano-Reggiano, salt and pepper.

Mango puree adds a sweet spin to this traditional Cuban dish.

Making your own BBQ sauce is easy and well worth the effort.

These meatballs are served in a bowl, but they are equally delicious with spaghetti or on a hoagie roll.

Roger Kugler's tangy beer-based sangria was inspired by a British customer's request for a shandy, a refreshing blend of lager beer and lemonade or soda.

Crispy fried shrimp are stuffed into a hollowed-out baguette that's been buttered, toasted, and spread with a zesty sauce. Use more Tabasco in the sauce to suit your taste, or pass the bottle at the table so fire lovers can sprinkle it directly on their sandwiches.

Barbecue rub isn't just for ribs and chops. Try this simple recipe on roasted chickpeas for a tailgating snack you won't want to share.

Traditionally made with black beans, this version of the Brazilian classic uses white beans as its base.

For these flautas, tortillas are rolled around a savory filling and pan-fried until crisp.

This dish was a "wicked lucky success" for chef Jamie Bissonnette of Toro in Boston and Manhattan. Inspired by beer-steamed clams, he took a pound of chicken wings out of the fridge and came up with this hybrid recipe when he had some unexpected dinner guests one evening.

This outrageous sandwich from chef Corey Lee features juicy beef, horseradish aioli, fresh spinach and melted cheese with a rich onion broth for dipping.

Chef Rick Bayless roasts garlic in oil, then spikes it with chipotle and lime so the sauce is tangy, spicy and smoky—terrific on sautéed shrimp.

"I've always been a fan of any food high in salt and starch," Grant Achatz says, "and soft pretzels right out of the oven are awesome." You can eat these slightly sweet, chewy, dark pretzel sticks plain or with mustard; Achatz goes for ranch dressing.

Gooey and luscious, this addictive starter is like a deconstructed broccoli quesadilla.

The unexpected topping of sautéed ground beef and pine nuts adds texture and deep flavor to this extra-creamy chickpea spread.

To take his french fries over the top, chef Jonathon Sawyer broils them with a tequila-spiked pimento cheese topping. It's wonderfully decadent melted into the fries and also excellent as a dip.

In this best possible version of flavored tortilla chips, Traci Des Jardins tosses the just-fried chips with homemade salsa, then sprinkles them with a little Mexican Cotija cheese.

An unlikely combination—wonton wrappers and queso fresco—is the basis for this beloved Peruvian appetizer.

"The chicken is braised in the oven, but you can make it in a slow cooker or completely on the stove, in a casserole," says Jenn Louis. There are many versions of tinga—the smoky Mexican tomato sauce—and this one is especially easy, calling for only a few simple ingredients.