The Best Super Bowl Recipes

For this classic tapa, Jose Garces stuffs his delicious crab salad into individual piquillo peppers and roasts them until hot.

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

Sriracha lovers will devour these spicy, crispy chicken wings. Feel free to dial up or down the heat, depending on your comfort level.

Savory snack mixes are typically flavored with soy sauce, Worcestershire and butter. Grace Parisi prepares her crunchy mix with a little maple syrup for sweetness and Thai curry paste for heat.

Insisting that "there is no better Sunday couch chow for the start of football season," Andrew Zimmern says these fiery shrimp should be served with Crystal brand hot sauce, which he calls "perfectly balanced." Bonus: it's available everywhere.

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.

Adding fresh zucchini to a cheesy quesadilla livens it up a bit; the bold, spicy salsa that goes into the quesadilla as well as on top gives it an excellent punch.

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.

Ming Tsai’s sliders are based on a recipe his mother made for him when he was young: She’d fill his thermos with the chile-sauce-and-ginger-flavored ground meat and include the slider buns in his lunch box. “Everyone at school wanted them, so I’d usually trade a little slider for a complete lunch,” says Tsai.

Crispy, sweet and salty, this three-ingredient snack is the ultimate cocktail party hors d’oeuvre.

These bite-size ham-and-cheese sandwiches are miniature versions of the Croque Meurice that Michelin three-star chef Yannick Alléno serves exclusively at Le Meurice hotel’s chic Bar 228.

Mexico City native Richard Sandoval makes his guacamole tableside in a volcanic-rock molcajete (mortar and pestle) and serves it with hot, superthin corn tortilla chips and two kinds of salsa: avocado-and-tomatillo and fresh tomato.

Linton Hopkins turns this slow-roasted pork shoulder into sliders.

Damian Windsor’s favorite low-alcohol cocktail had been the Shandygaff (citrus soda mixed with lager) until he created a version with fresh ginger juice and a hoppy IPA; it was delicious. Adding a dash of hot sauce made the drink even better.

Neal’s Deli serves tender, oversize pork-and-beef meatballs stuffed into a warm hero roll with melted provolone cheese. Although Matt Neal makes his own chunky tomato sauce for the sub, it’s fine to substitute six cups of jarred sauce.

Hot Sauce, unsalted butter, and melted hot pepper jelly come together for a tasty wing sauce.

These tacos are super easy because they’re made with pre-cooked shredded chicken.

Instead of laboriously stuffing piquillo peppers, spread the crab mixture in a baking dish, top it with slices of the peppers, then cook until warm and melty.

Serving this spicy stew is a surefire way to please everyone at the table. Leftover turkey or chicken can be substituted for the chicken thighs.

Filled with four kinds of cheese and plenty of tender artichoke hearts, this dip is creamy with a crisp, golden top. Be sure to drain the thawed frozen spinach well to avoid excess water, which can break the cheese sauce.

Traci Des Jardins tosses just-fried chips with homemade salsa, then sprinkles them with a little Mexican Cotija cheese.

These crispy rolls are a riff on Argentinean street food.

These spicy burgers are topped with Tabasco-spiked mayonnaise, slivers of crunchy pickled carrots and sprigs of cilantro.

Santiago Garat makes these flaky beef empanadas the traditional way—by hand-chopping the beef for the filling. He cooks the meat in lard, so it’s extra succulent.

Buttery, mild Castelvetrano olives add just enough salt and tang to these fried sausage snacks that pair beautifully with a crisp martini or chilled glass of wine. Use a high quality Italian sausage for the best texture and flavor.

Dana Cowin, a cookie connoisseur, declares these double-chocolate ones the most delicious she’s ever had. They’re like crispy-chewy brownies in cookie form.

No party spread is complete without onion dip—make sure you have a big bowl of potato chips at the ready, because it’ll go fast.

F&W’s Justin Chapple combines two favorites—Tex-Mex queso and Philly Cheesesteak—to make his crowd-pleasing dip. He combines provolone and white American cheeses to form a gooey base for sautéed peppers, onions and thinly sliced rib-eye steak—serve with toasted slices of hoagie rolls or tortilla chips.

These tasty burgers from Bobby Flay are topped with barbecue sauce, bacon and onion rings.

One of Roy Choi’s favorite Honolulu spots is Side Street Inn. Side Street’s sticky fried ribs really stand out for Choi: He makes his version with a mixture of staple Asian sauces, including hoisin, black bean sauce, oyster sauce and Sriracha.

If you don’t have fresh basil, stir some pesto into the peppers and mushrooms before putting them on the pizza.

Manhattan’s Crif Dogs, a late-night hot dog spot, is locally famous for its franks. This one, which goes by the name The Chihuahua, is wrapped in bacon and topped with sour cream and avocado. It’s also available at the adjoining cocktail lounge, PDT.

In this clever take on the summertime classic, salmon replaces lobster and yogurt stands in for mayonnaise. Topping rolls with potato chips adds crunch and fun.

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

The trick to these luscious carnitas is to pull the meat into successively smaller pieces as it roasts, exposing more and more surface to the oven’s heat for crisping.

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

In this takeoff on the campfire classic, Grace Parisi replaces crunchy graham crackers with buttery store-bought pound cake, sandwiched with marshmallow fluff and peanut butter and served alongside a cup of warm melted chocolate for dipping.

At Anan Saigon, in Ho Chi Minh City, Vietnam, chef Peter Cuong Franklin serves next-level chicken wings that are at once sticky-sweet and explosively umami. Baked then stir-fried in a mixture of fish sauce, lime juice, and soy sauce, the wings get finished with crunchy fried garlic and fresh scallions.

A splash of vermouth helps cut through the richness of the cheese and allows the herbs and garlic to permeate. Fresh, crisp vegetables are the perfect accompaniment to this take on Brie en croûte.