Our 42 Best Super Bowl Recipes

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

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." 

To take his french fries over the top, chef Jonathon Sawyer broils them with a tequila-spiked pimento cheese topping. It's wonderfully rich 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.

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

To make this dip, spread the crab mixture in a baking dish, top it with slices of the peppers, then cook it until it's warm and melty.

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.

These crispy, stuffed rolls of phyllo dough are inspired by the street food of Argentina. Be sure to use dry-cured Spanish-style chorizo.

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.

Former Food & Wine Editor in Chief 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.

F&W's Culinary Director at Large, 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 the queso with toasted slices of hoagie rolls or tortilla chips.

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

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

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

In this take on the campfire classic, former Food & Wine editor Grace Parisi replaces crunchy graham crackers with buttery store-bought pound cake, sandwiched with creamy marshmallow fluff and peanut butter and served alongside a cup of warm ganache for dipping.

At Anan Saigon, in Ho Chi Minh City, Vietnam, chef Peter Cuong Franklin served these next-level chicken wings that were 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 mix of five different alliums—shallots, scallions, and sweet, yellow, and red onions—upgrades this classic caramelized onion dip with layers of flavor. Yellow and red onions give it bite, while Vidalia onion and shallots lend a pleasant sweetness. Taking the time to cook the onions low and slow concentrates their flavor, while adding scallions halfway through cooking keeps them just fresh enough to serve with chips, toasted bread, or vegetables like endive, steamed fingerling potatoes, and roasted Broccolini.

The secret to these potato chips is in the pre-soak. Soaking the potatoes before frying rinses away excess sugar and starch that could cause the chips to burn; the vinegar helps break down pectin in the potatoes, resulting in ultra crispy chips.

This sweet and savory snack mix by chef Kris Yenbamroong of Night + Market is seriously delicious. Lime leaves and lemongrass bring citrusy flavor to the buttery cashews, toasted coconut, and crispy garlic. Frying each element individually ensures crunchy—not burned—components. Use a food processor to make quick work of the garlic.

Jen Pelka Bililies of Une Femme Wines loves serving Champagne with playful bite-size foods like pigs in a blanket. To take them up a notch, she brushes the puff pastry with a tasty mix of honey, mustard, and fresh black pepper before rolling up with the hot dogs and baking.

There are two ways to serve this incredibly flavorful ground lamb seasoned with spices, ginger, and chiles: on soft pav buns, or go with a dish that chef Meherwan Irani calls "Sloppy Jai"—perhaps the tastiest version of a Sloppy Joe you may ever eat. The lamb is served stuffed in the pav with green chutney, cilantro, sliced onions, green chiles, and Maggi ketchup.

For this party snack, meaty bites of slow-roasted slab bacon are tossed with a homemade chile crisp that's studded with freshly toasted chunks of dried chiles, fresh ginger, and garlic. Native to Mexico, slender and spicy dried Japones chiles lend their heat to this quick and easy version of the popular Chinese condiment. For an even easier version, try this with your favorite store-bought version of chile crisp.

The fast, tasty marinade for the shrimp in these kebabs, flavored with caraway seeds and ancho powder, would also be delicious with chicken, pork tenderloin, and any kind of steak.

This fresh, zesty guac is loaded with avocados, tomato, red onion, jalapeños, and plenty of fresh lime juice. If you'd like, feel free to add a shot of tequila to the mix, too.

Perfect for entertaining, these grab-and-go sliders star tender carnitas topped with a creamy tomatillo-avocado sauce sandwiched between pillowy homemade rolls.

Use a crisp Mexican lager for this twist on the classic Paloma cocktail from cookbook author Rick Martinez. Try Tajín Clásico Seasoning for the chili-lime salt.

For the ultimate game-day snack, chef Matt Jennings tosses chicken wings that he bakes in the oven (instead of deep-frying) in a spicy glaze made with gochujang, honey, and rice vinegar.

This taco filling can also be cooked low and slow in a Dutch oven over the stove. Just before serving, add freshly squeezed lime juice and cilantro to perk up the flavors in the sauce. Serve with warm tortillas with shredded cabbage, sour cream, sliced avocado, and cotija cheese so guests can build their own tacos.

If you don't have a chili recipe in your back pocket, make this one your go-to for game day. Fresh poblano and toasty ancho chile powder provide a tame level of heat, making this a crowd-friendly dish that guests can crank up by topping with a few slices of fresh jalapeño. And thanks to convenient canned beans, you can get this on the table in under an hour. Game on!

"I am a traditionalist when it comes to nachos, and my gold star goes to the 'walking taco,'" says Kristen Kish, winner of Top Chef season 10. "I'm talking about the oldschool, cafeteria hot lunch–style walking taco. Individual bags of chips filled with grated cheddar cheese, taco meat, sour cream, chopped onion, pickled jalapeno, canned black olives, tomatoes, and whatever else you could find at the salad bar."

This gloriously sloppy sub is the creation of Pinky Cole, founder of the popular Atlanta-based Slutty Vegan, and Derrick Hayes, Philly native and founder of Big Dave's Cheesesteaks. In Cole's Dinkies Cheezesteak, a plant-based version of Hayes' meat-packed hoagie, plant-based meat gets piled into toasted rolls with tender peppers, onions, and gooey pools of vegan cheese. Slutty Vegan's signature seasoning blend is available online, or substitute regular seasoned salt.

Puerto Rico and the American South intersect deliciously in this unique dessert empanada from Boricua Soul in Durham, North Carolina, which combines the flavors of marshmallow-topped sweet potato casserole with spiced pumpkin cheesecake, encasing it all in caramel-drizzled, crisp pastry. Thanks to the smart use of store-bought shortcuts like empanada wrappers and canned sweet potatoes, the creamy filling comes together in minutes.

This creamy, smoky dip features flaky smoked salmon two ways: half is finely chopped to add a pleasant texture to the dip alongside briny pops of capers, and the rest is pureed with the mayonnaise, sour cream, and cream cheese, lending its beautiful color and deepening the flavor. Fresh dill and chives keep the dip light while lemon juice adds brightness while also keeping the dip perfectly scoopable—no broken chips here.

When layering toppings on the pizzas before baking, use a lighter hand towards the center of each pie; the dough will puff while cooking, and the potatoes and cheese will gravitate towards the middle.

Like any "loaded" situation, this hot dog is all about constructing your plate. Split-top buns allow you to hollow out the sides a bit, fitting extra toppings into each bite. A touch of sweetness in the chili balances out the salt from Corn Nuts and the hot dog, while the sharp bite of pickled jalapeños creates balance. Radishes and sour cream offer a welcome hit of freshness. The chili can easily be made ahead of time for quick assembly the day of.

A michelada is a Mexican drink that is often made with pilsner (a light, hoppy beer), but mixologist Joaquin Simo prefers to use a dark, malty brew instead.

Pork, three kinds of cheese—blue, cheddar, and Parmesan—and tart spiced apple chutney make up this delicious grilled sandwich from Santa Monica chef Raphael Lunetta. The carnitas recipe makes enough shredded pork for 12 sandwiches, though you may find other delicious uses for it. If you like, substitute leftover pulled pork for the carnitas for a quick sandwich fix.

Roasted delicata squash, crisp raw vegetables, and two crowd-pleasing dips make this appetizer as beautiful as it is delicious. A citrus-spiked miso dip is a refreshingly light complement to the crudités, while a classic pimiento cheese is tangy, creamy, and satisfying. If you can't find earthy, umami-rich black garlic molasses, balsamic glaze makes a great substitute.

This simple, homemade black bean-and-corn salsa can be served with chips, or also with chopped romaine and grilled chicken to make a satisfying salad or taco filling. Can't get fresh corn? Use 1 1/2 cups of thawed frozen corn instead.

Here, classic buffalo wings are amped up with extra garlic and hot sauce. Flour-dredged wings get fried up crispy and tossed in a classic sauce tempered with Worcestershire sauce and brown sugar. The only things missing are celery and blue cheese dressing.

Whether you're making this loaded tray of nachos for entertaining or the ultimate snack dinner, it's sure to impress. Each individual component takes this dish to the next level, from homemade pickled red onions and jalapeños to creamy queso made with Monterey Jack, white American, and goat cheese.

Hot, sweet, crispy, and buttery, these wings are certain to become your next go-to recipe for Game Day or any time you want a hearty snack. The wings are tossed with lemon pepper seasoning then cooked until crispy in an air fryer. They are then coated with a buttery hot honey glaze and served with more of the glaze for dipping. A garnish of cilantro adds color and more brightness to the dish.