Super Bowl
290 recipes found
Loose Meat Sandwich
The sandwich of choice around Sioux City, Iowa is the loose meat sandwich — think Sloppy Joes without the tomato-based sauce. Here, ground beef and onions are cooked into intensely flavorful crumbles with a few seasonings, then piled high on a hamburger bun with dill pickles and yellow mustard. Sometimes known as a Maid-Rite (named after the restaurant chain that popularized it), a “tavern” or a “canteen,” this is the nostalgic sandwich of a million Iowan childhoods. The recipe easily satisfies a crowd: Just make a double batch of the beef filling, then scoop onto buns until you run out.
Loaded Oven Fries
Roasting thick wedges of well-seasoned potatoes skin-side down on a sheet pan delivers the crispness of fries while maintaining the soft, pillowy insides of a perfectly baked potato. Top them with crispy bacon, melted sharp Cheddar, chopped scallions and sour cream for a crowd-pleasing game-day snack or hearty appetizer.
Cheesy Breadsticks
While cheesy breadsticks made with pizza dough are a classic appetizer at pizza chains, making them at home doesn’t require much effort — and guarantees you can enjoy them when the cheese is as ooey-gooey as can be. These are baked in a metal pan to ensure a soft interior with a crisp crust. They’re topped with a swipe of garlic-herb butter and a shower of mozzarella and Parmesan for a thick layer of melted cheese in every bite. For that true pizzeria experience, be sure to dip your breadsticks in marinara, ranch or a combination of the two.
Boneless Buffalo Wings
This potentially controversial recipe takes a few steps away from traditional Buffalo wings: It starts with boneless chicken breasts, pan-fries them, and then serves the Buffalo sauce on the side for dipping instead of coating the chicken. But it’s got a goal: This ensures all the hard work of securing a crispy piece of chicken doesn’t go to waste. These boneless wings are crunchier, and, without the pesky bones, they’re arguably more snackable. The elusive texture of wet-crunchy is in full effect here when chunks of crisp chicken breast and celery get dunked into the zingy Buffalo sauce.
Tajín Chicken Wings
These chile-lime baked chicken wings get their spunk from Tajín, a tangy and mild combination of dried chiles, salt and dehydrated lime juice that is often sprinkled on fruit. Bake the wings with the seasoning (as well as baking powder and salt for crackly skin), then gloss them in a buttery sauce that’s bright with Tajín, lime juice and fresh chile. Take a cue from tajín fruit cups (as well as the carrots and celery typically eaten with Buffalo wings) and serve alongside spears of jicama, cucumber and pineapple.
Chipotle Honey Chicken Wings
Spicy and sweet, with a cooling dip to dunk them in, these chicken wings are simple to make. Smoky chipotle chiles in adobo sauce are blended with sour cream, honey, garlic and a couple spices to make a flavorful coating for the wings while the oven heats up. Then with just a quick roast on a wire rack over a parchment-lined sheet pan (so your pan stays relatively clean), the wings are ready. Orange zest adds a fruity brightness, but is optional.
Chorizo Patty Melt
Imagine a patty melt, but made at a diner in Mexico. Instead of plain ground beef, you might find a spicy and tangy chorizo patty smothered in a melted blanket of creamy, slightly aged queso chihuahua and topped with sweet and hot caramelized onions, poblanos and serranos. Imagine no more because here it is: a classic, unctuous patty melt reimagined with a Mexican twist. In this recipe, fresh chorizo links made patties that held their shape better than bulk sausage. If you can’t find chorizo links, see the note below for a quick substitute.
Vegan Queso
Thanks to a hefty dose of funky nutritional yeast and smoky heat from paprika and chipotle, this cashew-based dip has enough nacho-cheesy vibes to please all kinds of eaters. Unlike traditional queso, this recipe, adapted from my cookbook “Start Here: Instructions for Becoming a Better Cook” (Knopf, 2023), stays smooth and creamy even at room temperature, ideal for snacking on all party long. Don’t be shy with the salt, which is critical to bringing out that cheesy flavor. Serve this with tortilla chips, steamed broccoli or French fries, or toss with boiled elbow macaroni for a vegan mac and cheese.
Sweet and Spicy Chicken Meatballs
Combining sweet and spicy flavors in savory, satisfying weeknight meatballs, this recipe calls for a generous amount of crushed red pepper to contrast with the deep caramel honey-like chopped dates. A hefty dose of herbs and citrus zest serves to lighten and brighten. Medjool dates can be easier to find, but if you can obtain a variety called deglet noor, the dates will be a little drier and easier to chop. Serve the meatballs with warm couscous, a couscous salad or a simple green salad.
Spicy Turkey Burgers
The turkey burger doesn’t always get the respect (and love) it deserves, because turkey’s leanness can create a dry, crumbly burger. But those worries disappear when you add a dollop of mayonnaise to the burger mix, which ensures a juicy bite and encourages a caramelized coating. Using a mix of ground cayenne and paprika gives the patties a smoky heat that amplifies their meaty flavor. The garlicky iceberg slaw tames the burger’s spiciness and should spill out of the sides like a happy mess.
Oysters Mosca
In this one-pan gratin, inspired by a favorite appetizer at Mosca’s, an Italian restaurant just outside of New Orleans, fresh oysters are covered in a garlicky butter sauce, topped with a mélange of breadcrumbs and freshly grated Parmesan and baked until tender yet juicy. It’s a hit with those who love oysters — and even those who aren’t fans of raw ones. The shellfish are full of flavor from the Creole seasoning that accents the sauce, with a hint of Italian influence from the herbs and Parmesan. At Mosca’s, they use plump Gulf oysters from nearby waters, a variety that’s especially good cooked and worth seeking out if you live near the Gulf Coast. Otherwise, any oysters work: Using preshucked oysters packed in their liquor at your local grocer or fishmonger makes preparing this dish a breeze. Best enjoyed warm from the oven, this appetizer is meant to be shared with a group.
Garlic Parmesan Wings
Wings are a crowd-pleaser for game day or any day of the week. Baked, not fried, with a savory blend of spices, the chicken is then tossed in butter, fresh garlic, lemon zest and parsley. Plenty of freshly grated Parmesan added at the end makes these garlicky wings irresistibly good. The key to crispy wings is ensuring they spend time in the refrigerator after they have been coated in the baking powder and spices. The baking powder and salt draw moisture out of the wings, allowing the skin to brown more easily in the oven. Serve these with ranch dressing or your favorite dipping sauce. Feel free to add a few splashes of hot sauce while tossing the wings in the butter mixture, if you are feeling extra spicy.
French Onion Dip
The simple combination of a packet of French onion soup mix and a tub of sour cream is instantly delicious. Paired with crinkle cut potato chips, it’s the dip that everyone can’t stop eating. All the flavor found in that packet of soup mix can be duplicated — and perhaps improved upon — in this homemade version. Dried onion flakes are replaced with sweet and silky caramelized onions, which are time consuming but worth every minute. They are joined by onion powder, garlic powder, cayenne and Worcestershire sauce and stirred into sour cream, which creates a smooth and deeply flavorful dip that promises not to break your chips. If you want to make this recipe vegetarian, replace the Worcestershire sauce with a few splashes of soy sauce to taste. If you are looking for extra tang, replace some of the sour cream with Greek yogurt. If you crave a bit more fatty flavor, replace some of the sour cream with mayonnaise. And if you somehow don’t crave potato chips, serve this dip with crudités.
Kettle Corn
Crunchy, sweet and salty kettle corn is a nostalgic childhood reminder of fairs, farmers markets and snack shacks. A feel-good anytime snack that is hard to walk away from, homemade kettle corn can be prepared easily with a handful of ingredients. Use a large (6-quart), tall and wide pot so the kernels have plenty of room to pop and the sugar doesn’t burn. A lighter-weight pot is also helpful to minimize the workout your arms will be getting with all the shaking. A glass lid is useful to better keep an eye on the kernels as they pop. You’ll be tempted to keep popping every last kernel, but it’s best to lose a few kernels than risk scorching the kettle corn and ruining the whole batch. Err on the side of caution, and remove the pot from the heat sooner than later. Kettle corn is best served right away but will keep, covered, for up to 5 days.
Fire Crackers
This spicy, savory snack, also known as Alabama fire crackers or comeback crackers, is of unclear origin but beloved in the South. Though fire crackers are traditionally prepared using saltines, oyster crackers are also common — and the choice here because they’re fun to devour by the handful. Classic fire crackers are marinated with store-bought ranch seasoning and red pepper flakes then baked until crisp and golden. This version calls for a quick, homemade ranch-inspired blend. These crackers will stay fresh for up to one week, making them ideal for impromptu holiday gatherings and gifting alike.
Jalapeño-Corn Dip
This much-loved and often devoured rich and spicy molten dip can be found at parties and potlucks across the Midwest and South. The heat from the jalapeños is present but tamed by sweet corn kernels, cream cheese, sour cream and melty Monterey Jack. While two jalapeños might seem like a lot, keep in mind that they’re seeded (feel free to leave the seeds in one or both if your palate favors spice — after all, the chiles are part of the dip’s draw). Frozen corn makes this a year-round dish, but of course, fresh kernels work just as well if the vegetable happens to be in season. Bacon can be omitted for a vegetarian version; in this case, skip to step 2, adding an extra tablespoon of oil and stirring in a teaspoon of smoked paprika for a hint of smoke.
Oven-Fried Hot Wings
Unlike Buffalo wings up north, Atlanta-style hot wings are sharp and salty, with undeniable savoriness (and little or no butter). One whiff of the sharp red hot sauce, unbridled with cayenne flavor and vinegary tang, should instantly make you drool. Serve these oven-fried wings with ranch or blue cheese dressing as a dipping sauce, as they do in Atlanta, along with celery and carrot sticks to help offset the heat. They’re also fun to eat between bites of crispy chicken.
Cheesy Chile Crisp White Beans
Cheesy bean bakes, a molten staple of pantry cooking, get a fiery glow-up in this easy weeknight recipe. Because different brands of chile crisp and chile paste vary drastically in their heat levels, add your condiments slowly, tasting as you go. When your tongue just starts to tingle but isn’t yet on fire, it might be time to stop. Serve this with tortillas or tortilla chips for scooping, or over rice to catch the gooey mix of beans and melted cheese.
Slow-Cooker Jalapeño Pulled Pork
This four-ingredient recipe draws inspiration from carnitas, barbecue pulled pork and Vietnamese caramel pork for sticky, sweet and spicy pulled meat. Braising browned pork shoulder in a slow cooker in pickled jalapeño brine and fish sauce tenderizes the meat and adds savory depth. Part of the cooking liquid then simmers with brown sugar and pickled jalapeño slices for a glaze to drape over pull-apart, crispy-edged meat. Eat over rice, tortillas or burger buns.
Sticky Guava Ribs
These easy, oven-baked ribs are sticky, sweet, spicy and splendidly delicious. The sweet guava paste makes an excellent foundation for the barbeque sauce, resulting in a sauce that’s quick to caramelize and clings to your fingers with every bite. The low and slow cooking technique gives you tender, fall-off-the-bone meat with little to no effort and plenty of rendered fat to baste the ribs before you sauce them up. If you’re feeding a crowd, you can make the ribs ahead of time and broil them before serving. That’ll give you time to prepare a green salad or mango slaw for sides. The extra sauce keeps well in the fridge for two weeks or in the freezer for three months. Stash it away for a rainy day or you can double the amount of ribs for a larger serving -- that’s if you don’t eat them all before your guests arrive.
Buffalo Chicken Meatballs
For a switch-up to the usual wings, use often underutilized ground chicken to make these juicy, tender Buffalo meatballs. Celery, a frequent wing pairing, gives the meat mixture a bit of crunch and freshness. Perfect for subs or party platters, you can make the meatballs ahead of time by wrapping the pan with plastic and placing it in the refrigerator or placing them in an airtight bag and freezing them for up to 3 months (defrost in the refrigerator the day before cooking).
Detroit-Style Pizza
With charred and cheesy edges, a thick and chewy crust, and a reverse order of toppings, Detroit-style pizza has earned its place in the seemingly endless world of pizza. This hearty pie first appeared on the menu at Buddy’s Rendezvous Pizzeria in the Motor City, in 1946. Owner Gus Guerra baked his mother-in-law’s recipe for Sicilian-style pizza in the deep pans typically used to hold auto parts; the dark, industrial steel better distributed heat than traditional baking pans. Using plenty of sharp, aged Wisconsin brick cheese (see Tip) cut into cubes, with some touching the sides of the pan, helps create the pizza’s coveted burnished edges. You can find a Detroit-style pan online, but a 9-by-13-inch metal baking pan will also work. (You’ll just have to settle for slightly less crispy edges.) Inspired by J. Kenji López-Alt’s Detroit-style dough recipe, this version calls for bread flour, which creates a delightfully light and chewy crumb.
Cemitas
The cemita is a widely popular Mexican sandwich from the state of Puebla. It’s named for the bread it’s served on, an egg-rich, sesame seed bun. Also referred to as a cemita Poblana, the sandwich is frequently filled with a crispy fried cutlet, often pork or chicken. Traditional toppings are layered to create a symphony of textures and flavors, including creamy avocado, salty Oaxaca cheese, tangy pickled jalapeños or smoky chipotles en adobo, fresh raw onions and papalo (a fragrant Mexican herb similar to cilantro). If Oaxaca cheese is unavailable, string cheese delivers a similar texture and flavor.
French Dip Sandwiches
A classic French dip sandwich traditionally starts with high-heat roasting or slow-simmering a sirloin or ribeye loin in aromatics for several hours. For a quicker version that is no less delicious, use premium deli roast beef. A simple jus, or gravy, made of beef broth, soy sauce and Worcestershire seasoned with onions, garlic and thyme, is served alongside for dipping so you can enjoy this classic any day of the week. The jus can be made up to four days ahead; refrigerate in an airtight container and rewarm on a warm stove.