4Views 0Comments
:max_bytes(150000):strip_icc()/Adobo-Chicken-Wings-FT-RECIPE0722-16280904bb054deca32db1d3a7dd4fe0.jpg?ssl=1 "Our Favorite Super Bowl Foods for Game Day")
Our Favorite Super Bowl Foods for Game Day
:max_bytes(150000):strip_icc():format(jpeg)/Adobo-Chicken-Wings-FT-RECIPE0722-16280904bb054deca32db1d3a7dd4fe0.jpg)
When it comes to the Super Bowl, we’re just as focused on the food spread as the point spread. Our go-to watch-party dishes include classics like saucy chicken wings, pigs in a blanket, and chips with dip, plus sandwiches and sliders to keep everyone happy. We’ve also got plenty more in the lineup — from cheesy snacks to desserts. With so many Super Bowl recipes to choose from, you’re guaranteed a winning menu no matter what happens on the field.
Buffalo Pigs in a Blanket
Food & Wine / Photo by Victor Protasio / Food Styling by Emily Nabors Hall / Prop Styliing Claire Spollen
Brush crescent roll dough with Buffalo sauce, instead of egg wash or butter, to infuse it with cayenne spice before wrapping up smoky cocktail sausages. Pair this fiery crowd-pleaser with a creamy, tangy blue cheese dip.
Sheet Pan Nachos
Jordan Provost / Food Styling by Thu Buser
Baking your nachos on a sheet pan ensures the perfect chip-to-cheese ratio. Serve these straight from the pan along with sour cream, salsa, and guacamole for dipping.
Honey Mustard Chicken Wings
Food & Wine / Photo by Brie Goldman / Food Styling by Holly Dreesman / Prop Styling by Alexandria Juhl
Sweet honey and tangy mustard make these classic chicken wings extraordinary. This simple recipe is a snap to make and can be ready to wow your taste buds in just 45 minutes.
Fried Pickle Dip
Food & Wine / Photo by Robby Lozano / Food Styling by Melissa Gray / Prop Styling by Tucker Vines
Punch up the party with this creamy, briny dip — no deep fryer required. Buttery toasted panko brings crunch to a tangy sour cream and pickle base.
Beer Brats
Food & Wine / Photo by Jen Causey / Food Styling by Rishon Hanners / Prop Styling by Josh Hoggle
For maximum flavor, these sausages are simmered in lager before hitting the grill to get charred and juicy. Use the same beer to cook down caraway onions until soft and caramelized, then pile them over the finished brats on pretzel buns.
Queso Flameado
Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley
Nothing ignites a party like a spicy cheese dip set aflame with tequila. Serve warm alongside charred corn tortillas, topped with a squeeze of fresh lime and pickled carrots to cut through the richness.
Emeril’s Muffuletta
Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless
Chef Emeril Lagasse pulls out all the stops for this New Orleans classic, layering three types of cold cuts with mozzarella, provolone, and a briny olive salad made with capers and giardiniera between slices of soft Italian bread. Cut it into wedges to serve eight.
Crispy Potato Skins with Chorizo
Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Chelsea Zimmer / Prop Styling by Josh Hoggle
Baked three times to achieve the perfect texture, these hollowed-out potato skins are loaded with smoky chorizo and sharp cheddar, crowned with lime-infused crema, and topped with scallions, radishes, and cilantro.
Caramelized Five-Onion Dip
Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen
Onion dip is plenty delicious in its own right, and, in this recipe from F&W’s Justin Chapple, five types of caramelized onions bring loads of additional flavor to the party. Cream cheese, mayonnaise, and sour cream provide the dip’s creamy, luscious base.
Buffalo Chicken Burgers
Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Topped with a blue cheese–celery slaw, these spicy grilled chicken burgers combine all the flavors of Buffalo wings and blue cheese dressing.
Pimiento Cheese Jalapeño Poppers
Food & Wine / Photo by Sara Haas
Stuff and bread the peppers a day in advance, then all that’s left to do on Super Bowl Sunday is fry, bake, or air-fry this fan-favorite spicy snack.
Roasted Pork Tostadas with Citrusy Cabbage Salad
Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis
Roast chunks of boneless pork shoulder with citrus and oregano up to two days ahead, then toss with crunchy cabbage and radishes plus chewy hominy to top corn tostadas. Serve with sliced avocado and jalapeño, cilantro, lime wedges, and hot sauce to round it all out.
Crispy Air Fryer Onion Rings
Chris Simpson / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis
Onion rings are nothing without their crunchy exterior, but you don’t need to deep-fry to achieve it. Here, we coat sweet onions with crushed cornflakes and use the air fryer to make a lighter version of the classic snack.
Pretzel-Crusted Chicken Sliders with Cabbage-Apple Slaw
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Jillian Knox
How’s this for snack-on-snack action? Breaded in salty pretzel crumbs, these grown-up chicken tenders are juicy on the inside with a crunchy crust that holds it own alongside the crisp cabbage slaw.
Rocky Road Brownies
Morgan Hunt Glaze / Prop Styling by Joshua Hoggle / Food Styling by Marianne Williams
These gooey, chocolaty brownies have a few fun surprises inside, including chocolate chips and salted almonds. A golden marshmallow topping toasts under the broiler.
Short Rib Chili
Victor Protasio / Food Styling by Tyna Hoang / Prop Styling by Christina Daley
Fresh jalapeños, smoky chipotle chiles in adobo, and fruity ancho chile powder give this thick, meaty short rib chili layers of heat, while red wine and tomato add acidity to balance out the richness of the tender short ribs. Homemade pickled red onions provide a colorful, tasty, crunchy topping.
Buffalo Wings
Matt Taylor-Gross / Food Styling by Amelia Rampe
There’s no substitute for classic Buffalo wings when it comes to game day snacking. These wings are fried, then tossed in a buttery hot sauce and served with blue cheese dip and celery.
Grandma Pie Pizza
Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Sarah Elizabeth Cleveland
Use store-bought dough and a half-sheet pan to make a tasty pizza at home. This pie has a thick, deliciously chewy crust simply topped with an easy homemade tomato sauce along with mozzarella and Parmesan cheeses and fresh basil.
Mediterranean-Inspired 7-Layer Dip
Food & Wine / Photo by Sara Haas
Layered with vibrant Mediterranean flavors like tahini, sun-dried tomatoes, and Kalamata olives, this seven-layer dip turns pantry staples into a stunning, crowd-pleasing appetizer.
Philly Cheesesteak Sandwiches
Fred Hardy / Food Styling by Ali Ramee / Prop Styling by Christina Brockman
Our version of the Philadelphia staple fills a hoagie roll with thinly sliced griddled steak, then drapes a generous helping of cheese sauce, bell peppers, and browned onions atop the tender meat.
Pickled Crudités with Buttermilk Dip
Food & Wine / Photo by Brie Goldman / Food Styling by Annie Probst / Prop Styling by Alexandria Juhl
Punch up your crudité platter by quick-pickling the veggies, then serve with a cool, creamy buttermilk dip to complement the tang.
Jalapeño-Onion Smash Burgers
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley
Inspired by Oklahoma onion burgers, these double-stacked smash burgers call for paper-thin onions that are pressed directly into the flattened patties. A tangy burger sauce takes them over the top.
Herb Guacamole
Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen
Made with a quartet of herbs — cilantro, basil, mint, and tarragon — this creamy, verdant dip from chef Enrique Olvera is just the thing to scoop up with freshly fried tostadas.
Slow Cooker Barbecued Pulled Pork
Julia Hartbeck
This tasty, tender pulled pork makes excellent use of your slow cooker. Richly flavorful and saucy, it’s terrific on hamburger buns with coleslaw, thinly sliced onion, and dill pickles. Make it even more next-level with homemade Buttery Brioche Hamburger Buns.
Caramelized Onion and Potato Focaccia
Food & Wine / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell
Deeply caramelized Spanish onions, thinly sliced fingerling potatoes, fresh thyme, and buttery robiola cheese top pastry chef Claudia Fleming’s soft focaccia for a savory bake that’s perfect for sharing — the recipe makes four 8-inch flatbreads.
Hot Honey Halloumi Sliders
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver
These grab-and-go sliders will be a halftime hit at your Super Bowl party. Salty halloumi cheese is marinated in honey and Calabrian chiles, then layered with roasted red bell peppers and peppery arugula in soft Hawaiian rolls.
Adobo Chicken Wings
Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Kay E. Clarke
The marinade for these Filipino-inspired wings pulls double duty — after the soak, it’s reserved and reduced to sticky deliciousness on the stove before being tossed with the baked chicken. Sprinkle the wings with fried garlic and garnish with scallions, cilantro, and serrano for pops of color and flavor.
Ultimate Loaded Chili-Topped Hot Dogs
The meaty, mildly sweet chili on these loaded dogs is balanced by the sharp bite of pickled jalapeños and the crunch of radishes and salty Corn Nuts. Feel free to make the chili ahead of time for quicker assembly on Super Bowl Sunday, when you can grill the hot dogs to order.
Spinach Dip Hot Bread
Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley
This gooey, cheesy appetizer is great for watching the big game. The toasty sliced sourdough boule is filled with buttery béchamel sauce and spinach, with a kick from Calabrian chiles.
Pepperoni Rolls with Garlic-Anchovy Marinara
Jen Causey / Food Styling by Melissa Gray / Prop Styling by Christina Daley
Serve these pepperoni and provolone rolls appetizer-style with a marinara sauce on the side that’s been bolstered with caramelized baked garlic and salty anchovies.
Poutine
Carson Downing / Food Styling by Holly Dreesman / Prop Styling by Gabriel Greco
French fries topped with gooey, melty cheese and a savory red wine gravy don’t need a special occasion, but why not make it part of your Super Bowl tradition?
Grilled Pizza with Rosemary Potato Chips
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley
A salty, crunchy potato chip topping makes this grilled pie a fun choice for game day. Use 1988 F&W Best New Chef Johanne Killeen’s signature Pizza Dough for Grilling as the base for a generous pile of high-quality store-bought kettle chips sprinkled with fresh rosemary.
Barbecue Shrimp Po’boy
Frederick Hardy II / Food Styling by Melissa Gray / Prop Styling by Christina Brockman
Serve smoky, spicy shrimp on baguettes or rolls with a thin, crackly crust and soft interior for New Orleans-style po’boys.
Gingery Chicken Satay with Peanut Sauce
Food & Wine / Photo by Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Natalie Ghazali
Blend up a fragrant seasoning paste in the food processor, then use half of it to flavor the chicken and the rest as the base for a creamy peanut butter dipping sauce. The recipe comes together in about 30 minutes.
Oatmeal Cream Pies
Fred Hardy / Food Styling by Melissa Gray / Prop Styling by Shell Royster
Chicago chef Sarah Mispagel-Lustbader’s nostalgic recipe makes tender, chewy cookies with oats, dark brown sugar, molasses, and toffee bits. A light, creamy vanilla filling is the perfect complement. This recipe makes 25 sandwich cookies — ideal for your Super Bowl party.
Pork-and-Ricotta Meatballs in Tomato Sauce
Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Josh Hoggle
Tender, golf ball-size pork meatballs baked in a hearty tomato sauce can be eaten as is, stuffed into a hoagie roll, or served alongside pasta to please any crowd.
Ham, Soppressata, and Two-Cheese Stromboli
Food & Wine / Photo by Jacob Fox / Food Styling by Holly Dreesman / Prop Styling by Addy Evans
Pizza dough gets stuffed with two meats, two cheeses, and two kinds of peppers for this make-ahead snack that can be served warm or cold.
Air Fryer Lemon Pepper Chicken Wings with Hot Honey Glaze
Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley
The key to these impossibly crispy chicken wings is to cook them in two batches, ensuring they’re not overcrowded in the air fryer. The wings are first tossed with lemon pepper, then coated with a buttery hot honey glaze and served with more of the glaze for dipping.
Caramel Bourbon Shake
Food & Wine / Photo by Jake Sternquist / Food Styling by Holly Dreesman / Prop Styling by Sue Mitchell
Fold homemade caramel sauce into softly whipped cream to crown these boozy bourbon shakes, then drizzle additional caramel on top for a decadent adult dessert. The recipe makes enough to serve four.
Patty Melt
Food & Wine / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Christina Daley
A cross between a burger and a grilled cheese, these satisfying sandwiches are just the thing to enjoy with a cold beer while watching the game. Swiss cheese, a burger patty, sweet caramelized onions, and mustard tuck into rye bread before being griddled to perfection.
Cornflake-Crusted Fried Chicken Drumettes
Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen
Super crispy on the outside and moist and juicy on the inside, these meaty chicken wing drumettes are drizzled in mildly spicy hot honey to amp up the flavor even more.
Spicy Cashew-Lemongrass Snack Mix
Buttery cashews, toasted coconut, and crispy garlic get a citrusy lift from lime leaves and lemongrass in this make-ahead snack from Night + Market chef and owner Kris Yenbamroong.
Three-Cheese Queso Nachos
Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Christina Daley
Layer homemade pickled red onions, jalapeños, chorizo refried beans, and creamy queso made with Monterey Jack, white American, and goat cheeses for this colorful loaded snack tray.
Buffalo and Blue Cheese Popcorn
Perfectly balanced between spicy and cheesy, half of these savory popped kernels are tossed with Buffalo sauce, and the rest with blue cheese powder and celery salt, offering a great alternative to standard game day snacks.
Honey-Pepper Coconut Shrimp
Greg DuPree / Prop Styling by Christine Keely / Food Styling by Chelsea Zimmer
Perfectly crisp and golden, these tasty shrimp bites are coated in a sweetened shredded coconut and panko breading and glazed with a zesty, peppery sauce. Serve with mango-habanero aioli.
Fried Ravioli with Cacio e Pepe Dip
Food & Wine / Photo by Hannah Hufham / Food Styling by Marianne Williams / Prop Styling by Josh Hoggle
Store-bought cheese ravioli gets coated in seasoned breadcrumbs and baked (or air-fried!) until extra crispy. Don’t skip the cheesy, peppery cacio e pepe dipping sauce.
Garlic-Butter Steak Bites
Greg DuPree / Food Styling by Torie Cox / Prop Styling by Missie Crawford
A velvety pan sauce rich with garlic, butter, Worcestershire sauce, and vermouth makes these steak bites as indulgent as anything served in a steakhouse, but their size makes them just rkight for serving with wooden picks as an appetizer.
Mini Kabob Potatoes
Julia Stotz / Food Styling by Caroline K. Hwang / Prop Styling by Samantha Margherita
Somewhere in between chips and fries are these crispy, crinkle-cut fried potatoes. They’re seasoned simply with salt, black pepper, and Aleppo pepper for a hint of heat.
Giant Chocolate Cookie with Cacao Nibs and Flaky Salt
Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Sarah Elizabeth Cleveland
Made with cocoa powder, bittersweet chocolate, and cacao nibs, this party-sized triple-chocolate cookie is best served warm from the oven — if you like, make the dough in advance and refrigerate it after shaping.
Masa-Battered Fish Tacos with Citrus-Pickled Onions
Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen
2023 F&W Best New Chef Isabel Coss uses masa both in her warm corn tortillas and in the batter for tender, flaky cod. To fill the taco, she tops a habanero-tinged orange aioli with the fried fish, sliced avocado, citrus-pickled onions, and chopped cilantro, then serves with lime wedges and recommends salsa.
Roasted Hot Honey Sweet Potato Salad
Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Hannah Greenwood
To make this impossibly delicious, spicy roasted sweet potato salad, season the potatoes with smoked paprika for savory balance, then toss them in a hot honey dressing for another touch of sweet, tangy heat.
Pico de Gallo
Matt Taylor-Gross
Fresh is the name of the game here. The simple combination of tomatoes, onion, scallions, cilantro, chiles, and grapefruit or lime juice is always a win when served with tortilla chips.
Kentucky Hot Brown Macaroni and Cheese
Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Here the essential components of a Kentucky Hot Brown — roast turkey, tomato, bacon, and Mornay sauce — are combined to create an inventive macaroni and cheese with the soul of the original.
Toasted Pepita and Ancho Chile Peanut Brittle
Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver
Chef LaMara Davidson’s super-snackable brittle features toasty peanuts, pepitas, warm cinnamon, and smoky, sweet ancho chile powder — and is ready in one hour.
Bavarian Pretzels
Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen
Homemade pretzels are a labor of love, but the end result is oh-so-worth it. Mix up your dough the day before the game so you can enjoy fresh, hot pretzels at the watch party.
Grilled Chile-Cheese Toasts
Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Sally McKay / Prop Styling by Abby Armstrong
Chef Suvir Saran and cookbook author Stephanie Lyness layer low-moisture mozzarella with jalapeño, tomato, cilantro, and spices on pre-toasted bread for oozy, South Asian–style cheese toasts in about 30 minutes.
Potato and Poblano Taquitos
Taquitos are a great party snack for a crowd. Fry them up in advance and freeze for up to a month, then just heat them in the oven and serve with salsa.
Barbecue-Spiced Potato Chips
Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Claire Spollen
Homemade barbecue chips are ready in less than an hour with a few pro tips from chef Lucy Morrow.
Parsi Kheema Pav (Curried Minced Lamb on Buns)
Joel Goldberg / Food Styling by Mallory Lance
Affectionately called a “Sloppy Jai,” this might just be the tastiest version of a sloppy joe you may ever eat. The spiced lamb is served on a soft bun with green chutney, cilantro, sliced onions, green chiles, and Maggi ketchup.
Sriracha and Wasabi Deviled Eggs
Con Poulos
James Beard Award-winning chef Joanne Chang layers sriracha’s heat with wasabi’s sinus-clearing kick for a lively, balanced snack.
:max_bytes(150000):strip_icc()/TAL-norwegian-cruise-line-GIRLSCRUISE1223-bdbdfabb09f54927a8302aecf4cdeb51.jpg?w=670&resize=670,650&ssl=1 "6 Cruises That Are Perfect for a Girls Getaway")
