Our Best Super Bowl Recipes

Come Feb. 12 at — wait, what time is the super bowl? 6:30 p.m. Eastern time, the Kansas City Chiefs will face-off against the Philadelphia Eagles in Glendale, Ariz. And whether you’re a die-hard football fan or you’re just tuning in for the Rihanna concert, one thing is true: Super Bowl food can be just as exciting as the game itself. Need food ideas for the big game day? The recipes below are just a few you can gather around: dishes you know well and hopefully a few new favorites.

Spinach Artichoke Dip

Credit…Michael Kraus for The New York Times

Whether in a bread bowl or with some chips, do serve this dairy-packed recipe — arguably the ultimate Super Bowl food — from Alison Roman. It may very well be the star of the party.

Recipe: Spinach Artichoke Dip

Classic Deviled Eggs

Credit…Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

The ultimate finger food, deviled eggs are welcome just about everywhere they go. This recipe, which Alex Witchel adapted from the “U.S.A. Cookbook” by Sheila Lukins, keeps it simple, with just mustard, mayo, Tabasco and paprika. (Add chives if you like.) Set out a tray and watch them disappear.

Recipe: Classic Deviled Eggs

Jalapeño Poppers

Credit…Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Alexa Weibel made sure these poppers are as easy as can be. Halve the peppers, stuff them, wrap them in bacon and put them in the oven. That’s it! A tiny bit of lime zest in the cheesy filling adds verve to counter the rich bacon, but you can leave it out if you prefer.

Recipe: Jalapeño Poppers

Vegetarian Tamale Pie

Credit…Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.

Melissa Clark swaps out the meat for a hearty base of beans and vegetables in this comforting pie that melds chili and cornbread. Best of all, she finishes the cornbread with a heaping handful of Cheddar, for a one-pot meal that can easily feed a hungry (and nostalgic) crowd.

Recipe: Vegetarian Tamale Pie

Baby Back Ribs With Sweet and Sour Glaze

Credit…Johnny Miller for The New York Times. Food Stylist: Simon Andrews.

“As a pairing, fruit preserves and fatty meats go way back,” Eric Kim writes in the story accompanying this recipe. And this recipe is no different, combining Concord grape jelly and baby back pork ribs, for tender meat under a shiny, grapy glaze that’s tempered by rice vinegar.

Recipe: Baby Back Ribs With Sweet and Sour Glaze

Serious Potato Skins

Credit…Zachary Zavislak for The New York Times

These are so serious, they’re baked twice! First, to tenderize the potatoes whole, then to crisp them as wedges. Use small bowls to serve your preferred toppings — bacon, sour cream, scallions, etc., etc. — and let everyone assemble their own. Seriously!

Recipe: Serious Potato Skins

Turkey Chili

Credit…Armando Rafael for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.

Pierre Franey’s five-star chili is ready in 35 minutes and great for a crowd, so you can maximize your time curled up on the couch. Just don’t spill it while celebrating a touchdown.

Recipe: Turkey Chili

Beer Cheese

Credit…Armando Rafael for The New York Times. Food Stylist: Maggie Ruggiero.

Romel Bruno takes a pub favorite to the next level with a little bit of miso, for seasoning. (If you prefer, skip the miso and add salt instead.) Stick with a light beer here to let the cheesiness shine through.

Recipe: Beer Cheese

Otis Lee’s Detroit Famous Poundcake

Credit…Yossy Arefi for The New York Times (Photography and Styling)

If you’re hosting a group that loves something sweet, this lemony glazed poundcake is just the thing. It comes from Otis Lee of Mr. Fofo’s Deli in Detroit. When Mr. Lee died from coronavirus complications in 2020, his son Keith inherited the recipe, for a cake that’s coated in a lemon glaze as soon as it’s out of the oven, and shared it with us. We’re so grateful. (Watch Keith make his father’s cake.)

Recipe: Otis Lee’s Detroit Famous Poundcake

Rio’s Spicy Chicken Wings

Credit…Evan Sung for The New York Times

This recipe, which Melissa Clark adapted from the chef Rio Irie, is flavored with ginger, soy sauce, fish sauce and mirin, for a Japanese take on wings. The yuzu kosho and shimichi togarashi are truly special, but if you can’t find them, feel free to use the recommended swaps.

Recipe: Rio’s Spicy Chicken Wings

Korean Barbecue-Style Meatballs

Credit…Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.

These meatballs are incredible as the basis of a weeknight meal, but they’d also be so welcome on a Super Bowl spread, set out with toothpicks for a slightly retro but still super modern feel. Kay Chun flavors these meatballs with just a few key ingredients (scallions, garlic and soy sauce) to recall Korean barbecue and employs a genius trick: using Ritz crackers in place of bread crumbs to moisten and bind. Best of all, you can prep these well ahead of time and bake them off just before everyone shows up.

Recipe: Korean Barbecue-Style Meatballs

Bricklayer-Style Nachos

Credit…Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.

Nachos for true meat lovers, this recipe from Pati Jinich joins strips of beef sirloin, chorizo and bacon together as a topping for crisp tortilla chips (store-bought, or homemade if you’re feeling ambitious). It’s all topped with a melty cheese in a dish that echoes a popular style of taco filling.

Recipe: Bricklayer-Style Nachos

Air-Fryer Spicy Chicken Wings

Credit…David Malosh for The New York Times. Food Stylist: Simon Andrews.

These wings have real culinary chops. Melissa Clark based this recipe’s clever technique on one found in Ben Mims’s “Air Fry Every Day,” which he in turn got from J. Kenji López-Alt. First air-fried, then tossed with a buttery, lemony, honeyed sauce while still hot, they absorb the sauce quickly and glaze themselves tidily.

Recipe: Air-Fryer Spicy Chicken Wings

Buffalo Chicken Dip

Credit…Scott Loitsch and Vaughn Vreeland/The New York Times

This Ali Slagle dip is a perfect home for a store-bought rotisserie chicken or just some leftover chicken. Tucked away amid four kinds of dairy and hot sauce, it’s a nice tender bite amid a lot of very good goo. The finest, in fact. Pair it with something bright and fresh like celery and carrots for a light counterpoint to this rich recipe, but potato and tortilla chips are very nice, too.

Recipe: Buffalo Chicken Dip


Credit…Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Please find me the person who can say no to guacamole. And this five-star one, which Florence Fabricant adapted from the chef Josefina Howard, is particularly excellent in its flavor and simplicity. Onion, chile, cilantro, tomato and the star, avocado, are folded together, and that’s it. It’s a small amount, perfect for just a couple of guests, but it’s also easy to double, triple or more.

Recipe: Guacamole


Credit…Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Alexa Weibel knows the secret to a true Tex-Mex queso is just two ingredients: a processed American cheese, like wonderfully melty Velveeta, and some chile-laced tomatoes (a.k.a. Ro-tel). But from there? Add whatever you like, whether it’s spices or black beans and scallions, a little lime zest or some chipotles en adobo. The choice is all yours. And if anyone in your viewing party is avoiding dairy, this vegan version is sure to please.

Recipe: Queso

Roberta’s Pizza Dough

Credit…Melina Hammer for The New York Times

You could, of course, order pizza in advance of the big game, but you wouldn’t be alone. Not by a long shot. To avoid a potentially lengthy wait, why not take matters into your own hands? This pizza dough, from the Brooklyn restaurant Roberta’s, is easy to pull together. Just let it sit for a few hours, then top however you’d like and bake in a hot, hot oven.

Recipe: Roberta’s Pizza Dough

Pulled Pork

Credit…Armando Rafael for The New York Times. Food Stylist: Maggie Ruggiero.

Sliders! Tacos! Rice bowls! You can do so much with Genevieve Ko’s easy, smoky pulled pork, built on guajillo and chipotle chiles. Prepare it ahead of time — days or even weeks in advance — and keep it in the fridge or freezer, ready to feed a crowd.

Recipe: Pulled Pork

Follow New York Times Cooking on InstagramFacebookYouTube, TikTok and PinterestGet regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.

Back to top button