If you’re looking for the best
Super Bowl recipes to make for your game day party, we’ve got you covered. From Priya Krishna’s crispy and crowd-pleasing flatbread pizza, to Devin Connell’s quick and delicious drumsticks, these chefs have mastered snack party food. Skip takeout and try Rodney Scott’s classic wing recipe. “I wanted to do something different from the fried wings that are on every sports bar menu from coast to coast,” says the passionate pit-master. For veggie lovers, don’t miss our vegan tacos and coconut salsa recipes below. Keep scrolling for the best super bowl recipes to make this weekend!
“I cook this until the pepperoni is crispy because it adds this salty, potato chip–like crunch to every bite. This is my go-to recipe for when I’m on vacation, staying in a rental with friends and need to make dinner. It doesn’t require much kitchen equipment, and it automatically makes me the most popular person in the house.” — Priya Krishna
Source: Excerpted from Cooking at Home by David Chang and Priya Krishna. ©2021 David Chang. Photography by Horatio Baltz. Illustrations by Stanley Chow. Published by Clarkson Potter Publishers, an imprint of Random House, a division of Penguin Random House. New York. Reproduced by arrangement with the Publisher. All rights reserved.
Drumsticks With Peanuts and Lime
“Drumsticks are sort of impossible to screw up. Dark meat on a bone stays moist even if you overcook it. There was a time when I served these at every dinner party over the course of one summer.” – Devin Connell
Get the recipe for
Devin Connell’s drumsticks here.
Photographer: ©Louisa Nicolaou
Source: Recipes excerpted from Conveniently Delicious by Devin Connell. ©2021 Devin Connell. Photography ©Louisa Nicolaou. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher.
Tomato Coconut Salsa
“I created this recipe several years ago when I needed to bring snacks to a potluck, and being who I am, I felt the need to make it at least a little bit Thai. So I got the idea to make a Thai version of chips and salsa, which simply meant that I would make a Thai salad, or a
yum, with diced tomatoes. I decided to go with a more elaborate yum by adding coconut milk, Thai chili paste, toasted coconut, and peanuts to make it richer, and so that it wouldn’t just taste like a pico de gallo with fish sauce . . . not that that would be bad. It turned out to be a hit, which meant that it war- ranted sharing. It’s a delightful change from the usual chips and salsa, and you can even serve it over fish or chicken for dinner!” – Pailin Chongchitnant
Get the recipe for
super bowl salsa here
Photographer: Janis Nicolay
Source: Excerpted from Sabai by Pailin Chongchitnant. © 2023 Pailin Chongchitnant. Photographs by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved
“We found the sweet spot with these wings by smoking them for about 30 minutes and then chilling them until just before time to serve them. Then, after a quick fry, they’re just right. When you’re planning the timing of your meal, don’t forget that these wings need to be refrigerated for 1 hour before they are fried and served.” – Rodney Scott
Get the recipe for Rodney’s
best game day wings here.
Source: Reprinted with permission from Rodney Scott’s World of BBQ: Every Day is a Good Day by Rodney Scott and Lolis Eric Elie Copyright © 2021 by Rodney Scott’s BBQ, LLC, a South Carolina limited liability company. Photographs copyright © 2021 by Jerrelle Guy. Published by Clarkson Potter, an imprint of Penguin Random House.
Salt-Baked Yam Tacos (Yacos!)
“Presented for your consideration, the best plant-based taco, possibly ever? Roasting yams – oca, jicama, youlk or whatever you can find – on salt draws water out and intensifies the texture and flavor, so what you’re left with is the chew of chicken, with the lightness of fish. If you’re not in the mood to taco ‘bout it, turn this dish into a salad by omitting the tortillas and mozzarella and tossing everything together in a bowl instead.” – Alice Zaslavsky
Photographer: Ben Dearnley
Source: Excerpted from In Praise of Veg: The Ultimate Cookbook for Vegetable Lovers by Alice Zaslavsky. Text Copyright © 2022 Alice Zaslavsky. Design and Illustrations Copyright © 2022 by Murdoch Books. Photography Copyright © 2022 by Ben Dearnley. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.