Curry powder is the stealth ingredient in this beef and kidney bean chili from ’90s cult teen magazine Sassy, of all places. It appeared in the “Eat This” column in the February 1992 issue as a recipe courtesy of comic strip character Weasel. Get the recipe >

Are your stove and oven already spoken for on Super Bowl Sunday? We’ve got you covered with these smoky, juicy jerk chicken wings. Start them in the slow cooker, then finish them in the air fryer to get that crispy-skinned finish. Get the recipe >

Take hot artichoke dip for a Moroccan-inspired spin by adding ras el hanout, fresh herbs, and preserved lemon. The result? A crowd-pleasing appetizer that not only delights but also surprises your guests. Get the recipe >

Skip the ketchup and mustard and slather your burger patties with pimento cheese instead. The creamy, spicy spread with cheddar, pimentos, and mayo is the ideal partner for charred beef. Get the recipe >

This version of the classic Southern spread packs a real punch thanks to the addition of garlic aioli rather than the usual mayo and cream cheese. A touch of Sriracha also dials up the heat. Get the recipe >

It’s all about the meat in this hearty chili from native Houstonian Carter Rochelle—no tomatoes or beans allowed. The addition of beef suet and a sprinkling of instant masa give the stew its distinctive flavor. Get the recipe >

Tangy pickled peppers balance out the richness of the crispy pepperoni, aka the most iconic Detroit pizza topping, in this perfect pan pie from bread guru Peter Reinhart. Get the recipe >

Legend has it that this iconic snack was invented at the Victory Club in the Mexican border town of Piedras Negras in 1943. One night, some U.S. Army wives showed up when the kitchen was already closed, so maître d’ Ignacio “Nacho” Anaya threw together a quick snack: fried tortilla pieces topped with melted cheese and pickled jalapeños. Get the recipe >

The recipe for these ham and Swiss sliders dripping in poppy-seed-butter sauce comes to us from blogger Nealey Dozier Thompson, the winner of SAVEUR’s September 2011 Home Cook Challenge Recipe Contest. As she puts it: “They may not seem like much, but they can move a grown man to his knees!” Get the recipe >

Nothing says game day like a hot dip, and this one has all the right components: onions, cream cheese, parmesan, and mayonnaise. It’s a four-ingredient winner that is baked until hot and golden brown, ideal for scooping up with Fritos or tortilla chips. Get the recipe >

Swap out tortilla chips for potato chips in this deliriously good riff on nachos that’s straight out of Ohio. Our favorite version comes from Cap City Diner in Columbus, which features thick-cut kettle chips drizzled with a garlicky alfredo sauce, topped with Maytag blue cheese and chives, and heated until gooey. Get the recipe >

The classic jalapeño popper recipe (a whole green chile, filled with cheese and then roasted or fried) has roots in the Mexican chile relleno, which goes back to the 1800s or earlier. It’s also a classic bar snack that can’t be beat for its excellent combination of spice and deep-fried crunch. Get the recipe >

Whether you know it as Frito pie or a “walking taco,” this crunchy creation is always a hit. Corn chips are mounded high with chili, cheddar, onions, sour cream, and sliced jalapeños, right inside the Fritos bag. It’s efficient, hearty, and the ideal dish for a crowd on game day. Get the recipe >

The smell of a Danger dog—also known as a Sonoran hot dog, Tijuana dog, or, in Los Angeles, a Dodger dog—is irresistible. Hot dogs are wrapped in bacon and browned, then smothered with a mixture of peppers and onions. Get the recipe >

Stuffed with black-eyed peas, sausage, and cheddar, this hearty cornbread was the standout dish at a tailgating party food writer Carolynn Carreño attended at the University of Mississippi. Closer to a breakfast casserole, the dish achieves its custardy, pudding-like texture with buttermilk and creamed corn. Get the recipe >

These classic hors d'oeuvres are welcome at all gatherings, from Easter brunch to the coffee table during the Super Bowl. Mustard and vinegar provide the devilment for a flavorful bite, particularly when topped with a scattering of scallions and paprika. Get the recipe >

This is a snacking mainstay, but there’s always room for improvement. Grind your cilantro, onion, and chiles into a paste before folding in mashed avocado for the deepest flavor. Get the recipe >

These spicy wings are based on a classic Sichuan dish in which golden chunks of chicken are tossed with spices and presented atop an intimidating bed of fried chilis. In this recipe, Jing Gao, founder of chili crisp brand Fly By Jing, uses bone-in wings that are coated with mala spice mix then tossed with a heady mix of fried chilies, Sichuan peppercorns, and spicy peanuts. Get the recipe >

Saltines get a major flavor infusion in this classic Southern snack, and it couldn’t be easier. Combine the crackers with oil and your fave seasoning mix, and let them marinate overnight. Toast them in the oven until golden and crispy, then consume by the handful. Get the recipe >

A Cincinnati favorite, these oddly craveable hot canapés combine Velveeta, liquid smoke, and sausage, toasted atop pumpernickel or rye breads. They’re not quite a meal but they’re certainly a hearty appetizer that pairs perfectly with football. Get the recipe >

An artfully arranged platter of meats—smoked, cured, or spiced—and cheeses is always a crowd favorite, particularly when grazing is the main dining mode. Here’s our guide to building a well-rounded board that will appeal to all your guests. Get the recipe >

This is a fresher, lighter version of the tried and true onion dip (and it certainly doesn’t come in a can), combining shallots, scallions, and chives with creamy yogurt and tangy sumac. Serve with wedges of fluffy pita or crunchy vegetables. Get the recipe >

Crispy breading encases gooey melted mozzarella cheese in this classic appetizer, best served with marinara on the side. Get the recipe >

This party snack from Eric W. Bolyard of Compagnie NYC keeps all the best parts of buffalo chicken—juicy meat, hot sauce, and crisp fried bits—in a neat and tidy package. Do not skip the rich, crispy schmaltz toasts, which take this dip up a level. Get the recipe >

Inspired by the small bites known as cicheti that food writer Dana Bowen ate in Venice, these crisp mini-sandwiches are deep-fried and filled with molten cheese. Get the recipe >

The dough, a variation on a Southern-style biscuit dough, is rolled out and folded several times to ensure delicate layers. Leftover dough and scraps can be rolled out again and cut and baked into biscuits. The dough can also be made in advance and refrigerated for up to 2 days or frozen until ready to use. Get the recipe >

In this take on cheese dip, grilled sweet corn is tossed with a healthy dollop of milky ricotta, aromatics, and herbs, then baked until it’s bubbling and brown. Get the recipe >

Known as chupe de centolla, this Chilean crab gratin borders on a cheesy crab dip. While similar South American chupe are always prepared with milk-soaked bread and any combination of shrimp, scallops, shellfish, meats, and cheeses, Patagonia’s version relies solely on the massive local king crabs, the hallmark of fishermen’s kitchens along Chile’s southernmost coast. Get the recipe >

With both serrano chiles and jalapeños, the dip has a bright spiciness that cuts through the richness of two cheeses (the more cheeses the better, in our opinion). The tangy sour cream added at the end brings it over the top. Get the recipe >

Brisket is braised in stout, bourbon, and soy sauce in this spicy pimento cheese-topped sliders from Louisville chef Edward Lee. Best served with dill pickles and a crisp beer to cut through the richness of cheese and beef. Get the recipe >

Chili powder, cinnamon, and celery seed are just a few of the spices that go into this deeply flavored Cincinnati-style chili that can be prepared two-way (chili over spaghetti), three-way (with cheese), four-way (with onions), or five-way (with a finishing flourish of kidney beans).  It’s a Midwestern classic for a reason. Get the recipe >

They might as well be proclaimed the official football snack, as they’ve become almost synonymous with football snacking at this point. This recipe is based on the wings at Anchor Bar, the buffalo bar credited with starting the whole thing. Get the recipe >

This quick tomatillo-based green chili stew tastes like it simmered on the back of the stove for hours and is perfect for game day or a weeknight dinner. Get the recipe >

Simply seasoned, with a thin, crisp coating and tender, juicy meat, the fried chicken from Charleston, South Carolina’s now-closed Martha Lou’s Kitchen is some of the best we’ve tasted. Get the recipe >

Beer and cheese are football staples, so why not just combine them? This particular recipe has a strong cheddar-based foundation that’s then topped with piquant Gorgonzola for a more complex version of a hearty favorite. Serve it with crusty bread and more beer for a true Super Bowl win. Get the recipe >