Go for the game, stay for the food. That’s always been our motto during football season, so it only made sense to save some of our best recipes to celebrate with this Sunday. Whether you’re hosting a potluck at home or tagging along to a tailgate, we’ve got you covered with a handful of festive dishes to feed the fans.
It wouldn’t be the big game without some Buffalo-flavored favorites, and we have two fun twists on classic wings. First is Buffalo chicken chili, where guests can dress up their bowls with a selection of cheesy, spicy and salty toppings. And second, twice-baked loaded Buffalo potatoes that are easy enough to make as an appetizer but hearty enough to serve as a main. Another crowd-pleaser for any game day parties? You can’t go wrong with a meat-lovers pizza, especially when it takes the form of pull-apart sliders. And for any vegetarians in attendance, make sheet-pan Mediterranean-style nachos — though we guarantee everyone around the TV will be digging into this platter. Of course, there’s no better way to end the night than watching your team win. But with our best-ever brownies, every touchdown will be that much sweeter.
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What to cook this week
Jeanette Donnarumma’s chili is endlessly customizable, which makes it great for a crowd. You can easily adjust the spice level, ingredients and toppings depending on what you have on hand.
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Twice-Baked Loaded Buffalo Potatoes
What do you get when you combine Buffalo chicken wings and twice-baked potatoes? Riley Wofford describes her decadent dish as perfection — and the first to go from your game-day spread.
The key to whipping up these pull-apart sliders in a pinch? Store-bought pizza dough. From there, you can stuff them with all your favorite toppings such as cheese, marinara, sausage and veggies.
If you haven’t been topping your nachos with falafel and tzatziki, you’ve been missing out. This fusion dish is ideal for weeknight dinners since it comes together quickly and is packed with flavor.
If you like brownies from a box, then you’ll love TODAY recipe editor Kelly Vaughan’s homemade version. They’re equal parts fudgy and cakey, with (optional but encouraged) semisweet chocolate chips stirred in.
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