If you’re attending or hosting a game day party, you’ve come to the right place. Whether you’re rooting for the home team or just in it for the snacks, we suggest going big this year, and by that we mean big-batch dishes that will feed a crowd. There’s always a place for finger food, and you’ll need some of that, too. But cooking up one or two large-format dishes, whether it’s chili or chicken soup, will make things easier on you. More time to spend in front of the TV, analyzing every play of the game—or the commercials.
In this Colombian version of guacamole, fresh chilies add brightness and piquancy that contrast with the cool richness of the avocados.
Combining simmered black-eyed peas and sweet potatoes, Senegalese ndambe (pronounced NAM-bay) is a great vegetarian recipe to stand up to any other meat-centric dishes on the menu.
This chili from New Mexico is bright, rich and as much about the peppers as it is about the pork.
Serve these meatballs, which work well if they’re all beef or made with a blend of lamb and beef, with cool yogurt, and see how fast they go.
This simplified version of a Spanish tapa uses jarred roasted red peppers, while dry sherry and chorizo add the authentic Spanish flavor.
This soup gets a flavor boost from blackened, blistered vegetables and heat from jalapeños. For more heat, use serranos or include the chilies' seeds.
White miso and gochujang provide deep, savory-sweet notes and lots of complex flavor to oven-braised pork butt.
It might be one of the busiest days of the year for pizza delivery, but why order in when you can make something that hits all the right notes—sweet and savory—like this pie?
These tacos are a great way to use leftover turkey, but the meat from a rotisserie chicken works, too. Canned tomatillos make the prep go quickly.
This simple, meat-free spin on tortilla soup is all about the ancho chilies, dried ripe poblano chilies with a mild heat balanced by notes of tobacco, cocoa and dried fruit.
These addictive pork ribs balance sweet and heat with a thick, flavorful paste made with aromatics, honey and a handful of staple ingredients that acts as both a marinade and a base for the glaze.