Win Big With Our Most Popular Super Bowl Recipes

Looking for some Super Bowl recipes that will score you major points with your squad? We’ve got you covered with our most popular Super Bowl recipes of all time.

We have recipes for both dairy and meat menus, and of course, plenty of game-day desserts! Even if their favorite team doesn’t win, you know all your guests will leave happy.

So whether you’re a serious sports fan or just want an excuse to party with your friends and family, browse through these touchdown-worthy recipes for the ultimate party spread!

Meat Recipes:

Beer-Battered Air Fryer Onion Rings by Allison Waggoner
Air frying produces foods that taste deep-fried without all the extra fat. These easy, crispy onion rings will hit the spot as a supper side dish or a Motzaei Shabbat snack.
Easy Pulled Brisket by Shena Dominitz
This easy pulled brisket is slow cooked in the oven for eight hours and seasoned with crushed tomatoes, maple syrup, garlic, bay leaves, and cinnamon.
Chinese Chicken Poppers with Spicy Aioli by Rorie Weisberg
Watch Rorie make these easy poppers here!
The Perfect Skirt Steak Bites by Shortcuts by Family Table
These crispy skirt steak bites with a red cabbage slaw topping are an amazing fresh appetizer, perfect for any summer meal!
Korean Chicken Wings by Esty Wolbe
Whether you’re preparing for the big game, getting ready for Purim, or just looking for a delicious crowdpleaser, Esty’s Korean Wings are out of these world. Watch how simple it is to create this dish that packs a punch!
Salami Nachos by Esty Wolbe
The salami is the chip! Make it your own by dressing it up with whatever toppings you have or like!
Honey-Hot Drumettes by Michal Frischman
The biggest problem with wings is how difficult they are to eat (not to mention clean!), and the biggest problem with drumsticks is that they’re too big to be a good party finger food, right? The answer: drumettes. Not only are they adorable, but the perfect size for a party plate. I highly recommend making more than you think you’ll need. They go fast and they’re super easy to make!
Chili Pizza by Rivky Kleiman
For all you meat lovers… A fun way to have your pizza and eat meat, too.
Orange Barbecue Wings by Michal Frischman
Wings are definitely great fried, but I draw the line at that kind of patchkeh. When cooking for a crowd, I always bake them, and they still get crispy and delicious!
Mini Egg Rolls from the Dining In Cookbook
A real winner!
Boneless Fried Chicken by Kolev Klein
Boneless fried chicken served with a non-dairy ranch dip and pickled julienned beets.
Healthier Franks in Blanks by Rorie Weisberg
Purim is coming and party foods are often the star of the, well, party! Let Rorie show you how to create classic franks in blanks with healthier ingredients using her very own Gluten free and Spelt dough mixes. Watch for Rorie’s advice on working with each dough and how to make beautiful franks in blanks!
Firecracker Beef by Susie Fishbein
This one explodes with heat and flavor.
Barbecued Meatballs by Rivky Kleiman
For an interesting new twist on finger food, try these tasty BBQ meatballs. They can be dressed up by placing them on a dipping sauce-laden spoon, then staggering them on your buffet. Or you can line them up on a serving platter and pierce with a decorative toothpick in the center. Whatever your choice, I guarantee you a finger-lickin’ treat.
Sesame-Soy Chicken Wings by Janet Zimmerman
There’s no denying that frying or roasting chicken wings produces wonderful, crispy skin, but it’s messy and time-consuming. Instead, for velvety meat that practically falls off the bone, try braising your chicken wings in a savory soy-based broth. One taste and you’ll forget all about Buffalo wings!
Pastrami Tacos by Michal Frischman
Allowing people to mix and match their own taco toppings is always a great idea for kids! When I served this recipe to friends of ours to test, I put out hard tacos and soft tortillas, so people could choose whichever they liked. One genius put his hard taco in his soft tortilla, to maximize crunch and minimize shattered taco mess. That’s a pro move right there!
Garlic Bread Pull-Apart Mushroom Beef Sliders by Sam Adler
These can definitely be made with storebought slider buns, but if you want to go the extra mile and make the buns, they are for sure worth it!
Beef and Cabbage Egg Rolls by Draizy Wercberger
Classic savory egg rolls are always a welcome addition to any meal or party spread. This recipe is the real deal: beef and cabbage filling, deep fried… fakeout takeout at its finest.
Beef Cheek Monkey Bread by Michal Frischman
This is not an everyday item in my house. I developed the recipe for Purim (kids were jungle animals, and monkey bread was my half-hearted attempt at a theme), and my husband described it as “garlic knots meets pulled beef,” aka: good. I find that beef cheek is the easiest and best cut to use in any pulled beef application. Not in the mood for the extra steps? Sub 6–8 ounces of diced pastrami for the beef cheek. No one will mind!
Corn Dogs by Esty Wolbe
The best way to describe corn dogs is hot dogs skewered on sticks, dipped in corn batter, and then fried to a golden brown. These are the ultimate fried food and fantastic for parties and get-togethers.
Beef Pizza with Sausages and Tahini Drizzle by Chef Yisrael Doudex
This pizza is inspired by Lahmajun, a Sephardi dish of thin dough topped with ground meat and chopped vegetables. I added the sausages to take it up a notch — and catch your kids’ interest, too.
Smoked Short Rib Tacos by Victoria Dwek and Leah Schapira
Hand-shredded prime beef in fried wonton wrappers.
Crunchy Chicken Fingers with Sweet ‘N’ Spicy Dipping Sauce by Brynie Greisman
Strips of chicken cutlets are dipped into a combo of bread crumbs and quinoa to make them really crunchy. They are then baked (not fried!) and dipped into a heavenly sauce that mimics the flavors of French dressing with a few twists. Positively delicious!
Soy Caramel Chicken Wings by Aviva Friedman
I say soy caramel chicken wings, and you respond “Hmm. Sounds weird, but potentially good.” And then I tell you that this is it. The chicken wing recipe that will change your life.
Chicken Taco Bites by Michal Frischman
These are perfect for a crowd and easy to prep ahead. To avoid soggy tortillas, assemble just before serving.
Kale Slaw Dog by Chanie Nayman
Delicious and different!
Buffalo Wings by Rivky Kleiman
Buffalo wings are a party no-brainer. This is a classic recipe anyone can master.

Dairy Recipes:
Mexican Street Corn Bowl by Naomi Hazan
Mexican street corn is typically cooked over an outdoor grill and served on the cob. I’m making things super EASY with this Mexican street corn bowl, topped with crumbly feta cheese and a sprinkle of chili! Prepared in under 10 minutes, this baby is spicy, tangy, creamy, and mess-free!
Stuffed Italian Bread by Estee Kafra
What a great party concept! An elegant and impressive dish that can be the centerpiece of any table. Looks great, tastes fabulous, and is much easier to make than it appears! You can use your own regular challah dough recipe for this, and even store-bought challah dough can be defrosted and used with great results.
Mushroom-Stuffed Mozzarella Sticks by Michal Frischman
These are definitely a little less cheesy but a whole lot more flavorful than standard mozzarella sticks. But then again, the idea of eating a whole deep-fried cheese stick was never my thing. For best results, freeze completely after breading.
Blooming Onion by Esty Wolbe
Watch Esty show the simple technique to get these blooming onions perfect, here!
Garlic-Cheese Dip by Estee Kafra
We love dipping bread or veggies into this smooth, cheesy fondue. You can also use it over baked potatoes or pasta.
Dairy Onion Dip ‘n Nachos by Faigy Grossman
Creamy with a tangy dairy flavor, this dip pairs particularly well with nacho- or taco-flavored tortilla chips.
Cheese-Stuffed Bread Loaf by Chef Tom Francz
This is a delicious, classy bread, great for company. You can make it out of almost any bread, store-bought or homemade. Your kids will have a great time helping you stuff it, and taking it apart is as fun as creating it.
Caprese Poppers by Chayie Schlisselfeld
For this buffet dish, I decided to combine two of my favorite dairy appetizers: mozzarella sticks and bruschetta. By breading and frying slices fresh mozzarella cheese, I was left with the perfect flat bruschetta surface. The cheese fries best when it’s breaded and frozen in advance. That’s a good thing! Prep a few days ahead and fry it up right before party time.

Dessert Recipes:
Decadent Dessert Pizza by Estee Kafra
This pizza is so simple to make, and is a really fun party idea.
Fried Snickerdoodle Chocolate Sandwich Cookies by Chanie Nayman
Go crazy. Put in whatever add-ins you like and garnish with your favorite sauces. See how it’s done on Shortcuts.
Cookie Dough Crispy Treats by Lindsay Landis
Too many adults don’t realize that their five-year-old selves were on to something: crispy treats truly are magical. Adults and kids alike can appreciate this whimsical variation on the classic, with its cookie dough swirls and chocolate chip freckles. It’s a treat no matter what your age.
Peanut Butter Brownies Bites by Faigy Grossman
These tempting towers of fudgy chocolate and peanut butter are heaven on a stick! The peanut butter fudge sauce is great as a dip and can also be used as a delicious fudge sauce over ice cream. Add the frosting to the brownies for a truly decadent chocolate experience!
White Chocolate Cookie Butter Nutty Buddies by Chaia Frishman
Did you know that another name for muddy buddies is puppy chow? Hmmmm. I would never share my personal version on these with any canine. With white chocolate, cookie butter and a dash of cinnamon, welcome to this game-changer for snack time.
Hot Chocolate Chip Pie with Ice Cream and Fudge from the Dining In Cookbook
Looking to spruce up your typical chocolate chip cookies? Try out this Hot Chocolate Chip Pie with Ice Cream and Fudge. The pie is chewy and warm and the drizzle of hot fudge brings an extra chocolatey element, making this dessert out of this world!