Tailgating Party Foods

Published Oct 16, 2014 9:00 PM

Recipes by Season & Occasion

These are the Buffalo-resident's Buffalo wings: True to the original 1964 recipe, wings are fried in peanut oil and then tossed in a mixture of melted margarine and fiery hot sauce. Serve them up with blue cheese dressing and celery sticks to complete the classic dish. Todd Coleman

Football season is here! From living rooms to backyards to parking lots, no party is complete without a spread of great snacks. Here are 39 crowd-pleasing recipes for game day.

Caramel-Apple Pie

A cinnamon-spiced sauce of butter and melted caramel candies poured over apples makes a wonderfully sweet, gooey pie filling.

Cornmeal-Crusted Onion Rings

Buttermilk-dipped and cornmeal-crusted onion rings are fried extra-crispy at Anthony’s Steakhouse in Omaha. Get the recipe for Cornmeal-Crusted Onion Rings »

Hoisin and Ginger Spareribs

Pork spareribs are marinated and basted in a sweet-spicy sauce, with layers of flavor including sesame, pepper, ginger, hoisin, and garlic in this recipe from Napa Valley winemaker Christopher Vandendriessche.

Chocolate-Peanut Butter Pie

Chocolate pudding is layered with a peanut butter mousse in this pie inspired from Bradley’s Corner Cafe in Topeka, Kansas. Get the recipe for Chocolate-Peanut Butter Pie »

Devils on Horseback

In this version of the classic hors d’oeuvre, oysters are cooked with garlic and wine, then set “astride” toasted garlic bread slices and sprinkled with bacon.

Braised and Fried Pork Spareribs

Meaty pork spareribs are rendered tender in a confit of lard, then fried until crisp and dusted with a mixture of hot and sweet paprika in this Hungarian dish. Get the recipe for Braised and Fried Pork Spareribs »

Lemon Mayonnaise Smashed Potato Salad

Homemade lemon mayonnaise adds zesty flavor to these tender, coarsely mashed potatoes. Get the recipe for Lemon Mayonnaise Smashed Potato Salad »

Pecan Cheese Wafers

Pecans lightly brushed with egg whites are baked into cheesy, buttery wafers with a touch of chile flakes. Get the recipe for Pecan Cheese Wafers »

Lemon Parmesan Dip

Creamy and bright-tasting, lemon parmesan dip makes for an excellent accompaniment to a chip or crudité platter.

Roasted Carrot and White Bean Dip

Carrots are roasted with rosemary and garlic until tender and slightly caramelized before being puréed with cannelini beans and coriander to make a vibrant, sweet, and earthy dip for raw veggies or pita chips.

Creamy Watercress Dip

Creamy cottage cheese combines with watercress, lemon, chive, and parsley to make this bright dip for raw vegetables.

Virginia Ham and White Cheddar Croquettes

Crisp on the outside and creamy on the inside, potato croquettes filled with a combination of white cheddar and salty ham are the ultimate party snack. Get the recipe for Virginia Ham and White Cheddar Croquettes »

Twice-Baked Potatoes

The buttery, creamy indulgence of mashed potatoes meets the visceral joy of digging into a baked potato in this iconic side dish. See the recipe for Twice-Baked Potatoes »

Hummus with Hen of the Woods Mushrooms

A tangle of fried mushrooms provides textural contrast and a savory boost to this silky hummus.

Football Sandwiches

A staple of Junior League cookbooks, these miniature ham sandwiches are doused in a tangy butter-poppyseed sauce and then baked in the oven.

Spiced Boiled Peanuts

Boiled peanuts are a classic Southern snack, eaten as hors d’oeuvres and sold at convenience stores alike.

Homemade French Onion Dip

Our favorite recipe for this classic dip showcases onions three ways: fried, roasted, and fresh.

Mititei (Grilled Sausages)

Small skinless sausages like these (pictured top left)are cooked on charcoal grills in Romania and in other parts of eastern Europe and the Balkans. Fragrant with garlic, paprika, and caraway, the Romanian version, called mititei, or “wee ones,” are delicious served with zesty mustard. See the recipe for Mititei (Grilled Sausages) »

Classic Blondies

Like a brownie in shape and texture, blondies are packed with all the brown sugar and butterscotchy goodness of chocolate chip cookies, but are softer and more substantial. Get the recipe for Classic Blondies »

Buffalo Wings

These are the Buffalo-resident’s Buffalo wings: true to the original 1964 recipe, wings are fried in peanut oil and then tossed in a mixture of melted margarine and fiery hot sauce. Serve them up with blue cheese dressing and celery sticks to complete the classic dish.