Tailgating Party Foods

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

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 »

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 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 »

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.

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 »

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

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 »

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

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

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 »

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 »

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

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

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

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

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) »

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 »

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.

Fudgy brownies make an ideal base for a decadent ice cream sundae.

Fried Chicken Livers

These crisp-charred chicken wings are bathed in a spiced butter sauce.

These classic baked beans are a barbecue side-dish staple.