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