Just because you’re eating something greasy and stuffed with cheese doesn’t mean it shouldn’t be made right. Blown-out mozzarella sticks? Under-cheddared grilled cheese sandwiches? We all deserve better than that.
In that spirit, we’ve collected all the recipes you need for a glorious night of boozing (or restorative morning after). Think beer-battered onion rings (that won’t let the onion slip out of its casing), must-eat corndogs, and hot wings to soak up all the 2 a.m. beer and Netflix you can handle.
A homemade Mexican spice rub adds a gentle heat to the chicken and peppers in this uncomplicated dish.
Get the recipe for Chicken Quesadillas »
Crispy breading encases gooey melted mozzarella cheese in this classic appetizer.
Get the recipe for Mozzarella Sticks »
A flavorful batter infused with honey, paprika, and lager beer is the secret to these crunchy onion rings.
Get the recipe for Beer-Battered Onion Rings »
These spicy, crunchy fries are our take on the
classic packaged snack. Get the recipe for Hot Fries »
Add a little kick to this homemade version of Little Caesar’s “Crazy Bread” by sprinkling on a little chile flake before dunking in hot marinara.
Using a traditional French confit method in which the potatoes are slow-cooked in duck fat, chef David Kinch, of Michelin-starred Manresa restaurant in Los Gatos, CA, makes a particularly luxurious tot.
Get the recipe for David Kinch’s Tater Tots »
At Mitzi’s in Winnipeg, Canada, these chicken fingers are served with crinkle-cut fries, coleslaw, and a honey-dill dipping sauce — they’re so good that even grown-ups line up for them.
See the recipe for Mitzi’s Chicken Fingers »
Barbecue chips’ smoky, tangy flavors are easy to create at home with a simple mixture that combines classic barbecue sauce spices such as chile powder, garlic powder, and onion powder, with the added kick of cayenne pepper. The beauty of making barbecue chips yourself is that you can alter the amount of heat, spice, or saltiness depending on your preferences.
Bring out peanut butter’s savory side by topping it with a few strips of smoky bacon—cooked extra-crisp to hold up against sogginess. On hearty whole-wheat bread, it’s the kind of sandwich you may not be able to wait until lunchtime to eat.
Get the recipe for Peanut Butter and Bacon Sandwich »
This cornbread batter gets an extra kick from cayenne pepper and a slurp of buttermilk.
With both serrano chiles and jalapeños, the dip has a bright spiciness that cuts through the richness of two cheeses. The tangy sour cream added at the end brings it over the top.
Get the recipe for Chile con Queso »
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.
In the 1950s, pickled jalapeños were sold whole or in strips; the now-familiar rings became available, not coincidentally, after nachos gained national popularity. Today, supermarkets offer an array of tortilla chips, shredded cheeses, and salsas, all intended to ease preparation of this Tex-Mex classic. This recipe brings us back to the joys of a simpler nacho.
Get the recipe for Nachos »
Eastern Townships, Quebec
Eastern Townships, Quebec
Your weekly childhood dinner gets an upgrade with real Comté cheese and thick sourdough bread.