New York Times Recipes

Rikki Snyder for The New York Times FRIDAY, FEBRUARY 5, 2016 Super Recipes for the Super Bowl SAM SIFTON Good morning. You better believe we're cooking this weekend in advance of a nice long set-down in front of the television on Sunday night, adults cheering either the Carolina Panthers or the Denver Broncos, children doing the same or just waiting on the ads, everyone shaking heads at the notion of Coldplay headlining the Super Bowl halftime show. (Required reading: Jon Pareles, "The Case Against Coldplay," 2005.) What's on the menu? Some loaded nachos (above), for sure, the chips weighted with a beefy, chile-drenched sauce and handfuls of cheese, pickled jalapeños, lettuce, tomatoes, sour cream. (We have a fine pork version as well, called game-day nachos. You can start those tonight or tomorrow, cooking the pork in advance of a Sunday assembly.) We'll maybe fry some spicy lacquered chicken wings. And bubble up some lamb and white bean chili. (Here's a fine vegetarian chili from Nigella Lawson, with a cornbread crust.) Maybe we'll make Melissa Clark's queso fundido, or the chef Quealy Watson's South Texas queso with a Southeast Asian twang. Clam dip? Chorizo-stuffed dates? Stuffed jalapeños? Yes. Special teams: You know you want to make guacamole with peas. (Orguacamole with apples, Asian pear and pomegranate seeds, if you really want to set off a firestorm.) Steak 'n' bacon cheddar meatballs? Cauliflower parm? Chewy fudge brownies for dessert? Take a look at our giant collection of recipes for the Super Bowl, and mix and match at will. But don't just cook for football fans this weekend. Saturday night could be a good one for a special project dinner: Mark Bittman'srecipe for spicy big-tray chicken, say. Or roast chicken, rice pilaf and a big banana pudding for dessert. Make scuffins for Sunday brunch. Or yeasted waffles. Either way,glazed bacon makes a terrific accompaniment. Other options for cooking in the next few days can be found, as always, on our site and apps. (If you run into trouble with a recipe or with Cooking itself, you can reach out to us atcookingcare@nytimes.com for help.) Save the recipes you're interested in to your recipe boxes. Then cook them and let us know how the food turns out. We'll be on social media from now until the end of days, monitoring the hashtag #NYTCooking and looking at pictures of cakes, kittens and Ramzan Kadyrov, the Chechen leader who was the subject this week of reporting in both The New Yorker and The Times. Have a great weekend.

Andrew Scrivani for The New York Times Queso Fundido With Chorizo, Jalapeño and Cilantro MELISSA CLARK 25 minutes, 4 sandwiches or 8 hors d'oeuvres servings

Rikki Snyder for The New York Times Loaded Nachos SAM SIFTON 30 minutes, 6 to 8 servings

Fred R. Conrad/The New York Times Spicy Lacquered Chicken Wings DAVID TANIS 1 hour, plus at least 1 hour's marinating, 4 to 6 servings (18 to 20 wings)

Andrew Scrivani for The New York Times Cauliflower Parmesan MELISSA CLARK 1 hour 15 minutes, 6 servings

Craig Lee for The New York Times Stuffed Jalapeños SAM SIFTON 40 minutes, Serves 6-12

Sabra Krock for The New York Times Game Day Nachos SAM SIFTON 5 to 7 hours, largely unattended, 10 to 12 servings or more

William Brinson for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Raina Kattelson. Spicy Big Tray Chicken MARK BITTMAN About 1 hour, plus time to marinate, at least 4 servings

Andrew Scrivani for The New York Times Chewy Fudge Brownies ALEX WITCHEL 1 hour, plus several hours’ resting , 24 brownies

Suzy Allman for The New York Times Banana Pudding SAM SIFTON 1 hour, 8 to 10 servings