Serve this cheddar corn bread with chili or ribs. The whole corn kernels and jalapenos make the bread’s texture way more interesting. Use a snappy Cheddar.

This beef chili appeals to just about everyone–whether for the Super Bowl, game night, or just a plain Tuesday dinner. The chili can be dressed up or down.

There’s never been a better Super Bowl duo than chips and dip. Find out just how they came to be paired up and discover a seven-minute homemade chip wonder.

During Super Bowl Sunday, you’ll have some serious competition from this six pack of recipes, guaranteed to seduce you from the TV.

Bagels–true, chewy, malty bagels–aren’t just a New York thing. They’re easy to make at home and better than bagels you can buy from the freezer section.

These fried Brussels are served with walnuts, capers, and a sharp red wine vinaigrette. Deep-frying Brussels sprouts give them a unique flavor and texture.

Spaghetti carbonara is hot pasta tossed with eggs, cheese, bacon and pepper forming a creamy carbonara sauce and coats the spaghetti. Great recipe.

This spicy tomato soup gets its heat from Asian sriracha sauce and depth from blue cheese. San Marzano tomatoes are used, so the soup can be made anytime.

When the vinegar is added to the pan of chicken, magic occurs. The vinegar deglazes the brown bits and permeating the chicken with a sweet/sour flavor.

The secret to this intensely flavored mushroom risotto is not only are mushrooms part of the mix, but the risotto is cooked with mushroom-flavored broth.

This turkey meatloaf is made from ground turkey, chopped vegetables and is brushed with a tangy bbq sauce. Leftover turkey meatloaf makes great sandwiches.

This gratin is flavored with sharp Gruyere and Parmesan cheeses and smoky bits of bacon. Use other pasta besides elbow macaroni for a different look.

For Chinese squash pancakes, strips of squash, or zucchini, are tossed with peanuts, scallions, egg, soy sauce, and flour and then are fried up in a pan.

For Hunan hot and spicy shrimp, shrimp are tossed in a peppery mix then seared in a kicky sauce of chiles, ginger, garlic, shallots. Fire-extinguisher hot.

This Chinese pork dish uses pork belly (fresh bacon) that’s first braised and then steamed. The double cooking makes the pork belly amazingly tender and supple.

Pizzoccheri is a hearty flat buckwheat noodle found in the Lombardy region of Italy. The noodles are tossed in a butter sauce of cheese, onion, and sage.

Trennette, a long, narrow, flat pasta noodle similar to pappardelle, is tossed in a simple sauce of spicy, garlicky oil. On top is a scattering of parsley.

Pasta shells are tossed in a Gorgonzola and Parmesan cheese sauce that’s studded with chopped pistachios. The shells hold the cheese sauce wonderfully.

Lidia’s mother’s recipe calls for pieces of chicken breast and legs to be seared with bacon, peppers, potatoes, onions and seasoned with fresh rosemary.

Braised lamb shanks are cooked slowly in wine until the meat is falling-off-the-bone tender. The lamb shanks can be braised ahead for more flavor.

Meet scones made from a short pastry. Scrambled eggs, bacon, and Cheddar cheese are folded in for breakfast in every bite.

Soft pillows of different flavors–cauliflower and caviar, smoked salmon, and blue cheese and walnuts–are pipped into spoons for these elegant bites.

Olives are stuffed with a spicy beef mixture and then simmered in a piquant harissa-spiked tomato sauce. The stuffed olives make a lovely party nibble.

The martinez–a mix of gin, sweet vermouth, maraschino liqueur, and orange bitters–is a subtle, spicy cocktail that’s perfectly blended and balanced.

The classic cocktail–the Manhattan–is a combination of whiskey, vermouth, and bitters. A lemon peel or maraschino cherry garnishes the glass beautifully.