Game Day Recipes

From snacking to supper, nothing beats a chicken wing or chicken finger. We've got so many flavor profiles here that we're certain you'll find the perfect match for your cravings.  

The Super Bowl is here once again, and we've selected our best game-day snacks for you to enjoy. Here, you'll find MVPs like hot wings and nachos, as well as some rookies to watch, like fried mac-and-cheese bites and white pizza.

From beef to turkey, vegetarian to vegan, we have a delicious chili recipe here for everyone.

It's March Madness! And while basketballs are bouncing in our minds, we're rolling out our favorite recipes: meatballs, cheeseballs, popcorn balls, and more. These 16 recipes will have you game-ready starting on Selection Sunday down to the Final Four.

Because a beef chuck roast has lots of connective tissue, long, slow cooking turns the meat juicy and almost satiny in texture. In fact, it's reason alone to own a slow cooker.

This sticky-sweet cake is a St. Louis specialty -- every bakery in Missouri has its own version. Martha made this recipe on episode 703 of Martha Bakes.

These cookies are crispy at the edges, chewy in the center, and loaded with 2 kinds of chocolate. Feel free to add 2 cups chopped walnuts or pecans to the dough.

This easy Crock-Pot chili recipe is courtesy of comedian Jimmy Fallon.

This easy chili recipe makes eight one-cup servings; if you reserve half, you'll also have enough for four servings of our Cheesy Hash-Brown Bake, a stick-to-your-ribs meal for later in the week.

This cornbread strikes the right balance between tender and crumbly. To use it in a Thanksgiving stuffing, reduce the sugar to 2 tablespoons.

This easy-to-make sauerkraut is a tasty hot dog topping. Use it to make our Classic Reubens and Pierogi with Sauerkraut and Mushrooms.

Make way for little squares of heaven -- these fried morsels are sure to be voted most popular at any party. You can (and should) prepare the stovetop macaroni and cheese a few days ahead, since it will firm up in the refrigerator, for easier cutting. Then follow a two-step breading process, using panko instead of regular breadcrumbs for a crust that's crisp yet light. Don't be put off by the yield; the squares fry quickly, in three or four batches, and you can reheat replenishments over the course of the evening -- whenever the platter is wiped clean (which will be often).This recipe originally appeared in "Martha Stewart's Appetizers" (Clarkson Potter).