The Super Bowl just wouldn’t be the same without the snacks. There are the classics: seven-layer dip, smokies, chili—all of which are covered here in new and even tastier style.

But this year, Next Issue brings you flavor-packed recipes brand new to the game-day scene. Buffalo wing popcorn (recipe below), shrimp chowder, supersize subs, and (dare we say it) vegetarian meatballs.

Whether you’re hosting a party or bringing a dish to share, flip through the slideshow and open your Next Issue app to get cooking.

A Food Lover's Guide to the Super Bowl | Bon Appétit | February 2015

Want to throw the best party ever? Here, beer picks, remote-control regulations, and Buffalo Wing Popcorn (recipe featured below).

Super Bowl Central | Food & Wine | February 2015

For those lucky enough to be heading to Phoenix for the game, a guide to the best new places to eat and drink in the area. And for the rest of us, three amazing football-watching snacks.

Build a Better Chili | Dr. Oz The Good Life | January / February 2015

Chili's the dish that usually shows up to the Super Bowl heaped with cheese and corn chips. But...surprise...chili can also be a nutritional powerhouse.

Hot Pots | Better Homes and Gardens | February / March 2015

There's no more satisfying Super Bowl meal than chili, gumbo, and—for the Patriots fans—a hearty chowder.

Super Bowls | Family Circle | February 2015

Turn classic seven-layer dip into a game-day MVP with grilled avocado, queso blanco, and lime-cilantro smashed beans.

Cook for a Crowd | Woman's Day | February 2015

Chicken Tortilla Pie and Crispy Skillet Lasagna—two crowd-pleasing recipes sure to make your game day party a hit.

Superstars: Holy Smokies | Allrecipes | February / March 2015

This recipe unites the superpowers of bacon and brown sugar to create what's been called "man candy." Trust us: it's a good idea to double (or triple) this recipe.

Gluten-Free Redo: Meatballs

Broccoli in meatballs? Blend with ground almonds, cheese, garlic, and fresh herbs and you've got a veggie, gluten-free alternative for pasta topping, game day munching, or sandwich-filling.

50 Party Subs | Food Network Magazine | January / February 2015

Food Network Magazine's winning game day strategy: serve supersize sandwiches!


* Open up your Next Issue app to find the other game-day dishes!



  • Nonstick vegetable oil spray
  • 8 cups popped plain popcorn (from 1/2 cup kernels)
  • 3/4 cup sugar
  • 1/4 cup Frank’s Red Hot Original sauce
  • 3 tbsp. unsalted butter, cut into pieces
  • 1 tsp. kosher salt
  • 1/2 tsp. baking soda
  • 1/4 tsp. cayenne pepper


1. Preheat oven to 300 degrees. Line rimmed baking sheet with parchment paper. Lightly coat parchment and a large bowl with nonstick spray; add popcorn to bowl, and set baking sheet aside.

2. Bring sugar and 1/4 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally, until caramel is a deep amber color, 10-12 minutes.

3. Remove from heat; stir  in hot sauce and butter (mixture will bubble vigorously). Return to a boil and cook another 3 minutes. Remove from heat; stir in salt baking soda, and cayenne. Working quickly (and carefully—caramel will be hot), pour caramel mixture over popcorn and toss to coat.

4. Spread out popcorn on prepared baking sheet and bake, tossing once, until dry, 15-20 minutes. Let cool.

5. Do Ahead: Popcorn can be made 4 hours ahead. Store airtight at room temperature to keep out moisture.

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