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Basketball fans are a hungry bunch. From sliders to salsa, here’s your dream team of snacks for March madness.
These Southern-style ham and cheese sliders are doused in a tangy butter, mustard and poppy seed sauce. They feed a crowd, can be made ahead, and everyone loves them.
A blend of sharp Cheddar, mayo, cream cheese, and pimentos, this spread is wonderful on crackers, crudités, sandwiches, or even burgers.
Melt-in-your-mouth-tender, thick, and rich — this ground beef chili is wonderful over rice or scooped up with tortilla chips.
If you’ve been searching for the perfect brownie recipe, look no further. I promise you, this is it! The recipe comes from Nick Malgieri’s Chocolate cookbook, an excellent resource for all things chocolate.
Classic Buffalo wings are fried but I love the flavor and ease of cooking them on the grill — they’re truly no fuss, no muss and finger lickin’ good!
This is an American riff on htipiti, the salty, tangy feta spread that’s typically served as part of a Mediterranean mezze. Top it with red pepper flakes, toasted sesame seeds, and olive oil, and serve with sliced vegetables and toasted pita wedges.
I’ve had Coconut Shrimp at many restaurants, but this homemade version beats them all. You can do all of the preparation in advance, and don’t tell but the sauce comes straight out of a bottle.
Rich and creamy fudge squares make a perfect one-bite sweet for a party. This recipe is a gem from Cook’s Illustrated — the fudge is not only foolproof, it’s finished in 15 minutes!
Candied bacon (AKA “Man Candy”) has all the makings of an addictive snack: it’s crispy, chewy, sweet, salty, smoky, and even a little spicy. For this version, I use thick-cut applewood smoked bacon and slather it with a maple syrup, brown sugar, and a chipotle glaze.
Leave it to Nigella. I used to love my popcorn topped with just a little butter and salt but now that I’ve had her Party Popcorn, I don’t want it any other way. Slightly sweet, salty and exotically spiced, this stuff is downright habit-forming.
This is a light and healthy chili you can actually feel good about eating: it’s loaded with veggies, and chock-full of protein-rich chicken and beans.
Made from tomatillos, this salsa is tangy, fiery, chunky, smoky — and 100% good enough to eat with a spoon. What’s more, there are endless ways to use it: serve it with tortilla chips; use it as a taco sauce; or drizzle it over steak, rice, or potatoes.