Score! Super Bowl Sunday recipes

These fabulous brownies start with a deliciously dense combination of bittersweet chocolate, dark cocoa and mini chocolate chips, then adds a bright flash of citrus from orange liqueur and peel. Recipe: Midnight chocolate brownie bites

Massage a rack of ribs with a prepared spice mix or your own secret blend of brown sugar, paprika, garlic, celery salt, chile powder, cumin and oregano. Slow-smoke over hickory for extra flavor, and cook the ribs until they’re falling-off-the-bone tender. Make them ahead of time, if you’d like, then reheat over the grill before divvying them up. Recipe: Hickory-smoked baby back ribs

Thinly sliced celery root and apple are tossed with toasted pecans and currants. Whisk together sour cream with a touch of prepared horseradish and Dijon mustard for a tangy dressing. Recipe: Celery root and apple slaw

Have plenty of napkins at the ready for this recipe. Three types of chocolate are folded into this rich cookie dough, which is baked just long enough for each cookie to set up on the outside while remaining oh so “ooey-gooey” inside. Messy? Yes, but perfectly so. Recipe: Milk’s ooey-gooey double-chocolate cookies

Adapted from “Celebrating With Julienne” by Susan Campoy, who writes, “I adapted this recipe from one of my favorite books, ‘Nantucket Open-House Cookbook,’ by Sarah Leah Chase. I love watching people’s expressions when they bite into these bars for the first time. The textures and flavors -- rich toffee, a chewy center and a crunchy bottom -- make everyone smile. The secret is not to over-bake the crust. Serve them at room temperature, so the flavors meld together.” Recipe: Julienne’s graham cracker chewy bars

For a perfect portable meal, pile a hollowed-out loaf of bread with purchased or homemade olive relish, lettuce, cheese and sliced meats, then wrap and weight the sandwich at least a few hours to compress. Unwrap and slice to serve. Recipe: Muffuletta

Blend together a bunch of cilantro, a little garlic, onion, serrano chile, salt and a touch of Worcestershire sauce. Rub the marinade over skirt steak and marinate an hour, up to several, before grilling. Recipe: Carne asada

Roasting potatoes concentrates their earthy flavor in this salad, bound with a red wine vinegar-brightened mayonnaise dressing and tossed with crisp bacon bits, capers and sliced red onion. Recipe: Roasted potato salad with bacon

A classic Southwestern blend of stewed vegetables including zucchini, tomatoes and corn, this colorful dish is flavored with onion, garlic and a touch of diced jalapeno. Cook it in a pan, or combine everything in a foil packet to steam over the grill. Drizzle crumbled fresh cheese over the dish before serving. Recipe: Calabacitas

Tender, rich and temptingly sweet, Clementine’s butterscotch brownies balance that brown-sugary goodness with a nice hint of salt to make this the perfect treat for almost any occasion. Recipe: Clementine’s butterscotch brownies

Sweet, tangy and spicy, that first bite of chicken is sure to give your head a good jerk. Combine a blend of allspice, cinnamon, sugar, habanero peppers, garlic, ginger, lime and a touch of dark rum, and marinate the chicken up to 24 hours before grilling. Recipe: Caribbean jerk chicken

Slice a colorful assortment of bell peppers into thin strips and toss with fresh corn and a quick dressing of lemon juice, garlic, oil, agave syrup and a touch of chipotle pepper. Recipe: Bell pepper and corn slaw

A southern classic, this recipe from Magnolias in Charleston, South Carolina, features game-day must-haves: peppers, olives and, of course, cheese. Recipe: Southern pimiento cheese appetizer

Stuff grape leaves with a fragrant blend of rice, pine nuts, lemon zest and fresh herbs, then wrap them up like little burritos. Pack the dolmas in tight layers in a cassserole and slowly simmer them to tenderness in a broth of lemon juice, oil and water. Recipe: Dolmas (stuffed grape leaves)

Now you can drink your beer and eat it, too. Flavor crunchy brittle with a good dark beer -- such as a stout or amber ale -- for rich caramel notes. Recipe: Beer brittle

For a good meal and a great show, grill a massive porterhouse steak on its sides for a few minutes, then set it up vertically on the grill (balanced on the T-bone) to cook through. Season this baby simply with coarse salt, pepper and a drizzle of olive oil. Recipe: Bistecca fiorentina (Tuscan Steak)

A tailgate classic. Simply season ground beef with a little kosher salt and pepper, careful not to overwork the meat, then divide and shape into 8-ounce patties. Offer a selection of cheeses and toppings, and perhaps a flavored mayonnaise or two. Recipe: Nancy’s burgers

It’s basically hot-smoked bacon: Marinate pork belly in a simple brine with maple syrup and a little bourbon for a few days in the fridge. Then gently smoke the pork belly over apple wood for about an hour, until it is tender and the smoke has had a chance to infuse its flavor. Recipe: Maple-bourbon hot-smoked pork belly

Black, pinto and kidney beans are slow-cooked with hominy and tomato in a rich chili flavored with garlic, onion, cumin and oregano. It’s so filling your guests might never guess it’s vegetarian. Recipe: Three-bean and hominy chili

Black beans are slow-cooked, flavored with a smoked ham hock, some onion and a touch of garlic. Add chopped tomatoes toward the end to give these richly flavored beans some bright notes before serving. Recipe: Black beans

Slice a pork roast crosswise into steaks and dust each with a blend of ground fennel seeds, peppercorns and salt. Grill for a few minutes on each side over a hot fire. Recipe: Grilled pork steaks with fennel

Zucchini are great cooked, but they can be just as wonderful raw -- light and crisp with delicate flavor. Shred a couple (or more) pounds of zucchini, and dress it with a light sherry vinaigrette (it’s a bright vinegar with a lighter flavor that won’t overpower the zucchini). Add some diced tomato. Not only is this dish’s color vivid, but the soft tomato really emphasizes the crispness of the zucchini. And it’s perfect served simply, with a sprinkling of toasted pine nuts and fresh-shaved Parmigiano. Recipe: Zucchini slaw

Toss drained white beans with thinly-sliced fennel, crisp bacon, garlic, lemon juice, cumin, olive oil and a dash of hot sauce in this full-flavored yet simple salad. Recipe: Fennel and white bean salad

For a flavorful Mediterranean marinade, combine equal parts balsamic vinegar with olive oil in a large bowl, then whisk in a little mustard. Taste, then maybe bump up the acidity with some lemon juice and zest, and whisk in a little chopped rosemary and garlic. If you want, add some chopped chives, capers and onion -- they’re ingredients you might normally throw in a salad and will work wonders flavoring the dish. Recipe: Mediterranean balsamic chicken

Fix a fresh marinade with notes of garlic, ginger, cilantro, basil, lemongrass, lime, brown sugar and coconut milk and combine with fresh chicken in a sealable bag. Marinate up to 24 hours before grilling. Recipe: Thai coconut chicken

Move beyond standard hummus with this variation on the classic dip. Blend together black beans and chickpeas with garlic, lemon and tahini paste, and spice it with a little cayenne and cumin powder. This dip can be made up to a few days in advance. Recipe: Black bean hummus

Wings are a game-day staple, but aim to please the whole crowd with three different flavors this year: spicy, teriyaki and honey glazed. Recipe: Fried turkey wings

Your guests are going to have to remove the gloves for this one. Recipe: Thai peanut chicken wings

It’s been called both a “bowl of blessedness” and the “soup of the Devil,” and it’s the stuff of legend. Recipe: Bowl of red chili

Chicharron de queso with tomatillo-radish salsa and tortillas. Recipe: Chicharrones de queso

You can’t go wrong with this easy-to-make, game-day classic. Recipe: Guacamole

Add something a little lighter to your game day. Dungeness crab springs rolls are a great non-fried option. Recipe: Dungeness crab spring rolls

These tasty Korean-style short ribs are a perfect appetizer when you’re entertaining with little time to spare. Recipe: Grilled Asian beef short ribs

If you need a side dish hearty enough to double as a vegetarian entree, a savory pissaladiere with radicchio, spiced ricotta and poached apricots is a great low-maintenance option. Recipe: Pissaladiere

Brighten up your dips by adding fresh fruit. This strawberry-avocado salsa pairs perfectly with cinnamon tortilla chips. Recipe: Strawverry-avocado salsa

Can’t get enough wings? These whiskey-marinated ones will give you that sports bar feeling with all the creature comforts of home. Recipe: Muldoon’s whiskey-marinated wings