If you’re like me, the thing you think of when you hear Super Bowl Sunday has little to do with football—and everything to do with food. Super Bowl snacks are the, well, Super Bowl of snack foods. And while Oscars parties often want dishes that are “on theme,” this event has only one mandate: yummy.

Actually, we’re going to throw one more stipulation in there: given that this year’s Super Bowl is a day before Valentine’s Day, we strongly suggest going salty, not sweet. That way you still have something to look forward to, treat-wise.

With all that in mind, here are some delicious-looking, TikTok-approved Super Bowl snacks and recipes you can whip up for Sunday:

(Homemade) Chili’s Southwestern Egg Rolls

No eggs, actually, but plenty of veggies. Who says you can’t make healthy Superbowl snacks?

Sliders!

Ham and cheese, specifically. Honestly, it’s just a small sandwich, but there’s something about being able to kill it in two bites that works for game day. The best Superbowl snacks are the ones you can start and finish during a timeout so your hands are free for clapping once the players get back on the field.

Stuffed Chicken Meatballs

This really couldn’t be easier! It’s basically all made in one big bowl, and as long as you don’t mind getting your hands dirty (after washing them, of course) and cutting up mozzarella into little itty. bitty pieces, you can definitely make it all the morning of.

Pizza Sliders

They’re vegan, but no one needs to know! Healthy Superbowl snacks don’t have to be boring…or obvious. And you can switch out the ingredients for the “real thing” if you want. Give the delivery guy the day off and try some homemade ‘za why don’t ya.

Shrimp Po’ Boy

If it’s not messy, you didn’t make it right. Less a snack and more a genuine meal, this is for digging into during halftime.

Avocado Jalapeño Dip

Inspired by Cardi B‘s viral TikTok video! No idea if she’s a football fan or who she’s rooting for, but we can’t imagine she eats anything that isn’t totally delicious, so we trust her snack game.

Nachos

Duhhhhhh. The ultimate shareable dish is endlessly customizable based on your preferences and dietary needs. This is truly the best dish for someone who doesn’t know how to cook at all. Which makes it the best Superbowl food, when you think about it.

Buffalo Chicken Bread

Don’t think too hard about this one. It combines the two most essential game-day items: bread and buffalo chicken. 

Pickle Chip Chicken Tenders

If you couldn’t tell from the name, this TikToker’s accent will sell you on just how Southern this recipe is. We didn’t even know Lay’s made pickle-flavored chips, but now we need like three bags! Probably works with regular chips, too, but if you’re going to make a TikTok recipe, lean into the fun of it, please.

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What’s a holiday dish you love cooking?

Still on the grilling tip, my favorite way to prepare turkey is to grill it. The smokiness with that dark delicious rich turkey meat is just such a good combo.

You have $20 to spend at the farmers market. What do you buy?

Whenever I go to the farmers market, I definitely walk end to end before I make a purchase, and that way you can see what’s abundant, what everybody has, what’s coming in or out of season. And then I really buy the thing that looks the best to me. I know that’s vague, but I like shopping without a list and buying something that makes me hungry or inspires me to cook. It could be anything—it could be a big cluster of mushrooms; it could be a little, tiny watermelon; it could be multicolored eggplant.  

What do you listen to while cooking? 

We pretty much have WNYC on all day, and then we switch over to a music playlist when we sit down. I have a 12-year-old and a 17-year-old, so it’s a wide range. We like a lot of ’80s/’90s R&B and hip-hop, we like some soul, we might listen to a good jazz mix, Frank Ocean might sneak in there, and my younger son really loves Queen and The Who. It’s eclectic! 

What’s an edible impulse buy you can never resist? 

I probably gravitate over to the cheese counter, charcuterie. I love sheep’s milk cheeses, and I love finding a cheese I haven’t had before. I like to snack around and talk to the cheesemonger.

What does comfort food mean to you?

Night cereal, which is cereal you eat at night! Bread and butter—that’s what my mom would bring to me when I was sick in bed. Rice is a big comfort food, for sure. Steamed rice that you can put broth into, grate Parmesan cheese into. I always have furikake in the house, which is a rice seasoning. They’re all very starchy. 

What’s your kids’ favorite meal that you cook?  

Definitely pasta. They’re good eaters when it comes to what kind of a sauce is on the pasta, but if there was one thing that everyone would get really excited about, it would be a ragù or meat sauce.

What thing gets the most use in your kitchen? 

There’s a section in That Sounds So Good called 10 Tools You May Not Have but Could Definitely Use. That’s where I think about specialty items that are so multipurpose. Wire spiders or metal skimmers—I have a six-inch one and an eight-inch one—and I use them every day. I use them to get pasta out of the boiling water and into the sauce, yesterday I blanched some corn kernels and I used that to strain them. They’re great for edamame, they’re great for any noodle, even lowering or lifting out eggs from hard boiling or making jammy eggs. I use them more than I use my colander. There are fancy ones that have stainless steel handles, but the ones that I like and find indestructible have the bamboo handle and the kind of woven—it looks like a metal mesh. I think they cost like $8 and they’re gonna last you 10 or 15 years. 

What are your favorite Instagram accounts to follow? 

There’s a few creators who just inspire me so much. One of them is this woman named Tuệ, her handle is @twaydabae. She makes reels where she talks straight to camera and makes incredible Vietnamese food. There’s another woman; her handle is @dobydobap. Her signature thing she says when she starts every video is “Don’t yuck my yum.” She makes traditional Korean dishes, and it’s always really beautiful and delicious-looking.

What’s your go-to hostess gift? 

I like to ask if there’s anything specific I can bring. But if not, I’ll bring a bottle of wine or some chocolate bars. Or if it’s a big party, like a holiday party, one of the best things you can bring is a bag of ice. It’s the thing you don’t think about and you always run out of.

Jenny Singer is a staff writer for Glamour. You can follow her on Twitter. 

In a less beautiful world, Joanne Lee Molinaro, a.k.a. The Korean Vegan, would command a tiny niche on the internet. In reality, Molinaro has a TikTok following of 2.7 million, who throng to hear her soft voice tell hard stories over cozy Korean cooking. Her stunning new book, The Korean Vegan Cookbook: Reflections and Recipes From Omma’s Kitchen, is already a best seller. 

Korean cuisine and plant-based eating: not an obvious combination. But everything about The Korean Vegan is an unexpected delight. Instead of talking about chopping or frying technique throughout her videos, Molinaro tells exceptionally intimate stories, often about her family. Cooking is her side gig—the rest of the time, she’s a trial lawyer. And she doesn’t stick to one topic. She talks about long-distance running, body image, racism, and childhood. 

These videos are hypnotic and disarming. For a moment you don’t know what you’re watching, and then it crystallizes—you are in someone’s kitchen, and you are hearing their story. The Korean Vegan came together like unlikely ingredients that combine to make a great dish. “I started cooking for very basic reasons: I wanted to impress my boyfriend, now husband,” Molinaro says with a laugh. “I was like, ‘He likes to eat food, I’m gonna make him a risotto!’” After she went vegan, cooking for herself became a necessity. And she was already a good talker. “You’d be surprised by how much storytelling trial lawyers have to do,” she says. 

Then, during the 2016 election, when public displays of racism and hatred of immigrants surged, Molinaro felt moved to speak in a new way. “I wanted to open people up to the possibility that there were a lot of areas in which they could relate to me, to my family, and to my parents,” she says. “I think that that is the beginning of empathy and compassion for the immigrant story.” And as a lawyer, she knows that “the best evidence is the kind that you see firsthand.” In her videos Molinaro litigates immigrants’ humanity by sharing of herself, by making herself vulnerable. 

For Glamour‘s That Thing I Always Cook, Molinaro contributed her best holiday recipe. “The problem with pecan pie for my family is that they’re always complaining that it’s too sweet,” she says. “I was like, ‘What can I do to not just cut back on the sweetness but provide them with a flavor that their tongues are immediately going to understand?’” She decided add paht, or red bean paste, a popular ingredient in Korean sweets. 

“It was so perfect, a custard-like texture and then you’ve got the wonderful crunchiness of the candied pecans,” she says. “If you just buy the premade crust, it takes like five minutes to prepare. You throw it in the oven, forget about it for an hour, and it comes out and you’re like, ‘Oh my god, I’m the Barefoot Contessa.’” Her parents, aunts, uncles, young cousins—they were all obsessed with the pie. “And that’s when I knew I had the perfect recipe,” says Molinaro. “Because it married the Koreanness in me and the Americanness in me, but it also really brought my entire family together, celebrating this one dish.” 

The Korean Vegan’s Pecan Paht (피칸팥파이 • Sweet Red Bean) Pie

Ingredients 

Pie crust: 

1½ cups (210 g) all-purpose flour

1 Tbsp. sugar

1 tsp. salt

⅔ cup (152 g) cold vegan butter, cut into ½-inch cubes

3–4 Tbsp. ice water

Filling and topping: 

¾ cup (300g) brown rice syrup

6 Tbsp. soy or oat milk

I’m a simp for Drake—and you can quote that. 

What do you cook on date night?

If time allows, I like to do coursed-out stuff for a date night with a little bit of an amuse-bouche and then a small plate followed by a protein.

For the main, I would probably do something nice like a pork secreto, which means secret in Spanish. It’s a Spanish Iberico pork that is a cut of meat that you really can’t get anywhere else, that most butchers throw away but it’s really fatty. It’s kind of like the wagyu of pork, if you will.

When you go grocery shopping, what’s something that you can’t help but pick up?

I have a big problem with impulse buying. I don’t even go to the store that much anymore. Normally I send people out, thankfully. If it’s me, I’ll impulse buy at least 10 items. It’s kind of a problem. I think my favorite impulse buy would be specialty olive oils or aged soy sauces. Any kind of Picual olive oil would be my favorite type.

What tool gets the most use in your kitchen?

My knives, easily.  All my knives are by independent knife makers. I don’t have a particular favorite, but I would love to shout-out Bernal Cutlery in San Francisco.

If you were known as the expert of one thing on TikTok, what would it be?

I mean, cooking in general, but aside from that, probably both savory cooking and also baking bread, specifically.

What’s your favorite kind of bread to bake?

Oh, just a classic like a country sourdough loaf. I used to bake bread and bring it to restaurants that I wanted to get a job at. I would go in and cook for free so that they can see how good you are, and I would always bring a fresh loaf of my sourdough bread to give to the chefs. like, “Oh, yeah, I just happen to have this on hand, haha,” and I would get the job.

Food as a résumé. I like it. What’s the ultimate gift you bring to someone hosting a dinner party?

Honestly, caviar. Everybody gets excited about it. It’s a fun sort of expensive thing to do. I really like Regalis Foods’ Platinum Osetra.

For someone like me who has never had caviar before, how would you recommend getting into it? 

If you’ve never had caviar before then you should try my favorite method, which is literally just your favorite potato chip. No flavors—just salt and pepper or just salt. Dip your chip into some crème fraîche, coat it with some chives, and then pick up a nice dollop of caviar with your caviar spoon and eat it like chips and dip. 

The utensil for picking up your caviar should either be a mother-of-pearl spoon or a wooden spoon—no other material. Plastic is acceptable, but it’s ugly.

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Glamour: So, now that we’ve established you’re obsessed with hot sauce, what’s your favorite?

Nilou Motamed: That’s like asking somebody about their baby…. A new favorite that I was actually turned on to by the Foxtrot team is Shaquanda’s Hot Pepper Sauce. The packaging is super cool, really edgy. The person who makes it is a drag queen based in Bushwick [in Brooklyn], and they’re of Barbados descent. I spent a lot of time in Barbados; I used to actually host a rum and food festival there. Also, Pickapeppa Sauce is a really great condiment. That’s one of the things that was in the fridge door that fell on me.

You’ve spoken a lot about keeping restaurants alive amid the pandemic. Do you have a favorite takeout spot?

We get takeout from F+F Pizza. It’s the pizza restaurant that’s connected to Frankie’s 457 [in Brooklyn]. Actually, their olive oil is in one of the boxes. It’s pretty fancy and pretty artisanal, but it’s an old-school New York pie, but plussed up in a big way.

What four items are always in your pantry?

I always have olive oil, I always have sea salt—like, flaky sea salt. I always have chocolate—chocolate is important—and then something hot. I like sauces that I can then use as a base for food. So for example, the NY Shuk Signature Harissa that is in the box. It’s got so much sexy depth of flavor that you can build a sauce from that very easily and quickly.

What podcast are you listening to right now?

We’re a little bit hooked on true crime these days. S-Town was really compelling. [Reading:] “John despises his Alabama talent and decides to do something about it. He asks a reporter to investigate the son of a wealthy family who’s allegedly bragging that he got away with murder.”

Do you have a food-related travel hack?

When we travel, even if we go on a weekend away to an Airbnb, I have to bring my own vinegar. I’m not kidding around. And my own olive oil and my own salt. Jacobsen’s Sea Salt comes in a little carry tin, and I always have one in my purse. How depressing is it when [restaurants] give you those shakers of iodized salt? I don’t want that on my food, so I pull my own salt out of my bag and feel very indulged.

What’s an impulse buy you can’t help but reach for at the market?

I guess I already mentioned chocolate. If I see sexy-looking dark chocolate, I kind of can’t resist that.

What kitchen tool gets the most use in your kitchen?

If I’m going to pick one thing, I would say the Microplane zester. You can use it for everything, and I love it. You can use it for chocolate, you can use it for cheese, you can use it for zesting limes and lemons. We use it for garlic when I’m making a garlicky vinaigrette. It makes everything into a game, like, “Let’s Microplane that!” A lot of Italian chefs are not into using a zester for cheese; they feel like that’s like sacrilege. But when I’m at home I can do whatever I want. 

It is funny to take all the input after 20-plus years of being in the food space and then you end up gravitating toward simple, delicious stuff—a great olive oil, the perfect sea salt. Having my Microplane zester, a good glass of orange wine, and I’m basically happy.

I keep hearing about orange wine!

Orange wine is wine that is left on the skin, so it looks all different colors. The flavor profile, I always say, is somewhere between kombucha and—it’s not gonna sound good—Band-Aids.

What?!

I know it doesn’t make any sense, but it’s natural wine, so it’s, like, a little bit yeasty; it’s a little fermenty, a little funky, a little barnyard. But what’s interesting about it is it feels so alive, and every bottle is different, so it’s a joy of discovery. Maybe natural wine and orange wine is a great metaphor for this whole collaboration. Foxtrot is all about discovery, and I’m all about curating that discovery and fundamentally giving people joy.

Emily Tannenbaum is an entertainment editor, critic, and screenwriter living in L.A. Follow her on Twitter. 

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“This is for anyone who enjoys baking, anyone who wants to bake something that’s a little bit different,” she tells me of her latest venture. “In the last year and a half, two years, we’ve really embraced being in the kitchen as a natural part of our lives, so I’m really hopeful that people will find recipes in there that will become their favorites and recipes that they will use time and time again.”

Nadiya Hussain dishes on her favorite recipe from the book, her favorite cookware, and more in Glamour’s latest edition of How I Eat at Home. 

Glamour: Tell me about your favorite recipe from Nadiya Bakes. 

Nadiya Hussain: There’s a really good savory section in the book, because we can still bake in the oven and we can cook savory meals. One of my favorites is teriyaki-baked noodles, which lots of people are like, “You can’t bake noodles.” I can prove you wrong; you can bake them.

What are four staples that are always in your pantry?

I have to have onions because onions are like the holy grail of anything that you cook, whether it’s a curry, a stew, a risotto—whatever it might be, it always starts off with an onion. How can you have life without onion? So for me, it’s onions, eggs, and I would say garlic. I will put garlic in everything. 

I think the fourth ingredient would have to be vanilla. Everybody says that vanilla is plain, but vanilla isn’t plain. It’s probably one of the most recognized scents, whether it’s a candle or whether you’re cooking with it. I use vanilla when I’m cooking tarts, I use vanilla when I’m cooking cake. So again, versatile. 

Despite being unable to cook literally anything, I find your show extremely comforting. Do you have a comfort show?

This is really tragic, but I love watching things that are a little bit depressing because it makes me feel really good about my own life. Right now I’m watching This Is Us, and oh, my goodness. All the tears. Some days I just can’t do it, but usually it makes me feel good because they’re so unbelievably miserable on that show that it makes me feel really good about my own life.

What about a favorite podcast?

I’m quite nosy—I’m the person on the train that listens to people’s conversations. I think that’s why I really enjoy podcasts. At the moment I am listening to Tell Them I Am and Fearne Cotton’s Happy Place, which I really enjoy.

I use a frying pan almost daily, whether to make fried rice or omelets, or to sauté veggies. The problem is that every other version I own is so shallow that either oil, food, or a fun combo of both inevitably end up on my stove. Not so with the Always Pan, which is the perfect depth for searing, sautéing, and frying without the mess. I love that it feels solid yet still lightweight, and in the Blue Salt shade, it’s pretty enough to display. And the built-in spoon rest was a revelation. —Deanna Pai, acting commerce editor

Even in a neutral shade like black, the Our Place pan sits on my stove with pride. It’s not just a looker, though: The nonstick coating works like a sleek dream for cooking and cleaning, and the high sides make it perfect for shallow-frying without splatters. —Emma Wartzman, commerce producer

I’ve steamed vegetables in a stainless-steel steamer insert resting on a saucepan since getting both as wedding gifts. The setup works well enough when I’m cooking for two, but to steam broccoli for a dinner party, it’s hard to cook everything evenly as I’m shuffling spears (and letting steam escape) to prevent the broccoli on the bottom from overcooking while the pieces on the top are rock-hard. Enter the Always Pan, with its wide, shallow steamer basket, which let me cook enough broccoli for my family of four in a single layer with room to spare, no shuffling (or steam burns) required. Plus, the Always Pan and steamer basket weigh less than my stainless-steel setup, so it’s less cumbersome to move on and off the stove—which, when I’m using the Always Pan, I can do without a pot holder, thanks to the stay-cool handle. —Kim Fusaro, director of brand marketing

Last March quarantine cooking made everyone a food influencer. Less than a week into lockdown, friends pivoted from posting their outfits on Instagram to smugly posting their home-cooked breakfast. And lunch. And dinner. Celebrities livestreamed experiments in focaccia. Every other day a new food trend reared its viral head, some far less terrifying than others. “Getting into baking” became the ultimate quarantine cliché. For even the slightly culinarily inclined, cooking—and more so documenting—became a full-on obsession. Some might say it only got more unhinged as time went on. 

Remember those first weeks? When those of us privileged enough to be working from home stress-baked cute banana bread between Zoom calls and evening breaks to cheer on essential workers? Kid stuff. In April sourdough starters became shorthand for just how much time we had on our hands, a concerted effort to kill time in our kitchens. 

By the fall the entire internet was desperate and, apparently, still hungry. We threw up our hands and embraced the most deranged food trend of all time: the Gotcha cake. Only a quarantine-addled mind would think, “You know what would be really great this Thanksgiving? A cake that so closely resembles a turkey, everyone involved will be scared for their lives when they cut into it and realize it’s made of Funfetti.” Dark times indeed. 

A year into the pandemic, I’ve witnessed the rise and fall of Dalgona coffee, pancake cereal, and picturesque “charcuterie” boards using hot chocolate instead of cured meats. To avoid the viral and, evidently, “life-changing”  tortilla hack taking up valuable space in my brain, I had to actively avoid TikTok for the entire month of January. This internet obsession with cooking shows no signs of letting up (I see you, feta pasta). So where does that leave those of us who have zero interest in cooking? The former restaurant-goers, the bodega snackers, the frozen food enthusiasts? I can’t speak for us all, but despite endless free time, social media pressure, and lack of alternatives, I still can’t really feed myself.

I tried for awhile. I bought the lentils, rice, pasta, and pantry ingredients necessary for an impending shelter-in-place order. I did my best to learn how to brown onions (spoiler alert: it’s way more labor intensive than expected). Turns out, it’s just not for me. The emotional cycle of what it feels like to realize you’re a terrible cook, even in the most ideal circumstances, is real.

Stage 1: This looks fun!

“I can cook,” I told myself in March 2020. “I have just never wanted to.” Wrong. So wrong. I feel the same way about cooking as I do driving—it’s somehow boring and stressful, leaving me a nervous puddle by the end. In fact, one of the reasons I moved to New York City is that it seemed like the best possible place to avoid doing both those things. But sometime during those first days of lockdown, I convinced myself otherwise. Maybe I’d never tried hard enough, or maybe the circumstances weren’t ideal. Maybe if I applied myself, I’d discover a hidden talent. Let’s do this!

Stage 2: Okay, I’m bad at this.

During the spring, grocery stores were hell on earth. Lines snaked around the block, walking down the aisle in the wrong direction left you racked with guilt, and people had no idea whether their rubber gloves were doing more harm than good. But after stocking up on pantry essentials, I spent a few weeks trying and failing to learn the basics. My pasta was flabby, my rice hard, and my chicken depressing (you had to be there). The kitchen became the most miserable space in my apartment. Why is this easy for everybody else? I’m hangry.

Stage 3: But maybe I’m great at baking things?

By June, I stopped cooking and started baking. My thinking was that if I focused on just one recipe and perfected it, I could fool people into thinking I knew what I was doing. The results were mediocre at best. After four tries, my homemade shortbread cookies were only slightly worse than the packaged baked goods I usually buy at my local deli. 

Stage 4: At least I have my sad couch salads.

By the time September rolled around, I was in a full-on food rut. I continued to cook sporadically with lackluster results, opting often for Seamless orders or thrown-together salads eaten on my couch between Zoom calls. Bolstered by the dread of an impending election, I stopped trying at pretty much everything, cooking included. My only memory of this time is scrolling through Instagram and saving elaborate retro dessert confections, desperate for even the smallest serotonin boost. 

Stage 5: Acceptance—and Seamless

It’s official: A year in, I’ve come to terms with my lack of skill in the kitchen. I have other talents, right? It’s hard to admit you’re bad at something—like, really bad—when everyone else seems to just get it. But after a year of trying to learn to cook, I’m left with nothing to prove. I just don’t have it in me. 

What I lost in self-respect, I gained in appreciation for the people around me who found a new love for food and joy at home. If social media is any indication, cooking was how millions of us held it together in scary, uncertain times. What’s more, my addiction to takeout may have, in a small way, supported some of the wonderful restaurants and brave workers in my neighborhood. To 2021: a year I hope is full of vaccines and empty of anyone trying to make sugar pasta in the microwave because we have nothing else to do. 

Madeline Hirsch is Glamour’s former social media manager. Follow her on Instagram at @lady_hadeline. 

Perfect for: The person who considers every meal an Instagram-worthy moment.

The details: Sakara Life is a vegan supplier that offers a different menu every week with plant-based, superfood-heavy meals like seasonal salads, sandwiches, and protein bagels with cashew cheese spread. There are even daily detox teas to support digestion. It’s all quite pretty (not to mention gluten-, dairy-, egg-, and seafood-free), so plate it beautifully with some good lighting—and nail your caption, of course.

The cost: Packages start at $99 per person per day for a five-day plan.

Availability: Originally available only in New York, Sakara Life now delivers everywhere, but the number of days available depends on your delivery zone, which you can check here.

What customers are saying: “After months of cooking during COVID, I was at my wit’s end with prepping meals. I searched high and low for plant-based meal delivery but I didn’t find anything close to being as well thought out as the Sakara meals were. I’m getting a more diverse array of plants and nutrients than I ever would ordinarily, which makes Sakara an invaluable piece of my wellness journey.” —Melanie M.

Perfect for: The all-organic-everything eater.

The details: This is the first-ever USDA-certified-organic meal kit—free of synthetic pesticides, growth hormones, antibiotics, and GMOs. You can order vegan, keto, omnivore, vegetarian, omnivore, pescatarian, and paleo meals, which are updated weekly. Ingredients come packaged, labeled, and color-coded for organized cooking, and they all take 30 minutes or less to prepare. This healthy meal delivery service also has a wide range of meal plans for so many different lifestyles, from gluten-free to family carnivore. Other stuff we love from Green Chef: the eco-friendly packaging (the boxes are literally mini fridges, upping the cute factor), the fact that there’s no commitment, and the flexible delivery dates. It’s probably the most chill meal-prep kit of the bunch.

The cost: Two-person plans, with three meals per week, start at $63.

Availability: Green Chef delivers almost everywhere in the United States except Alaska, Hawaii, and parts of Louisiana.

What customers are saying: “Seriously, why would I want to eat in a restaurant when my vegan/vegetarian meals from Green Chef are so inventive, varied, and delicious?” —Elizabeth Denton