How to host a Super Bowl party like a Food Network star: 11 menu must-haves

"My typical Super Bowl food setup is simple yet indulgent," says The Kitchen co-host Jeff Mauro. "I like to roll out three stages of food. Chips and crudités to start, then Italian beef sandwiches and pizza (with plenty of Mauro Provisions Honey G Pepper relish) and finally homemade cookies."

As for store-bought snacks, he always serves kettle chips. "One bag plain, one Honey Dijon, one Backyard BBQ. I love Kettle Brand Kettle Chips," he says.

"My family loves Kurkure, which is kind of a spiced, Indian version of Cheetos," says Chauhan. "I usually make a party mix of this and popcorn, and I always make sure to have bowls of snacks around for people to grab. There also has to be something sweet. I make football-shaped whoopie pies that are a hit with my kids."

Wildcard Kitchen host Eric Adjepong will happily eat Doritos as is, but he's got another clever use for them: The chef is a member of a new culinary advisory board for PepsiCo (which owns Doritos), and as part of his work, he's been experimenting with new ways to use chips. 

"One of the coolest things we've done is playing around with Doritos dust, using it to season nachos," he says. Save what's left at the bottom of your bag, and try it for yourself!

Zakarian's go-to store-bought snack is salt and pepper chips — but as befits an Iron Chef, he puts his own spin on them: "I dress them up with caviar, creme fraiche and fresh minced chives."

This snack is part of his first course. "I like to course everything out like a four-course meal. One course per quarter!" he says. Here's the rest of his game plan: "Second quarter — seafood like shrimp cocktail or shrimp tempura, crab cakes, and caviar. Halftime — break and clean/reset. Have a drink. Third quarter — main course! Ribs, burgers and a fantastic chili are all in my game day rotation. Fourth quarter — dessert and champagne. I usually keep it simple here with a great brownie or cookie."

Knowing people like to start nibbling as soon as they walk through the door, Worst Cooks in America mentor (and City Harvest Food Council member) Anne Burrell has a ton of snacks ready to go, including "a big cheese and charcuterie setup with cornichons, olives and grapes. For the Super Bowl you not only have permission — but it's a necessity — to serve cheesy things," she says. 

She arranges the food on a giant wood board (like this one, which measures a whopping 36 inches long and 12 inches wide!) and places it on the coffee table. Then she leaves a smaller board by the TV. 

Zakarian and Chauhan consider a slow cooker a non-negotiable, but Mauro has another idea: "I gussy up the spread by serving the warm food in Le Creuset roasters or braisers, on top of an electric food warmer," he says. "This looks primo, holds the food at an even temperature and takes up less space then three slow cookers on your countertop."

Need a deeper pot? Zakarian also loves his non-stick cast iron Dutch oven. "It's a must for chili," he says.

Burrell uses her regular oven to keep dishes like meatballs and carnitas warm, but she also loves this countertop oven/air fryer combo for smaller bites. "I like to make flautas and I'll just pop them in the air fryer. Then everyone can help themselves," she says.

Chauhan gets guests to drink up by making two batches of punch — one for each team, based on their colors. 

You could use a punch bowl (call it a super bowl!), or serve it up from a themed drink dispenser. This one can hold a gallon of your favorite beverage.

Burrell, Zakarian and Mauro all stock up on recyclable plates made from natural materials like bamboo. "Verterra brand disposable bamboo plates and cutlery are the best," says Mauro. "Makes cleanup simple and they are sturdy, environmentally friendly and look beautiful on the buffet."

Chauhan usually doesn't go overboard with decorations: "Someone has to clean it all up!" she says. "But I do love to get into the spirit and bring out some fun themed items."

She likes this party pack because it packs enough plates and napkins for a crowd. "Cute and kitschy — this is what I'm buying this year!"

"I always keep a roll of those disposable cloths/beverage napkins by the bar," says Burrell. They look nicer than paper towels and are usually more durable than regular napkins — handy if you're serving wings! "You can buy a roll of them for cheap and people are always impressed."