Photos: Super Bowl: 61 recipes to score big

Timeless bar food done right. (Mel Melcon / Los Angeles Times)

Jan. 30, 2014 11:19 AM PT

From appetizers to hearty mains, dips and nibbles, we have all the recipes you need to take your Super Bowl party to the next level! See all the recipes here: https://recipes.latimes.com/lists/61-recipes-score-big/

Recipe: Beer-battered shrimp with classic tartar sauce

(Mel Melcon / Los Angeles Times)

Bright, tangy and oh-so-creamy, this dip is great for chips, wings and more! (Anne Cusack / Los Angeles Times)

Philly cheesesteak lettuce cups comes in at just under 200 calories per serving. (Ricardo DeAratanha / Los Angeles Times)

lat-peppers-la0012871084-20131204 (Kirk McKoy / Los Angeles Times)

Recipe: crispy apple wings with fresh horseradish and curly parsley.

(Anne Cusack / Los Angeles Times)

Sweet with just a hint of spice, you can make these treats ahead of time. Recipe: Champagne nuts

(Bret Hartman / For The Times)

Delicious with creamy ranch dipping sauce. (Anne Cusack / Los Angeles Times)

What if Disney Hall held a Super Bowl? (Mark Boster / Los Angeles Times)

Recipe: Super wings

(Ricardo DeAratanha / Los Angeles Times)

Go ahead and make an extra batch of these grape leaves -- they go quickly. (Glenn Koenig / Los Angeles Times)

When you’re looking for the perfect crunch. (Katie Falkenberg / Los Angeles Times)

Wrap these shrimp in lean turkey bacon for a guilt-free snack sure to please every guest.

(Ricardo DeAratanha / Los Angeles Times)

Recipe: Iron skillet corn bread

(Glenn Koenig / Los Angeles Times)

Muldoon’s Irish Pub in Newport Beach features whiskey-marinated chicken wings with blue cheese dressing. (Robert Gauthier / Los Angeles Times)

Go ahead -- try and eat just one. (Glenn Koenig / Los Angeles Times)

Recipe: Black bean hummus

(Anne Cusack / Los Angeles Times)

Sweet with just a hint of tang, these wings go perfect with a bowl of peanut sauce. (Allen J. Schaben / Los Angeles Times)

Aren’t crab cakes great for any gathering? (Bob Chamberlin / Los Angeles Times)

Tender and buttery, try to eat just one. (Wally Skalij / Los Angeles Times)

Recipe: Three-bean and hominy chili

(Ricardo DeAratanha / Los Angeles Times)

Marinated in coconut milk and herbs, these skewers pack a lot of flavor.
Recipe: Coconut chicken skewers
(Ken Hively / Los Angeles Times)

Tender on the inside, crunchy on the outside, and light on calories. (Ricardo DeAratanha / Los Angeles Times)

An authentic beach chili from Shutters.

(Glenn Koenig / Los Angeles Times)

Cream cheese balls with sesame and pistachios

Tender little cheese balls come together in minutes. (Kirk McKoy / Los Angeles Times)

Chicharrones de queso with tomatillo-radish salsa and tortillas

Griddled cheese goodness. (Glenn Koenig / Los Angeles Times)

Tender baby back ribs are rubbed with a lightly sweet/lightly spicy dry rub and then smoked with hickory. (Bob Chamberlin / Los Angeles Times)

These Korean-style short ribs are a perfect appetizer when you’re entertaining with little time to spare. Simply marinate the ribs the night before, then just before serving, char the beef quickly, slice and serve with a Thai dipping sauce. You’ll have happy guests in almost no time. (Glenn Koenig / Los Angeles Times)

Recipe: Ginger soy chicken wings

(Mel Melcon / Los Angeles Times)

The chili that made Mendocino’s Cafe Beaujolais famous. (Allen J. Schaben / Los Angeles Times)

Brown sugar and bourbon baby back ribs Read the recipe. (Mel Melcon / Los Angeles Times)

ftn7m0ke-recipe-db (Lawrence K. Ho / Los Angeles Times)

Packed with flavor, this corn bread is made with cheese and chopped chiles, and then finished with a drizzle of honey. (Anne Cusack / Los Angeles Times)