Image via Complex Original
March Madness is almost here, yet again. Basketball is cool. Basketball is fine. But let's be honest—the real priority? Snacks. And, as it turns out, basketball isn't the only thing that requires a bracket—your food can compete as well. Food52 has categorized these delicious March Madness recipes by region, and chosen only the best. We'll let you be the judge of the winner. Let the games begin!
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Dip Included Buffalo Wings
The North: The glaze—butter, hot sauce, honey and a spritz of lemon—is classic, and the technique of smearing the wings with a blue cheese "dip" before coating them in flour and cornstarch is brilliant. With every bite, you get tangy heat, a satisfying crunch, tender meat and a seductive hint of blue cheese. Get the recipe on Food52.
Seriously Delicious Ribs
The Midwest: The recipe title doesn't lie. These ribs are seriously delicious. The low and slow cooking method ensures tender meat, and broiling the ribs at the end caramelizes the glaze beautifully. Get the recipe on Food52.
Classic Southern Buttermilk-Bathed Fried Chicken
The South: Chef James writes that this recipe took nearly 20 years to develop, and it shows. The result is intensely flavorful and expertly spiced chicken with moist meat and a crisp, dark skin. Get the recipe on Food52.
Southwestern-Spiced Sweet Potato Fries with Chili-Cilantro Sour Cream
The West: Lay on the chili powder, cumin, and cayenne. Eat the first batch plain, and the second tempered with the tangy sour cream sauce. Get the recipe on Food52.
Giddy Swamp South Carolina Mustard Barbecue Sauce
The South: Your new grilling condiment, with a serious kick. Sauté, whisk, simmer. Boom. Get the recipe on Food52.
Tuxedo Chili
The South: A complex, creamy white chili with black beans to dress it up. It's filling and packed with the spicy flavor of green chiles. Get the recipe on Food52.
Rosemary-Thyme Pita Chips
The North: We know what you're thinking: a pita chip is a pita chip, right? Wrong. This recipe doesn't seem like a big deal, but it stands out. The chips are spread with both butter and honey before they're baked, making them extra rich and ever-so-slightly sweet, and they are dusted generously with dried herbs, which makes them incredibly flavorful. Get the recipe on Food52.
Barbacoa Beef Cheek Tacos
The West: The beef cheeks, marbled and melting after over three hours in the oven, absorb the various marinade components (spices, coffee, chili, peanut butter) and sing with freshness of the lime juice in which they're braised. Add a warm corn tortilla, some addictive pink pickled onions, a slab of avocado and a fistful of cilantro leaves, and you've got a seriously legendary taco. Get the recipe on Food52.
Classic Guacamole
The West: Barely mash the freshest avocados you can find, and then stir them up with chiles, lime, and cilantro. It's simple, but its the best guacamole we've ever tasted. Get the recipe on Food52.
Vegan Lentil Sloppy Joes
The Midwest: Sloppy joes without meat sounds like sacrilege, but this is the most flavorful, filling recipes you will ever encountered. Get the recipe on Food52.
