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Journalists at The New York Times often joke that the holiday season is the Super Bowl for the Food and Cooking team. (There are many cookies that need baking, after all.) But what about the actual Super Bowl?

It’s not much slower, apparently: This football season the team has served up recipes for game day classics, such as bricklayer-style nachos, jalapeño poppers, an impressive spread of dips and of course, baked Buffalo wings, alongside vegetable-forward, finger-licking finger foods.

Inside The Times asked editors and writers on the Food and Cooking team to share what they are personally preparing this Sunday — whether or not they will actually watch the Philadelphia Eagles face off against the Kansas City Chiefs — or recommend you try. Read their edited responses below.

Emily Weinstein, Food and Cooking Editor

I’ve come to believe there are three important characteristics for great Super Bowl party food: It must be salty, meaty and/or cheesy. It is hand held, or at most requires only one utensil (a fork for chili is approved; a fork and knife for steak are not). And it must go well with beer. Pulled pork sandwiches, nachos and ribs all work perfectly.

Tanya Sichynsky, Senior Staff Editor and writer of The Veggie newsletter

I stumbled into Super Bowl party hosting duties this year, and there are two non-negotiables for me: something tossed in Buffalo sauce (chicken wings, cauliflower florets) and a spinach dip. I’m partial to a cheesy spinach-artichoke dip, with plenty of tortilla chips or Ritz crackers for dipping. A cast-iron pizza wouldn’t hurt, either. And there will be mozzarella sticks, but whether I make those from scratch … well, that’s not something I’ll share in print.

Eric Kim, Cooking Writer

I likely won’t watch the game (save for the halftime show), but I do love making chicken wings. I make a homemade lemon-pepper rub that tastes fabulous on roasted wings, no frying necessary. It’s super simple and satisfying. Chicken wings are also a great excuse to crack open a super cold lager.

Genevieve Ko, Deputy Editor

Super Bowl snacks tend to veer salty — best washed down with a cold beer. But I think there’s a place for dessert at every party. I want just a little hit of sugar and still more salt and can get that in 15 minutes with Rice Krispie treats studded with pretzels and dark chocolate.

Margaux Laskey, Senior Staff Editor

I have mixed feelings about the N.F.L., so I’m definitely one of Those People who cares more about the food than the actual game. (I may or may not have just Googled which teams are even playing.) That said, my partner loves the sport, so we’ll have it on. I’ll have a big pot of Ali Slagle’s chili simmering on the stove and a big pile of Samantha Seneviratne’s drop biscuits to eat alongside it. Chili is the one dish everyone in my family can agree on, and it’s even better the next day.

Nikita Richardson, Senior Staff Editor and writer of the Where to Eat: New York City newsletter

I’m not totally sure I’ll be making anything for the Super Bowl this year. The part of the game that I’m most invested in is the Rihanna halftime show. But if I do make something, it will very likely be pigs in a blanket with Dijon mustard. They’re universally beloved — and even when they’re OK, they’re still pretty damn good.

Brian Gallagher, Senior Editor

I’ll be watching the game in the Bay Area with a small group, most of whom don’t particularly care about the on-field action, now that the Niners aren’t a factor. I don’t necessarily have a team in this either, but I’d like to see the Eagles take it just to read the reports of light-pole scaling in Philly. So, a lot of the spirit around watching the game has got to come from the food. Which is why I’m recommending Ali Slagle’s seven-layer dip. It’s a classic, but with a great (and easy) twist — adding crushed corn nuts.