Now that the NFL playoff season has wrapped up, people are looking forward to Super Bowl LIII — and the Super Bowl parties. While the game obviously takes center stage, food is also a big player at these get-togethers.

Naturally, plenty of chefs watch the Super Bowl too. And, like you, they’re either asked to bring a dish or make several when hosting their own Super Bowl parties. Sure, you can take your go-to crudités and dip platter to your friend’s house for the big game, or you can steal one of these recipes from chefs who are also big NFL fans.

Smoky eggplant dip

Serves six

Iron Chef and restaurateur Michael Symon roots for the Cleveland Browns, his home team. He tells Yahoo Lifestyle that this dip (which is featured in his new book, “Playing with Fire“) is great for noshing while you watch the big game. “This dip is one of my favorites to make while entertaining at home, and it’s perfect to share with a group while you’re cheering on your team,” he says. “It’s a twist on baba ghanoush, but I swap the tahini for creamy yogurt. You can serve it as an appetizer with warm pita or veggies, and it keeps in the fridge for a week.”

Ingredients:

3 medium eggplants

1 cup plain Greek yogurt

6 tablespoons olive oil, plus more for drizzling

Zest and juice of 1 lemon

1 1/2 teaspoons kosher salt

1/2 teaspoon za’atar spice, plus more for garnish

Sumac, for serving (optional)

Grilled pita bread, for serving

Build a nice, big wood fire in a fireplace, fire pit or grill. When the wood has burned down to a nice, hot bed of glowing embers, place the eggplants directly into the coals. Cook, turning frequently, until deeply charred on all sides and soft, about 12 minutes. Remove from the coals and set aside.

When the eggplants are cool enough to handle, use a spoon to scoop out the flesh. Put the eggplant flesh in a food processor, add the yogurt, olive oil, lemon zest, lemon juice, salt and za’atar and purée until smooth. Drizzle the finished purée with olive oil, garnish with the sumac (if using) and additional za’atar, and serve with the grilled pita bread.

Grilled tequila lime fish tacos

Serves four

“These tacos are light, bright and packed full of flavor, which makes them perfect for a party — especially a Super Bowl party,” chef Guy Fieri, a restaurateur, New York Times bestselling author and Emmy Award-winning TV host, tells Yahoo Lifestyle. Fieri, an Oakland Raiders fan, recommends setting out the components, piled high on plates, as a taco bar and letting your guests mix, match and make them as they please during the game. “The crunchy coleslaw with the grilled flaky fish all wrapped up in a warm tortilla are the perfect, handheld game-day bite,” he says.

Ingredients:

1/2 cup red wine vinegar

2 tablespoons sugar

1 tablespoon kosher salt

2 cups finely shredded red cabbage

1 cup fresh chopped cilantro leaves

For the fish marinade:

3 tablespoons tequila

3 teaspoons ground cumin

2 teaspoons minced garlic

Juice of 1 lime

Kosher salt

Freshly ground black pepper

Four 6- to 8-ounce boneless, skinless mahi-mahi fillets (or other firm white fish)

1 to 2 tablespoons canola oil

16 6- to 7-inch soft flour tortillas

1 cup cilantro-lime crema, for garnish (recipe follows)

2 cups crumbled cotija cheese, for garnish

Hot sauce, for garnish, if desired

Lime wedges, for garnish

For the cilantro-lime crema:

1 1/2 cups sour cream

1/4 cup milk

2 tablespoons finely chopped fresh cilantro

1 garlic clove, minced

1/2 teaspoon ground cumin

2 limes, juiced

Kosher salt and freshly cracked black pepper

In a small bowl, combine the sour cream, milk, cilantro, garlic, cumin and lime juice, and chill it for 1 hour. Season with salt and pepper.

Prepare the cabbage. In a large mixing bowl, combine the vinegar, sugar and salt, and mix together well. Add the cabbage and stir to coat everything evenly. Allow it to marinate for 15 minutes, then fold in the cilantro and set aside until ready to use.

In a large mixing bowl, combine the tequila, cumin, garlic, lime juice and some salt and pepper. Portion the fish into one-inch cubes and add to the marinade. Set aside to marinate for 4 to 5 minutes. To cook the fish, heat a grill to high and coat with a little oil. Skewer four to five pieces of fish on each skewer. Place the skewers on the grill and cook until the fish is white and cooked through, about 1 minute on each side and about 4 minutes total. Set aside skewers of fish on a platter.

Warm the tortillas in batches on the grill for about 2 minutes on each side. Remove the tortillas and keep warm by wrapping in a kitchen towel.

To build the tacos, double up the tortillas and drizzle a little cilantro-lime crema on top. Top with some strained red cabbage mixture and then place a skewer of fish on top. Slide out the skewer so the fish stays on the taco in a line. Finish with more lime crema. Garnish with some crumbled cotija and hot sauce, and serve with a wedge of lime on the side. Repeat with the remaining ingredients.

Buffalo cauliflower

Serves four

Top Chef star Dale Talde, co-owner of Talde Jersey City and a Chicago Bears fan, tells Yahoo Lifestyle that this dish makes it easier for him and his friends to eat their vegetables. “I love this recipe because it’s a fun take on vegetables, the thing I feel like I eat the least of when watching a football game but I know I need to eat it,” he says.

Ingredients:

1 large head of cauliflower

Salt to taste

2 tablespoons extra virgin olive oil

2 sticks of butter

1/2 cup sriracha

1/2 cup Frank’s Red Hot (or other hot sauce)

2 tablespoons of honey

1/4 cup rice wine vinegar

Preheat your oven to 450 degrees. Cut cauliflower into one-inch florets, then toss them in salt and olive oil. Place the cauliflower on a roasting pan and place in the oven. Cook the cauliflower until the florets are roasted and crispy, about 10 to 15 minutes.

While cauliflower roasts, add all the other ingredients into a microwave-proof bowl. Place the dish in a microwave and zap it for one minute, each time stirring the butter to melt into the sauce. Repeat this until the butter is melted and the sauce is hot.

When the sauce is done and the cauliflower is nicely roasted, toss the sauce and cauliflower in a bowl until it’s well-coated. Serve it with blue cheese.

Southern shrimp and grits

Serves six

Jack McDavid, chef at Jack’s Firehouse in Philadelphia, is an Eagles fan who has been going to the Super Bowl for the last 27 years. McDavid cooks at the Taste of the NFL each year, a charity event that features a chef from each NFL city serving a signature dish alongside a current or former NFL player. McDavid tells Yahoo Lifestyle that he likes to serve this dish at Super Bowl parties because “you can do it ahead of time and let it sit. You can even make it in a crockpot or Instant Pot.”

Ingredients:

2 pounds fresh or frozen shrimp

1 pound chorizo

2 yellow onions

1 green pepper

4 cloves of garlic

2 tablespoons olive oil

2 cups uncooked grits (stone-ground is preferred, but quick grits are OK)

6 cups chicken stock

1 to 3 tablespoons chipotle powder

Dice the shrimp, chorizo, onions and green pepper, and set them aside. Then mince four cloves of garlic. Heat 2 tablespoons of olive oil in a large sauté pan, and sauté the shrimp, chorizo, onions, green pepper and garlic together.

Pull the shrimp out of the pan and reserve them. Then add the uncooked grits and chicken stock. Bring to a boil and let it simmer for 15 minutes. Then turn off the heat and toss the shrimp back in. Add the chipotle powder (the more you add, the more spicy it will be). Pull the dish off the burner and let it sit for 15 minutes before serving.

Crispy Creole black-eyed peas

Serves 10

Top Chef Season 15 finalist and host of the Sunday Best dinner series, Adrienne Cheatham, is a Chicago Bears fan. She doesn’t serve these crispy black-eyed peas only for the Super Bowl — they’re a staple in her home. “These Crispy Creole black-eyed peas are one of my favorite snacks to keep around the house,” she tells Yahoo Lifestyle. “When we have friends over for drinks, I’ll set out a few bowls of these for people to munch on. They’re amazing on their own but also a great way to add crunch to crowd-friendly game-day dishes like salads, guacamole, chili … really anything!”

Ingredients:

1 pound dry black-eyed peas

2 bay leaves

1 small yellow onion, peeled and cut in half

1 tablespoon freshly cracked black pepper

3 tablespoons gumbo filé powder

1/2 cup canola oil

1/4 cup Tony Chachere’s Creole Seasoning

1 tablespoon onion powder

1 tablespoon paprika

Salt

Rinse black-eyed peas in a colander and remove any broken beans or stones.

Place the beans in a large pot with enough water to cover it by three inches. Add bay leaves, onion, black pepper and filé powder. Bring to a boil, then reduce heat and simmer until beans are completely tender but not falling apart, about 30 to 45 minutes.

When beans are almost cooked, preheat the oven to 400 degrees.

Drain beans in a colander, and place them on a towel-lined baking sheet to cool and dry; do not rinse. Move the beans around a little to help them dry.

When the beans are about room temperature, place them in a large bowl with the oil and remaining seasonings, and toss to coat the beans evenly. Taste and adjust the seasoning to your liking. (Sometimes a pinch of salt is needed.)

Line two baking trays with parchment paper. Divide the beans among the two trays, and spread them into a flat layer. Place the trays in the preheated oven, and cook at 400 degrees for 10 minutes, then reduce the heat to 350 and continue baking for about 20 to 30 minutes or until the beans are crispy.

Let the beans cool to room temperature, then taste and adjust the seasoning again as needed.

Lord of the wings

Serves four

Award-winning celebrity chef David Burke, executive chef at David Burke Tavern in New York City and a New York Giants fan, tells Yahoo Lifestyle that he likes to serve this fun twist on hot wings at Super Bowl parties. “Chicken wings are a solid game-day dish, so to give friends and family something a little more unique to snack on, I dressed them up with Asian flavors,” Burke says. “By skewering and grilling them, they become crispy with a nice char while being much easier to eat.”

Ingredients:

2 pound chicken wings

Orange wedges for display dusted with chili powder

Bamboo skewers

Radish slices

Cilantro leaves

Orange peel

Togarashi (or chili powder and chili flakes)

Ingredients for marinade:

2 cups soy sauce

4 ounces honey

4 ounces lime juice

4 ounces ketchup

1 teaspoon pepper

Mix marinade ingredients together and marinate chicken wings overnight. Remove wings from marinade and skewer them with bamboo skewers. Season wings with salt, pepper, togarashi (if not available, use chili powder and chili flakes). Grill chicken wings until done, being careful not to burn the skewers. Take orange wedges and sprinkle with togarashi. Garnish chicken wings with sliced radish, cilantro and lime juice.

Cauliflower nachos

Serves eight

James Beard Foundation Award-winning chef Michelle Bernstein, a Miami Dolphins and Green Bay Packers fan, loves to serve these healthy nachos to friends. “It’s perfect for a crowd or just one person,” Bernstein tells Yahoo Lifestyle. “It satisfies your craving for nachos, adding hints of healthy and a little something different with the cauliflower. It’s a little bit spicy, a little bit fatty, a little bit creamy, a little clean, and every bite is delicious.”

Ingredients:

1 large bag of your favorite tortilla chips (something thick enough to support the toppings)

2 tablespoons olive oil

2 cups tiny cut cauliflower florets (1/4 inch)

1 teaspoon cauliflower spice

1/2 cup sour cream in a squeeze bottle

Avocado purée (recipe follows) in a squeeze bottle

1/4-1/2 cup pickled jalape?os (your favorite brand)

1 cup queso fresco, crumbled

Fresh pomegranate seeds, for garnish

Ingredients for cheese sauce:

4 tablespoons butter

4 tablespoons flour

2 cups whole milk

16 ounces freshly grated cheddar cheese (not aged), grated on a large-hole box grater

Shot of Cholula hot sauce

Salt

Making the cheese sauce:
Melt the butter in a small saucepan, whisk in the flour and cook for 2 minutes. Whisk in the milk and cook, stirring, until the mixture begins to thicken. Once the mixture has thickened, whisk in the cheese until melted. Add a shot of Cholula and a big pinch of salt.

For the cauliflower:

Sauté the cauliflower in the olive oil over medium-high heat for 1 minute, until lightly golden and softened a bit. Season with the cauliflower spice and set aside until ready to build the nachos.

Ingredients for avocado purée
2 avocados, peeled and pitted

1/2 cup half-and-half

Juice of 1 lime

Big pinch of salt

Purée everything in a blender until smooth. Taste for seasoning, and add more salt if desired.

Ingredients for cauliflower spices:

1 cup paprika

1 cup smoked paprika

1 tablespoon ground cumin

1 tablespoon cayenne

Mix together.

To build the nachos:
Place a little cheese sauce on the plate, then top with chips and more cheese sauce. Dot this with sour cream and avocado purée. Add a sprinkle of sautéed cauliflower, pickled jalape?os and queso fresco. Repeat with another layer of chips and toppings. Garnish with pomegranate seeds.

Ahi tuna tacos

Serves six

Top Chef Season 10 favorite Sheldon Simeon, co-owner of Tin Roof and Lineage in Hawaii, is a Tennessee Titans fan. He tells Yahoo Lifestyle that these tuna tacos are a big hit on game day.

Ingredients for the tuna:

2 tablespoons soy sauce

1 teaspoon sambal oelek

1 teaspoon grated ginger

1 tablespoon sesame oil

Sea salt and fresh ground pepper

2 tablespoon olive oil

1 6-ounce block sushi-grade ahi tuna

In a mixing bowl, combine soy sauce, sambal, ginger and sesame oil. Stir ingredients together until well-incorporated. Heat a nonstick frying pan over high heat. Season tuna generously with salt and pepper. Add olive oil to frying pan, sear tuna block on each side for 10 seconds. Immediately remove from pan and soak in soy sauce mixture. Let marinate in sauce for 15 minutes, turning ahi block every few minutes. Reserve on the side until ready to serve.

Ingredients for the tomato salsa:

1 cup diced tomato

1/4 cup chopped green onion

1/4 cup minced Maui onion or other sweet onion

2 tablespoons peeled, minced fresh ginger

1 tablespoon mirin (sweet rice wine)

1 tablespoon rice wine vinegar

1 tablespoon black sesame seeds

1 tablespoon white sesame seeds

1 1/2 teaspoons crushed black peppercorns

1 teaspoon Hawaiian salt or kosher salt

1 teaspoon fish sauce

Mix all ingredients in a bowl.

Ingredients for the guacamole:

2 avocados, cut into small cubes

1 tomato, cut into small cubes

1/2 small onion, minced

3 tablespoons fresh lime juice

3 tablespoons vegetable oil

1 tablespoon thinly sliced green onion

1 tablespoon minced fresh cilantro

1 tablespoon peeled minced fresh ginger

1/2 teaspoon minced jalape?o chili

Combine all ingredients and mash coarsely; season with salt.

To assemble the tacos

2 handfuls of cilantro, roughly chopped

6 corn tortillas

Quick-toast each tortilla in a large frying pan or griddle over medium-high heat. Then place a spoonful of guacamole on the taco and top with sliced ahi tuna. Follow this with a helping of tomato salsa. Garnish with cilantro.

Cheesy artichoke dip

Serves six to eight

Chef Kelly Fields of Willa Jean is a New Orleans Saints fan. She tells Yahoo Lifestyle that this cheesy dip is great to leave out for Super Bowl guests.

Ingredients:

16 ounces cream cheese, room temperature

2 cups of mayo

2 cups of grated mozzarella (split cups and reserve one cup for topping later)

2 cups of ground parmesan (split cups and reserve one cup for topping later)

28 ounces of artichoke hearts, cut in half

6 scallions, finely chopped

2 garlic cloves

2 teaspoons of hot sauce

1/2 teaspoon of black pepper

1/4 teaspoon of salt

Heat oven to 350 degrees. In a large bowl, mix together cream cheese and mayo until smooth and fully combined. Remove the cream cheese and mayo from mixer and blend in all other ingredients. Scoop into ramekins, and top with both mozzarella and Parmesan cheese. Cook until golden brown and serve with your favorite crackers or bread.

Read more from Yahoo Lifestyle:

• Sarah Thomas makes history as first woman to officiate NFL playoff game

• 7 foods to avoid during the government shutdown

• Former bodybuilder gave up food for urine — here’s why that’s not healthy

Follow us on Instagram, Facebook, and Twitter for nonstop inspiration delivered fresh to your feed, every day.