Thanks to the juicy beef brisket and filling pinto beans, Ree’s nacho platter is hearty enough to be the main dish at your tailgate spread. As for the toppings, try layering the cheese and pico de gallo to make sure they’re evenly disturbed among the chips.

Two spicy jalapenos and a smoky chipotle pepper in adobo lend a hefty kick to Ree’s chip-ready dip.

Once you make Ree’s classic chewy crust, follow her lead to create a duo of pies for kids and big kids alike.

With a glowing five-star rating, these two-bite meatballs are baked in a sticky sweet-savory sauce made with ketchup and Worcestershire. Don’t be intimidated by the oats in her ground meat mixture; together with milk, they add welcome texture and moisture.