Some cooks may consider it cheating, but I have no qualms about using the shredded slaw mixes and shredded carrots in supermarket produce sections. They are particularly useful for preparing vegetable side dishes that complement all types of grilled and barbecued dishes.

Five-spice powder is a seasoning that usually includes star anise, cinnamon, licorice root, fennel, and black or Sichuan pepper. It plays well against the slight nuttiness of quinoa, a grain that is rich in protein. Toasting the quinoa in a little oil adds a pleasing nuance of flavor. If the quinoa is sold in bulk or loose, I recommend rinsing it. If it’s in a package, you may omit this step.

Sauteed vegetables top a tangled of whole-wheat pasta, dressed with a creamy peanut sauce.

Carpaccio is typically thinly sliced raw meat served as an appetizer. In this dish, a little bresaola, (air-dried beef from northern Italy) goes a long way. To complete the “appetizer for dinner” concept, added honeydew melon and shaved Asiago cheese.

This sounds super-fancy for just five ingredients, right? The sweet flavor of the beer is excellent when partnered with the sweet leeks and tangy Gorgonzola cheese (although any blue-veined cheese will work).

From barbecues to fish-fries, coleslaw is the preferred side. Cooks around the South will swear by theirs. This once is a mash-up of creamy and vinegary, and it’s pretty darn good anytime.

Good old mac and cheese, but with a sophisticated edge. Smoked paprika, mushrooms (porcini and cremini) and kale add great flavor.

There’s nothing like the flavor of a freshly dug potato. In this luscious fall gratin, potatoes get the royal treatment.

These burgesr with barbecue flavor built right into the beef are sure to be a hit with footballs fans on game day.

Crisp, tangy slaw complements the savory barbecue for an easy Super Bowl party sandwich everyone will love.

This thick Texas-style chili will be the hit of your Super Bowl Party! To crank up the heat, add chopped chipotle peppers in adobo.