Super Bowl

New England tradition is behind this hearty soup supper. A mixture of tangy cheddar, Port wine and Dijon mustard produces a terrific spread to nibble on while the chowder is cooking. Pour Sauvignon Blanc throughout the meal.

A tangy sauce for grilled chicken or spare-ribs. Build up a shiny glaze by brushing the sauce often over the meat, beginning about 15 minutes from the end of cooking time.

Some advance preparation is required for these wings: The yogurt needs to drain for 2 hours and the wings need to marinate for at least 2 hours.

My father, who in his later years has become a superb cook, always longed to make at home the chicken wings he ordered in Asian restaurants. This is the recipe I developed to satisfy his cravings. Many Chinese restaurants deep-fry the wings, but the high-heat roasted method used here is far healthier and the taste is delicious.

Though it's not essential to make both sauces for these wings, we think the contrast between the rich peanut sauce and the light-yet-spicy gai yang — a classic Thai sauce for poultry — is a flavor combination that shouldn't be missed.

Drained nonfat yogurt—rather than mayonnaise or sour cream—provides the creamy texture. Start making this dip a day ahead, and try it with apple or pear slices.

The ultimate onion dip? You decide.

If you prefer to grill the ribs — which will intensify the hoisin flavor — remove them from the marinade (do not bake) and grill them over medium heat until tender and lightly charred, turning often and basting occasionally with marinade, about 25 minutes. Look for chili-garlic sauce in the Asian foods section of supermarkets.

Traditional recipes for mole poblano call for several varieties of dried chilies, which, outside the Southwest, are available only at specialty foods stores or by mail order; as well as sesame seeds and/or pumpkin seeds and/or peanuts; roasted tomatoes; and chocolate; among other things. A mole can sound like a peculiar combination of ingredients, but at its best it is every bit as subtle and well balanced as the most evolved French sauce. Our quick version uses only ingredients available at the supermarket, and broiled, not fried, chicken, which makes the dish easier to prepare, lighter, and most important, still delicious---if not exactly authentic.

If time is an issue, you can always buy flatbread crackers, but the store-bought kind will never compare to these homemade ones.

Can be prepared in 45 minutes or less.

When my mother prepared this gloriously cheesy, spicy dip, the smells from the kitchen would waft throughout the house and drive us all crazy with anticipation. It's a perfect appetizer for guests, so if Mom was making it, that usually meant company for dinner, football Sundays, or a full-blown party (which wouldn't be complete without someone desperately licking the bowl clean).

The two-pronged cooking method used for these wings —incorporating both braising and deep-frying — is a takeoff on the Chinese technique of steaming, then frying. We think it keeps the meat unbelievably tender while getting the skin supercrispy. Be sure to allow 2 hours for the wings to marinate.

Can be prepared in 45 minutes or less.