Photo: Coral von Zumwalt

The Supermarket Shortcut You Can Dress Up to Go with Just About Anything
Classic party dishes, from grilled meat to chili to pulled pork and ribs, will taste even better when served with this delicious slaw. And, only you need to know that the bright and tangy salad is really just two packages of broccoli slaw doctored up with garlic, Dijon mustard, hot sauce, lemon juice and herbs.

Get the recipe: Broccoli Slaw with Cilantro and Garlic

Photo: Asa Dahlgren

The Game-Changing Potato Salad
A potato salad meant to be served at room temperature already has our vote. The fact that it includes salty, smoky pork belly and sweet, fresh cherries only seals the deal. And there's one more reason we're smitten with this unusual, savory side: You can make it in just 30 minutes.

Get the recipe: Warm Potato Salad with Pork Belly and Cherries

Photo: Jennifer May

The Throwback Appetizer That's Still Going Strong
We've seen many iterations of deviled eggs, but few are as over-the-top as these. They're reminiscent of a glitzy 1980s steakhouse, with a heady mix of savory flavors from Worcestershire sauce to bacon, lemon and a totally unexpected twist: crisp, iridescent nori, aka dried seaweed. (Don't worry: pairing bacon with seaweed is a surefire way to win over skeptics.)

Get the recipe: Steakhouse Deviled Eggs
Pasta salad

Photo: The Jewels of New York

A Pasta Salad Where Each Component Shines
Forget those heavy concoctions where elbow macaroni almost gets lost in a sea of mayo, with the only salvation the occasional fleck of celery. This lightened-up rendition incorporates fresh tomatoes, cannellini beans and curly-leafed lettuce, so it truly feels like a well-balanced dish. Orecchiette, or small shells, are the ideal pasta, since they are easy to scoop up and also hold the other ingredients, which include hazelnuts, mint and shaved Parmesan.

Get the recipe: Summer Pasta Salad
Chicken and Broccoli Casserole

Photo: Alison Gootee

The Rich-Tasting Dish That Gets Everything Right
Broccoli and chicken are two made-for-each-other casserole ingredients; add some white wine, cream and Parmesan, and there's little else you really need to make a delicious and satisfying meal. This unfussy recipe has a couple of key tenets: first, it calls for chicken thighs, which are far richer-tasting than breasts; second, it includes thickly sliced, fresh white mushrooms (a step up from the usual canned cream of mushroom soup); and, finally, everything gets topped with panko; the Japanese bread crumbs are the best way to achieve the crispiest crust.

Get the recipe: Chicken and Broccoli Casserole
Caramelized Onion and Bacon Tart

Photo: Maria Robledo

The Pie You Can Eat for Breakfast, Lunch or Dinner
We once heard quiche Lorraine referred to as "bacon cheesecake" and instantly fell in love with the name—and not just because it sounds outrageously good. It eliminates the stigma often associated with quiche (too fussy, too brunch-y, too dainty) and tells it like it is: This is a cake made of cheese and bacon. This crowd-pleasing version, a savory tart, by definition, brims with caramelized onions, bacon and ricotta cheese.

Get the recipe: Caramelized Onion and Bacon Tart
Texas Sheet Cake

Photo: Erin Kunkel

A Cake No Partygoer Can Resist
Put out a rich, fudgy sheet cake at your next gathering, and watch how quickly it shrinks from the size of Texas to that of Rhode Island. You can serve it in the same pan you bake it in, and if you've got a fear of icing cakes, you'll love this recipe: It has you pour the frosting over the cake as soon as it comes out of the oven, so it oozes into every nook without you having to wield an offset spatula. You can top it with toasted, chopped nuts, toffee bits or shredded coconut.

Get the recipe: Texas Sheet Cake