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the dry mix for a mocha-flavored treat.

in a saucepan, then stir in a little enchilada sauce, cumin, garlic powder, onion powder and a squeeze of fresh lime. Wrap it all up with shredded cheese, sour cream and salsa.

depending on the peppers used. In a snug baking dish, season chicken strips or boneless thighs with salt and pepper. Cover with jarred salsa verde and bake. Sprinkle cheese on top and run it under the broiler for a few minutes. Serve with rice, if you like. Patak’s Butter Chicken Simmer Sauce is just one of the jarred curries you can use to make complex Indian dishes in a flash. Cut up and cook the chicken, add the sauce, then toss in cherry tomatoes and fresh cilantro, or whatever veggies you’d like. Some curry varieties are sold as pastes and need to be thinned with water or heavy cream. Boost the flavor of your salmon filet by painting it with enough Kikkoman Teriyaki Marinade & Sauce to cover it well. Bake the fish at 400°F until cooked through. Check the temperature with a kitchen thermometer: You want it to be no more than 145°F; medium-rare is about 125°F. Serve it with rice and a cucumber & Vidalia onion salad. The sauce is also great as a marinade for steak or chicken. Cooked beans give you a head start on casseroles, salads, bowls, wraps or dips. Blue Runner Creole Cream Style Beans are great as is over rice, or add sausage and a sprinkling of green onions to spice things up. You can even stir a can into your from-scratch pot of beans for added creaminess.

Add vanilla, almond or coconut extract to sugar cookie, muffin or cake mixes, or zest an orange or lemon into the mix for a fresh flavor boost. Bonus tips: If a mix calls for water, sub in coconut water or almond or soy milk for more flavor. Choose high-quality extracts; many are just flavored alcohol and will not give you a deep flavor. Dry soup mixes aren’t just for dips. These dried vegetable & seasoning packets add quick, rich flavor to gravies and stews — especially onion or vegetable blends. Try using onion soup mix and water as a base for beef stew with carrots and potatoes. Chef’s tip: Stash your Parmesan or pecorino rinds in the freezer. They last almost forever and add rich, savory flavor to whatever’s simmering on the stove. Drop one into tomato sauce, minestrone, risotto or stock while it cooks. The rind won’t melt, but it softens as it simmers, releasing deep umami flavor into the dish. You can fish it out before serving, or chop it up and stir it back in for an extra boost. It’s a simple way to turn something you’d normally discard into a secret ingredient. Liquid Shrimp & Crab Boil is not just for outdoor boils. Add a bit to the water for just about any vegetable you poach or boil, such as carrots, corn, green beans or potatoes. Try a splash in your rice water, too. (Yes, put on the vent and open a window if you’re sensitive to the peppery scent.)

In addition to tuna, try canned

or packaged salmon, sardines and anchovies,

either in water or oil. Try the tuna in a cold salad with white beans, sweet onions and a vinaigrette. Add spices and vegetables to the salmon and form patties to bake or pan-fry. Whip up pasta with lemon and anchovies. If the fish is packed in oil, drain it and use the oil to make a vinaigrette for a salad topped with the fish. Evaporated milk and coconut milk are essential pantry items. Evaporated milk was created to be diluted (as a stand-in when fresh milk was unavailable), but it is also a rich substitute for milk or heavy cream in recipes. Unsweetened coconut milk can substitute for milk in savory dishes and when baking. Use it to make flavorful white rice, too. Dress up a boxed cake mix: Add an extra egg and a box of instant pudding mix (in a complementary flavor) to make the cake moist and rich. Then whip up a homemade frosting. Press chopped pecans onto the sides or top with fresh berries.

Add-ins like chocolate, nuts, butterscotch chips, crushed peppermint and dried fruit can elevate a plain brownie mix too.

Chef’s tip: Red beans aren’t just for Mondays. I make quick burritos using canned beans or leftover red beans and rice. Heat them

Chef’s Tip: Or, whisk a couple of teaspoons of espresso powder into

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