Once the kids are back in school, it's time to celebrate what really gets us excited in September: the start of the NFL football season.

Yet it's not just the game that gets us fired up and ready to roll on Sunday afternoons in the fall.

We also love the pregame party in parking lots outside the stadium or, if you're homegating, in front of the TV in family rooms, decks and backyards across the city.

The best tailgate eats bring the flavor. They also speak to the game's team spirit by being totally shareable, and are easy to eat while also holding the obligatory adult beverage.

Purists agree it wouldn't be a proper tailgate party without chicken wings, and the ultimate game day get-together also requires some kind of tasty dip. (And no, for the first home game of the season, a carton of French onion dip doesn't count.) An easy, kid-friendly salad will also win you points if youngsters are around.

It's also essential to have a grab-as-you-go sweet dessert. We say, keep it team-inspired (and relatively simple) with a black-and-gold iced cookie that can be made a day or so in advance and packed into Tupperware on game day.

Below, we offer some tried-and-true tailgate snacks from the PG's archives to kick off the season with good taste.

Taco Salad

PG tested

Taco salads are easy to make and travel well. Served in bowl instead of a hard corn shell that inevitably breaks when you bite into it, they're also easy to eat.

For taco seasoning

2 teaspoons chili powder

1 1/2 teaspoons ground cumin

1/2 teaspoon paprika

1/2 teaspoon crushed red pepper

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon dried oregano

1/4 teaspoon black pepper

For salad

1 pound lean ground beef

3/4 cup water

1 head of iceberg or romaine lettuce, chopped

2 Roma tomatoes, diced

1/4 cup sliced black olives

1/4 cup chopped green onion

1 15-ounce can pinto or black beans, rinsed and drained

1 cup shredded cheddar cheese

1 cup Catalina or French dressing, bottled or homemade

2 cups tortilla chips or Doritos, crushed

Make taco seasoning mix: Measure out all the ingredients in a small bowl. Mix well. Taste and adjust salt or spices as desired.

In a large skillet, cook beef over medium heat 6-8 minutes or until it's no longer pink and breaks into crumbles. Drain and stir in taco seasoning and water; bring to a boil. Reduce heat and simmer, uncovered, for 4-6 minutes or until thickened, stirring occasionally. Cool slightly.

In a large bowl, toss lettuce with tomatoes, olives, green onions, beans and cheese. Top with beef mixture and crushed chips; drizzle with dressing and toss to combine.

Serves 6-8.

— Philip Jandrokovic, Brighton Heights

Charred Corn and Avocado Salsa

PG tested

Local corn is still available for another couple of weeks, and no doubt your grill still has a supply of charcoal or gas. Char it on a grill and then toss the kernels with avocado and lime for an easy salsa.

2 ears corn

2 cups diced avocado

Juice from 1 lime

2 tablespoons minced cilantro

2 green onions, thinly sliced

1 teaspoon olive oil

Sea salt and freshly cracked black pepper, to taste

Over a high flame on outdoor grill, char the ears of corn until lightly blackened, about 4 minutes per side.

Cut corn away from the cob using a sharp knife and plenty of caution.

In a medium bowl, combine corn, avocado, lime juice, cilantro, green onion and olive oil.

Add sea salt and cracked black pepper to taste. Set aside until ready to serve.

— The Daily Meal

Queso Fundido With Chorizo

PG tested

We dare you to stop at just one bite of this hot and cheesy dip, which gets a spicy kick from chorizo sausage and poblanos. Serve with homemade tortilla chips; you also can spoon it onto flour tortilla wedges.

For chips

1 package white or yellow corn tortillas

2 tablespoons avocado or vegetable oil

1 teaspoon sea salt, or to taste

For queso

1 or 2 poblano chili peppers

1/2 cup crumbled Mexican chorizo

1/2 medium white onion, very thinly sliced

Salt

12 ounces shredded Chihuahua or other Mexican melting cheese, such as quesadilla, or a mixture

Preheat oven to 400 degrees.

Cut tortillas into 8 triangles by cutting them into quarters and then into eighths.

Place pieces in a large bowl. Drizzle oil and salt over triangles and, using your hands, mix well so everything is evenly coated.

Place tortillas in a large roasting pan or divide evenly between two baking sheets and spread into an even layer. Bake for about 15 minutes, or until browned and crispy. Remove from oven and set aside; chips will keep in air tight container for up to 4 days. Keep oven hot.

Make fundido: Place peppers directly on the burner of a gas stove turned to high heat. When one side of the pepper is fully blistered (this should take about 5 minutes), turn it with tongs and keep charring. Repeat until the entire pepper is blackened. Alternatively, rub peppers with a little vegetable oil, place on a cookie sheet and cook under broiler, turning frequently, until they are charred.

Place peppers in a plastic bag and seal, or place in a bowl and cover. Allow to steam for about 10 minutes to loosen the skin. When peppers are cool enough to touch, rub the skin off with your fingers or a paper towel. Chop into thin strips and set aside.

Add chorizo to a medium saucepan over medium heat. Cook, breaking the meat up with a wooden spoon, until sausage is crisp and brown. Remove to a paper towel-covered plate to allow to drain.

Add onions to pan and cook until they are starting to brown (you may have to add a little oil or butter), then add pepper strips and continue cooking another 3-4 minutes. Add half of the cooked chorizo back to pan and stir to combine.

Place half of the shredded cheese in a small cast-iron skillet. Bake 10-12 minutes, or until it has melted completely. Remove from oven, and top with pepper-chorizo mixture. Cover with remaining cheese, then spoon remaining chorizo on top.

Place back in oven and bake for another 5 or so minutes, until cheese is oozing and browned along the edges. Top with chopped tomatoes, and serve immediately with chips.

Serves 4-6.

— Gretchen McKay

Sausage & Peppers

PG tested

Sausage and peppers on a hard Mancini's or Cellone's rolls is the ultimate traditional Steelers tailgate sammy. It can be made with hot, sweet or Sicilian links.

1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for drizzling, divided

2 large onions, thinly sliced

1 teaspoon smoked paprika

1/2 teaspoon sugar

2 large bell peppers (1 red and 1 green), cut into thin strips

1/4 cup water

1 1/2 teaspoons dried oregano, crumbled

Kosher salt and freshly ground pepper

4 sweet or hot Italian sausages

4 hoagie or small submarine sandwich rolls

In a large skillet, heat 1/4 cup of the olive oil.

Add onions and cook over high heat, stirring frequently, until golden, 10 minutes. Stir in paprika, sugar, and red and green bell peppers. Reduce heat to moderate; stir occasionally, until peppers are softened, about 12 minutes. Add water and oregano. Season with salt and pepper; cover and keep warm.

Heat remaining 1 tablespoon of olive oil in a medium skillet. Prick sausages all over; add them to skillet and cook over moderately high heat, turning frequently, until browned all over, about 5 minutes.

Transfer sausages to a cutting board; halve lengthwise. Return halves to skillet and cook over moderately high heat, turning occasionally, until no trace of pink remains within, about 5 minutes. Transfer to a plate.

Halve each roll (keep it hinged). Pull out some of the bread within. Toast rolls.

Drizzle cut sides of the rolls with olive oil and set 2 sausage halves on each roll. Top with sautéed onions and peppers. Close sandwiches and serve immediately.

Serves 4.

— adapted from Food & Wine