Every day, green shoots (chives! daffodils!) appear in the garden where snow and mud used to be, so I'm pushing the season and planning ahead for picnics and porch dinners. You really can't have a party without cole slaw, at least not in New England. There's nothing wrong with the traditional cabbage-and-mayo recipe, but this smoky spicy cole slaw seems tailor-made for barbecue. I love to make it with Rhode Island's own Cowboy Ketchup, a magical blend of ketchup, mustard and barbecue sauce flavors; you can swap in your own favorite homemade or store-bought barbecue sauce. To keep this slaw on the lower-fat side, I use two parts nonfat Greek yogurt to one part mayonnaise. Make the slaw a day or two in advance, and serve it cold, atop your favorite ribs, hot dogs or burgers.