Bacon Wrapped Scallops

Bacon wrapped scallops pair sweet sea scallops with smoky bacon and a squeeze of lemon. Partially cooking the bacon before wrapping helps it brown during the short oven time the seafood needs.

Bacon wrapped scallops pair sweet sea scallops with smoky bacon and a squeeze of lemon. Partially cooking the bacon before wrapping helps it brown during the short oven time the seafood needs.

Korean braised short ribs in this version use boneless beef in a soy, ginger, garlic, and chili-garlic sauce. The meat is lightly flour-coated, browned, and cooked covered in the oven until tender enough to pull apart with a fork.

One bowl banana bread mixes mashed ripe bananas with melted butter, sugar, egg, vanilla, and flour for a simple baked loaf. Expect a moist crumb and a browned top that slices more neatly after cooling.

Chili with honey and cocoa brings ground beef, kidney beans, and tomatoes together with a sweet-savory seasoning blend. The honey softens the tomato edge, while a small amount of unsweetened cocoa adds depth without making a chocolate dessert.

Beef and sausage chili combines ground beef, Italian pork sausage, two bell peppers, tomatoes, and three kinds of beans. Beer, tomato paste, and a generous chili-powder blend create a hearty, deeply seasoned pot.

Smoked chili uses ground beef or turkey cooked in a smoker before it joins tomatoes, beans, onion, and bell pepper on the stovetop. The meat supplies the smoky flavor, while a short final simmer brings the pot together.

Two bean beef chili with black and kidney beans combines ground beef, tomatoes, onion, and bell pepper in a thick stovetop pot. Chili powder and cumin provide the main seasoning, with an optional small pinch of cinnamon or cocoa for depth.

Chewy chocolate chip cookies made with brown butter have a nutty flavor, golden edges, and soft centers. Brown sugar and an extra egg yolk give this twenty-four-cookie batch its tender, chewy texture.

Cucumber yogurt salad coats thin cucumber slices in a creamy dressing of Greek yogurt, dill, lemon, garlic, and olive oil. It is a cool, crisp side for grilled meat, rice bowls, or a simple lunch.

Mexican chopped salad brings together romaine, corn, black beans, jicama, peppers, and tomatoes with a honey-lime dressing. Baked corn tortilla strips finish the bowl with a crisp, salty topping.