Despite how impressive it looks, the tart is surprisingly simple. The crust takes about 10 minutes to bake, the ganache needs only a few ingredients, and the refrigerator does most of the work. It’s a good make-ahead dessert for Valentine’s Day, holidays, dinner parties, or anytime you want a serious chocolate dessert without making a layer cake.

What Chocolate Is Best for a Truffle Tart?

Because chocolate is the main flavor here, use one you genuinely enjoy eating on its own. A 60% to 70% dark chocolate gives the filling a rich flavor without making it overly bitter.

I like using a combination of bittersweet and semisweet chocolate:

• 8 oz bittersweet chocolate
• 4 oz semisweet chocolate

You can also use all bittersweet or all semisweet depending on how dark you want the tart. Bars generally melt more smoothly than chips because many chocolate chips are formulated to hold their shape during baking.

For another rich chocolate dessert, you can also try this Ghirardelli brownie recipe.

Ingredients

Chocolate Crust

• 1½ cups (about 170 g) finely crushed chocolate wafer cookie crumbs
• 4 tablespoons (56 g) unsalted butter, melted

Chocolate Truffle Filling

• 12 oz (340 g) dark chocolate, finely chopped
• 1½ cups (360 ml) heavy cream
• 4 tablespoons (56 g) unsalted butter, softened and cut into small pieces
• Flaky sea salt, for finishing

Vanilla Whipped Cream

• 1½ cups (360 ml) cold heavy whipping cream
• 1 tablespoon granulated or powdered sugar, plus more to taste
• ½ teaspoon vanilla bean paste or vanilla extract
• Pinch of salt

Instructions

1. Make the Chocolate Crust

Heat the oven to 350°F (175°C).

Mix the chocolate cookie crumbs with the melted butter until evenly moistened. The crumbs should hold together when pressed between your fingers.

Press firmly across the bottom and up the sides of a 10-inch tart pan with a removable bottom.

Bake for 10 minutes, then transfer to a wire rack and let the crust cool completely.

2. Make the Chocolate Ganache

Place the finely chopped chocolate in a heatproof bowl.

Heat the cream over medium heat until it is steaming and small bubbles appear around the edges. Don’t let it come to a full boil.

Pour the hot cream over the chocolate and leave it undisturbed for 2 to 3 minutes. Stir gently from the center outward until completely smooth.

Add the softened butter a few pieces at a time, stirring until the ganache is glossy and fully combined.

3. Fill and Chill

Pour the ganache into the cooled crust and gently smooth the surface.

Refrigerate for at least 3 hours, or until the filling is completely set. For the cleanest slices, chilling it for 4 hours or overnight is even better.

Sprinkle lightly with flaky sea salt just before serving.

4. Make the Whipped Cream

Combine the cold cream, sugar, vanilla, and salt in a chilled mixing bowl.

Beat until soft peaks form. Keep the whipped cream light and spoonable rather than whipping it until stiff.

Serve each slice with a spoonful of whipped cream.

How to Get Clean Slices

Because the filling is rich and fudgy, a warm knife makes a noticeable difference.

Dip a sharp knife into hot water, wipe it completely dry, and cut one slice. Clean and warm the knife again before each additional cut.

Letting the tart sit at room temperature for about 10 minutes before slicing also gives the ganache a softer, more truffle-like texture.

Tips for the Best Chocolate Truffle Tart

Chop the chocolate finely. Smaller pieces melt evenly when the hot cream is added and reduce the chance of unmelted pieces in the ganache.

Don’t boil the cream. It only needs to be hot enough to melt the chocolate.

Stir gently. Vigorous whisking can add air bubbles to the ganache and make the surface less smooth.

Cool the crust completely. Adding ganache to a warm crust can soften the cookie base and slow down the setting process.

Use flaky salt sparingly. You only need a little to sharpen the chocolate flavor.

Can You Make It Ahead?

Yes. In fact, this is one of those desserts that’s easier when made ahead.

Prepare the tart up to 2 days before serving, cover it once the ganache has set, and keep it refrigerated. Add the flaky salt and whipped cream shortly before serving.

Storage

Keep leftover chocolate truffle tart covered in the refrigerator for up to 4 days.

For the best texture, take individual slices out about 10 to 15 minutes before serving so the ganache can soften slightly.

Gluten-Free Chocolate Truffle Tart

Use a certified gluten-free chocolate cookie for the crust and check the chocolate label if you’re preparing the tart for someone who needs to strictly avoid gluten.

The ganache itself doesn’t require flour.

Dairy-Free Chocolate Truffle Tart

For a dairy-free version:

• Use dairy-free chocolate.
• Choose dairy-free chocolate cookies for the crust.
• Replace the crust butter with melted coconut oil or a dairy-free butter.
• Replace the heavy cream with full-fat coconut cream.
• Replace the butter in the ganache with a dairy-free butter or omit it.

Coconut cream will add some coconut flavor, so the dairy-free tart won’t taste exactly the same as the original, but the dark chocolate still remains the dominant flavor.

Ingredients

• 3½ pounds (1.6 kg) boneless beef chuck roast
• 1½ teaspoons kosher salt, plus a pinch for the onions
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 large yellow onion, cut into 8 wedges
• 4 garlic cloves, smashed
• 2 tablespoons tomato paste
• 1 cup (240 ml) dry red wine, or extra beef broth
• 2 cups (480 ml) low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 4 sprigs fresh thyme, or 1 teaspoon dried thyme
• 1½ pounds (680 g) baby potatoes or Yukon Gold, halved if larger than 2 inches
• 4 medium carrots, peeled and cut into 2-inch pieces
• 3 ribs celery, cut into 2-inch pieces
• 1 tablespoon unsalted butter, for gravy if needed
• 1 tablespoon all-purpose flour, for gravy if needed
• 2 tablespoons chopped fresh parsley

Instructions

1. Season and sear: Heat the oven to 325°F (163°C) with a rack in the lower third. Pat the chuck dry and season it on all sides with the salt and pepper. Heat the oil in a 5 to 6 quart Dutch oven over medium-high heat until it shimmers, then lay in the roast and leave it 4 to 5 minutes per side, until the crust is deep brown and it releases on its own. Transfer the roast to a plate so the onions can take the fat and browned bits. If you flip it early or the pot isn’t hot, you steam the meat and the gravy later tastes pale.
2. Build the braising liquid: Lower the heat to medium, add the onion wedges and a pinch of salt, and cook 5 to 6 minutes, until the edges brown and they pick up the stuck bits from the pot. Stir in the tomato paste and garlic and cook 1 to 2 minutes, until the paste turns brick-red and smells sweet, not raw and tinny. Pour in the wine (or 1 cup of the broth) and scrape the bottom clean, then let it bubble 1 to 2 minutes until the sharp alcohol smell is gone.
3. Braise halfway up: Return the roast and any plate juices. Pour in the remaining broth, Worcestershire, bay leaves, and thyme. The liquid should come about halfway up the sides of the meat, not cover it. If it sits higher, ladle some out; a full bath boils the roast and you lose the crust you just built. Bring just to a simmer on the stove, cover, and put the pot in the oven for 2 hours.
4. Add the vegetables: Nest the potatoes, carrots, and celery around the roast so they sit in the liquid. Cover and cook 75 to 90 minutes more, until a fork twisted in the thickest part of the meat meets almost no resistance and the potatoes are tender but still hold a cube. If the meat is still tight at 3 hours total oven time, cover and keep going in 20-minute stretches. Adding time is the fix, not more liquid.
5. Rest and finish the gravy: Move the roast to a board and tent it loosely for 10 minutes. Discard the bay leaves and thyme stems. If the juices already coat a spoon, you’re done. If they’re thin, set the pot over medium heat, mash the butter with the flour, whisk it in, and simmer 2 to 3 minutes until the gravy looks glossy and a spoon dragged through it leaves a trail. Slice or pull the meat into large pieces, return it to the pot, scatter the parsley, and serve.

Slow cooker, wine swaps, and other cuts

• For a slow cooker, sear and build the liquid on the stove, then cook on low 8 to 10 hours. Add the potatoes and carrots for the last 2 hours, and drop the broth to 1½ cups so the meat braises instead of boiling.
• Skip the wine and use 3 cups broth total. The tomato paste and Worcestershire still give the gravy a backbone.
• Brisket works the same way, fat cap up. Bottom round dries out in this amount of liquid, so I don’t use it here.
• Leave the potatoes out of the pot and serve creamy mashed potatoes if you want a softer side. Cubed chuck in gravy is a different dish: make beef stew instead of forcing this roast into cubes.

Storage

Cool leftovers and refrigerate in an airtight container within 2 hours. They keep 3 to 4 days. Reheat a portion in a covered skillet over low heat with a spoon of the gravy until the beef is hot, 165°F (74°C) in the center. Freeze portions with gravy for up to 3 months and thaw overnight in the fridge. USDA leftovers and food safety covers the 2-hour cooling window and that reheat temperature.

I put them on a game-day table next to buffalo chicken dip and spinach artichoke dip, because all three can sit in the oven while the rest of the spread comes together.

Ingredients

• 12 medium jalapenos (about 3 to 4 inches / 8 to 10 cm long)
• 4 slices bacon
• 8 ounces (226 g) cream cheese (softened)
• 1 cup (113 g) sharp cheddar (shredded)
• ½ teaspoon garlic powder
• ¼ teaspoon smoked paprika
• 2 tablespoons thinly sliced scallions
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ⅓ cup (20 g) panko breadcrumbs
• 1 tablespoon (14 g) unsalted butter (melted)

Instructions

1. Crisp the bacon: Lay the bacon in a cold skillet and set it over medium heat. Cook, turning once, until the fat has rendered and the slices are brown and crisp, 6 to 8 minutes. Drain on paper towels, then chop into small bits. If the bacon is still floppy, it will clump in the filling instead of staying in little smoky pieces.
2. Halve and dry the peppers: Heat the oven to 400°F (200°C). Set a wire rack in a rimmed baking sheet and spray the rack lightly so the peppers don’t stick. Put on gloves, then slice each jalapeno in half lengthwise so a bit of stem stays on both halves. Scoop out the seeds and the pale ribs with a small spoon, then wipe every hollow with a paper towel until the inside looks matte, not shiny. Wet cavities are what turn the filling into soup.
3. Mix the filling: In a medium bowl, mash the cream cheese until it’s smooth and spreadable, with no cold lumps. Fold in the cheddar, chopped bacon, garlic powder, smoked paprika, scallions, salt, and pepper until the bacon is evenly scattered. The mix should stand on a spoon; if it looks loose, the cream cheese was too warm and you should chill it 10 minutes before filling.
4. Fill and add panko: Spoon the filling into each hollow so it sits level with the cut edges, not mounded over them. Stir the panko with the melted butter until the crumbs look damp, then pinch a thin layer onto each pepper. A heavy pile of crumbs stays raw in the middle while the cheese below already bubbles.
5. Bake on the rack: Set the peppers on the wire rack, filling side up, with a little space between them. Bake 18 to 22 minutes, until the panko is gold, the cheese is bubbling at the edges, and the pepper walls look a little wrinkled but still hold a boat shape. Rest 5 minutes so the filling sets enough to pick up without sliding. If they collapse into flat skins, they baked too long.

If the poppers go watery or leak

• Leave a bit of stem on each half so it acts as a backstop, and the filling doesn’t slide out the open end once the pepper softens.
• Fill the hollow only to the rim. A mound of cream cheese melts, runs down the sides, and burns on the pan while the hollow itself looks empty.
• I don’t wrap raw bacon around these. The top browns while the underside sits in fat and stays rubbery, which is why the bacon is cooked first and mixed into the filling.
• Skip the foil-lined sheet with no rack. The bottoms steam in pepper juice and bacon fat, and the panko never dries out.
• Scrape the pale ribs, not only the seeds, if you want them mild, because the heat lives in that membrane. Mini sweet peppers work the same way if you need a no-heat tray.
• Wear gloves and don’t touch your face. Capsaicin stays on skin after a regular wash, and it burns if it reaches your eyes.

Storage

Cool leftovers and refrigerate in an airtight container within 2 hours. They keep 3 to 4 days. Reheat on a rack at 350°F (175°C) for 8 to 10 minutes, until the filling is hot, not until the peppers collapse again. Freeze them unbaked: fill, top with panko, freeze on a sheet until solid, then bag for up to 2 months and bake from frozen at 400°F (200°C) for 25 to 30 minutes. I wouldn’t freeze already-baked poppers; the peppers go limp and the filling weeps. USDA leftovers and food safety covers the 2-hour cooling window and the 165°F (74°C) leftover reheat target.

FAQ

How do you make jalapeno poppers less spicy?

Scrape out every seed and the pale inner ribs. That’s where the heat lives; the green wall is mostly mild. Rinse the hollows and dry them again if you want them even gentler. For no heat at all, use mini sweet peppers the same size and keep the rest of the recipe the same.

Can you make jalapeno poppers ahead of time?

Fill them, add the panko, and refrigerate up to 24 hours. Bake from cold and add 2 to 3 minutes. Don’t hold them much longer than that; salt in the filling pulls water from the peppers and the boats go soggy in the fridge.

Can you freeze jalapeno poppers?

Freeze the poppers before they go in the oven. Set the filled, crumbed peppers on a sheet until solid, then bag them. Bake from frozen at 400°F (200°C) for 25 to 30 minutes, until the panko is gold. I don’t freeze leftovers after baking; thawed peppers turn limp and the cream cheese weeps.

Homemade cheddar cornbread is spread over the beans and baked until golden on top and tender where it meets the sauce. Unlike Tex-Mex versions made with taco seasoning and boxed muffin mix, this casserole leans into barbecue flavor. Serve it for dinner or bring it to a potluck with some cold, crunchy classic coleslaw on the side.

Ingredients

Cowboy Bean Filling

• 1½ pounds (680 g) ground beef
• 1 medium yellow onion, diced (about 1 cup)
• 1 green bell pepper, diced (about 1 cup)
• ½ teaspoon garlic salt
• ½ teaspoon onion powder
• 8 bacon slices, cooked until crisp and crumbled
• ¼ cup (50 g) packed brown sugar
• 1 can (28 ounces) original baked beans
• ½ cup (140 g) barbecue sauce
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce

Cheddar Cornbread Topping

• 1 cup (122 g) cornmeal
• 1 cup (125 g) all-purpose flour
• ¼ cup (50 g) granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 cup (245 ml) whole milk, at room temperature
• 2 large eggs, at room temperature
• 6 tablespoons (85 g) unsalted butter, melted
• 1 cup (113 g) shredded mild cheddar cheese
• Chopped parsley, optional, for serving

Instructions

1. Heat the oven: Preheat the oven to 400°F (205°C). Have a 12-inch oven-safe skillet ready.
2. Brown the beef and vegetables: Add the ground beef, onion, bell pepper, garlic salt, and onion powder to the skillet. Cook over medium-high heat for 8 to 10 minutes, breaking the beef into small pieces, until no pink remains and the vegetables have softened. Carefully drain the excess grease.
3. Finish the bean filling: Remove the skillet from the heat. Stir in the bacon, brown sugar, baked beans, barbecue sauce, Dijon mustard, and Worcestershire sauce until evenly combined. Spread the filling into a level layer.
4. Combine the dry ingredients: Whisk the cornmeal, flour, sugar, baking powder, and salt together in a large bowl.
5. Make the cornbread batter: In a separate bowl, whisk the milk, eggs, and melted butter. Pour the wet mixture into the dry ingredients and stir just until no dry patches remain. Don’t try to smooth out every lump. Fold in the cheddar cheese.
6. Add the topping: Spoon the cornbread batter in several mounds over the bean filling. Gently spread it to the edges of the skillet without stirring it into the beans.
7. Bake: Bake for 20 to 25 minutes, until the cornbread is golden and set in the center. Insert a toothpick only into the cornbread layer. It should come out clean or with a few moist crumbs.
8. Rest and serve: Let the casserole rest for 5 to 10 minutes before serving. Garnish with chopped parsley if desired.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 8 servings
Calories: Approximately 700 calories per serving

Tips for the Best Cornbread Cowboy Casserole

• Drain the beef well: Excess grease can make the bean filling oily and prevent the underside of the cornbread from setting properly.
• Level the filling: Spread the beans evenly before adding the batter so the cornbread has a consistent thickness and bakes at the same rate.
• Don’t overmix the batter: Stop stirring as soon as the dry flour disappears. A few small lumps are better than dense, tough cornbread.
• Spoon on the topping: Add the batter in several mounds before spreading it. Pouring it into one spot can push the beans aside and create an uneven layer.
• Test only the cornbread: Insert the toothpick just through the topping. If it reaches the beans, it will look wet even when the cornbread is fully baked.
• Give it time to rest: Let the casserole stand for 5 to 10 minutes so the filling thickens and the portions hold together better.

Making It Ahead

Prepare the beef and bean filling up to two days in advance. Cool it promptly, cover, and refrigerate. When you’re ready to bake, reheat the filling in the oven-safe skillet until hot, then prepare and add the cornbread batter.

Don’t mix the cornbread batter ahead of time. The baking powder begins working once it meets the liquid, so storing the mixed batter can leave the topping flat and heavy.

Storing Leftovers

Transfer the cooled casserole to shallow airtight containers and refrigerate within two hours of baking. Leftovers will keep for 3 to 4 days.

Freezing

Freeze individual portions in airtight freezer containers for up to 2 months. Thaw them overnight in the refrigerator before reheating. The cornbread may soften slightly after freezing, but reheating it in the oven helps restore the edges.

Reheating

For the best texture, cover the casserole with foil and warm it at 325°F (165°C) until heated through, uncovering it for the final 5 minutes. Individual portions can also be microwaved under a loose cover in short intervals. Reheat leftovers to an internal temperature of 165°F (74°C).

Ingredients

• 1½ pounds (680 g) boneless skinless chicken breasts (2 large)
• ¾ teaspoon kosher salt, divided
• ½ teaspoon freshly ground black pepper
• ⅓ cup (40 g) all-purpose flour
• 2 tablespoons (30 ml) olive oil
• 3 tablespoons (42 g) unsalted butter, divided
• 8 ounces (225 g) cremini mushrooms, sliced
• 1 medium shallot, minced (about 3 tablespoons)
• 2 garlic cloves, minced
• ¾ cup (180 ml) dry Marsala wine (secco, not cooking wine)
• ¾ cup (180 ml) low-sodium chicken broth
• 1 teaspoon chopped fresh thyme
• 2 tablespoons chopped fresh flat-leaf parsley

Instructions

• Prepare the chicken: Pat the chicken dry. Slice each breast in half horizontally to make 4 cutlets. Place them between sheets of plastic wrap and pound to an even ¼-inch (6 mm) thickness.
• Season and dredge: Mix the flour with ½ teaspoon salt and the black pepper on a shallow plate. Lightly coat each cutlet in the flour, shaking off the excess. Set aside in a single layer.
• Brown the chicken: Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the chicken in a single layer, working in batches if needed. Cook for 3 to 4 minutes on the first side and 2 to 3 minutes on the second, until golden. Transfer to a plate; it will finish cooking in the sauce.
• Cook the mushrooms: Reduce the heat to medium and add the remaining tablespoon of butter. Add the mushrooms and cook for 5 to 7 minutes, stirring occasionally, until their moisture has cooked off and the edges are browned. Add the shallot, garlic, thyme, and remaining ¼ teaspoon salt. Cook for 1 minute.
• Make the Marsala sauce: Pour in the Marsala and scrape up the browned bits from the bottom of the skillet. Simmer for 2 to 3 minutes, until reduced by about half. Add the chicken broth and simmer for another 4 to 5 minutes, until the sauce has slightly thickened.
• Finish the chicken: Return the chicken and any juices from the plate to the skillet. Spoon some sauce and mushrooms over the top and simmer gently for about 2 minutes, or until the chicken reaches 165°F (74°C). Sprinkle with parsley and serve immediately with golden garlic bread for the extra sauce.

Cream, veal, and mushroom swaps

• If you want a cream version, stir in 3 tablespoons of heavy cream off the heat after the sauce already coats a spoon. A full ⅔ cup of cream mutes the Marsala and you get mushroom Alfredo, which is a different dish.
• Veal cutlets, pounded to the same ¼ inch, swap in 1-for-1 for the chicken. They cook faster, about 2 minutes per side, so pull them sooner or they dry out in the reduction.
• Turkey cutlets work the same way. Don’t use thick turkey breast steaks; they dry out before the sauce is ready.
• Cremini mushrooms are the default here. A handful of shiitake mixed in adds more chew without turning the pan into a steam bath, as long as you still don’t crowd them.
• Bone-in chicken is the wrong cut here. The reduction is short, and the meat won’t cook through before the Marsala is done.
• If you want a breaded, saucy cutlet instead of a wine reduction, make chicken parmesan from the same split-and-pound start.

Storage

Cool leftovers and refrigerate in an airtight container within 2 hours. They keep 3 to 4 days. Reheat a portion in a skillet over low heat with a spoon of broth until the chicken is hot, not boiling, so the cutlets don’t tighten. I wouldn’t freeze this; the mushrooms go rubbery and the sauce splits on thaw. USDA leftovers and food safety covers the 2-hour cooling window and the 165°F (74°C) leftover reheat target.

FAQ

Can you make chicken marsala without cream?

Yes, and this version is written that way on purpose. Traditional chicken marsala is a Marsala-and-stock reduction thickened by the flour on the cutlets, not a cream sauce. If you want it silkier, add 3 tablespoons of heavy cream off the heat at the end, after the sauce already coats a spoon. More cream than that covers the wine.

What is the difference between dry Marsala, sweet Marsala, and cooking wine?

Buy a bottle labeled dry or secco Marsala (Florio and Pellegrino are the common ones). Sweet, or dolce, Marsala is for desserts and makes the pan sauce cloying against the mushrooms. The cheap ‘Marsala cooking wine’ on the vinegar aisle is salted and preserved; it never reduces clean and the sauce tastes metallic. If you can’t find dry Marsala, dry Madeira is the closest swap. Don’t use red wine or white wine and expect the same nutty finish.

What can I use instead of Marsala wine?

Dry Madeira is the substitute that still tastes like a fortified-wine pan sauce. Dry sherry is next, though it’s a little sharper. Skip grape juice plus vinegar hacks; they reduce to candy. If you need a no-alcohol pan, use the same amount of chicken broth plus 1 teaspoon of sherry vinegar at the end, and know it won’t taste like Marsala. Call it chicken with mushrooms and don’t pretend otherwise.

A little reserved pasta water helps bring the garlic butter sauce together, while cold butter stirred in at the end gives it a smooth finish without adding cream. Serve it with golden garlic bread for soaking up the extra sauce. For another easy pasta dinner, try chicken Alfredo, or go with blackened shrimp when you want something spicier.

Ingredients

• 8 ounces (225 g) linguine
• 1 pound (450 g) large shrimp (21/25 count) peeled and deveined tails off
• ¾ teaspoon kosher salt (divided)
• ½ teaspoon freshly ground black pepper
• 2 tablespoons (30 ml) olive oil
• 4 tablespoons (56 g) unsalted butter (2 tablespoons kept cold)
• 5 garlic cloves minced
• ¼ teaspoon red pepper flakes
• ⅓ cup (80 ml) dry white wine (Pinot Grigio or Sauvignon Blanc)
• 2 tablespoons (30 ml) fresh lemon juice
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 cup (240 ml) reserved pasta water as needed

Instructions

1. Boil the linguine: Bring a large pot of water to a boil and salt it until it tastes like the sea. Add the linguine and cook until it’s 1 minute shy of the package time, usually 8 to 9 minutes, so it still has a white core if you bite a strand. Scoop out 1 cup of the cloudy pasta water, then drain the noodles and leave them in the colander. Don’t rinse them, because the starch on the surface is what helps the sauce cling.
2. Dry and season the shrimp: If the shrimp were frozen, thaw them in a bowl of cold water for about 10 minutes, then peel and devein if needed. Spread them on paper towels and press the tops until the towels stay dry and the shells look matte. Toss with ½ teaspoon of the salt and the black pepper right before they go in the pan, not earlier.
3. Sear, then pull the shrimp: Heat the olive oil and 2 tablespoons of the butter in a 12-inch skillet over medium-high heat until the butter foams and smells nutty, about 1 minute. Lay the shrimp in a single layer and leave them alone for 80 to 90 seconds, until the undersides turn pink and the flesh is still translucent in the middle. Flip and cook 60 to 90 seconds more, until they form a loose C and look just opaque. Move them to a plate; they will finish later. If they have already curled into tight Os, they are overcooked and should come off immediately.
4. Build the wine sauce: Drop the heat to medium so the leftover fat doesn’t scorch the garlic. Add the garlic and red pepper flakes and stir for 20 to 30 seconds, until the garlic smells sweet and looks pale gold, not brown. Pour in the wine, scrape the browned bits from the pan, and let it bubble until it reduces by about half and the sharp alcohol smell is gone, 1½ to 2 minutes. Stir in the lemon juice so the sauce tastes bright before you add the cold butter.
5. Mount the butter off heat: Take the skillet off the burner. Add the remaining 2 tablespoons of cold butter and swirl the pan until it melts into a glossy, slightly thick sauce. If you leave the pan on high heat, the butter breaks and you get a greasy puddle with lemon floating on top. Taste and add the last ¼ teaspoon of salt if the sauce tastes flat.
6. Toss pasta and finish: Add the drained linguine and ⅓ cup of the pasta water. Toss over low heat for 30 to 45 seconds, until every strand looks coated and the sauce clings instead of pooling. Return the shrimp and any plate juices, add the parsley, and toss just until the shrimp are hot, about 30 seconds. If the pan looks dry, add pasta water a spoon at a time; if it looks watery, keep tossing off heat until it tightens. Serve it while the sauce is still glossy, because it tightens as it sits.

If the shrimp turn rubbery

• Pull the shrimp when they still look a little underdone in the center. Residual heat and the final 30-second toss will finish them; a 4-minute simmer in the wine won’t un-tough them.
• Pat thawed shrimp dry until the towel stays clean. A wet pound of shrimp can dump a tablespoon of water into the butter, and that liquid stops the wine from reducing.
• Keep garlic on medium heat for half a minute only. Browned garlic tastes bitter in this short sauce, and there’s no tomato or cream to hide it.
• Mount the last 2 tablespoons of butter off the heat. On a hard boil the fat separates, and more wine won’t bring it back together.
• Use pasta water, not extra wine, if the linguine looks dry in the pan. More wine at the end makes the sauce sharp and thin again.
• Crowding 2 pounds of shrimp in a 12-inch skillet steams them. Cook in two batches, or they will gray instead of sear and the sauce will taste watery.

Storage

Eat shrimp scampi the night you cook it when you can. If you have leftovers, cool them and refrigerate in an airtight container within 2 hours. They keep 3 to 4 days in the fridge. Reheat a portion in a skillet over low heat with a spoon of water just until the shrimp are warm, not bubbling hard, so they don’t tighten again. I wouldn’t freeze this; the shrimp turn mealy and the butter sauce splits on thaw. USDA leftovers and food safety covers the 2-hour cooling window and the 165°F (74°C) leftover reheat target.

FAQ

Can you make shrimp scampi without wine?

Swap the ⅓ cup of wine for ⅓ cup of low-sodium chicken broth plus 1 extra teaspoon of lemon juice. Broth doesn’t reduce with the same bite that wine does, so the extra lemon keeps the sauce from tasting flat. Skip sweet wines, and don’t skip the acid altogether; a butter-garlic pan with no wine and no lemon tastes greasy instead of bright.

Can you use frozen shrimp for shrimp scampi?

Frozen shrimp are what I use most of the time. Thaw them in cold water, not on the counter and not in the microwave, then peel, devein, and dry them hard before they hit the skillet. If they go in wet, they steam and the sauce turns watery. Pre-peeled tails-off shrimp save time; tails-on look nicer on a platter but are a nuisance in linguine.

How do you know when the shrimp are done?

Look at the shape and the color, not only the clock. Done shrimp are opaque and curved into a C. Overcooked shrimp curl into a tight O, turn chalky white, and bounce when you bite them. Large 21/25 shrimp need about 90 seconds on the first side and a little less on the second in a hot pan, then they come out. They go back in for 30 seconds at the end, which is enough to heat them without cooking them twice.

There’s no baking involved, and it takes about 15 minutes to put together. Serve it cold alongside Buffalo chicken dip for game day, potlucks, or any party spread. If you have more corn to use, this skillet Mexican street corn is an easy hot option.

Ingredients

Creamy Base

• 4 ounces (113 g) cream cheese, brought to room temperature
• ½ cup (116 g) mayonnaise
• 1 tablespoon freshly squeezed lime juice
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

Corn and Bean Mixture

• 2 cans whole-kernel corn (15.25 ounces each), thoroughly drained
• 1 can black beans (15 ounces), rinsed and allowed to drain
• 1 cup (113 g) mild cheddar, shredded
• 1 cup (113 g) mozzarella, shredded
• ½ cup (50 g) finely grated Parmesan
• 1 large jalapeño, seeds removed and chopped finely
• ½ cup red onion, cut into small dice
• 8 thick-cut bacon slices, cooked until crisp and crumbled

For Serving

• 2 tablespoons sliced green onion
• Tortilla chips or sturdy crackers

Instructions

1. Drain the corn and beans: Let them drain thoroughly, then blot away any remaining moisture with paper towels. This keeps the dip thick and creamy.
2. Make the creamy base: Stir the softened cream cheese, mayonnaise, and lime juice together in a large bowl until smooth.
3. Combine the dip: Mix in the cheddar, mozzarella, Parmesan, jalapeño, red onion, salt, and pepper. Gently fold in the corn, black beans, and most of the crumbled bacon without mashing the beans.
4. Garnish and serve: Transfer the dip to a serving bowl and scatter the remaining bacon and green onion over the top. Serve immediately, or refrigerate for 30 minutes if you prefer the flavors more blended. Serve with tortilla chips or crackers.

Tips for the Best Cowboy Corn Dip

• Drain everything well: After rinsing the beans, blot them and the corn with paper towels. Extra liquid collects at the bottom of the dip and makes it watery.
• Soften the cream cheese: Cold cream cheese won’t blend smoothly with the mayonnaise. Let it soften before mixing, but don’t melt it.
• Cool the bacon first: Warm bacon can loosen the creamy base. Cook it until crisp, drain it, and let it cool completely before adding it.
• Adjust the heat: Remove the jalapeño’s white membrane for a milder dip. Leave some intact if you want more heat.
• Check the salt before serving: Bacon, Parmesan, and tortilla chips are already salty, so taste the finished dip before adding any extra.

Make It Ahead

You can prepare cowboy dip up to 24 hours before serving. Cover it tightly and refrigerate, but save the green onion and some of the bacon for the top. Add them just before serving so they stay fresh and crisp.

Storage

Keep leftover cowboy dip in an airtight container in the refrigerator for up to 3 days. Don’t leave it at room temperature for longer than 2 hours. Freezing isn’t recommended because the mayonnaise and cream cheese can separate, while the corn and onion become watery after thawing.

Easy Variations

• For sweet heat, replace the fresh jalapeño with ¼ cup drained and chopped cowboy candy.
• For a smokier flavor, toast the drained corn in a dry skillet until lightly browned, then cool it before mixing the dip.
• To make it meatless, leave out the bacon and add ½ teaspoon smoked paprika.
• For more heat, add a second jalapeño or a few dashes of your favorite hot sauce.

What to Serve with Cowboy Corn Dip

Thick tortilla chips are the best choice because this is a substantial dip. It also works with sturdy crackers, toasted baguette slices, mini bell peppers, celery sticks, or cucumber rounds.

The sauce combines mayonnaise, sour cream, garlic, lime, chili powder, and smoked paprika, while Cotija goes on at the end so it stays crumbly rather than disappearing into the sauce. Serve the corn hot alongside homemade chili, classic coleslaw, sloppy joes, or baked beans for an easy cookout side with much more flavor than plain buttered corn.

Ingredients

• 6 ears fresh yellow corn, husked and silks removed
• 1 tablespoon (15 ml) vegetable oil
• ⅓ cup (80 ml) mayonnaise
• 2 tablespoons (30 ml) sour cream or Mexican crema
• 1 small garlic clove, mashed to a paste
• 1 tablespoon (15 ml) fresh lime juice, plus wedges for serving
• ½ teaspoon chili powder, plus more for finishing
• ¼ teaspoon smoked paprika
• ½ teaspoon kosher salt
• ½ cup (60 g) crumbled Cotija cheese
• 2 tablespoons finely chopped fresh cilantro

Instructions

1. Mix the coating: Stir the mayonnaise, sour cream, garlic paste, lime juice, chili powder, smoked paprika, and salt in a small bowl until the mix looks even and thick enough to sit on a spoon without running. Taste it: you should get garlic and lime, not a thin sour dressing. If it looks loose, add another spoon of mayonnaise instead of more lime. Set the Cotija and cilantro in separate bowls so they are ready the moment the corn comes off the heat.
2. Heat the skillet: Set a 12-inch cast-iron or other heavy skillet over medium-high heat for 2 to 3 minutes, until a drop of water sizzles and vanishes. Rub the husked ears with the oil so they are filmed, not dripping. A pool of oil in the pan will fry the kernels and spit; the thin coat on the corn is enough to brown them.
3. Char the first batch: Lay 3 ears in the skillet in a single layer. Leave them alone for 2 to 3 minutes, until the underside shows brown blistered spots and the kernels look a little wrinkled. Turn with tongs and repeat until all sides have color, 8 to 10 minutes total. The corn is ready when a kernel pressed with a thumbnail is tender and the cob smells sweet and toasty, not grassy.
4. Char the second batch: Move the first 3 ears to a platter. If the skillet looks wet, wipe it out so the next batch doesn’t steam. Repeat with the remaining 3 ears, same heat and turning, another 8 to 10 minutes. Crowding all 6 at once traps steam, and wet kernels won’t hold the mayo later.
5. Coat the ears: Work while the corn is still hot enough that you need a towel or tongs to hold it. Brush or smear a thin, even layer of the mayo mix over every side; you should still see kernels through it, not a white blanket. Press the crumbled Cotija onto the wet coating so it sticks in a crust. If you dump the ears into a bowl of sauce and roll them, the cheese melts into a paste and most of it ends up on the platter.
6. Finish and serve: Dust with a pinch more chili powder and the cilantro. Put lime wedges on the side and squeeze them at the table, not over the whole platter in the kitchen, so the juice doesn’t thin the coating you just put on. Serve while the ears are still hot; if an ear sat long enough for the mayo to look dull and wet, give it a fresh pinch of Cotija before it goes out.

What I set this corn next to

• A pot of homemade chili – the lime and chili powder on the corn cut through the beef and beans without adding another starch.
• Sloppy joes on a cookout table, when you want a side that isn’t another bun and can be eaten standing up.
• Baked beans, because the sticky-sweet pan needs something salty and charred next to it, not more brown sugar.
• A bowl of classic coleslaw for cold crunch against the hot, creamy cob.

Char now, coat at the table

• The mayo mix can sit covered in the fridge up to 24 hours; stir it before you use it, because the lime settles to the bottom.
• Husk the ears in the morning and keep them wrapped in the refrigerator, and don’t salt them ahead or they weep onto the towel.
• Char the ears close to serving, because dressed corn weeps as it sits and the crust goes slack.
• If the skillet is busy, grill husked ears over medium-high heat, turning every 2 to 3 minutes, until blistered, 8 to 10 minutes, then coat the same way.
• If you have to hold the corn, wrap the charred ears in a towel and dress them at the table so the mayo doesn’t sit on hot cobs for half an hour.

Storage

Let leftover dressed ears cool, then refrigerate them in an airtight container within 2 hours; they keep about 3 days in the fridge. Eat them cold, or cut the kernels off the cob and warm them in a skillet over medium heat until they are steaming hot. Mayo and dairy put a clock on a cookout platter, so don’t leave the ears out through a long afternoon. USDA leftovers and food safety has the 2-hour rule.

FAQ

Can you make Mexican street corn without a grill?

A heavy skillet over medium-high heat gives you the same dry char without a grill, and it keeps the grate free for meat. Film the ears with oil, cook 3 at a time, and turn when you see brown spots, about 8 to 10 minutes per batch. The coating sticks the same way as long as the kernels are dry and blistered, not boiled.

Can you use canned or frozen corn?

Canned corn turns this into an off-the-cob skillet salad, not ears you can hold. Drain it, pat it very dry, and toast it in a hot pan before you stir in the mayo, the same dry-heat idea as the cobs. Frozen corn on the cob stays watery as it thaws, so it steams instead of browning and the coating slides. Fresh ears are what this method is built on.

What can I use instead of Cotija?

Finely crumbled feta is the closest swap: salty, dry, and it presses into a crust. Use the same ½ cup and press it on while the mayo is still wet. Parmesan will work in a pinch, but it’s nuttier and less crumbly, so use a little less. Skip shredded melting cheese; it turns greasy on hot corn and won’t give you that sandy crust.

They make a filling dinner on their own, or you can serve them with golden garlic bread or creamy mashed potatoes. If you like hearty ground-beef dinners, my stuffed sauerkraut cabbage rolls and meatloaf with a tangy ketchup glaze are good ones to try next.

Ingredients

• 6 medium bell peppers, any color, tops cut off and seeds removed
• 1 tablespoon olive oil, plus more for the dish
• 1 lb (450 g) ground beef (85% lean)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 can (14.5 oz / 411 g) diced tomatoes, well drained
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon kosher salt, plus more for the peppers
• ½ teaspoon black pepper
• 1 cup (185 g) cooked white rice, cooled
• 1½ cups (170 g) shredded mozzarella or Monterey Jack, divided
• 2 tablespoons chopped fresh parsley

Instructions

1. Prep the peppers: Cut the tops off the peppers and pull out the seeds and white membranes. If a pepper wobbles, shave a thin slice off the bottom without cutting through the wall, so it stands upright in the pan. Salt the insides lightly, then stand them in a lightly oiled 9×13-inch baking dish.
2. Pre-roast the shells: Heat the oven to 400°F (200°C) and roast the empty peppers for 15 minutes, until the walls look slightly wrinkled and a knife slides in with a little resistance. Pre-roasting drives off moisture so the filling doesn’t sit in a puddle later, so leave the oven at 400°F while you cook the filling.
3. Cook the filling: While the peppers roast, heat the olive oil in a large skillet over medium heat. Cook the onion for about 5 minutes until it turns translucent, then add the garlic and tomato paste and stir for 1 minute until the paste darkens and smells sweet. Add the beef, break it up with a spoon, and cook for 6 to 7 minutes until no pink remains, then drain off the excess fat.
4. Mix rice and tomato: Stir in the drained tomatoes, oregano, paprika, salt, pepper, cooked rice, and ½ cup of the cheese. The mixture should look moist but not soupy. If liquid pools in the pan, cook for 2 more minutes until a spoon dragged through the center leaves a trail, then taste and add salt if the filling is bland.
5. Stuff and bake: Spoon the filling into the roasted peppers, packing it in without mounding so high that it spills over the rim. Sprinkle the remaining cheese on top. Bake for 25 to 30 minutes, until the cheese is bubbling and browned in spots and the pepper walls look collapsed and glossy.
6. Rest and serve: Let the peppers sit for 5 minutes so the filling sets enough to eat with a fork instead of spilling the moment you lift one. Scatter the parsley over the top and serve them in the dish they baked in, with a spoon for the juices at the bottom.

Tips for the Best Classic Stuffed Peppers with Beef and Rice

• Cook the rice ahead and let it cool to room temperature before it hits the skillet. Hot rice keeps cooking in the beef fat and turns the filling sticky instead of separate. Leftover rice from the night before is actually better here than a fresh pot, because the grains have dried out enough to absorb sauce without turning to paste.
• Use 85% lean ground beef, because extra-lean dries out inside the pepper when there’s no pan sauce left to baste it, and 80/20 leaves a grease puddle in the bottom of each shell. Drain whatever fat renders in the skillet before you add the tomatoes, or the filling will taste oily even if the ratio was right.
• Don’t skip the empty-pepper roast. Blanching in boiling water soaks the walls, so they steam from the inside and the filling sits in a puddle. Fifteen minutes at 400°F drives that moisture off and gives you a pepper that’s already starting to soften, which means the final bake can be shorter and the cheese doesn’t burn waiting for the walls to give.
• Drain the canned tomatoes well and press them in a sieve for a few seconds so you’re adding tomato, not tomato water. If the filling looks soupy in the skillet after you stir in the rice, keep it on the heat another two minutes until a spoon dragged through the center leaves a trail.
• Buy peppers that are about the same height and can stand on their own. A mix of squat and tall peppers means some overcook while others stay crunchy. If one wobbles, shave a thin slice off the bottom and stop before you cut a hole, or the filling will leak into the dish.
• Ground turkey works if you add a tablespoon of olive oil to the skillet with the meat, because turkey has less fat and otherwise tastes dry. Italian sausage mixed half and half with the beef is another swap when you want more spice without changing the rest of the method.
• Stir some of the cheese into the filling, not only on top. The cheese inside binds the rice and beef so a forkful holds together, and the layer on top still browns. Pre-shredded mozzarella works in a pinch, though a block you grate yourself melts cleaner because it isn’t coated in starch.
• Green peppers taste more grassy and hold their shape a little better under heat. Red, yellow, and orange peppers are sweeter and soften faster, so check them a few minutes earlier. If you mix colors in one pan, pull the red ones as soon as the walls look collapsed, even if the green ones need another few minutes.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for 3 to 4 days. Reheat them in a 350°F (175°C) oven, covered with foil for about 15 minutes, then uncovered for 5 minutes so the cheese melts again. The microwave works in a pinch but turns the pepper walls rubbery, so use it only if you’re eating one for lunch. To freeze, bake the peppers fully, cool them, wrap each one tightly, and freeze for up to 3 months. Reheat from frozen at 350°F, covered, until the center is hot, which usually takes 30 to 40 minutes. According to the USDA leftover food safety guidance, cooked leftovers keep 3 to 4 days in the fridge, so don’t stretch that window even if they still smell fine.

FAQ

Can you freeze this stuffed peppers recipe?

Bake the peppers first, cool them completely, then wrap each one in plastic wrap and foil and freeze for up to 3 months. Reheat from frozen in a 350°F oven, covered, until the filling is hot in the center. Freezing them raw makes the pepper walls collapse into mush when they thaw, so skip that shortcut and freeze them after the first bake.

Do you cook the rice before stuffing the peppers?

The rice needs to be fully cooked and cooled before it goes into the filling. Uncooked rice doesn’t get enough liquid inside a stuffed pepper to soften, and you end up with hard grains in the middle. One cup of cooked rice is about ⅓ cup dry, so a leftover pint container from takeout is plenty.

Can I use ground turkey instead of beef?

Ground turkey works if you add a tablespoon of olive oil to the skillet when you brown it, because it has less fat than 85% beef and otherwise tastes dry. Season it the same way, and taste the filling before you stuff the peppers, since turkey is milder and often needs an extra pinch of salt. Italian sausage mixed half and half with turkey is another option if you want more flavor without going back to beef.

How do I know stuffed peppers are done?

The pepper walls should look wrinkled and glossy, and a knife should slide through the side with little resistance. The cheese on top should be melted and browned in a few spots, and you should see the filling bubbling at the edges. If the cheese is brown but the pepper still feels rigid, cover the dish with foil and give it another 8 to 10 minutes.

Baking them uncovered in a 9×13-inch dish lets the extra moisture cook off while the edges caramelize and the sauce thickens. They’re an easy side for cookouts, potlucks, and family dinners, especially with homemade chili or buttermilk cornbread. They’re also a natural match for sloppy joes and classic coleslaw.

Ingredients

• 6 slices thick-cut bacon, chopped
• 2 medium yellow onions, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 2 (28 oz / 794 g) cans pork and beans, undrained
• ½ cup (120 ml) barbecue sauce
• ¼ cup (50 g) packed light brown sugar
• 2 tablespoons ketchup
• 1 tablespoon Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon smoked paprika
• ½ teaspoon black pepper
• ¼ teaspoon kosher salt, plus more to taste

Instructions

1. Cook the bacon: Preheat the oven to 350°F (175°C) and set a 9×13-inch (23×33 cm) baking dish aside. Add the chopped bacon to a large skillet over medium heat and cook, stirring now and then, until the fat has rendered and the pieces are browned at the edges but still flexible, 6 to 8 minutes. Scoop the bacon onto a plate and leave about 2 tablespoons of fat in the pan.
2. Soften the vegetables: Add the onion and bell pepper to the bacon fat and cook over medium heat until the onion turns translucent and the pepper softens, about 5 minutes. Stir in the garlic and smoked paprika and cook for 30 seconds, just until the garlic smells fragrant and the paprika darkens in the fat.
3. Build the sauce: Stir in the barbecue sauce, brown sugar, ketchup, Dijon, vinegar, black pepper, and salt until the sugar dissolves and the mixture looks even. It should smell tangy more than sweet at this stage, because the beans will bring more molasses once they go in.
4. Stir in the beans: Pour in both cans of pork and beans with their liquid, then add the cooked bacon and stir until everything is coated. Bring the pan to a gentle simmer for about 2 minutes so the sauce is hot going into the oven. Taste now and add a pinch of salt only if the beans taste flat; they will concentrate as they bake.
5. Bake uncovered: Scrape the mixture into the 9×13-inch dish and spread it into an even layer. Bake uncovered on the middle rack for 50 to 60 minutes, until the surface looks darker and a little wrinkled, the edges bubble slowly, and a spoon dragged through the center leaves a trail that fills back in slowly instead of flooding. If the top is browning before the sauce thickens, tent the pan loosely with foil and keep baking.
6. Rest and serve: Take the pan out and let it stand for 10 minutes. The sauce looks looser straight from the oven than it will on the table, and that short rest is what lets it set into a thick spoonful. Serve warm.

If the Baked Beans Stay Soupy

Baked beans thicken as they bake uncovered and continue to set as they cool. If the sauce still looks watery after an hour, give it more time rather than adding a thickener.

• Bake uncovered: Trapped steam keeps the sauce thin. If the top browns too quickly, loosely tent it with foil.
• Use a 9×13-inch pan: The wider surface helps excess moisture evaporate and the sauce caramelize.
• Don’t drain the beans: The liquid from the pork and beans is part of the sauce and helps it develop the right consistency.
• Look for slow, thick bubbles: The beans are ready when the surface darkens slightly and the sauce no longer looks watery.
• Rest for 10 minutes: The sauce will noticeably thicken as it cools.
• Still too thin? Return the dish to the oven uncovered for another 10 to 15 minutes.

Bacon in the beans versus bacon on top

I cook the bacon in the skillet first, then stir it through the beans so every spoonful gets some. Laying whole strips on top looks tidy in a photo, but the strips go leathery while the beans underneath stay untouched by the fat. Rendering the bacon first also gives you the fat to cook the onion and pepper, which is the flavor the canned beans don’t have on their own.

Don’t cook the bacon to a full crisp in the skillet. Fully crisp pieces turn hard after another hour in the oven. I stop when the fat has rendered and the pieces are browned at the edges but still flexible. They finish in the oven and stay meaty instead of shattering. Thick-cut bacon holds up better than thin breakfast slices, which disappear into the sauce.

If you want a few pieces on top for looks, save two slices, cook them only until the fat runs, and lay them over the pan for the last 20 minutes. Any longer and they dry out, and a garnish strip still does nothing for the spoonfuls in the middle of the pan.

Storage

Cool the beans, then refrigerate them in an airtight container within 2 hours of cooking. They keep 3 to 4 days in the fridge. Reheat a portion on the stove over medium-low heat with a splash of water if the sauce has tightened overnight, until the beans are steaming hot all the way through, 165°F (74°C). You can freeze cooled beans for up to 3 months; thaw overnight in the refrigerator and reheat the same way. Bacon puts a clock on leftovers, so don’t leave the pan on the counter through a long cookout. USDA leftovers and food safety has the time and temperature rules.

FAQ

Do you drain canned pork and beans for baked beans?

Don’t drain them; pour the cans in with their liquid, because that starchy, sweet liquid is what reduces into the sauce in the oven. If you drain it, the pan starts thin, you add more barbecue sauce to wet it, and you end up with a loose, extra-sweet pot that never tightens.

Can you make these baked beans ahead for a cookout?

Bake them fully, cool them, and refrigerate them in the same dish, covered, for up to a day. Reheat uncovered at 325°F (165°C) until hot and bubbling, 20 to 25 minutes, adding a splash of water only if the sauce looks pasty. You can also cook the bacon and vegetables, mix everything in the baking dish, refrigerate unbaked, and bake the next day; add about 10 extra minutes since you’re starting from cold.

Can you make these without bacon?

Cook the onion and pepper in 2 tablespoons of oil instead of bacon fat, and add ½ teaspoon extra smoked paprika so the pan still has some smoke. The beans will be a little less salty and a little less rich, so taste before they go in the oven and add a pinch of salt if they taste flat. I wouldn’t swap in liquid smoke here; smoked paprika is enough and it doesn’t turn the sauce bitter.