Sear

Editor's note: The recipe and introductory text below are from French Women Don't Get Fat by Mireille Guiliano. I didn't much care for fish when I was growing up, but I loved nuts. My mother knew both were essential for good nutrition, so she invented this way of slipping in the fish.

This recipe makes more smoked-tomato butter than you need for the scallops — use the leftover butter on steak or fish.

Rajas are chile strips cooked with onion (raja means "slice" in Spanish).

A butcher may have to cut these impressive, extra-thick steaks for you.

Michael Shrader of Nine Restaurant Group in Palm Springs, Florida, writes: "Both sides of my family cooked a lot when I was growing up, so I've had plenty of inspiration to draw on as a chef. From my mother's Sicilian heritage, I learned about homemade pasta, braised meats, and biscotti—before they became fashionable. My dad is part German, and he was known for his talents working the grill. On my days off from the restaurant, I cook for my wife at home. We tend to eat light, and I cook with foods that are in season since I've never been one for complicated dishes. It's just not my style. I'd rather have sliced tomatoes with a good olive oil or pasta with vegetables than something fussy." A sophisticated, fresh, and spicy dip for tortilla chips or baguette rounds.

This recipe sponsored by Black Swan Vineyards

This recipe sponsored by Black Swan Vineyards

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

Partially freezing the tenderloin after searing it makes slicing easier.

Serve these with a creamy potato gratin. Market Tip: Avoid steaks with lots of cartilage — they will be tough and chewy.

Although Bonfire is known for its meat dishes prepared in various global styles, the restaurant's taco bar is where the small plates trend is stoked.

"Since we live in a town where there are plenty of apple orchards, my husband and I enjoy developing new dishes that include apples," says Lidian Long of Tehachapi, California. "We particularly like this recipe—he loves its curry flavor, and I appreciate its simplicity."

Believe it: One-percent milk helps create the rich sauce for the entrée. Team the scallops with steamed red potatoes, Spring Peas with Lettuce and Mint and iced tea for a lovely meal.