There is something profoundly wonderful about eating in and having a home-cooked meal with the one you love. It isn’t perfection or fancy techniques it’s about making time together. Cooking becomes an act of kindness, a method to bond and slow down amidst busy schedules. When you cook at home, you have the liberty to dictate the pace, light the candles, listen to music, and savor each morsel without the din of a busy restaurant.
Mushroom Pork Ragout Recipe
This recipe creates a rich mushroom and pork ragout featuring tender pork tenderloin simmered with mushrooms, onions, crushed tomatoes, sun-dried tomatoes, and savory, thickened and served over hot cooked egg noodles. It's a hearty and flavorful main course.
Equipment
- 1 Large Skillet or Dutch Oven
- 1 Cutting Board
- 1 Chef's knife
- 1 Wooden Spoon or Spatula
- 1 Small Bowl For making cornstarch slurry
Ingredients
Main
- 1 pork tenderloin 3/4 pound
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon cornstarch
- 3/4 cup canned crushed tomatoes divided
- 1 tablespoon chopped sun-dried tomatoes not packed in oil
- 1-1/4 teaspoons dried savory
- 1-1/2 cups sliced fresh mushrooms
- 1/3 cup sliced onion
- 1-1/2 cups hot cooked egg noodles
Instructions
- Cut the pork tenderloin into bite-sized pieces.
- Season the pork pieces with salt and pepper.
- Heat a large skillet or Dutch oven over medium-high heat and sear the seasoned pork until browned on all sides.
- Remove the pork from the skillet and set aside.
- Add the sliced mushrooms and onion to the skillet and cook until softened and lightly browned.
- Add the sun-dried tomatoes and dried savory to the skillet with the vegetables.
- Return the seared pork to the skillet.
- Pour in a portion of the crushed tomatoes, reserving some for thickening.
- Bring the mixture to a simmer, then reduce heat and let it cook, covered, for at least 20-30 minutes to allow flavors to meld.
- In a small bowl, whisk the cornstarch with the reserved crushed tomatoes until smooth.
- Pour the cornstarch slurry into the simmering ragout, stirring constantly.
- Continue to simmer, stirring, until the ragout has thickened to your desired consistency.
- Serve the hot mushroom pork ragout spooned over hot cooked egg noodles.
Notes
Ensure the pork tenderloin is well-seared on all sides before adding other ingredients; this builds depth of flavor through the Maillard reaction. Don't overcrowd the pan when searing. Sauté the mushrooms and onions until they release their moisture and start to brown slightly for optimal flavor. The dried savory adds a unique, slightly peppery, herbaceous note that complements the pork and mushrooms; taste and adjust if substituting. Always mix cornstarch with a cold liquid (like the reserved crushed tomatoes) before adding to a hot sauce to prevent lumps.
These recipes are selected for the ease of preparation and the elegance achieved. They are indulgent without being daunting, and therefore the perfect dishes for evening meals when all your energy should be on the experience, not the cooking. Whether you’re having a Valentine’s evening dinner, celebrating an anniversary, or just need a little excitement on a weeknight, these recipes turn an evening meal into a special occasion.
1. Showstopping Main Courses
While romance is on the menu, the centerpiece of the meal sets the tone. These dishes are intended to be decadent but not too difficult to prepare in the home kitchen.
- Broiled Lobster Tail – Lauren McAnelly of Des Moines, Iowa, reminds us that lobster doesn’t have to be left for special occasions. Her recipe only takes 35 minutes and is perfect with frozen tails. Preparing them together makes it an added fun touch, and the buttery aftertaste feels like absolute decadence.
- Salmon Steaks – Ruby Williams, a native of Louisiana, would serve this dish on anniversaries. Preparing in only 20 minutes, it’s served with herbed rice pilaf and green beans. The dish is refined but not pretentious, giving ample time to spend the evening.
- Marry Me Chicken – Developed by Massachusetts’ Nancy Mock, this rich sun-dried tomato sauce is made with spinach, Parmesan, and herbs blended into a sauce so delectable that it reportedly causes proposals. It’s ready in just 30 minutes, as convenient as it is lovelorn.
- Steak au Poivre – Michigan’s Julie Andrews calls this one a means of transporting steakhouse dining to the home. The peppercorn-crusted steak is served atop a Cognac and cream sauce that’s rich but surprisingly simple. Preparing it takes 35 minutes, which makes it perfect for a sophisticated dinner.
- Marry Me Pasta – A one-pot pasta from the Taste of Home Test Kitchen, chock-full of flavor and suitable for special dinners. Ready in just 30 minutes start to finish, it focuses on quality time rather than time.
- Herb-Stuffed Roasted Cornish Hens – For a little something different from chicken, these game hens are a delightful option. Roasted with potatoes, they form a complete two-person meal in roughly 90 minutes.
- Merlot Filet Mignon – From Wisconsin comes Jauneen Hosking’s easy recipe punctuated by a rich wine sauce. Made with just six ingredients and on the table in 20 minutes, it shows that elegance doesn’t necessarily have to be complicated.
- Asparagus-Stuffed Air-Fryer Chicken Rolls – Louise Ambrose’s New York description of this dish is one of poise and sophistication that is tougher to look at than it is to prepare. This meal for two is ready in 35 minutes.
- Cheesy Chicken Parmigiana – Iola Butler of California took a restaurant specialty and made it a home tradition. Her 40-minute-ready recipe commemorates decades of love and is a cozy classic.
- Shrimp Asparagus Pasta – Maryland’s Shari Neff made this light, inexpensive pasta for two. Filled with vegetables and herbs, it’s both nutritious and delicious. She even recommends making homemade pasta as a fun couple’s activity.
- Instant Pot Country-Style Ribs – Paula Zsiray from Utah remembers these as a weekend treat during her childhood. Due to the pressure cooker, they cook in 45 minutes, giving all the comfort without the wait.
Best Ever Green Bean Casserole
This recipe creates a homemade green bean casserole featuring crispy baked onions, perfectly blanched fresh green beans, and a rich mushroom sauce, all baked together in a skillet for a classic side dish.
Equipment
- 1 Sheet Pan For baking crispy onions.
- 1 8-quart saucepan For blanching green beans.
- 1 Colander For draining beans.
- 1 Large Bowl For ice bath for green beans.
- 1 12-inch cast iron skillet For making the sauce and finishing the casserole.
Ingredients
Main
- 2 medium onions thinly sliced
- 1/4 cup all-purpose flour
- 2 tablespoons panko bread crumbs
- 1 teaspoon kosher salt
- Nonstick cooking spray
- 2 tablespoons plus 1 teaspoon kosher salt divided
- 1 pound fresh green beans rinsed, trimmed and halved
- 2 tablespoons unsalted butter
- 12 ounces mushrooms trimmed and cut into 1/2-inch pieces
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic minced
- 1/4 teaspoon freshly ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half
Instructions
- Preheat the oven to 475 degrees F.
- Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
- While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
- Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
- Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
Notes
Ensure onions are thinly sliced and tossed thoroughly with the flour/panko mixture for even crisping. Tossing them frequently during baking prevents burning and promotes uniformity. The ice bath is crucial for retaining the vibrant green color and tender-crisp texture of the beans after blanching. When making the sauce, allow the mushrooms to release their liquid before adding garlic and flour to build depth of flavor. Ensure the sauce is thick enough to coat the beans before adding them.
- Cast-Iron Steak – James Schend of Wisconsin makes steak night accessible. In 10 minutes, you have a perfectly browned slice with the luxury of basting in butter and herbs for extra richness.
- Parmesan Pork Tenderloin – John Hansen of Massachusetts develops rich flavor in under an hour. Doubling the wine and Parmesan in the sauce is a reader-approved trick.
- Chicken Scampi – Janet Lebar of Colorado enjoys this 25-minute recipe that can be made with chicken or shrimp. It’s fast enough for a weeknight dinner but elegant enough for holidays.
- Fettuccine Alfredo – Lindsay Mattison of Oregon reminds us that good things never go out of style. This 30-minute version uses fresh grated cheese to produce a rich, velvety sauce.
- Goat Cheese and Spinach Stuffed Chicken – South Carolina resident Nicole Stevens provides a healthier choice. Prepared in 50 minutes, it combines pungent goat cheese with sun-dried tomatoes and spinach for lots of taste without bulk.
- Slow-Cooked Beef Tips – Amy Lents of North Dakota reinvents a childhood pleasure as a simple dinner. Simmered with mushrooms, the beef tips are served over rice, noodles, or potatoes. With six hours of stand-time mostly, it’s an ideal make-ahead option.
- Mushroom Pork Ragout – Connie McDowell of Delaware serves big flavor in 30 minutes. Served over noodles, this tomato-based ragout is a comforting option with quick turnaround.
Heart's Desire Pizza Recipe 2
This recipe offers a fast and simple way to make pizza using refrigerated biscuits as the crust base. Topped with sauce, your choice of ingredients, and a blend of mozzarella and cheddar cheeses, it's baked until golden and bubbly for a quick meal or snack.
Equipment
- 1 Baking Sheet Large, for arranging biscuits
- 1 Cutting Board For preparing toppings
- 1 Knife For chopping toppings
- 1 Spoon or Spatula For spreading sauce
- 1 Pizza Cutter For slicing baked pizza
Ingredients
Main
- 1 tube 16.3 ounces large refrigerated flaky biscuits
- 1 jar 14 ounces pizza sauce
- 1-1/2 to 2 cups toppings- sliced ripe olives sliced and quartered pepperoni, chopped fresh mushrooms, chopped green and/or sweet yellow pepper
- 1-1/2 cups 6 ounces shredded mozzarella cheese
- 1-1/2 cups 6 ounces shredded cheddar cheese
Instructions
- Preheat your oven according to the refrigerated biscuit package instructions, usually around 375-400°F (190-200°C).
- Lightly grease or line a large baking sheet with parchment paper.
- Separate the refrigerated biscuits and arrange them flat on the prepared baking sheet, placing them close together to form a single layer.
- Press the edges of the biscuits together slightly to help create a continuous crust.
- Spread the pizza sauce evenly over the biscuit base, leaving a small border for the crust.
- Scatter your desired toppings (olives, pepperoni, mushrooms, peppers) over the sauce.
- In a bowl, combine the shredded mozzarella and cheddar cheeses.
- Sprinkle the cheese mixture generously and evenly over the toppings.
- Place the baking sheet in the preheated oven and bake for 12-18 minutes, or until the biscuit crust is golden brown and the cheese is melted and bubbly.
- Remove from the oven, let stand for a few minutes before slicing with a pizza cutter and serving.
Notes
Using refrigerated biscuits provides a quick and easy crust alternative. Ensure biscuits are placed closely together on the baking sheet to form a contiguous base as they bake and expand. Avoid overloading with wet toppings or sauce, as this can make the biscuit base soggy. Pre-shredded cheese is convenient, but shredding your own often results in a creamier melt. For extra flavor and a golden edge, you can brush the exposed biscuit crust with melted butter or olive oil before baking.
- Bacon-Wrapped Filets with Scotched Mushrooms – Mary Kay LaBrie of Florida combines delicate filets with a Scotch- and ginger ale-braised mushroom sauce. It’s surprising, sophisticated, and made in half an hour.
- Walnut and Oat-Crusted Salmon – Cristen Dutcher of Georgia brings nutrition and sophistication together in a 30-minute meal. Wild-caught salmon works best for optimal results.
- Manicotti Stuffed with Crab – Sonya Polfliet of California made this sea-food-pasta combination that’s 50 minutes’ worth and party-worth. It’s rich, satisfying, and never-forgotten.
- Fresh Ravioli – Lori Daniels of Michigan makes homemade pasta in more than two hours. With resting time for the dough incorporated, it’s a project for couples who want to cook together on an afternoon.
- Pork and Red Wine Sauce – Nancy LaVoice of Pennsylvania makes this dish easy and delicious. It’s ready in 25 minutes and is good with mashed potatoes and green beans.
- Steak Strips with Dumplings – John Smalldridge of Idaho serves up this slow-cooked meal in five and a half hours. The dumplings are easy to prepare and have rustic appeal.
- Moroccan Chicken Thighs – Susan Mills of California presents this Mediterranean-flavored dish stacked with spices and sweet dates. Made in approximately an hour, it will be a great accompaniment to couscous or quinoa.
Grilled Salmon Steaks
This recipe outlines how to grill salmon steaks with a unique shaping technique and a custom toasted spice rub. The process involves prepping the fish by removing bones and trimming, shaping it into a round, seasoning with toasted and ground spices, and quickly grilling to a perfect medium-rare finish.
Equipment
- 1 Grill Charcoal or gas
- 1 Bone tweezers or pliers Culinary reserved
- 1 Paring or boning knife
- 1 Butcher's Twine
- 1 Mortar and pestle or pepper grinder
Ingredients
Main
- 4 salmon steaks 1-inch thick
- 1 teaspoon whole cumin seed
- 1 teaspoon whole coriander seed
- 1/2 teaspoon whole fennel seed
- 1 teaspoon dry green peppercorns
- Sea salt or kosher salt
- Canola or olive oil to coat steaks
Instructions
- Prepare grill by lighting 4 quarts of charcoal (1 starter chimney's worth), or turning gas grill to medium-high.
- Examine steaks for pin bones by rubbing fingers over surface of meat. If found, remove with bone tweezers or pliers reserved for culinary uses.
- Using a sharp paring or boning knife, trim bones from the cavity side of the steak. Trim the stomach flaps so that 1 side is missing about 2 inches of skin and the other, 1 inch of meat. Roll the skinless section up into the hollow of the cavity, then wrap the other around the outside to form a round resembling a filet mignon. Tie in place with 2 passes of butcher's twine. (Do not tie it too tight or fish will pop out during cooking.)
- Combine cumin, coriander, fennel and peppercorns on a double thick piece of aluminum foil and toast over grill, shaking gently until seeds become fragrant. Crush seeds in mortar and pestle or pour into spare pepper grinder. Coat steaks lightly with oil, season with salt, then liberally grind toasted seeds on both sides of steaks.
- Quickly wipe hot grill grate with a rag or towel dipped in a little Canola oil, then grill fish to medium rare, about 3 minutes per side. (Fish should be well colored on the outside and barely translucent at the center.
- Serve steaks alongside simple salad dressed with "Veni, Vedi, Vinaigrette."
Notes
Always check for and remove pin bones for a better eating experience. The unique shaping technique helps maintain moisture and creates a uniform thickness for even cooking; ensure you do not tie the twine too tightly. Toasting the whole spices before grinding significantly enhances their aroma and flavor. Pay close attention to cooking time to achieve medium-rare doneness, aiming for a well-colored exterior and a barely translucent center.
2. Appetizers That Set the Mood
Most romantic dinners begin with something light to snack on. Appetizers not only tantalize the taste buds but also provide room for conversation and bonding prior to the entree.
- Cheese Lover’s Fondue – Linda Vogel of Illinois refers to this as a fun and cozy appetizer. Melted Swiss and Gruyere complement bread cubes and apples for dipping. You’ve got 35 minutes and a shareable appetizer that makes everyone a party.Â
- Heart’s Desire Pizza – Mini heart-shaped pizzas are an invitation to get creative. Simple toppings or gourmet with burrata and sage combinations, combining them together is a great start.
- French Onion Soup – Lou Sansevero of Utah serves up a traditional slow-cooked soup full of caramelized onions and melted cheese. While taking more than two hours to prepare, the end result is richly rewarding and sets the tone for comfort.
Marry Me Chicken
This recipe features pan-seared chicken breasts finished in a rich, creamy Parmesan sauce with sun-dried tomatoes, bacon, and herbs. It's a decadent and flavorful dish, often served over angel hair pasta, perfect for a special occasion meal.
Equipment
- 1 Large Skillet or Pan For searing chicken and making the sauce.
- 1 Large Pot For cooking pasta.
- 1 Knife
- 1 Cutting Board
- 1 Tongs or Spatula
Ingredients
Main
- 1.5 pounds skinless boneless chicken breast halves
- 2 tablespoons butter
- 3 cloves garlic minced
- 0.5 teaspoon dried oregano
- 0.25 teaspoon ground thyme
- 0.5 cup chicken broth divided
- 0.5 pound bacon
- 1 16 ounce package angel hair pasta
- 1 tablespoon all-purpose flour
- 0.5 cup freshly shaved Parmesan cheese
- 0.25 cup whipping cream
- 0.25 cup chopped sun-dried tomatoes
- 1 pinch red pepper flakes
- salt to taste
Instructions
- Cook angel hair pasta according to package directions; drain and set aside.
- Cook bacon in a large skillet until crisp; remove bacon and drain on paper towels, reserving some fat in the skillet.
- Season chicken breasts with salt and red pepper flakes.
- Sear chicken breasts in the reserved bacon fat over medium-high heat until golden brown on both sides and cooked through; remove chicken from skillet.
- Reduce heat to medium, add butter to the skillet (if needed), and sauté minced garlic, oregano, and thyme until fragrant.
- Whisk in flour and cook for 1 minute.
- Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pan.
- Stir in whipping cream, grated Parmesan cheese, and chopped sun-dried tomatoes; bring to a gentle simmer, stirring until sauce thickens slightly.
- Return cooked chicken and crumbled bacon to the skillet, coating in the sauce; heat through.
- Serve chicken and sauce immediately over cooked angel hair pasta.
Notes
Ensure your skillet is hot when searing the chicken breasts to achieve a good golden-brown crust; don't overcrowd the pan. When making the sauce, gently simmer, don't boil vigorously, to prevent the cream from curdling. Using good quality, oil-packed sun-dried tomatoes adds depth of flavor. Cook the angel hair pasta al dente as it will finish cooking slightly when tossed with the hot sauce.
3. Side Dishes to Complete the Meal
Sides complement and balance, filling out your menu and complementing the flavor of your main course.
- Homemade Potato Gnocchi – Pennsylvania’s Tina Mirilovich makes pasta easier with pillowy dumplings that take just 40 minutes to prepare. They complement sauces from most of the main dishes.
- Parmesan Risotto – Creamy risotto, which is sometimes perceived to be difficult, is made easy here. With patience and continuous stirring, it is a rich side dish ready in 45 minutes.
- Roasted Potatoes – Poured over Cornish hens or served alongside steak, these always bring forth golden, crispy comfort. Their duality makes them a staple.
Teriyaki Chicken Thighs
This recipe creates flavorful, easy teriyaki chicken thighs by marinating them in a quick homemade sauce and then broiling until caramelized and cooked through. It's a simple, efficient method for a weeknight meal.
Equipment
- 1 Medium Bowl Or use the resealable plastic bag directly.
- 1 Garlic Press Or use a knife to mince.
- 1 Microplane or Grater For grating fresh ginger.
- 1 Resealable Plastic Bag For marinating, or use a non-reactive dish.
- 1 Broiler Pan Allows fat to drain away.
Ingredients
Main
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons dry sherry
- 2 tablespoons rice vinegar
- 2 garlic cloves crushed with a garlic press or minced
- 1 teaspoon finely grated fresh ginger
- 1/4 teaspoon red pepper flakes
- 2 pounds skinless chicken thighs
- 2 teaspoons sesame seeds
Instructions
- Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours.
- Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.
Notes
Ensure the brown sugar is fully dissolved in the marinade before adding the chicken. While the recipe suggests 1-4 hours, even 30 minutes can impart good flavor if you're short on time. Keep a close eye on the chicken and sesame seeds while broiling; broilers cook intensely and can burn quickly. Broiling skin-side down first helps crisp the skin and renders some fat before the final cook. Serve with steamed rice and a simple green vegetable like broccoli or snap peas for a complete meal.
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- Dumplings – From Smalldridge’s steak recipe, these humble additions are combined, rolled, and added to the pot, making a comforting side that brings memories.
- Traditional Pairings – Mashed potatoes, rice, noodles, polenta, couscous, and quinoa crop up throughout the mains as recommended sides. They all add heft and absorb sauces wonderfully.
- Vegetable Sides – Green beans, broccoli, and fresh salads are common suggestions. They add color, freshness, and contrast to richer meals.
- Scotched Mushrooms – A side that is discussed along with LaBrie’s filet recipe, these mushrooms have a hint of sweetness with Scotch and ginger ale, providing richness and fascination.
Air Fryer Chicken Wings
Nothing is more satisfying than cooking up a batch of wings without deep frying. The air fryer’s fan and heating mechanism create a frenzy of forceful hot air that swirls down and around the wings, crisping up the skin to golden perfection (and without the added calories of frying oil). Self-contained air fryers are not the only option for cooking at home: look for multi-cookers and ovens that have an air fryer setting. You can buy chicken wings that are already split or do the work yourself with whole wings – don’t forget to save the tips for making chicken stock.
Equipment
- 1 Air Fryer 3.5-quart or larger recommended
- 1 Tongs Heat-resistant for flipping wings
- 1 Large Bowl For tossing wings with sauce
- 1 Microwave-Safe Bowl For melting butter
- 1 Whisk Or fork, for mixing sauce
Ingredients
Main
- 2 pounds chicken wings split at the joint and tips removed
- Kosher salt
- 4 tablespoons unsalted butter
- 1/2 cup hot sauce such as Frank's RedHot
- Ranch or blue cheese dressing for serving
Instructions
- Pat the chicken wings dry and sprinkle generously with salt. Place the wings in the basket of a 3.5-quart air fryer so they are not touching (if necessary to fit, line up the drumettes standing upright along the sides). Set the air fryer to 360 degrees F and cook for 12 minutes, then flip the wings with tongs and cook for 12 minutes more. Flip the wings again, increase the heat to 390 degrees F and cook until the outsides are extra-crispy, about 6 minutes more.
- Meanwhile, warm the butter in a microwave-safe bowl in the microwave until melted, about 1 minute. Whisk in the hot sauce.
- Toss the wings with the butter mixture to coat in a large bowl and serve with dressing on the side.
Notes
Ensure wings are very dry before seasoning; this is crucial for achieving maximum crispiness in the air fryer. Do not overcrowd the air fryer basket; cook in batches if necessary to allow hot air to circulate properly around each wing. The two-stage cooking temperature (lower then higher) helps render fat first, then crisps the skin beautifully. Feel free to add other dry seasonings like garlic powder or paprika with the salt before air frying. Experiment with different sauces or rubs after air frying for variety. Serving with a good quality ranch or blue cheese dressing is essential for the classic experience.
4. Creating the Complete Experience
Selecting a recipe is merely half of the evening. Making the meal unforgettable is the ambiance and the forethought. Carefully setting the table, placing flowers or candles, and using a playlist that both of you adore can make it unforgettable. Cooking together makes preparation become part of the date, whether you are molding ravioli, stirring risotto, or dunking bread in fondue.
The recipes presented here include all ranges of flavor and technique, from weeknight-friendly quick dishes to longer, more complicated ones. The diversity means you can suit the atmosphere of your evening either to something light and participatory or to something rich and extravagant.
Braised Country-Style Pork Ribs
This recipe guides you through making incredibly tender country-style pork ribs by searing them and then slow-braising in a savory liquid with vegetables and spices until fork-tender. Served with a rich sauce, this dish is comforting and flavorful, perfect for a hearty meal.
Equipment
- 1 Dutch Oven Large, heavy-bottomed, oven-safe pot
- 1 Cutting Board
- 1 Chef's knife
- 1 Measuring Cups and Spoons
- 1 Tongs For handling ribs
Ingredients
Main
- 3 pounds bone-in country-style pork ribs
- Kosher salt and freshly ground black pepper
- 3 tablespoons vegetable oil
- 1 carrot chopped
- 1 stalk celery chopped
- 1 onion chopped
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1/4 cup apple cider vinegar
- 1 teaspoon crushed red pepper flakes
- 2 bay leaves
- 2 1/2 cups chicken stock
- Creamy Polenta recipe follows
- 2 tablespoons chopped fresh parsley for garnish
- Vegetable cooking spray
- 1 1/3 cups half-and-half
- 1 cup milk
- 2 tablespoons butter
- 1/3 cup coarse polenta or corn grits
- Kosher salt
- 1/2 cup grated Parmesan
- Freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Pat the ribs dry and sprinkle with salt and pepper. Heat 2
- tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs
- on all sides, working in batches if needed. Remove the ribs and set aside. Add
- the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium.
- Add the carrots, celery, onions and some salt and pepper and cook until soft,
- about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add
- the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes.
- Deglaze the pan with the vinegar, and then add the red pepper flakes and bay
- leaves.
- Add the ribs back to the pan and add enough stock to reach
- halfway up the sides of the ribs. Bring the pan to a simmer, cover and place in
- the oven. Braise until the meat is tender, about 1 1/2 hours. During the last
- half hour, uncover to allow the liquid to reduce and the pork to brown.
- Serve the ribs with Creamy Polenta, spooning the sauce on
- top, and garnishing with parsley.
Notes
Achieving a good sear on the ribs is crucial for flavor depth; ensure the pan is hot and don't overcrowd it. The initial braise tenderizes the meat, while uncovering during the last 30 minutes allows the sauce to concentrate and the rib surfaces to brown nicely. Taste and adjust seasoning (salt, pepper, even a splash more vinegar) before serving. This braising liquid is packed with flavor and makes an excellent sauce; strain it for a smoother finish if desired. Pair with a rich polenta or mashed potatoes.
5. A Celebration of Togetherness
Ultimately, the food is just half the story. These recipes are portals to connection, laughter, and love. They show us that romance doesn’t require a reservation; it’s available in the tiny details of cooking, serving, and sharing a meal together at home.
When you take time out to craft an experience, you’re not merely serving food you’re serving care. That’s what being romantic at the table is all about: taking unremarkable ingredients and making them into memories that linger.
Fettuccine Alfredo
Prepare classic Fettuccine Alfredo by cooking fresh pasta and tossing it with a luxurious sauce made from butter, heavy cream, Parmesan cheese, lemon juice, zest, and nutmeg. This simple recipe delivers a rich and creamy Italian favorite quickly.
Equipment
- 1 Large Pot For cooking pasta
- 1 Large Heavy Skillet For making sauce and tossing pasta
- 1 Colander For draining pasta
- 1 Grater For Parmesan and lemon zest
Ingredients
Main
- 18 ounces fresh fettuccine
- 2 1/2 cups heavy cream
- 1/2 cup fresh lemon juice
- 12 tablespoons unsalted butter
- 2 cups grated Parmesan
- 2 teaspoons grated lemon zest
- Pinch freshly grated nutmeg
- Salt and freshly ground white pepper
Instructions
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
Notes
Ensure your heavy cream, butter, and grated Parmesan are at room temperature before starting; this helps create a smoother, more stable emulsion for the sauce. Cook the sauce over very low heat once the Parmesan is added, or remove it from the heat completely while tossing to prevent the cheese from becoming grainy. Using freshly grated Parmesan is crucial for the best texture and flavor. Taste and adjust salt and white pepper carefully at the end.
