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    Chicken Cacciatore   Avoid the madness of Valentine's Day restaurant crowds and cook at home! What could be more special on Valentine's Day than a meal that's made with love?

    Choose by cuisine, by course or by ingredient. From simple to sophisticated, you'll find inspiration for every course (and every taste) in our collection of date-ready dishes.


    All Vegetarian Gluten-Free Chocolate Easy Entrées Brunch Dessert Beverages/Cocktails French Italian Asian
    80 recipes — Page: 1 · 2 · 3
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    BEST BETS

    Pasta Carbonara for Two
    from "Country Egg, City Egg" by Gayle Pirie and John Clark

    Pears Poached in Spiced Red Wine
    from "Everybody Eats Well in Belgium Cookbook" by Ruth Van Waerebeek

    The True Steak Poivre
    from "Steak Lover's Cookbook" by William Rice

    Red Velvet Cake
    from "Small-Batch Baking" by Debby Maugans Nakos

    Saltimbocca for Two
    from "The New Basics Cookbook" by Julee Rosso and Sheila Lukins

    Tortellini with Prosciutto and Tomato Cream Sauce
    from "Dad's Own Cookbook" by Bob Sloan

    Rack of Lamb for Two
    from "The New Basics Cookbook" by Julee Rosso and Sheila Lukins

    Chai Bread Pudding
    from "Small-Batch Baking" by Debby Maugans Nakos

    Beef Wellington for Two
    from "The New Basics Cookbook" by Julee Rosso and Sheila Lukins

    Strip Steak with Spanish Cheese Sauce
    from "Steak Lover's Cookbook" by William Rice

    Hot Chocolate Cake
    from "Real Simple® magazine"


    APPETIZERS

    Melon and Prosciutto
    from "Dad's Own Cookbook" by Bob Sloan

    Chevre and Phyllo Kisses
    from "The Silver Palate Good Times Cookbook" by Julee Rosso, Sheila Lukins and Sarah Leah Chase

    Voluptuous Roasted Red Pepper Spread
    from "Passionate Vegetarian" by Crescent Dragonwagon

    Thai Chicken Sates Served in Lettuce Leaves
    from "The Barbecue! Bible" by Steven Raichlen

    Picholine's Marinated Olives
    from "Artisanal Cooking" by Terrance Brennan and Andrew Friedman

    Caviar Tartlets
    from "Please to the Table" by Anya Von Bremzen and John Welchman


    ENTRÉES

    Quail in Currant Sauce
    from "Nicole Routhier's Fruit Cookbook" by Nicole Routhier

    Pasta Carbonara for Two
    from "Country Egg, City Egg" by Gayle Pirie and John Clark

    Shrimp Fra Diavolo
    from "Real Simple® magazine"

    Chops with Mustard & Cream
    from "Staff Meals from Chanterelle" by David Waltuck and Melicia Phillips

    Monique's Ratatouille
    from "French Farmhouse Cookbook" by Susan Hermann Loomis

    Chicken Breasts with Prosciutto and Mozzarella
    from "Dad's Own Cookbook" by Bob Sloan

    Turbot in Cider Vinegar Sauce
    from "Bistro Cooking" by Patricia Wells

    Sugar-and-Spice-Crusted Duck Breast
    from "Kitchen of Light" by Andreas Viestad

    Pepper Crusted Tataki of Tuna with Hoisin Vinaigrette
    from "Terrific Pacific" by Anya Von Bremzen and John Welchman

    The True Steak Poivre
    from "Steak Lover's Cookbook" by William Rice

    Angel Hair Pasta with Grilled Shrimp
    from "Smith & Hawken: The Gardeners' Community Cookbook" by Victoria Wise

    Thai Chicken Sates Served in Lettuce Leaves
    from "The Barbecue! Bible" by Steven Raichlen

    Spanish Roast Chicken
    from "Nicole Routhier's Fruit Cookbook" by Nicole Routhier


    80 recipes — Page: 1 · 2 · 3
    Display 15 | 30 | 45 per page




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