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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 French Italian
48 recipes — Page: 1 · 2
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BEST BETS

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

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

Wild Salmon w/ Horseradish Crust & Salmon Caviar
from "Artisanal Cooking" by Terrance Brennan and Andrew Friedman

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

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

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

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

Hot Chocolate Cake
from "Real Simple® magazine"

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


APPETIZERS

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


ENTRÉES

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

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

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

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

Wild Salmon w/ Horseradish Crust & Salmon Caviar
from "Artisanal Cooking" by Terrance Brennan and Andrew Friedman

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

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

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

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

Eggplant Pizza
from "Staff Meals from Chanterelle" by David Waltuck and Melicia Phillips

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

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

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


SALADS

Fennel Salad
from "Real Simple® magazine"

Beet Salad with Goat Cheese Mousse and Walnut Vinaigrette
from "Artisanal Cooking" by Terrance Brennan and Andrew Friedman


SOUPS/STEWS

Tomato Bisque
from "Dairy Hollow House Soup & Bread Cookbook" by Crescent Dragonwagon

Carrot Soup
from "French Farmhouse Cookbook" by Susan Hermann Loomis

Pumpkin and Tomato Bisque
from "Dairy Hollow House Soup & Bread Cookbook" by Crescent Dragonwagon


DESSERT

Mixed Berry Fool
from "FreshDirect Recipes"


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