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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
46 recipes — Page: 1 · 2
Display 15 | 30 | 45 per page
BEST BETS

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

Hot Chocolate Cake
from "Real Simple® magazine"

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

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

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

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

Beef Wellington 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

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

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

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

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

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

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

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

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

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

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


SALADS

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

Fennel Salad
from "Real Simple® magazine"


SOUPS/STEWS

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

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

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


DESSERT

Bittersweet Chocolate Ice Cream
from "Bittersweet" by Alice Medrich

Coconut Saras
from "Bittersweet" by Alice Medrich

Chocolate Truffles
from "Real Simple® magazine"

Double Chocolate Bakeshop Muffins
from "Small-Batch Baking" by Debby Maugans Nakos

Rosie's Award-Winning Brownies
from "Rosie's Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book" by Judy Rosenberg

Mme. Roulleau's Chocolate Mousse
from "French Farmhouse Cookbook" by Susan Hermann Loomis

Chocolate Cream Cheese Pound Cake
from "Chocolate from Cake Mix Dr." by Anne Byrn

Passover Brownies
from "Chocolate Holidays" by Alice Medrich

Double Chocolate-Chip Cookies
from "Real Simple® magazine"

Hot Chocolate Cake
from "Real Simple® magazine"

Easy Apple & Fig Fool
from "FreshDirect Recipes"

Chocolate Bread Pudding
from "Real Simple® magazine"

Renata's Angel Pie
from "American Pie" by Teresa Kennedy

Cream Puffs with Coffee Ice Cream and Mocha Orange Sauce
from "Small-Batch Baking" by Debby Maugans Nakos

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

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


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