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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

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

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

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

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

Rack of Lamb 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

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

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

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


ENTRÉES

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

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

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

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

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

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

Rack of Lamb 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

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

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

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


SALADS

Fennel Salad
from "Real Simple® magazine"


SOUPS/STEWS

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

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

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


DESSERT

Passover Brownies
from "Chocolate Holidays" by Alice Medrich


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