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    Half-Rack   Forget flowers and candy. Everyone knows there's no better way to woo the object of your desire than with a confident show of kitchen skills.

    Whether it's a romantic night in for a committed couple or a first-date dinner that needs to impress, we've got a few ideas for entrées, sides, apps and desserts sure to surprise your sweetheart.



    All Advanced Easy Intermediate Make-Ahead Spicy Vegetarian Carb-Conscious Dairy-Free Gluten-Free Budget Dining
    79 recipes — Page: 1 · 2 · 3
    Display 15 | 30 | 45 per page
    CUSTOMER FAVORITES

    Arugula and Pear Salad with Maple Vinaigrette
    from "Real Simple® magazine"

    Artichoke and White Bean Dip
    from "Recipes from Home" by David Page and Barbara Shinn


    APPETIZERS

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

    Pork Saté with Spicy Peanut Sauce
    from "Staff Meals from Chanterelle" by David Waltuck and Melicia Phillips

    Leek Bruschetta
    from "Passionate Vegetarian" by Crescent Dragonwagon

    Arugula and Pear Salad with Maple Vinaigrette
    from "Real Simple® magazine"

    Ginger-and-Cilantro Crab Cakes
    from "A New Way to Cook" by Sally Schneider

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

    Lime-Ginger Scallop Saute
    from "The New Basics Cookbook" by Julee Rosso and Sheila Lukins

    Artichoke "Sunflowers" with Lemon Dipping Sauce
    from "Raichlen's Indoor! Grilling" by Steven Raichlen

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

    Dave's Cumin and Oregano Chicken with Adobo Honey Butter
    from "Bravo's Top Chef"

    Artichoke and White Bean Dip
    from "Recipes from Home" by David Page and Barbara Shinn

    Curried Scallops
    from "The Great American Seafood Cookbook" by Susan Hermann Loomis

    Mussels a la Provençale (with Tomatoes, Garlic, Olive Oil, and Wine)
    from "Bistro Cooking" by Patricia Wells


    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

    Hoisin-Glazed Chicken with Cabbage Slaw
    from "Real Simple® magazine"

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

    Pan-fried Trout with Sage & Almonds
    from "The New Basics Cookbook" by Julee Rosso and Sheila Lukins

    Pork Saté with Spicy Peanut Sauce
    from "Staff Meals from Chanterelle" by David Waltuck and Melicia Phillips

    Pasta with Leeks, Pepper & Aged Goat Cheese
    from "A New Way to Cook" by Sally Schneider

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

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

    Cumin-Crusted Chicken with Cucumber Cream Sauce
    from "Raichlen's Indoor! Grilling" by Steven Raichlen

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

    Breast of Chicken with Comte-Scallion Polenta
    from "Artisanal Cooking" by Terrance Brennan and Andrew Friedman

    Andhra Scrambled Eggs
    from "Mangoes & Curry Leaves" by Jeffrey Alford and Naomi Duguid

    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


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




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