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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 Easy Intermediate Make-Ahead Vegetarian Carb-Conscious Dairy-Free Gluten-Free Budget Dining
34 recipes — Page: 1
Display 15 | 30 | 45 per page
APPETIZERS

Croque Bernardin (Grilled Cheese with Smoked Salmon)
from "Raichlen's Indoor! Grilling" by Steven Raichlen

Leek Bruschetta
from "Passionate Vegetarian" by Crescent Dragonwagon


ENTRÉES

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

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

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

Beef Wellington 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

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

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

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

Lemon Ginger Chicken
from "The New Basics Cookbook" by Julee Rosso and Sheila Lukins

Croque Bernardin (Grilled Cheese with Smoked Salmon)
from "Raichlen's Indoor! Grilling" by Steven Raichlen

Chicken and Chives
from "Smith & Hawken: The Gardeners' Community Cookbook" by Victoria Wise

Chicken Po' Boys
from "Monday-to-Friday Chicken" by Michèle Urvater

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

Grilled Quail with Mango & Peach Salsa
from "Wild Fish & Game Cookbook" by John Manikowski

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

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


STARCH SIDES

Oven-Roasted Potatoes with Rosemary and Garlic
from "Dad's Own Cookbook" by Bob Sloan

Spring Risotto of Artichoke, Lemon, Garlic, and Mint
from "Passionate Vegetarian" by Crescent Dragonwagon

Lemon-Asparagus Rice
from "Recipes from Home" by David Page and Barbara Shinn


VEGETABLE SIDES

Peas with Mint
from "Vegetable Love" by Barbara Kafka and Christopher Styler

Broccoli with Capers, Garlic, and Anchovies
from "Kitchen of Light" by Andreas Viestad

Asparagus with Soy Dressing
from "Real Simple® magazine"

Creamed Swiss Chard
from "Everyday Food® magazine"


DESSERT

Watermelon Granita
from "Granita Magic" by Nadia Roden

Bittersweet Chocolate Ice Cream
from "Bittersweet" by Alice Medrich

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

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

Eggnog Crème Brûlée
from "Small-Batch Baking" by Debby Maugans Nakos

Litchi & Lime Granita
from "Granita Magic" by Nadia Roden

Passover Brownies
from "Chocolate Holidays" by Alice Medrich


OTHER

Garlic-Herb Butter
from "Artisanal Cooking" by Terrance Brennan and Andrew Friedman


34 recipes — Page: 1
Display 15 | 30 | 45 per page