From luxe lobster pasta with cream sauce to earthy mushroom risotto, here are romantic dishes.
“In 1994, when I enrolled at the Culinary Institute of America in Hyde Park, I had to catch up on so much—it was like I had a virgin palate for food and wine,” says Rajat Parr. “For instance, I’d never had a scallop before; I didn’t even know what they were. I had never seen a chestnut before, either. So cooking school was an eye-opening experience.”