Skip to content

Top Navigation

Food & Wine Food & Wine
  • Recipes & Cooking
  • Drinks
  • Travel
  • Holidays & Events
  • News
  • F&W Classic
  • Video
  • Kitchen & Home
  • F&W Pro

Profile Menu

Your Profile

Your Profile

  • Join Now
  • Newsletters
  • Manage Your Subscription this link opens in a new tab
  • Give a Gift Subscription this link opens in a new tab
  • Wine Club
  • Podcast
  • Logout
Login
Subscribe Subscribe
Pin FB

Explore Food & Wine

Food & Wine Food & Wine
  • Explore

    Explore

    • F&W Cooks

      Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Read More Next
    • Our 22 Best Crock Pot and Slow-Cooker Recipes

      Looking to amp up your beef stew but unsure where to start? A slow cooker can can take your comfort food to the next level. Read More Next
    • 50 Affordable Wines You Can Always Trust

      We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. Read More Next
  • Recipes & Cooking

    Recipes & Cooking

    See All Recipes & Cooking
    • Chicken Recipes
    • Comfort Food Recipes
    • Breakfast & Brunch Recipes
    • Salad Recipes
    • Dessert Recipes
    • Vegetable Recipes
    • Pasta & Noodle Recipes
    • Chefs
    • Meat & Poultry Recipes
    • Soup Recipes
    • Appetizer Recipes
    • Side Dishes
    • Fruit Recipes
    • Seafood Recipes
    • Special Diets
    • Cooking Techniques
    • Steal This Trick
  • Drinks

    Drinks

    See All Drinks
    • Wine
    • Cocktails & Spirits
    • Coffee Drinks & Recipes
    • Juices
    • Beer & Brews
    • Champagne & Sparkling Wine
    • Tea Recipes & Ideas
  • Travel

    Travel

    See All Travel
    • Wine Regions
    • Restaurants
  • Holidays & Events

    Holidays & Events

    See All Holidays & Events
    • Valentine's Day
    • Halloween
    • Passover
    • Hanukkah
    • Christmas
    • Gifts
    • Super Bowl
    • Easter
    • Thanksgiving
    • New Year's Eve
    • Holiday Entertaining
  • News
  • F&W Classic
  • Video
  • Kitchen & Home
  • F&W Pro

Profile Menu

Subscribe this link opens in a new tab
Your Profile

Your Profile

  • Join Now
  • Newsletters
  • Manage Your Subscription this link opens in a new tab
  • Give a Gift Subscription this link opens in a new tab
  • Wine Club
  • Podcast
  • Logout
Login
Sweepstakes

Follow Us

  1. Home Chevron Right
  2. Holidays & Events Chevron Right
  3. Valentine's Day Chevron Right
  4. Romantic Dishes

Romantic Dishes

By Food & Wine
Updated September 21, 2017
Skip gallery slides
Save FB Tweet
Credit: © Nicole Franzen
No need to brave a crowded restaurant this Valentine's Day--impress your loved one with an indulgent homemade meal. Whether you're a pro in the kitchen or need super easy recipes, we've got you covered. From luxe lobster pasta with cream sauce to earthy mushroom risotto, here are our most romantic dishes.
Start Slideshow

1 of 31

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Ricotta Crêpes with Honey, Walnuts and Rose

Go to Recipe

Cookbook author Yotam Ottolenghi invented these delicate crepes to celebrate Shrove Tuesday, the day before Lent, which is also called Pancake Tuesday in England. Their floral, aromatic sweetness comes from rosewater and honey, two Middle Eastern ingredients that Otttolenghi grew up with. The rose petals sprinkled on top make this one of our most romantic dishes ever.

1 of 31

Advertisement
Advertisement

2 of 31

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Lobster Capellini with Leek-Tarragon Cream Sauce

Go to Recipe

A lobsterman in Maine supplies the Angles with the very best shellfish, right off his boat. This recipe was created to use those terrific lobsters, as well as some of the butter from the dairy on the family's private island.

  • Jacques Pépin Demonstrates How to Cook Lobster

2 of 31

3 of 31

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Scallops with Chestnut Sauce and Crisp Sage

Go to Recipe

“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.”

3 of 31

Advertisement

4 of 31

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Oven-Roasted Lamb Chops with Mint Chimichurri

Go to Recipe

For this playful twist on British roast lamb with mint jelly, Luke Mangan serves lamb chops with a piquant condiment of fresh mint and jalapeño.

  • Recipes, Champagne & Travel Picks for Valentine's Day

4 of 31

5 of 31

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Oysters on the Half Shell with Rosé Mignonette

Go to Recipe

Great oysters are delicious "naked," as Island Creek founder Skip Bennett says, but sometimes chef Jeremy Sewall dresses them up with a mignonette (vinegar sauce) like this one, made with sparkling rosé.

  • Jacques Pépin Demonstrates How to Shuck an Oyster

5 of 31

6 of 31

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Vetri's Almond-Ricotta Tortellini with Truffle Butter

Go to Recipe

Marc Vetri's exquisite tortellini combines subtle toasted almonds and sweet ricotta. Start the recipe a day ahead to allow time for the ricotta to drain and the pasta dough to rest.

6 of 31

Advertisement
Advertisement
Advertisement

7 of 31

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Tagliatelle with Mussels and Tarragon

Go to Recipe

This simple, strikingly black-and-white seafood pasta gets a double hit of anise flavor from Pernod and fresh tarragon.

7 of 31

8 of 31

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Pan-Roasted Veal Chops with Cabernet Sauce

Go to Recipe

Chef Robert Wiedmaier serves elegant dishes, like this veal chop. To make the wine sauce even more complex, use demiglace (concentrated veal stock) instead of beef stock and flour. Demiglace is available from dartagnan.com.

8 of 31

9 of 31

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Porcini Risotto

Credit: James Merrell
Go to Recipe
  • Italian Recipes & Cooking Guide

9 of 31

Advertisement
Advertisement
Advertisement

10 of 31

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Linguine with Shrimp and Creamy Roasted Tomatoes

Go to Recipe
  • F&W’s Ultimate Guide to Pasta Recipes

10 of 31

11 of 31

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Chocolate Soufflé Cakes with Vanilla-Thyme Ice Cream

These soft, chocolaty sponge cakes are a cross between angel food cake and a firm soufflé. Adolfo Muñoz bakes his soufflé cakes in individual cake rings with parchment-paper collars. We simplified the recipe by using ramekins and had good results.

11 of 31

12 of 31

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Black Pepper-Raspberry Sorbet with Prosecco

Go to Recipe

Chef James Holmes topped raw oysters with this sweet-savory sorbet before deciding it would make an excellent cocktail with Prosecco. A good-quality, store-bought raspberry sorbet is a fine shortcut.

12 of 31

Advertisement
Advertisement
Advertisement

13 of 31

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Whole-Wheat Pancakes with Roasted Berries

Credit: © Christina Holmes
Go to Recipe

F&W's Justin Chapple uses a resealable plastic bag to mix his pancake batter and pipe out perfect pancakes--resulting in one less bowl to wash.

13 of 31

14 of 31

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Goat Cheese Mousse with Red-Wine Caramel

Go to Recipe

This crostini from Karen Small at the Flying Fig in Cleveland, topped with goat cheese mousse, red-wine caramel and strawberry compote, is a delightful example of a dish that combines sweet and savory. Each component can be used in a variety of sweet and savory ways: The caramel, for instance, is great drizzled over pecorino cheese or vanilla ice cream.

14 of 31

15 of 31

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

All'Amatriciana with Extra Umami

Go to Recipe

Top Chef finalist Sarah Grueneberg makes her amatriciana sauce with anchovies, so it's extra-savory.

15 of 31

Advertisement
Advertisement
Advertisement

16 of 31

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Spaghetti with Clams and Braised Greens

Go to Recipe

To give spaghetti with fresh clam sauce more flavor, chef Ashley Christensen purees sweet roasted bell peppers into the spicy, briny broth.

16 of 31

17 of 31

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Skillet Pork Chops with Warm Escarole Caesar

Go to Recipe

While the juicy pork chops roast, you can make this quick and flavorful side dish of escarole, radishes and anchovies.

17 of 31

18 of 31

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Puff Au Chocolat

Credit: © Chris Court
Go to Recipe

To keep the buttery puff pastry base here flat and easy to eat, Lynch bakes it between two cookie sheets until golden and crisp. She then tops the pastry with a gooey dark- and milk-chocolate ganache, fresh fruit and toasted hazelnuts.

18 of 31

Advertisement
Advertisement
Advertisement

19 of 31

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Milk-Chocolate-Frosted Layer Cake

Credit: Con Poulos
Go to Recipe

This cake from pastry chef Karina Gowing is perfection for anyone who loves frosting. The ultracreamy icing, which is almost like a milk-chocolate ganache, gets spread liberally over layers of light, delicate, cocoa-flavored cake.

19 of 31

20 of 31

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Double-Chocolate Bundt Cake with Ganache Glaze

Go to Recipe

Many Bundt cakes are heavy and buttery, but this one is surprisingly light and incredibly moist under its silky chocolate glaze. Strong-brewed coffee in the batter intensifies the chocolate flavor while cutting the sweetness.

20 of 31

21 of 31

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Chocolate-Buttermilk Snack Cakes

Credit: © David Malosh
Go to Recipe

In her update of the classic chocolate Hostess cupcake, Chicago pastry chef Mindy Segal uses mascarpone in the rich and creamy filling.

21 of 31

Advertisement
Advertisement
Advertisement

22 of 31

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Roast Chicken with Pickled Fennel and Candied Walnuts

Credit: © Tara Pearce
Go to Recipe

The tart fennel and sweet walnuts here make this roast chicken especially good. The orange dressing has nutty flavor, too, because it's spiked with walnut oil.

22 of 31

23 of 31

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Swedish Sugared Sweet Pretzels

Credit: © John Kernick
Go to Recipe

A coating of butter and sugar makes these tender pretzels especially delicious; they're excellent with tea or coffee.

23 of 31

24 of 31

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Cacio e Pepe Soufflé

Credit: © Christina Holmes
Go to Recipe

Chef Laurent Tourondel's heavenly souffle has copious amounts of finely grated Parmesan cheese, which makes it sturdier than most souffles.

24 of 31

Advertisement
Advertisement
Advertisement

25 of 31

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Beet Poke with Avocado-Wasabi Mash

Credit: © Con Poulos
Go to Recipe

This cold salad has a bright, earthy, and sweet taste to it thanks to fresh ingredients like oranges, sweet onions, and of course - beets!

25 of 31

26 of 31

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Whipped Vanilla Ganache Toasts with Pear and Pomegranate

Credit: © John Kernick
Go to Recipe

Whipping a rich and delicious white chocolate ganache makes it light and fluffy. Spread on pain de mie bread toasts, it becomes a delicious dessert.

26 of 31

27 of 31

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Pumpkin Soup with Creole Lobster

Credit: PETRINA TINSLAY
Go to Recipe

Most Thanksgivings include pumpkin in some guise. The Rushings' version is a pumpkin soup topped with lobster bathed in a spicy butter. The natural brininess of the lobster helps bring out all the deep, earthy flavor in the soup.

27 of 31

Advertisement
Advertisement
Advertisement

28 of 31

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Spiced Short Rib Tagine

Credit: © Fredrika Stjärne
Go to Recipe

Lior Lev Sercarz, chef and owner of the spice company La Boite in New York City, uses North African flavorings to make a delicious sauce for luscious short ribs.

28 of 31

29 of 31

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Potato Gnocchi with Wild Mushroom Ragù and Hazelnuts

Credit: © Eva Kolenko
Go to Recipe

This mushroom-and-herb ragù is extremely versatile; it's as good on rigatoni or cheese ravioli as it is on gnocchi.

29 of 31

30 of 31

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Lemony Apricot Clafoutis

Credit: © Nicole Franzen
Go to Recipe

This custardy apricot clafoutis from F&W’s Justin Chapple is equally perfect for breakfast, brunch or dessert.

30 of 31

Advertisement
Advertisement
Advertisement

31 of 31

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Garlicky Clams with Confited Potatoes

Credit: © Nicole Franzen
Go to Recipe

At The Perennial in San Francisco, chef Chris Kiyuna confits potatoes, then serves them with garlicky braised clams. The potatoes are braised in a good amount of oil; Kiyuna reserves the cooking oil for the clams and for shallow frying other ingredients.

  • More Potato Recipes

31 of 31

Replay gallery

Share the Gallery

Pinterest Facebook

Up Next

By Food & Wine

Share the Gallery

Pinterest Facebook
Trending Videos
Advertisement
Skip slide summaries

Everything in This Slideshow

Advertisement

View All

1 of 31 Ricotta Crêpes with Honey, Walnuts and Rose
2 of 31 Lobster Capellini with Leek-Tarragon Cream Sauce
3 of 31 Scallops with Chestnut Sauce and Crisp Sage
4 of 31 Oven-Roasted Lamb Chops with Mint Chimichurri
5 of 31 Oysters on the Half Shell with Rosé Mignonette
6 of 31 Vetri's Almond-Ricotta Tortellini with Truffle Butter
7 of 31 Tagliatelle with Mussels and Tarragon
8 of 31 Pan-Roasted Veal Chops with Cabernet Sauce
9 of 31 Porcini Risotto
10 of 31 Linguine with Shrimp and Creamy Roasted Tomatoes
11 of 31 Chocolate Soufflé Cakes with Vanilla-Thyme Ice Cream
12 of 31 Black Pepper-Raspberry Sorbet with Prosecco
13 of 31 Whole-Wheat Pancakes with Roasted Berries
14 of 31 Goat Cheese Mousse with Red-Wine Caramel
15 of 31 All'Amatriciana with Extra Umami
16 of 31 Spaghetti with Clams and Braised Greens