15 Impressive Recipes for Valentine's Day Dinner

Roast Chicken with Hot Honey Recipe
Photo: John Kernick

You have two choices for Valentine's Day dinner: jockey for a reservation, or make a meal from scratch. If you decide to cook, we've gathered a few elegant recipes to help fill out your menu. Think white truffle tagliolini, herbes de Provence-crusted branzino, and steakhouse-style rib eyes, with a few salads and vegetable sides to match, too. Add a nice bottle of wine and some candles, and you'll be glad you stayed in.

01 of 15

Baked Goat Cheese Salad

Baked Goat Cheese Salad
Greg DuPree

Don’t be put off by the long timestamp on this recipe—almost all of it is devoted to letting the goat cheese rounds refrigerate overnight. Besides, the end result is so good that we named the dish one of our 40 best recipes of all time.

02 of 15

Roasted Beet, Ruby Red Grapefruit, and Warm Honey Salad

Roasted Beet, Ruby Red Grapefruit, and Warm Honey Salad
Christopher Testani

If you’re going for a red and pink theme for dinner, look no further than this roasted beet and grapefruit salad.

03 of 15

White Truffle Tagliolini

white truffle taglioni

White truffles are undeniably a special occasion ingredient, and there’s no better time to use them than a Valentine’s Day dinner. The best part? The whole dish is ready in 20 minutes.

04 of 15

Sweet Potato Gnocchi

Sweet Potato Gnocchi
Oriana Koren

The grooves in these homemade gnocchi help the sauce cling to every bite.

05 of 15

Roast Chicken with Hot Honey

Roast Chicken with Hot Honey Recipe
John Kernick

Save any leftover hot honey from this recipe to drizzle on pizza, cheese plates, and more.

06 of 15

Garlicky Braised Lamb Shanks with Sweet Peppers

Garlicky Braised Lamb Shanks with Sweet Peppers
Greg DuPree

This recipe—another one of our 40 Best—can be braised the day beforehand for extra flavorful, tender meat.

07 of 15

Herbes de Provence–Crusted Branzino and Fingerlings

Herbes de Provence-Crusted Branzino and Fingerlings
Greg Dupree

Butter, Dijon mustard, salt, and herbes de Provence make a tasty spread for this easy meal. Plus, since it’s all cooked on one sheet pan, cleanup is minimal.

08 of 15

Pomegranate-Glazed Salmon with Oranges, Olives, and Herbs

Pomegranate-Glazed Salmon with Oranges, Olives, and Herbs
Antonis Achilleos

Rich salmon is brightened up by winter citrus, paired with tartness from pomegranate molasses and butteriness from Castelvetrano olives.

09 of 15

Steakhouse-Style Rib Eyes

Steakhouse-Style Rib Eyes
Christopher Testani

Skip the steakhouse and make your own impressive rib eyes at home. All you need is salt and time.

10 of 15

Grilled Lobster Tails with Stelline and Lemon

Grilled Lobster Tails
Antonis Achilleos

Paula Disbrowe loves to make grilled lobster tails for Valentine’s Day, serving them over stelline (a small, star-shaped pasta) with a nice glass of white wine on the side.

11 of 15

Blackened Skillet Pork Chops with Beans and Spinach

Blackened Skillet Pork Chops with Beans and Spinach
Victor Protasio

In just three steps and 25 minutes, you’ll have an entire meal ready. For wine, we’d suggest going with a smoky, dark-fruited Malbec.

12 of 15

Roasted Broccoli with Broccoli Stem Vinaigrette

Roasted Broccoli with Broccoli Stem Vinaigrette
Charissa Fay

Roasted broccoli goes with pretty much anything, and in this case, it’s irresistibly seasoned with garlic, crushed red pepper, and a “broccoli vinaigrette.” Don’t forget to add the poppy seed garnish for extra crunch.

13 of 15

Thousand-Layer Duck Fat Potatoes

Thousand Layer Duck Fat Potatoes
Victor Protasio

Duck fat lends richness to these crispy, fluffy potatoes, a worthy labor of love for an impressive dinner.

14 of 15

Haricots Verts with Chanterelles

Haricots Verts with Chanterelles

Split the haricot vents lengthwise to give them a delicate texture—you can blanch them one day ahead of time, if you want.

15 of 15

Parsnip Mash with Fried Brussels Sprout Leaves

Parsnip Mash with Fried Brussels Sprout Leaves
Con Poulos

If you’d prefer not to make potatoes, mashed parsnips are another good option. They still come out creamy, and have a nutty, slightly sweet flavor.

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