Recipes Holidays + Events Valentine's Day 15 Impressive Recipes for Valentine's Day Dinner By Bridget Hallinan Bridget Hallinan As an Associate Food Editor, Bridget Hallinan primarily focuses on home cooking content for Food & Wine.com. She writes and edits recipe content, interviews chefs for helpful tips and tricks, and works on franchises such as our cookbook roundups and taste tests. Food & Wine's Editorial Guidelines Published on February 3, 2020 Share Tweet Pin Email Trending Videos 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. Full guide to Valentine's Day 01 of 15 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. Go to Recipe 02 of 15 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. Go to Recipe 03 of 15 White Truffle Tagliolini 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. Go to Recipe 04 of 15 Sweet Potato Gnocchi Oriana Koren The grooves in these homemade gnocchi help the sauce cling to every bite. Go to Recipe 05 of 15 Roast Chicken with Hot Honey John Kernick Save any leftover hot honey from this recipe to drizzle on pizza, cheese plates, and more. Go to Recipe 06 of 15 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. Go to Recipe 07 of 15 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. Go to Recipe 08 of 15 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. Go to Recipe 09 of 15 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. Go to Recipe 10 of 15 Grilled Lobster Tails with Stelline and Lemon 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. Go to Recipe 11 of 15 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. Go to Recipe 12 of 15 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. Go to Recipe 13 of 15 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. Go to Recipe 14 of 15 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. Go to Recipe 15 of 15 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. Go to Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit