These date night at home recipes for Valentine’s Day will let you turn out a restaurant-quality meal without going anywhere and at a fraction of the price and you get to make exactly what you want. Who said being housebound is unromantic and boring?
Parmesan Soufflés
: Lisa Linder
1/26
These elegant Parmesan soufflés are really easy to make. Honest. Seventeen minutes of effort until you have a towering creation.
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Goat Cheese with Olives, Lemon, and Thyme
: Mikkel Vang
2/26
Words sort of elude us when we attempt to describe just how stunning and scrumptious we consider this dish. Just...wow.
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Burrata with Grilled Bread
: Eric Wolfinger
3/26
This is less a recipe and more a reminder as to the fact that some nights, simple cheese and bread and olive oil makes a perfectly respectable—enviable, even—supper.
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Stuffed Broiled Mussels
: Eugenia Bone
4/26
Elegant. Easy. Inexpensive. Just three of the many reasons you're going to want to make this little keeper of a recipe over and over and over again.
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Salt and Pepper Rib Eye Steak
: Peden + Munk
5/26
Rib eye steak. Salt. Pepper. Flame. And this technique. That's all it takes to create one of the most superlative suppers known to man.
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Tarragon Chicken
: Lean Timms
6/26
Tarragon chicken. A French classic for a reason. And no one but you needs to know just how easily it comes together.
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Duck à l’Orange
: Erin Kunkel
7/26
Duck à l’orange gets a modern makeover in this sophisticated yet simple riff on a French classic thanks to the zingy addition of jalapeño, ginger, and scallions. Fusion food at its finest.
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Ina Garten's Lemon Chicken
: David Leite
8/26
If we had to choose just one roast chicken to spend the rest of our lives with, this would be the one. No contest.
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Lemony Fettuccine Alfredo
: Hélène Dujardin
9/26
This is as indulgent as a quick weeknight pasta dish can get with its creamy and rich (though not too rich) sauce punctuated with the lilt of lemon.
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Duck Confit
: Guy Ambrosino
10/26
Duck confit is perhaps the best thing that could ever happen to duck legs in any possible universe. Here's how to make it and what to serve with it.
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Roasted Bone Marrow
: Leigh Beisch
11/26
Though traditionally a first course, bone marrow is sufficient enough to be both first course and last course. And maybe each course in between.
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Pan Seared Scallops
: Carl Tremblay
12/26
Perhaps the easiest and most elegant dinner conceivable. Here's how to cook your pricey (and worth every penny) sea scallops to perfection.
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Duck Breast with Maple Bourbon Sauce and Sriracha Carrots
: Stephanie Le
13/26
"Sophisticated, beautiful to look at, and certainly delicious." "Definitely a keeper!" That's what folks are saying about this recipe.
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Rigatoni with Vegan Vodka Sauce
: Christina Holmes
14/26
Simple. Straightforward. Spectacular. Elegant, even. Just some of the things we're hearing about this vegan riff on the perennially popular vodka pasta.
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Steamed Mussels in Beer
: Quentin Bacon
15/26
This simple summer crowd-pleaser has "easy entertaining" scrawled all over it. Just don't forget the bottle opener.
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Rosemary Carrot Puree
: Aimee Buxton
16/26
This one's for the gluten-free, dairy-free, low-carb, and Paleo peeps. It's unlike anything you've ever had, we guarantee it.
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Broccoli Rabe with Balsamic Brown Butter
: Quentin Bacon
17/26
Think you don't like broccoli rabe? Think again. We defy you to try this butter-blasted kin to broccoli and not be converted.
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Bibb Wedges with Blue Cheese Dressing
: Quentin Bacon
18/26
Remember those insipid wedges of iceberg buried beneath blobs of bottled blue cheese dressing? This salad will erase all such memories.
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Sautéed Green Beans and Spinach with Bread Crumbs
: Con Poulos
19/26
When summer flaunts her finest late-summer feast, there's very little that needs be done by way of embellishment. Just a little easy extravagance.
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Velvet Mashed Potatoes
: Petrina Tinslay
20/26
No mere mash, this creamy potato purée owes its uber velvetiness to truly indecent amounts of butter and cream. And we mean that in the best possible way.
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Braised Artichokes
: Sami Johnson
21/26
Ever notice how folks who are drawn to artichokes tend to be evangelical about them? One taste of this, you'll understand why.
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Coconut Panna Cotta
: Armando Rafael Moutela
22/26
"The easiest panna cotta I have made." "Absolutely delicious." "Very dangerous." That's what folks are saying about this dessert.
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Apple Rose Tarts
: Sam Folan
23/26
Stunning to behold. And actually remarkably simple to make. Allow us to introduce you to your latest dessert obsession.
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Wine Poached Pears
: Jennifer Davick
24/26
How to explain these wine poached pears? "Divine elegance" comes to mind. Also, easy, vegan, dairy-free, gluten-free, healthy, and lovely.
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Double Chocolate Soufflés
: Christopher Hirsheimer
25/26
Individual dark chocolate soufflés that are gluten-free with a little grown-up sass in the form of a whiskey splash in the batter. Recipe courtesy of David Lebovitz.
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Classic Molten Chocolate Cakes
: Taylor Kiser
26/26
Sometimes called a volcano cake, this much ballyhooed molten dessert is, quite literally, bursting--er, oozing--with chocolate.
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