Valentine’s Day

Soft buttery pastry, sweet cinnamon-y filling, and a burst of dried fruit. Now, THESE are the kind of knots we all need.

Mac and cheese goes high falutin’ with a drizzle of chichi truffle oil and a few shavings of black truffle. Pricey, perhaps. But well worth it every once in a special while.

For lobster thermidor, lobster is cooked and then coated in a rich thermidor sauce, seasoned with mustard and tarragon, and scooped back in the shell.

This tart’s an unusual but fantabulous confection. The meatiness of the nuts, the piney notes of rosemary, the citrusy orange, and sweetness of the toffee play oh-so-nicely together.

A lovely combination of sweet honeyed pears, salty feta, and earthy rosemary makes an unforgettable starter. Or just a brilliant little snack to perk you up.

Peppery greens, creamy blue cheese, and crisp pear are jumbled together with a sweetly nutty vinaigrette that’s so delicious you may just catch folks licking the plate.

Chocolate and peanut butter might just be the most perfect marriage possible. This dessert is also elegant. Oh, and did we mention easy too?

Though traditionally a first course, bone marrow is sufficient enough to be both first course and last course. And maybe each course in between.

Whether your knack for cookie-decorating leans toward fancy schmancy or basic buttons on gingerbread people, you need a foolproof royal icing. Look no more.

Happy National French Toast Day! This recipe for Pain Perdu (French toast) is made with golden eggy bread, tart raspberries, and rich cream. It’s the best way to celebrate, we think.