Whether you are celebrating Valentine’s Day with your pod or with your partner by yourself, these recipes will help make the entire day spent in the kitchen special. These dishes do not require many tons of ingredients and most of them come together in an hour.
Nothing says “I love you” like a grilled cheese sandwich filled with guarrias and caramelized onions. This recipe from Ali Slagle has over 2,000 five-star reviews, so it is a guaranteed home run. (Tip: There is breath mint.)
This easy no-mixer cake from Jerelle Guy can be made with fresh or frozen strawberries (or any berry, actually). Be sure to first defrost the frozen berries in the microwave. Serve it with whipped cream or the best vanilla ice cream, which you can get with your hands – or both.
Method: Strawberry Spoon Cake
This vibrant vegetarian sheet-pan dinner by Yasmin Fahr is as beautiful as a bouquet of flowers, but infinitely more satisfying. If you wish, use broccoli instead of broccoli, and serve on a pile of furrows chewing the whole mess.
Perfect for celebrating with your Gallantine pod or with your family, Melissa Clarke has this velvety hobby as a welcome excuse to pull out that 1970s buff you inherited from your Aunt Charlene. It is endlessly adaptable, too: sub in Cheddar, for the Racelet or Monterey Jack in Grauer and Amhaler.
Method: Classic Cheese Fondue
Thanks to Genevieve Ko for coming up with this five-ingredient salty-sweet salmon. For a complete feast, serve it with roasted potatoes, green beans or salad.
Method: Maple-baked salmon
Readers praised Suu Kyi’s 30-minute line White Bean and Shrimp Stew for its simplicity and adaptability. If you wish, you can add another of the beans, serve it on pasta or use shallots in place of leeks to speed up the prep.
Method: Shrimp Shrimp and Bean Stew
A delicious meal that cooks in a pot seems like a magic trick. This is a brightly flavored chicken dish from Yevande Komolphe. Readers succeeded in replacing halloumi for pearls and standard couscous or feta for rice.
Leave the socially perverse shopping experience at the fancy chocolate shop, and instead make your own box worthy treats. The David Tennis recipe is easy to follow and fun to customize.
A perfectly solved scallop is a good thing, actually, and Kolu Henry’s pasta with ripped tomatoes and herbs is packed with them. It takes time and patience to get that golden crust, so leave the pan very hot before adding the scallops, then leave them alone for a few minutes before checking for doneness.
Molly O’Neill brought this recipe back to the Times in 1997, and it still holds up. It can be as simple as: Slow down both sides of some salted chops with design mustard, crushed cumin (or ground cumin if you’ve got it) and pepper; Sitting in a hot pan; Then finish in the oven. If you think so, prepare the chop a day in advance. (Sam sifton Star Anis Namkeen Is perfect for this.)
These Genius bars of Genevieve Ko strike a balance between salty and sweet, and they are ripe for improvisation. Use a mixture of Bitterwhite, Semiwit, Milk or White Chocolate. Garnish with sprinkle or colored candy. A NYT cooking editor pressed the broken oreus into the melted chocolate and was quite happy about it.
Champagne, biters, lemon juice, and maple syrup – all it takes to make this wonderful drink from Mark Bitman. (Top with a ripe raspberry, if you like.)
Method: Champagne Cocktail
“Big Win” wrote to a reader about the vegetarian version of the classic Italian dish Alexa Weibel. Pasta cooking water, store-bought cashew butter, nutritional yeast, white miso paste and toasted peppercorn come together to create a creamy, dairy-free sauce that doesn’t feel like a compromise.
Method: Vegan Caccio e Pepe
A Dutch child, also known as a German oven pancake, is like a huge population. From Florence Fabricant it is served with a maple syrup or confectioners’ sugar, or topped with fresh fruit.
Method: Portuguese baby
Moose has a reputation for fussy, but it is not one. It originated in the Junior League cookbook in the 1980s and came to the Times through cookie Monica Stolbach, pastry chef Natasha Pikowicz. You do not have to separate egg yolk and whites; Instead, you Put hot sugar syrup in a blender along with chocolate and whole eggs. Blend a little, then add the mixture gently to the whipped cream.
Fried eggs are good. Melissa Clarke’s fried eggs with Friso edges are the next level. Do not use premature parmesan here. Grind the cheese on the largest hole in your grater, and use a nonstick pan or a well-seasoned cast iron pan to achieve crispy perfection. Serve the eggs with a well soaked toast with a pile of fresh arugula.
Method: Crispy Parmesan Eggs