20 easy recipes for Valentine’s Day


Whether you’re celebrating Valentine’s Day with your partner, friends, or alone, these recipes will help you make the day special without spending an entire day in the kitchen. These dishes don’t require tons of ingredients and most come together in less than an hour.

Check out our full collection of Valentine’s Day recipes.

Nothing says “I love you” like a grilled cheese sandwich stuffed with melty Gruyère cheese and caramelized onions. This Ali Slagle recipe has over 2,000 five-star reviews, so it’s a guaranteed hit. (Tip: have breath mints handy.)

This easy no-mixer cake from Jerrelle Guy can be made with fresh or frozen strawberries (or any berry, really). Just be sure to thaw frozen berries in the microwave first. Serve it with whipped cream or the best vanilla ice cream you can find – or both.

Recipe: Strawberry spoon cake

Unpretentious cabbage gets the star treatment in this hearty vegetarian pasta from Hetty McKinnon. Cabbage and leeks are cooked until jammy, sweet and silky, then tossed with crunchy toasted nuts. Finish the dish with fresh chives or green onions for a contrasting burst.

Recipe: Pasta with caramelized cabbage and walnuts

This vibrant vegetarian dish from Yasmin Fahr is just as beautiful as a bouquet of flowers, but infinitely more satisfying. If desired, use broccoli instead of broccolini and serve over a pile of fluffy farro.

Sarah DiGregorio’s Ritz-cracker Crusted Cod is for those of us who yearn for the crunchy fish sticks of our youth. (We always love those too, but for Valentine’s Day, we’re taking it to the next level.) Pair it with a crisp green salad with a tangy dressing.

Recipe: Baked Cod with Butter Cracker Topping

Perfect for celebrating with your Galentines or family, this velvety fondue from Melissa Clark is a welcome excuse to pull out that 1970s fondue set you inherited from your Aunt Charlene. It can also be adapted to infinity: Sub in Cheddar, raclette or Monterey Jack for Gruyère and Emmenthaler.

Recipe: Classic cheese fondue

“Holy moly, this is literally one of the 10 best things I’ve ever cooked!” wrote a reader about this 20-minute dish from Eric Kim. Pan-fried salmon is smoothed with a garnet-colored glaze made with gochugaru, or Korean red pepper powder, maple syrup, vinegar, and butter, and served with crispy rice prepared in the same pan. You get bonus points for cucumber curls, but sliced ​​cucumbers would be just great too.

Recipe: Gochugaru Salmon with Crispy Rice

Readers love Sue Li’s 30-Minute Lemon White Bean and Shrimp Stew for its simplicity and adaptability. If desired, add another can of beans, serve over pasta, or use shallots in place of leeks to speed up preparation.

Recipe: Lemon Shrimp and Bean Stew

If you’re a romantic with a penchant for puns, you might like to whip up this Honey Glazed Chicken from Yewande Komolafe for your honeymoon this Valentine’s Day. It is both sweet and slightly spicy. Serve it over grains or alongside a tangle of greens.

Recipe: Chicken glazed with honey and shallots

Forget everything you learned about cooking steak. In this recipe, Julia Moskin calls for buying boneless, not-too-thick cuts, patting them dry, and searing them in an “incredibly hot” cast-iron skillet. Then you salt the pan, not the steak, and instead of leaving it alone as is traditionally suggested, you turn it often.

Avoid the socially distanced shopping experience at the posh chocolate shop and instead make your own box-worthy treats. David Tanis’ recipe is easy to follow and fun to customize.

Recipe: Bourbon Chocolate Truffles

This Melissa Clark recipe was inspired by a classic dish at Grand Central Oyster Bar in New York, an old-fashioned place with spectacular tiled archways, excellent seafood and excellent martinis. Tender scallops are poached in a creamy tomato sauce seasoned with Worcestershire and celery seed. Serve it on buttered rice or (and?) with good bread.

Recipe: Creamy Seared Scallops with Fresh Tomatoes

Ali Slagle gives the weekday pork chop a makeover with a simple but slightly whimsical sauce made with just two ingredients: good jam and Dijon mustard. Do as Ali says and serve it with potatoes and a green salad.

Recipe: Pork Chops with Jam Mustard Glaze

Take your regular Rice Krispies treats, but add peanut butter, butterscotch chips and cover them with a shiny layer of bittersweet chocolate, and you have a wonderful little treat called scotcheroos – just what it takes to fill the people you love with joy.

Recipe: Scotcheros

This sparkling cocktail has been around since at least 1862 when Jerry Thomas mentioned it in his book “How to Mix Drinks”. Here’s the gist: Pour some bitters over a sugar cube in the bottom of a champagne glass, then add sparkling wine and garnish with a lemon wedge. Rebekah Peppler recommends experimenting with bitters: try grapefruit, celery, orange or persimmon.

Recipe: Classic champagne cocktail

“BIG WIN” wrote one reader of Alexa Weibel’s vegan version of the classic Italian dish. Pasta cooking water, store-bought cashew butter, nutritional yeast, white miso paste, and toasted crushed peppercorns come together to create a creamy dairy-free sauce that doesn’t taste like a compromise.

Recipe: Vegan Cacio and Pepe

A Dutch Baby, also known as a German Baked Pancake, looks like a giant popover. This one, from Florence Maker, is wonderful served with maple syrup or icing sugar, or topped with fresh fruit.

Foam has a reputation for being tough, but this one isn’t. It originated in a Junior League cookbook from the 1980s and came to The Times through cook Monica Stolbach, via pastry chef Natasha Pickowicz. You don’t have to separate egg yolks and whites; instead you pour the hot sugar syrup into a blender with the chocolate and whole eggs. Mix a little, then incorporate the mixture into the lightly whipped cream.

Recipe: Chocolate mousse in the blender

Fried eggs are good. Melissa Clark’s fried eggs with frico edges are next level. Do not use pre-ground parmesan here. Grate the cheese over the larger holes of your grater and use a non-stick skillet or a well seasoned cast iron skillet for the perfect crisp. Serve the eggs on a pile of fresh arugula with well-buttered toast.

Recipe: Crispy eggs with parmesan


Comments are closed.