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Valentine's Day

Chocolate treats, indulgent desserts, and menus to woo your loved one

  • Recipe

    Salmon with Roasted Beets

    This lovely, light preparation is marked by the bright, sweet acidity of Meyer lemon and the earthy note of beets. If you have trouble finding chioggias, substitute red beets

  • Recipe

    Strawberry-Basil Cinnamon Toast Crostini

    If you don’t have fresh basil, you could use mint or even a tiny sprig of fresh thyme. The most important thing is to get the berries nice and juicy.…

  • Recipe

    Rose Spritz Cocktail

    Move over, bitter liqueurs. This spritz is sure to become your new favorite warm-weather sipper.

  • Recipe

    Violet Lady Cocktail

    This striking cocktail gets its color from crème de violette and a creamy boost from an egg white shaken into the mix. The subtle, sweet perfume of violet is a…

  • Recipe

    Haute Hibiscus Cocktail

    This updated version of the Cosmopolitan is made with hibiscus liqueur, which adds citrusy, berry notes to the cocktail. I love Fruitlab hibiscus liqueur from Greenbar Distillery, but you can…

  • Recipe

    Pavlova with Rhubarb and Strawberries

    Strawberries and rhubarb are a classic spring combination. The rhubarb is only lightly sweetened, so it balances the sugary meringue.

  • Menu

    A Swoonworthy Valentine’s Day Dinner

    This delicious menu is tailor-made for twosomes—no math necessary when planning your ingredients, and no need to deal with crating up leftovers after the meal. If you both like to…

  • Recipe

    Red-Wine Poached Pears with Chocolate Sauce

    This recipe is great on its own but can also be served with a dollop of whipped cream or a scoop of vanilla ice cream. You may have leftover chocolate-wine…

  • Recipe

    Cocoa-Rubbed Rack of Lamb with Gremolata

    Smoked paprika and cocoa powder add a subtle earthiness that complements the full flavor of lamb. If you can, use New Zealand or Australian lamb; it tends to be smaller,…

  • Recipe

    Spice-Roasted Beets and Carrots

    Small beets and carrots have tender skins that don’t require peeling. Just be sure to scrub the skins well before roasting.

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