50 Valentine's Day Recipes for a Romantic Dinner In

From chocolate to lobster to coq au vin, these delicious date night entrees, appetizers, and desserts show that you care

What better way to celebrate any date night than with a thoughtful meal prepared with love? For Valentine's Day and beyond, when you are cooking date night dinner, it helps to have a few romantic recipes for two up your sleeve. Sophisticated entrées, chocolate desserts (and those with a touch of pink and red), and morning-after breakfasts in bed, a special day merits a great meal from morning to night.

From oysters and scallops to Valentine's Day beef dishes, lobster, and crab—and don't forget about something sweet—here are the best Valentine's Day dishes to make on February 14th.

Roast Duck with Figs

Roast Duck with Figs
Rich, fatty duck gets a double dose of sweetness from port wine and jammy figs. Get the recipe for Roast Duck with Figs »Matt Taylor-Gross

Lobster Linguine with Chiles

Lobster Linguine with Chiles
This classic pasta, from award-winning chef Fulvio Pierangelini at his restaurant, Irene, in Florence, Italy, is enriched with the lobsters' coral, or roe sac. It adds a pop of briny flavor to the pasta, but can be omitted if the lobsters you buy don't contain it. Get the recipe for Lobster Linguine with Chiles »Christina Holmes

Broiled Oysters with Parmigiano and 'Nduja

Broiled Oysters with Parmigiano and 'Nduja
Whoever said fish and cheese don't belong together has never had a broiled oyster. Fatty ingredients, such as crispy melted cheese or the garlic butter drizzled over oysters Rocke­feller, bring richness to oysters' otherwise watery liquor. This recipe uses both, as well as an oily, spicy sausage from Calabria known as 'nduja. Get the recipe for Broiled Oysters with Parmigiano and 'Nduja »Ted Cavanaugh

Bourbon-Roasted Lobster

Bourbon-Roasted Lobster
Butter and loads of herbs make a lobster pan-roast even more lavish; a flambée with bourbon lends as much flavor as it does drama. Get the recipe for Bourbon-Roasted Lobster »Helen Rosner

Lemon Meringue Tarts

Lemon Meringue Tarts
"The single best gauge of a bakery's quality is its lemon tart," says tart expert Maury Rubin. "There's a dance to balancing the sweet and tart flavors appropriately, and in a good bakery the filling will never taste buttery or eggy—it will taste like lemon." This recipe, adapted from Rubin's Book of Tarts and infused with lemon zest for extra citrusy flavor, is the ideal. Alternatively, lemon juice and zest can be swapped out for equal parts lime. Get the recipe for Lemon Meringue Tarts »Ryan Liebe

Chicken in Wine Sauce (Coq au Vin)

Chicken in Wine Sauce (Coq au Vin)
This winey chicken braise dotted with pearl onions and button mushrooms is the first French dish many cooks outside France make, and no wonder: It's as simple to prepare as it is elegant to serve. Get the recipe for Chicken in Wine Sauce (Coq au Vin) »Maxime Iattoni

Garlic-Steamed Manila Clams

Garlic-Steamed Manila Clams
All clams need is garlic and wine to make a perfect pot of steamers. Serve with plenty of crusty bread. Get the recipe for Garlic-Steamed Manila Clams »Romulo Yanes

Lamb Shanks in Red Wine with Creamy Eggplant

Lamb Shanks in Red Wine with Creamy Eggplant
A creamy eggplant purée, enriched with béchamel and Gruyère cheese serves as a bed for meltingly tender lamb shanks, slow-braised in red wine and aromatics. Get the recipe for Lamb Shanks in Red Wine with Creamy Eggplant »Christina Holmes | Food Styling: Eugene Jho

Grilled Skirt Steak with Herb Salad

Grilled Skirt Steak with Herb Salad
This steak is seasoned simply with salt and pepper and served with a light herb salad with a whole grain mustard and honey dressing. Get the recipe for Grilled Skirt Steak with Herb Salad »Farideh Sadeghin

White Truffle-Pistachio Caramel Corn

White Truffle-Pistachio Caramel Corn
A combination of earthy white truffles and salty pistachios puts a decadent twist on classic caramel corn. Get the recipe for White Truffle-Pistachio Caramel Corn »Yossy Arefi

Chocolate Ganache Tart with Sea Salt and Espresso Beans

Chocolate Ganache Tart with Sea Salt Espresso Beans
A touch of egg is the simple, secret ingredient in this luscious tart's filling. Just a little gives the combination of chocolate and cream a sliceable, fudgy consistency. The crumbly cocoa-laced crust can be pressed right into a fluted pan, no rolling pin required. Swap out espresso beans for toasted nuts, chopped brittle, granola, or crushed peppermint candy. Just don't eliminate the sea salt; it adds a bright, irreplaceable contrast to the decadent filling. Get the recipe for Chocolate Ganache Tart with Sea Salt and Espresso Beans »Ryan Liebe

Shanghai Red-Braised Pork with Eggs

Shanghai Red-Braised Pork with Eggs
Two types of soy sauce and a touch of sugar give this dish—beloved throughout China—its signature glossiness and a deep red-brown tint. Serve the tender pork belly morsels and boiled eggs with a light vegetable, like bok choy. Get the recipe for Shanghai Red-Braised Pork with Eggs »Yuki Sugiura

Baked Alaska

Baked Alaska
Baked Alaska first made its way into print in Fannie Farmer's 1896_ Boston Cooking-School Cook Book,_ but the idea of baking ice cream inside cake and meringue had been around for much of the century. The way was paved in the early 1800s by that genius of thermodynamics Benjamin Thompson, with his work on the resistance of egg whites to heat. —Raymond SokolovTodd Coleman

Filipino Beef Short Ribs Adobo (Adobong Tadyang)

Filipino Beef Short Ribs Adobo (Adobong Tadyang)
Whole garlic cloves perfume the braise for this tangy beef dish from Marvin Gapultos' The Adobo Road Cookbook (Tuttle, 2013). Get the recipe for Filipino Beef Short Ribs Adobo »Romulo Yanes

Icelandic Langoustine Soup

Icelandic Langoustine Soup
Similar to an American lobster bisque, the broth for this warming Icelandic soup is reinforced with langoustine shells and reduced before being bolstered with cream and curry powder. Get the recipe for Icelandic Langoustine Soup »Ingalls Photography

Strawberry Lemon Cake

Strawberry Lemon Cake
At New York's Milk Bar, Christina Tosi makes this towering cake every spring, when sweet and tiny tristar strawberries are in season. This is by no means an everyday cake, but it's worth the work that you'll put in, and worthy of a special occasion. Get the recipe for Strawberry Lemon Cake »Matt Taylor-Gross

Braised Pork and Clams (Porco à Alentejana)

Braised Pork and Clams (Porco à Alentejana)
For this dish, pork and fresh clams are braised in an aromatic mixture of wine, tomato, and red pepper paste. Get the recipe for Braised Pork and Clams »Todd Coleman

Lobster Bisque

Lobster Bisque
Champagne goes especially well with cream-based soups like this one because the wine's effervescence offers such a pleasing contrast with their silky texture. The recipe for this luxurious bisque is based on one in La Cuisine by Raymond Oliver (Leon Amiel, 1969). Get the recipe for Lobster Bisque »Nicole Franzen

Seared Scallops with Steamed Brussels Sprout Leaves

Seared Scallops with Steamed Brussels Sprout Leaves
The umami-rich combination of ginger and soy sauce in this scallop dish from Margaux Laroche of Domaine d'Henri is an unusual yet perfect pairing for a glass of crisp chablis. Get the recipe for Seared Scallops with Steamed Brussels Sprout Leaves »Ingalls Photography

The Original Fettuccine Alfredo

The Original Fettuccine Alfredo
Mixing the ingredients on a warmed platter will help them melt quickly to make a satiny sauce. For the best results, use dried pasta, which doesn't break as easily during tossing as fresh egg pasta does. Get the recipe for The Original Fettuccine Alfredo »Landon Nordeman

Crepes Cajeta

Crepes Cajeta
Cajeta, a homemade caramel used in traditional Mexican desserts, is a terrific sauce to have on hand for drizzling over ice cream or baked treats. Get the recipe for Crepes Cajeta »Helen Rosner

Shellfish Paella

paella
A well-made paella contains a feast within a single pan. Get the recipe for Shellfish Paella »Mariana Velasquez

Ginger and Cocoa Nib Cannoli

Ginger and Cocoa Nib Cannoli
Two days resting in the fridge helps cannoli dough become light and bubbly. Get the recipe for Ginger and Cocoa Nib Cannoli »Eva Kolenko

Marinated Flank Steak

Marinated Flank Steak
Flank steak, also known as London broil, isn't the most tender cut of beef, but it is one of the most flavorful. The key to getting a tender flank steak is to let the meat marinate for a good, long time—in this case, in a mixture of red wine, Worcestershire sauce, garlic, various spices, and fresh rosemary—and then carve it across the grain into thin slices before serving. Get the recipe for Marinated Flank Steak »André Baranowski

Drunken Spaghetti

Drunken Spaghetti
Don't waste the evening cooking. This spaghetti gets cooked in red wine in this quick pasta dish that comes together in under half an hour. Get the recipe for Drunken Spaghetti »Michelle Heimerman

Double Chocolate and Candied-Ginger Cookies

Double Chocolate and Candied-Ginger Cookies
A signature cookie from a cafe in Paris with bittersweet chocolate, sea salt, and spicy crystalized ginger. Get the recipe for Double Chocolate and Candied-Ginger Cookies »Joann Pai

Baked Egg Danish with Kimchi and Bacon

Baked Egg Danish with Kimchi and Bacon
Rich, chewy laminated dough puffs up in the oven to suspend kimchi, bacon, and baked eggs in the center of these savory breakfast pastries. Swap out the kimchi and bacon for any of your favorite savory egg accompaniments, like cooked mushrooms and greens or grated cheese and herbs. For the best texture, be sure to drain or squeeze any extra liquid off cooked vegetables before adding. Get the recipe for Baked Egg Danish with Kimchi and Bacon »Christina Holmes

Rack of Lamb Recipe

Rack of Lamb Recipe
The classic rack of lamb recipe calls for frenching the meat—removing the layer of muscle and fat that extends to the end of the rib bones here are step-by-step instructions. It's one of the many lamb cooking techniques and recipes featured in "Lamb Around the World," from SAVEUR's October 2009 issue. Get the recipe for Rack of Lamb Recipe »Matt Taylor-Gross

Molten Chocolate Cake

Molten Chocolate Cake
Intensely chocolatey with a molten truffle chocolate center, these small cakes are based on chef Jean-Georges Vongerichten's signature dessert. Get the recipe for Molten Chocolate Cake »Laura Sant

Strawberries with Wine

Strawberries with Wine
Red wine is reduced with spices and bright citrus zest and then drizzled over fresh strawberries, ice cream, and grilled bread in this delicious, simple dessert. Get the recipe for Strawberries with Wine »Matt Taylor-Gross

Fermented Banana Chocolate Pudding

Fermented Banana Chocolate Pudding
Though this recipe takes some advanced planning (you need to allow around 2 weeks for the bananas to ferment), it's well worth the wait. The fermented, sweet tang of bananas blends with bitter chocolate for a tropical spin on the classic pudding. It's easier, too, as the pudding is set with gelatin rather than egg yolks, which also lets the banana flavor shine through. Get the recipe for Fermented Banana Chocolate Pudding » Note: If you want to ferment and puree more bananas than this recipe needs, the three bananas called for in this recipe should yield 1 1/4 cups of puree. Combine that with your half-and-half and reserve the rest for another day.Matt Taylor-Gross

Grilled Oysters

Oysters, New Orleans, Thanksgiving
Oysters are the perfect aphrodisiacs to have on Valentine's day. Believed to increase fertility, these half shells evoke images of romance. Grill them for your lover and sprinkle some pecorino and bottarga before serving. Get the recipe for Grilled Oysters »Christina Holmes

Chocolate-Hazelnuts and Banana Crêpes

Chocolate-Hazelnuts and Banana Crêpes
Bananas are already a provocative fruit. Adding nutella on a warm crêpe just makes the romantic night even better. Get the recipe for Chocolate-Hazelnuts and Banana Crêpes »Matt Taylor-Gross

Semolina-Coconut Cake with Orange and Rose Waters

Semolina Coconut Cake with Orange and Rose Water (Basbousa)
This elegant cake is soaked in a fragrant lemon syrup, perfumed by flower waters. The garnish is candied rose petals sprinkled with toasted coconut. Get the recipe for Semolina-Coconut Cake with Orange and Rose Waters »Matt Taylor-Gross

Sautéed Crab with Avocado, Grapefruit and Herb Salad

Sautéed Crab with Avocado, Grapefruit and Herb Salad
Crabmeat is rubbed with a smoky chile paste, then sautéed and tossed in a refreshing salad of creamy avocado, tart grapefruit, and herbs. Get the recipe for Sautéed Crab with Avocado, Grapefruit and Herb Salad »Penny De Los Santos

Roasted Radishes

Roasted Radishes
This colorful side is unbelievably simple, requiring only radishes, olive oil, thyme, and salt and pepper. Get the recipe for oasted Radishes »André Baranowski

Pan-Seared Trout with Pecan Brown Butter Sauce

Pan-Seared Trout with Pecan Brown Butter Sauce
Puréed pecans enrich a butter sauce for pan-seared filets of trout. Get the recipe for Pan-Seared Trout with Pecan Brown Butter Sauce »Ingalls Photography

Yellow Cake with Fudge Icing

Yellow Cake with Fudge Icing
The key to making this cake's rich icing is to stir it vigorously once it has cooled to the proper temperature. Get the recipe for Yellow Cake with Fudge Icing »Todd Coleman

Cuttlefish Ink Risotto

Cuttlefish Ink Risotto
This recipe was adapted from Enoteca Pitti Gola e Cantina in Florence, Italy. Chef Jeewa Atapattu serves his jet-black risotto al nero with bright yellow shaved bottarga (Italian cured fish roe). Get the recipe for Cuttlefish Ink Risotto »Michelle Heimerman

Chocolate Cake with Fudge Icing

Chocolate Cake Recipe
Editorial assistant Zainab Shah adapted this moist chocolate cake with dense, fudgy icing from her mother's trusted recipe. Get the recipe for Chocolate Cake with Fudge Icing »Laura Sant

Ricotta and Coffee Mousse

Ricotta and Coffee Mousse
Elegant and easy to prepare, a classic mousse flavored with espresso and topped with a dusting of chocolate is a great way to end a romantic meal. Get the recipe for Ricotta and Coffee Mousse »Helen Rosner

Chestnut Pudding with Nutmeg Whipped Cream

Chestnut Pudding
This pudding takes the best part of the mont blanc—the chestnuts—and dispenses with the fussy meringue, so you can enjoy chestnuts in all their toasty glory, with no distractions. Get the recipe for Chestnut Pudding with Nutmeg Whipped Cream »Matt Taylor-Gross

Coeur à la Crème with Caramelized Strawberries

Coeur à la Crème with Caramelized Strawberries
Pepper, cloves and cinnamon give the bright strawberry sauce in this dessert a spicy kick, offsetting the rich creaminess of sweet cheese. Get the recipe for Coeur à la Crème with Caramelized Strawberries »Todd Coleman

Chocolate Candy Heart Cake

Chocolate Candy Heart Cake
Nothing says "Valentine's Day" quite like those candy hearts bearing romantic phrases: "Love You," "Call Me," and our favorite — "Be Mine." But much of the time, the sentiment is sweeter than the candies' chalky flavor — enter this cake, a large-scale conversation heart that allows us to indulge in Valentine's Day sentiment while also appealing to a slightly more sophisticated palate. Putting the cake together is a simple matter of geometry: a square plus two half circles equals a perfect heart. See step-by-step instructions on assembling the cake in our gallery »Saveur

Chocolate Caramel Tart

Chocolate Caramel Tart
A cookie-like crust, smooth caramel filling, and silky chocolate ganache finished with a sprinkle of sea salt combine for a tart that finds the perfect balance between sweet and salty. Get the recipe for Chocolate Caramel Tart »André Baranowski

Krystal’s Espresso Brownies

Krystal’s Espresso Brownies
Instant espresso powder and chocolate-covered espresso beans gives SAVEUR staffer Krystal Stone's iced brownies a concentrated flavor and a zingy, caffeinated boost. Get the recipe for Krystal's Espresso Brownies »Helen Rosner

Pain au Chocolat

Pain au Chocolat
Beautiful homemade croissants, each containing a bar of high-quality dark chocolate, make for an impressive and indulgent addition to a breakfast spread. Get the recipe Pain au Chocolat »Todd Coleman

The Ultimate Fudgy Brownie Recipe

Brownies
Fudgy and moist, these sweet bites are made from an easy brownie recipe that appears in Chocolate: From Simple Cookies to Extravagant Showstoppers by Nick Malgieri (HarperCollins, 1998). Get the recipe for The Ultimate Fudgy Brownie Recipe »Helen Rosner

Rosemary-Rubbed Beef Tenderloin

Rosemary-Rubbed Beef Tenderloin
Seasoned with fresh rosemary and garlic, this juicy beef tenderloin is the perfect main dish to serve to big groups; any leftovers can be used in sandwiches the day after. Get the recipe for Rosemary-Rubbed Beef Tenderloin »Todd Coleman

Linguine with Crab in Spicy White Wine Sauce

Linguine with Crab in Spicy White Wine Sauce
Briny juices from cracked crab legs deepen the flavor of a white wine sauce punctuated with pancetta and chiles. Get the recipe for Linguine with Crab in Spicy White Wine Sauce »Penny De Los Santos