7 Romantic Valentine’s Day Recipes to Make at Home!

You will know Valentine’s Day is nearby when you feel love in the air. If you planning to win your partner this year over food, here are some easy and tasty recipes!

Make this Valentine’s Day unforgettable with easy, romantic dinners! Skip the crowds and impress your partner with simple yet delicious dishes like linguine with clams, Greek salmon, or chicken Alfredo. Want a steakhouse experience without the price? Try tomato butter roast chicken or lobster risotto. For cozy comfort food, go for cheesy gnocchi or Detroit-style pizza.

Cooking for a veggie lover? Try mushroom piccata pasta or Thai red curry coconut noodles. Whatever you choose, a little love in the kitchen makes it extra special – and delicious!

1. Five-Spice Roast Ducks

How about you skip on Turkey and make a feast out of another bird this year? Let’s try a duck, shall we? To make this five-spice roast duck recipe even more delicious, here are some tips for you. Opt for cross-hatching the ducks which will make the skin crispier and you will get more nooks and crannies to make the flavorful soy sauce glaze. You can also level up roasting potatoes, sautéing vegetables, or frying eggs by saving any fat and juices from the bottom of the pan. Let’s see what will you need to make this delicious recipe and how.

Ingredients –

• 2 5-pound Pekin ducks, giblets, necks, and excess fat removed
• 1 tsp. five-spice powder
• Kosher salt
• 1/4 cup dark soy sauce
• Navel oranges, halved, for serving
• Fennel fronds, for serving

Directions –

Place a rack in a large roasting pan. Take the ducks out of the fridge and put them on a cutting board. Use a sharp knife to lightly cut a crosshatch pattern into the skin on top of the breasts. Sprinkle the inside and outside of each duck with five-spice powder and 1 teaspoon of salt. Set them breast-side up, tucking the wing tips under the body. Place the ducks in the pan, facing opposite directions, and let them sit at room temperature for 1 hour.

Preheat the oven to 350°F when ready to cook. Bake the ducks for 30 minutes, then flip them breast-side down and bake for another 30 minutes. Flip them back to the breast-side up, pour out any fat from the pan (save it for later if you want), and increase the oven temperature to 425°F. Brush the ducks all over (except the back) with dark soy sauce. Roast them, brushing with more soy sauce every 15 minutes, until the thickest part of the thigh reaches 175°F on a meat thermometer. This would take you about another 30 minutes. Let the ducks rest on a cutting board for 30 minutes before carving. Serve with oranges and fennel fronds for garnish.

1. Ribeye Steak

Ribeye is a great choice if you are looking to impress your date with a home-cooked steak. It is juicy, it is delicious, and it is what everyone wants. Try this recipe and you might just have the most special date night recipe for you two! Some little tips? Let the pan get HOT to get a proper, caramelized sear. The best way to do it is to listen for an intense sizzle immediately after you add the steak to the pan. If it is not there, take it out and let the pan get hotter before you add it.

Ingredients –

• 1 2-inch thick bone-in ribeye steak (about 2 lbs.)
• Kosher salt
• Freshly ground black pepper
• 1 Tbsp. extra-virgin olive oil
• 2 Tbsp. unsalted butter
• 3 garlic cloves, lightly smashed
• 2-3 sprigs fresh thyme
• 2-3 sprigs fresh rosemary
• Flaky sea salt

Directions –

First, generously season the steak with salt and pepper on a plate. In the next step, heat oil in a large cast-iron skillet over medium-high heat until it is very hot. Add the steak and cook for 6 to 7 minutes, without moving it, until a dark crust forms on the bottom. Flip the steak and cook for another 6 minutes without touching it. Now, turn the heat down to medium-low and add butter, garlic, thyme, and rosemary to the pan. Use a spoon to scoop up the melted butter and pour it over the steak as it cooks. Flip the steak once during this time and continue cooking until it reaches medium-rare (about 120°F), which takes about 5 more minutes. Now, move the steak to a cutting board and let it rest for 10 minutes before slicing. Sprinkle with flaky sea salt and serve.

1. Marry Me Chicken

No matter at which stage your relationship is in, whether you are just dating, in a relationship, or married – impressing your sweetheart with soulful and lip-smacking cooking is non-negotiable. The name of the dish might shock you but after tasting it, you would not disagree. So let’s look at the list of ingredients and how you can make it.

Ingredients –

• 1/2 tsp. paprika
• 1/2 tsp. Italian seasoning
• Kosher salt and pepper
• 2 6-oz boneless, skinless chicken breasts, pounded 1/2 inch thick
• 1 1/2 Tbsp. olive oil, divided
• 1 medium shallot, finely chopped
• 2 cloves garlic, finely chopped
• 1 Tbsp. tomato paste
• 1/4 cup dry white wine
• 1/2 tsp. low-sodium chicken bouillon-based (we used Better Than Bouillon)
• 2 Tbsp. oil-packed sun-dried tomatoes, chopped
• 2 Tbsp. cold cream cheese, cut or torn into small pieces
• 3 Tbsp. flat-leaf parsley leaves, roughly chopped
• Baguette, for serving

Directions –

In a small bowl, mix paprika, Italian seasoning, and 1/4 teaspoon each of salt and pepper. Sprinkle this seasoning on both sides of the chicken breasts. Now, heat 1 tablespoon of oil in a large skillet over medium heat. Cook the chicken for 3 to 4 minutes on each side until golden brown and mostly cooked through. Transfer the chicken to a plate. In the next step, lower the heat to medium-low and add the remaining 1/2 tablespoon of oil to the skillet. Add the shallot and garlic, cover, and cook, stirring often, for 4 to 5 minutes until softened. Stir in the tomato paste and cook for 1 to 2 minutes until it darkens in color. Turn the heat back to medium, add the wine, and scrape the bottom of the pan while cooking until most of the liquid has evaporated. Take a measuring cup and mix the bouillon base with 1/2 cup water in it, then pour it into the skillet along with the sun-dried tomatoes. Bring the mixture to a boil, then lower the heat to a gentle simmer. Whisk in the cream cheese until smooth, then return the chicken (along with any juices on the plate) to the skillet. Cover and cook for another 1 to 2 minutes until the chicken is fully cooked. Now that your dish is ready, sprinkle with parsley and serve with a baguette.

1. Greek Salmon

Baked salmon is a classic go-to dinner recipe for a date night. We love this dish because it is packed with veggies and goes great with orzo or rice. For an extra touch, try serving the salmon on a bed of arugula or spinach salad. Here is how you make it –

Ingredients –

For salmon

• 1 lemon, thinly sliced
• 1 small red onion, sliced
• 4 salmon fillets (12 oz. total), patted dry with paper towels
• Kosher salt
• Freshly ground black pepper

For the topping 

• 1/4 cup extra-virgin olive oil
• Juice of 2 lemons
• 1 clove garlic, minced
• 1 tsp. dried oregano
• 1/2 tsp. red pepper flakes
• Freshly ground black pepper
• 1 cup cubed feta
• 1 cup quartered tomatoes or halved cherry tomatoes
• 1/4 cup sliced kalamata olives
• 1/4 cup chopped Persian cucumbers
• 1/4 chopped red onion
• 2 Tbsp. Freshly chopped dill

Directions –

First, preheat the oven to 375°F. Then to marinate the feta – in a large bowl, whisk olive oil, lemon juice, garlic, oregano, and red pepper flakes. Season with pepper, add the feta and toss to coat. Cover and refrigerate for about 10 minutes while you prepare the rest of the dish.

To roast the salmon, lay sliced lemon and red onion in the bottom of a large baking dish. Place the salmon fillets on top, skin side down. Season with salt and pepper, then bake for 18 to 20 minutes, until the salmon is opaque and flakes easily. Now make the topping by adding tomatoes, olives, cucumbers, chopped red onion, and dill to the bowl with the marinated feta. Gently mix everything together. Now plate the salmon with the roasted lemon and red onion slices, then spoon the feta mixture over the top.

1. Detroit-Style Pizza

If you’re a fan of deep-dish pizza over thin crust, you’ll love Detroit-style pizza. It has a soft, airy crust like focaccia, crispy edges, plenty of melted cheese, and delicious pepperoni slices. This unique pizza is sure to become your new favorite!

Ingredients –

Dough:

• 2 1/2 cups (300 g.) all-purpose flour (preferably King Arthur)
• 2 tsp. kosher salt
• 1 tsp. instant yeast
• 3/4 tsp. granulated sugar
• 1 Tbsp. Plus 1 tsp. Extra-virgin olive oil, divided, plus more for greasing

Pizza:

• 1 (28-oz.) can whole tomatoes (preferably San Marzano)
• 2 Tbsp. extra-virgin olive oil
• 1 1/2 tsp. dried oregano
• 1 tsp. garlic powder
• 1 tsp. granulated sugar
• 1/4 tsp. crushed red pepper flakes (optional)
• Kosher salt
• 4 oz. Muenster cheese, shredded (about 1 c.)
• 4 oz. sharp white cheddar, shredded (about 1 c.)
• 4 oz. whole-milk low-moisture mozzarella, shredded (about 1 c.)
• 40 to 50 slices thick sliced pepperoni (about 8 oz.), divided

Directions –

Dough:

To make the dough, combine flour, salt, yeast, sugar, and 1 cup of lukewarm water (about 90°F) in a stand mixer with a dough hook. Mix on low for 2 minutes, then let rest for 5 minutes. Increase to medium speed and mix until a smooth ball forms, about 5 minutes. Drizzle 1 teaspoon of oil over the dough, shape it into a ball (it will be sticky), cover it with plastic wrap, and let rise at room temperature until doubled about 2 hours.

Brush a 13″ x 9″ metal pan with 1 tablespoon of oil. Lightly oil your hands, transfer the dough to the pan, and gently stretch it into a rectangle (it doesn’t need to reach the edges yet). Cover and let rest for 30 minutes to 1 hour. Lift and pull the dough corners to fit the pan, then press it evenly with your fingertips. Cover and let rise at room temperature until bubbly and doubled about 2 hours.

Pizza:

Blend tomatoes in a food processor, then simmer in a saucepan with oil, oregano, garlic powder, sugar, red pepper, and salt for 30 minutes until thickened. Preheat the oven to 500°F while the dough finishes rising. Mix Muenster, cheddar, and mozzarella cheese in a bowl. Press the dough to release air bubbles, layer half the pepperoni, and sprinkle with cheese, focusing on the edges. Add three stripes of sauce and the remaining pepperoni. Bake for 15 minutes, rotating halfway, until bubbly and charred at the edges. Let cool slightly, loosen edges with a knife, transfer to a rack, and cool for 5-10 minutes before slicing.

1. Lobster Risotto

A mix of fresh herbs, white wine, and seafood stock turns plain Italian rice into creamy, cheesy risotto. Adding tender, slightly sweet lobster meat makes it even more special. So, let’s see how you can make this creamy, tasty lobster risotto.

Ingredients –

• 6 cups store-bought or homemade seafood or lobster stock
• 4 Tbsp. unsalted butter, divided
• 6 oz. cherry tomatoes, halved
• Kosher salt
• 1 large shallot, finely chopped
• 2 cloves garlic, sliced
• 1 1/2 cups arborio, vialone nano, or carnaroli rice
• 1 cup dry white wine
• 2 oz. grated Parmesan, plus more for serving
• 1/4 cup mascarpone
• 6 oz. cooked lobster meat, chopped
• 2 Tbsp. finely chopped chives, plus more for serving
• 1 tsp. finely grated lemon zest
• Pinch of crushed red pepper flakes (optional)

Directions –

Heat the stock in a small saucepan over medium-low heat and keep it warm. In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the tomatoes and 1/2 teaspoon of salt, cooking until the tomatoes start to soften. Stir in the shallot, garlic, and 1/4 teaspoon of salt, cooking until fragrant, about 2 minutes. Add another tablespoon of butter and let it melt, then stir in the rice and reduce the heat to medium. Cook the rice in the butter, stirring occasionally, until it starts to stick to the pan and sizzle, about 2 to 3 minutes. Pour in the wine and stir constantly until it evaporates, about 2 minutes. Add 4 ounces of warm stock at a time, stirring after each addition and letting it absorb fully before adding more. After about 30 minutes, the rice should be cooked with a little stock remaining. Remove from heat and mix in the Parmesan, mascarpone, 1 teaspoon of salt, the rest of the stock, and 1 tablespoon of butter. Fold in the lobster meat, chives, lemon zest, and red pepper flakes (if using). Serve the risotto in bowls topped with more chives and Parmesan.

1. Chocolate Lovebugs

This is the only kind of bug you will want to eat!

Ingredients –

Cupcakes:

• Mini paper liners
• cup of granulated sugar
• 1/2 cup all-purpose flour
• 3 Tbsp. unsweetened dark cocoa
• 1 tsp. baking powder
• 1/4 tsp. Kosher salt
• 4 large egg whites
• 2 Tbsp. canola oil
• 1 tsp. pure vanilla extract
• 2 oz. bittersweet chocolate

Royal Icing and Decorations:

• 3 large egg whites
• 1/2 tsp. cream of tartar
• 1 lb. confectioners’ sugar
• Red gel food coloring
• Red, pink, and white medium nonpareils
• Red, pink, and white sugar hearts
• Sanding sugar

Directions –

Preheat the oven to 400°F and line a 24-cup mini muffin pan. Sift sugar, flour, cocoa, baking powder, and salt in a bowl. Whisk egg whites, oil, and vanilla in another bowl, then mix into the dry ingredients. Fold in chocolate, divide batter into liners, and bake for 7–9 minutes. Cool on a wire rack. For the icing, beat egg whites and cream of tartar until foamy, gradually add sugar, and beat until stiff peaks form. Tint icing, transfer some to piping bags for outlines, and then the rest for filling. Decorate cupcakes, letting each layer dry before adding another.

This list has 7 best recipes that will make your Valentine’s Day better! Choose any of these and have the most memorable day of the year with your sweetheart.