If you haven't hashed out your Valentine's Day dinner plans, don't sweat it: New York Times Cooking has plenty of swoon-worthy options that will dazzle you and the ones you love. Seared scallops always impress, and this recipe from Eric Kim (above), complete with glazed brussels sprouts, has a high wow factor. And his individual beef Wellingtons are sure to make your dinner table feel like the hottest reservation in town. For dessert, we don't have to tell you to embrace chocolate: Dorie Greenspan's chocolate and almond tiger cake or Melissa Clark's chocolate raspberry meringue tart are sweet ways to cap the evening. You'll find those recipes and more in our collection of the most popular recipes of the week.
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