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Whether you’re celebrating Valentine’s Day with your partner, with your pod, or on your own, these recipes will help make the day special without spending an entire day in the kitchen. These dishes don’t require tons of ingredients and most of them come together in under an hour.
Check out our full collection of Valentine’s Day recipes.
Nothing says “I love you” like a grilled cheese sandwich stuffed with melting Gruyere and caramelized onions. This Ali Slagle recipe has received over 2,000 five-star reviews, so it’s a guaranteed home run. (Tip: have mints on hand.)
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 the frozen berries in the microwave first. Serve it with whipped cream or the best vanilla ice cream you can get your hands on – or both.
Recipe: Strawberry spoon cake
This vibrant vegetarian dinner on a hotplate from Yasmin Fahr is just as beautiful as a bouquet of flowers, but infinitely more satisfying. If you wish, use broccoli instead of broccolini and serve it all over a pile of chewy farro.
Recipe: Baked feta on plate with broccolini, tomatoes and lemon
Treat kids of all ages by serving hot chocolate for breakfast. If you’re feeling ambitious, add homemade marshmallows, whipped cream, and red and pink sprinkles.
Perfect for celebrating with your Galentine pod or your family, this velvety fondue from Melissa Clark is a welcome excuse to release that 1970s fondue set you inherited from your Aunt Charlene. It is also infinitely adaptable: Sub in Cheddar, Raclette or Monterey Jack for Gruyère and Emmenthaler.
Recipe: Classic cheese fondue
Thanks to Genevieve Ko for inventing this five-ingredient salty-sweet salmon. For a complete feast, serve it with roasted potatoes, green beans or a salad.
Recipe: Maple baked salmon
Readers love Sue Li’s 30 Minute White Bean and Lemon Shrimp Stew for its simplicity and adaptability. If you like, add another can of beans, serve over pasta, or use shallots in place of leeks to speed up preparation.
Recipe: Lemon and Bean Shrimp Stew
A delicious meal cooked in one pan feels like a magic trick. This brightly flavored chicken dish from Yewande Komolafe is exactly that. Readers have had success substituting feta for halloumi and standard couscous or rice for pearl couscous.
Recipe: Pan-fried chicken with couscous, lemon and halloumi
Mark Bittman’s Diane steak – basically seared fillets with cream of Dijon – is deliciously retro and undeniably delicious. Baked potatoes, crunchy green salad, and yacht rock make great sides.
Recipe: Steak Diane for two
Avoid the socially distant shopping experience in the swanky chocolate store and create your own box-worthy treats instead. David Tanis’ recipe is easy to follow and fun to customize.
A perfectly seared scallop is a good thing, indeed, and Colu Henry’s pasta with popped tomatoes and herbs is packed with it. It takes time and patience to get that golden crust, so let the pan get very hot before adding the scallops, then leave them alone for a few minutes before checking doneness.
Recipe: Seared Scallop Pasta with Burst Tomatoes and Herbs
Molly O’Neill brought this recipe to The Times in 1997, and it still stands. It’s as simple as it gets: brush both sides of a few salted chops with Dijon mustard, crushed cumin seeds (or ground cumin if you have it) and black pepper; sear in a hot pan; then finish in the oven. If you think about it, brine the chops a day in advance. (Sam Sifton’s star anise brine is perfect for this.)
Recipes: Pork chops with cumin | Star anise brine
These awesome bars from Genevieve Ko strike a balance between salty and sweet, and they’re ripe for improvisation. Use a mixture of bittersweet, semi-sweet, milk, or white chocolate. Decorate with glitter or colorful candy. An editor at NYT Cooking squeezed broken Oreos into melted chocolate and was pretty happy with it.
Recipe: Rice Krispies Chocolate Pretzel Treats
Champagne, bitters, lemon juice and maple syrup – that’s all it takes to make this sparkling drink from Mark Bittman. (Garnish with a ripe raspberry, if desired.)
Recipe: Champagne Cocktail
“BIG WIN” wrote a reader about 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 make a creamy, dairy-free sauce that doesn’t feel like a compromise.
Recipe: Vegan cheese and pepper
A Dutch baby, also known as a German baked pancake, is like a giant popover. This one, from Florence Manufacturer, is delicious served with maple syrup or confectionery sugar, or garnished with fresh fruit.
Recipe: Dutch baby
Mousse has a reputation for being difficult, but this one is not. It originated in a 1980s Junior League cookbook and came to The Times through cooker Monica Stolbach, via pastry chef Natasha Pickowicz. You don’t have to separate the egg yolks and the whites; instead you pour hot sugar syrup into a blender with chocolate and whole eggs. Mix a little, then incorporate the mixture into the lightly whipped cream.
The fried eggs are good. Melissa Clark’s fried eggs with frico edges are on the next level. Do not use pre-ground Parmesan cheese here. Grate the cheese over the largest holes in your grater and use a nonstick skillet or a well-seasoned cast iron skillet for crispy perfection. Serve the eggs on a pile of fresh arugula with well buttered toast.
Recipe: Crispy eggs with parmesan
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