There's no need to trek out to an expensive restaurant this Valentine's Day; we've got a fool-proof menu for a romantic meal to make at home. This menu puts seafood in the spotlight and celebrates the fruits of the season. Filled with citrus, pomegranate, warm spices and rich flavors, here is a meal guaranteed to make anyone swoon. We know -- cooking such a big and beautiful meal sounds ambitious for a Tuesday night, but with a little thinking ahead, you will be glowing with triumph by the time Tuesday night rolls along.
- For those of you who are not crazy about seafood but love a good steak, you might also like to try our Classic Steakhouse Dinner.
- Need some more Valentine's Day inspiration? Check out our ideas for edible Valentines.
- Got a question in the kitchen? The Food52 Hotline is here to help!
We first made this punch exactly as written, shaking it all together in a cocktail mixer. It was a fine thing, heavy on the bourbon straight from the nose to the finish, boozy and big. - Jenny Get the recipe Photo: Sarah Shatz
We wish more people would grill or broil oysters -- it's so easy and the quick blast of heat concentrates the oysters' brine and browns their tips without drying them out. Here you mash up butter with Sriracha, shallots, lime juice and cilantro and as the oysters cook -- we broiled them -- the flavorful butter melts and poaches the plump little bivalves. We think the butter would also be pretty great on clams, fish, shrimp, crab and even corn. One detail to keep in mind: the lime juice just will not mash into the butter, so just spoon the juices over the oysters after dabbing them with the butter. - Amanda & Merrill Get the recipe Photo: Sarah Shatz
Although this salad has lots of different ingredients, it's somehow not overly busy or complicated. We love how the fragrance and sweetness of the pomegranate molasses mollify the tartness of the sherry vinegar in the dressing, and how the shallots lightly pickle in the vinaigrette as you make the rest of the salad. Mellow pears, salty goat cheese, crunchy pomegranate seeds and toasted pistachios ensure that every bite contains a great mix of flavors and textures. - Amanda & Merrill Get the recipe Photo: Sarah Shatz
This is a dish whose simplicity belies its depth of flavor. Its success is dependent on little touches like plumping the raisins in fresh orange juice, incorporating chopped fennel fronds as well as roasted wedges of the bulb itself, and using lots of chopped shallot to add sweetness and bite to a basic sherry vinaigrette. Jennifer Ann has you fold all of the ingredients except for the roasted fennel and toasted almonds into the delicate, springy couscous, and then arrange the fennel and almonds over the top for a lovely presentation. - Amanda & Merrill Get the recipe Photo: Melanie Einzig
We loved the varied grid of seasonings, all so simple to assemble and each contributing generous amounts of flavor. The final touch -- a sprinkling of fresh cream over the gently cooked salmon -- is not to be missed. - Amanda & Merrill Get the recipe Photo: Sarah Shatz
Puddings thickened with cornstarch make great comfort food, but Midge's luxurious caramel custard, which uses egg yolks as its only setting agent, elevates pudding to dinner party fare. As with any egg-enriched custard, the key is careful tempering, and do take the caramel as far as your nerves will allow -- you'll be rewarded with a rich pudding that has just the right balance of bitter and sweet. Our favorite technique of all? Midge has you start the water bath with cool water, rather than hot; this cooks the pudding slowly but very gently, giving it the most incredibly silken, glossy structure. - Amanda & Merrill Get the recipe Photo: Sarah Shatz
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