February 1 — March 14, 2025
Winter’s halfway done! This year, February third is the winter cross-quarter day, midpoint between the winter solstice and the spring equinox. To the ancient Celts and modern Wiccans, it’s a holiday called Imbolc, also called Lady Day or Brighid’s Day, associated with cows and ewes coming into lactation. To Christians, who adapted many pre-Christian holidays, it’s Candlemas day. To the Pennsylvania Dutch, it’s Groundhog Day…. No matter the culture, we all can celebrate the days getting longer and night falling later.
February brings something else to celebrate, as well: Valentine’s Day! For this occasion, I’ve added something a little different. Although this site focuses on one-course dinners for ordinary evenings, Valentine’s Day demands a special three-course meal. Sure, you can go out to dinner—but why subject yourself to a crowded dining room, high prices, and harried servers when you can prep ahead and treat your special someone to a romantic Valentine’s dinner at home? Check out our Valentine’s Day dinner, described below.
Whether the groundhog sees his shadow or not, those of us in temperate North America still face six more weeks of winter—and, likely, six more weeks of cold-weather cooking. Fortunately, today we have access to supermarkets when local fields and gardens are fallow. For seasonal cooks, the challenge is using winter ingredients such as root vegetables, brassicas, canned foods, and preserved foods in new and interesting ways. Another antidote to the late-winter blahs is exploring the flavors of world cuisines. This season’s recipe repertoire does both.
Catalan Roast Cod on Panadera Potatoes with Romesco Sauce and Braised Kale
Late winter’s a great time to serve fresh North Atlantic codfish in peak season. In this recipe moist, flaky codfish loins roast atop a layered potato cake, imbuing the potatoes with their tasty juices. Romesco sauce—a rustic Catalan purée of roasted peppers, tomatoes, garlic, and toasted almonds—tops both fish and potatoes, adding color and spice. Tender braised kale completes the plate. A Spanish albarino or California sauvignon blanc is a good match for Romesco’s bold flavor.
Carolina Cornish Hen with Cornbread Dressing, Country Gravy, and Collard Greens
Serve up something Southern to warm up a late-winter evening. Brining makes these butterflied, semi-boneless Cornish hens moist and flavorful when pan-roasted golden brown atop a mound of savory-sweet cornbread dressing. Smother both with our country-style gravy, accented with just a hint of barbecue savor. Slow-simmered collard greens are the traditional accompaniment, while a baked tomato crown adds color and a fresh, tangy flavor. To complement the subtle sweetness of this dish, choose a fruity, un-oaked Chardonnay from Josh Cellars.
Beefy Lasagna Roll-Ups with Marinara Sauce and Broccoli Rabe
What could be more welcome on a chilly night than individual roulades of piping-hot lasagna noodles wrapped around creamy Parmigiano-ricotta cheese filling with tangy, garlicky tomato sauce and a surprise meatball hidden inside? Lots less work than making a traditional pan lasagna, these roll-ups are easy to prep in a quantity that makes sense for the size of your family—or, you can make extra and freeze them for later. Braised broccoli rabe complements your roll-ups, adding its bright-green color and sophisticated, slightly bitter flavor to this rich and satisfying meal. This dinner’s tangy flavor and rich mouthfeel is best paired with a medium-bodied, slightly acidic red wine from Italy, such as a Chianti Classico or a Puglian Primitivo.
Chipotle Meatballs with Green Rice and Mexican Slaw
Tired of chilly, gloomy weather? Take a culinary trip to sunny Mexico with this homestyle dish of plump little meatballs simmered in a rustic roasted-tomato sauce spiked with spicy chipotle chiles. Serve them with arrroz verde, braised rice flavored and colored green with poblano and jalapeño chiles, tomatillo sauce, and cilantro. A crunchy side dish of shredded cabbage, carrots, and red onions in tangy Mexican vinaigrette complements this bright and spicy entrée. Enjoy this dish with lightly chilled Mexican beer, such as Dos Equis, elevated with a squeeze of lime.
Carbonnade Flamande with Watercress Salad
Cold weather makes us want rich, substantial dishes that warm the soul as well as the body. Both hearty stews and cheesy gratins fit that description—but put the two concepts together and you’ve got a winter winner! Tender chunks of beef simmered in a deep brown sauce enhanced with dark beer and caramelized onions is a Belgian specialty called carbonnade. Those flavors may remind you of another wintertime favorite: French onion soup gratinée. So why not crown your carbonnade with crunchy bread croutes topped with gooey, golden-brown Gruyére cheese? Spicy, peppery watercress salad cuts the richness and adds crisp, cool contrast. If authenticity is your goal, cook your carbonnade with a Belgian brown beer, such as Chimay Primière or Westmalle Tripel, and enjoy it along with your meal.
Thai Green Curry of Shrimp over Rice Noodles with Ajad Cucumber Salad
Spice up a chilly winter evening with a taste of Thailand! Fragrant with lemongrass, galangal and coriander; spicy with green chiles; and creamy with coconut milk—green curries are a feast for all the senses. Shrimp, zucchini, and colorful bell peppers simmered in a lightly-thickened sauce atop springy rice noodles make a light yet satisfying dish. Add a crisp, tangy Thai cucumber salad for flavor and texture contrast. This spicy-sweet entrée teams well with a semi-dry Alsatian or California Gewurztraminer.
Valentine’s Dinner 2025
Bring a little luxury to the table with this romantic dinner for two. Start your meal with big, tender, juicy chilled shrimp accompanied by tangy lemon-mayonnaise and a fresh tomato cocktail sauce. Roast rack of lamb carved into rosy-pink chops perfect for nibbling off the bone makes a great entrée for two. Rich, cheesy, twice-baked potatoes elevate the plates, and a crisp winter salad garnished with cute little cut-out “heartbeets” sets the mood. For your grand finale, serve our decadent, dark-chocolate mousse topped with Chantilly cream and served with strawberries and crisp vanilla cookies. This celebratory dinner should start and end with sparkling wine. If money’s no object, splurge on a classic from a renowned Champagne house, such as Veuve Clicquot or Moët & Chandon. If you’re on a budget, I recommend Saint-Hilaire Blanquette de Limoux Brut, a real value sparkler from southwest France. For the main course, pour a French red Burgundy or a California pinot noir from La Crema.
