Contrary to what jewelry ads might lead to you believe, Valentine's Day is whatever you want it to be. For young children it's all about scoring as many Valentines as possible - with the prospect of a little chocolate thrown in for added incentive. Typical teenage fantasies require nothing less than romantic overtures from a secret crush. For some adults it's a time to paint the town red…literally. But for most of us, Valentine's Day is a welcome break from the doldrums of winter. Regardless of the weather, we are reminded of the promise of spring and all the sweet times ahead.

No self-respecting foodie can let this day pass without cooking at least something. Whether it's a single batch of brownies or a full-blown meal, it's time to spread the love. Years ago when preparing for a Valentine dinner party I would do slightly manic things like whittle away at whole carrots, forming notches so the resulting slices were heart-shaped. (Oh yes I did.) No doily was left unturned; no vase unfilled. It was the Super Bowl of Precious. Fortunately I got over this, but I still keep a few tricks up my sleeve.

When dining à deux, it's a good idea to ease off on garlic, raw onions, beans, or other foods that might trigger a less-than-romantic reaction. And unless you have been fully briefed on your lover's medical status, don't make anything with peanuts, shellfish, or other ingredients known to aggravate allergies. (Hospital emergency rooms are rarely conducive to romance.) A big platter of spaghetti may have ignited a spark for Lady and the Tramp, but unless you have the willpower to limit yourself to small portions it's best to avoid a heavy meal that will leave both of you feeling sluggish…if you catch my drift.

No special someone in your life? Quit your moping and think again. Anyone who has ever improved the quality of your everyday life - be it a best friend, librarian, or auto mechanic - deserves some sweet gratitude. Explore your inner Martha (and search Project Foodie for recipes, of course) to come up with a little something delicious to lift your spirits as well as the recipient's.

Make this day a special one, even if you're dining alone. (Consider the bright side: a flannel nightgown and fuzzy slippers are a heck of a lot more comfortable than scratchy lingerie and stilettos.) And this year's Valentine's Day coincides with the beginning of the Chinese New Year celebration; so if all else fails, order take-out. 

For those motivated to cook their little hearts out, however, here are a few menus to get those juices flowing.

Breakfast in Bed with the one you love

Rosé Champagne, sparkling wine, or fruit juice

Scrambled Eggs with Herbed Croutons - Assuming there will only be two of you in bed (!), cut this recipe in half.

Scrambled Eggs With Herbed Croutons (Food & Wine, October, 2008) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Grilled Ham Steak With Peppered Peach Glaze - Instead of grilling outdoors, cook the ham on a stovetop grill pan, or under the broiler, watching carefully.

Grilled Ham Steak With Peppered Peach Glaze (Bon Appétit, August, 1996) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Fresh Strawberries

Milk Chocolate Pudding - When it comes to chocolate I usually travel to the dark side; but I make an exception for this pudding. The secret to success is best-quality milk chocolate-don't try to make-do with a candy bar from the office vending machine. (You only need 4 ounces, so you can afford to splurge.) Make the full recipe-if things go according to plan, you'll want leftovers for later.

Milk Chocolate Pudding (Gourmet, February, 2007) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Brunch with Foodie Friends

Dates With Bacon - Here's one way to ensure that everyone has a date on Valentine's Day.

Dates with Bacon (Sunset, July, 2006) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Campari, Grapefruit & Pomegranate Cocktail

Campari, Grapefruit & Pomegranate Cocktail (EatingWell, May/June, 2008) Balance herbaceous Campari with the sweet-tart flavors of pomegranate and grapefruit. This dusty pink drink looks festive in a stemmed wineglass with a twist of orange zest. For a slightly sweeter drink, use orange juice instead of grapefruit. To make a nonalcoholic version, omit the Campari and add an extra 1/3 cup of each juice. Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Cinnamon-Raisin Bread Custard With Fresh Berries

Cinnamon-Raisin Bread Custard With Fresh Berries (Food & Wine, September, 2008) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Golden Sausages and Shallots in White Wine

Golden Sausages and Shallots in White Wine (Food & Wine, March, 2002) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Double-Chocolate Bundt Cake with Ganache Glaze

Double-Chocolate Bundt Cake with Ganache Glaze (Food & Wine, November, 2006) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

A Romantic Dinner for Two

"Red Hot" Beet Salad with Goat Cheese Toasts  - Since you need only two servings, it makes sense to cut the recipe (and your work) in half. And do find a way to work the name of the recipe into the conversation!

"Red Hot" Beet Salad with Goat Cheese Toasts (Food & Wine, August, 2002) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Herb-Crusted Rack of Lamb

Herb-Crusted Rack Of Lamb (Bon Appétit, February, 2003) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Roasted Baby Potatoes with Capers and Rosemary - This potato recipe makes more than is needed for two. (Even for an Irish person like me.) I suggest dividing the recipe into thirds, using 1 pound of potatoes, 5 teaspoons oil, 1 sprig of rosemary, 1 garlic clove, 1/2 teaspoon kosher salt, and 1 tablespoon capers.

Roasted Baby Potatoes with Capers and Rosemary (Bon Appétit, April, 2006) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Prosciutto Tied Asparagus - Vegetables in bondage: a little something to amuse the cook. Cut this recipe in half, if you like, or make the full recipe and serve the leftovers cold the next day, drizzled with a light vinaigrette.

Prosciutto Tied Asparagus (Semi-Homemade Cooking With Sandra Lee, Episode: Daffodil Parade, Season: 9) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Chocolate Fondue with Candied Orange Peel, Raspberries, and Almond Macaroons 

Chocolate Fondue With Candied Orange Peel, Raspberries, And Almond Macaroons (Gourmet, February, 2007) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

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How do foodies say I love you? 

I bake. Be it Valentine's Day, a birthday or ground hog day - I bake sinfully delicious treats.  It's a tradition I started when I baked my way to my husband's heart with gooey, chocolate brownies even before our first date. 

These days his expectations are a bit higher than mere brownies. Fueled by many years of truly decadent Valentine's Day delights he expects grander and grander choices each year.  While I am planing on learning even better candy making skills, hopefully these delicious, truffles will make the grade this Valentine's Day. 

To help with your love baking we've scoured the Project Foodie recipe box to find Valentine's recipes and tagged them valentines-day. You'll find recipes ranging from breakfast, to drinks, to romantic mains, but the largest category is Valentine's Day desserts with over 100 recipes.  

Clearly, I'm not the only foodie out there baking love.  Baking, especially baking with chocolate, is one of the top ways foodies say I love you. Folklore has it that chocolate is an aphrodisiac, and although modern science wants to put out that flame who can deny that when you get a piece of chocolate decadence from your love it doesn't light you up?  

To help you weed through the chocolate love, below is my selection of favorite chocolate recipes for Valentine's Day.

And if you're looking for a bit more than recipes Better Homes & Gardens offers up party planning and romantic meal ideas, Southern Living not only has romantic menus, but romantic getaways too, and Real Simple has some neat gift ideas.  Not to be outdone by the magazines, the Food Network has Tim Allen posing as cupid dishing out romantic drink and dessert ideas.  And last, by not least, the queen of all things, Martha Stewart, has some great Valentine's Day gifts and crafts. 

Favorite Valentine's Day Treats

Simple Chocolate Truffles (Absolutely Chocolate by the Editors of Fine Cooking, 2009) My Rating: 1 2 3 4 5 View: finding recipe... More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Brownie Heart Cupcakes (Martha Stewart Living, February, 2009) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Chocolate Eclair Hearts (Martha Stewart Living, February, 2007) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Milk Chocolate Soufflés With Nougat Whip (Bon Appétit, February, 2010) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (1) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments: On February 19, 2010, 4:32 pm spm said: This is made easier thanks to the steps at the back if the issue. Everyone should attempt a soufflé at least once. On February 19, 2010, 4:32 pm spm said: This is made easier thanks to the steps at the back if the issue. Everyone should attempt a soufflé at least once.

Angel's Heart Cookies (Sunset, February, 2000) Ingredients: View: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

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There are hundreds of reality shows on television right now and many are focusing on the world of food.  We have shows featuring the best chefs in the country, shows with individuals who want their own cooking shows, a competition for the aspiring Robert Mondavi's out there and the list just goes on. 

But, the Food Network has decided to shake things up a bit with their newest concept "Worst Cooks in America".  The show, scheduled to premier Sunday, January 3rd features twelve of the worst cooks in America broken up into teams of two headed up by New York City Chef and Food Network personality Anne Burrell (who also happens to be one of my former Culinary Instructors), and esteemed Arizona based Chef and Iron Chef Competitor Beau Macmillian.

Not only are the contestants competing for the opportunity to improve their culinary skills and earn a $25,000 cash prize but Chefs Burrell & Macmillian are also using the contest as a way to see just who the better teacher is.  I had a chance to not only preview the show, but also speak with Chef Macmillian. Here's a little of what he had to say about the new show.

Q. Did you feel like any of the contestants were faking their inability to cook?

A. Although I felt a few of them were probably holding back a little and pretending to be less knowledgeable about cooking than they actually were, none of them were a closet Gordon Ramsey. All could benefit from the competition.

Q. What was your initial reaction when Food Network approached you about the show, or did you have anything to do with the concept?

A. I had nothing to do with the concept, Food Network called me with the idea of co-hosting the show. Needless to say I was pretty flattered.  I think the concept of the show is a great one, it has all of the elements that make it good reality TV.  There's drama, suspense, it's entertaining, and there's something heartening about watching these 12 underdogs work their way up to becoming better cooks. 

Q. I know this isn't culinary school but what are some of the fundamentals that you're hoping to introduce to these home cooks, if any?

A. The competition is like an intensive boot camp so although they won't get the same training as a full fledged culinary course they do learn the importance of prep work (mise en place) and there are knife skills drills. Some of the most important fundamentals are being introduced.

Q. Why do you think this show is going to be a hit?

A. Because there are many people out there who can relate to the contestants, and will hopefully be inspired to get up, get in the kitchen and improve their own skills as a result.

Q. What's next for you, another show perhaps?

A. I have enjoyed this experience so much and would be honored to have an opportunity to continue on with the show. I'm also in the process of a two million dollar kitchen renovation at my spa/resort in Arizona which will definitely keep me busy.

It will be interesting to see which contestant will rise to the top in this competition, and just how dramatically their cooking skills will improve. As to which Chef will come out as the better instructor it's anybody's guess.  Having worked with Chef Burrell I can honestly say that she knows her stuff, she has a tremendous knowledge base and an incredible skill set that the contestants can learn from. Chef Macmillian I don't know as well, but if first impressions count for anything then I'd say these two will run neck and neck through the entire competition. 

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If you live long enough, you'll probably see it all. I've celebrated New Year's Eve in swanky restaurants as well as friends' cramped apartments. Some years in a noisy ballroom packed with strangers; other times at home in front of the fireplace, with one special person. My attire has run the gamut from sequins and stilettos to bathrobe and slippers. I have quaffed vintage champagne with no less glee than when I swilled cheap jug wine. (Okay, admittedly that year was a long time ago.) But the point is that each celebration ushered in a new year filled with new experiences; and each of these diverse memories is a good one. The only thing that never changed throughout the years is the abundance of delicious food---usually doled out in small portions. Be it corn chips or caviar, everyone loves to nibble on New Year's Eve.

No matter where you are-geographically or emotionally-it's the perfect night to revel in whichever way you choose; and no time to spend locked in a kitchen, crafting dozens of intricate little doodads destined to be consumed within minutes. Instead, keep labor to a minimum and whip up a flavor-packed assortment of dips and spreads. Paired with ingenious dippers and served with flair, this is creative entertaining without angst.

Whether these appetizers are the prelude to a fancy dinner or take center stage as the main event, guests control their own destiny by serving themselves. Even fussy eaters are more adventurous when given the option to taste only a dab of something new. Best of all, most dips and spreads---like the favorite recipes that follow---are easy enough for the host to throw together at the last minute. Shun those tubs of ersatz dip from the supermarket---the ones you see at every party--and opt for homemade. You'll get more bang for your buck; plus, you can refine the menu to suit your guests. Country pâté from the deli is delish; but a quickly made Wild Mushroom and Walnut Pâté will win kudos from vegetarians and carnivores alike.

When the budget is bountiful, a tin of Beluga caviar usually does the trick. But if your portfolio suffers growing pains, spread the wealth by folding golden whitefish caviar and chives into sour cream for an elegant 24-Carat Caviar Dip; then add an unexpected twist by serving spears of Belgian endive and thick-cut potato chips alongside for dipping.

Not a fan of the fish egg? Try a recipe that features another luxury ingredient suitable for this star-studded night. When made into a dip or spread, a few ounces of something pricey remains equally impressive to your guests, yet ends up feeding a small army. Few can resist the lure of creamy Crab Amandine Dip, Deviled Shrimp with Bacon, or Smoked Salmon Spread with Scotch Whisky…and no one will suspect you didn't blow your Christmas bonus to finance this party.

When it comes to no-fuss appetizers, a wheel of brie screams "extravagance" to guests but whispers "easy breezy" to the host. This month even some of the most unlikely grocery outlets carry wheels of this cheese in a variety of weights, to serve any size of group. Brie is naturally glamorous on its own, but if you are looking to gild the lily, I'm your gal. Consider slicing the wheel in half horizontally to make Brie with Pesto and Pine Nuts; or popping it into the oven briefly for Baked Brie with Cranberry Salsa.

No doubt some waif in spandex will have already begun a diet, so you'd best have a colorful display of crisp veggies on hand for nibbling. For the rest of us, include a bowl of something yummy to go along with them-perhaps Chunky Blue Cheese Dip, Hummus with Smoked Paprika, or Warm Artichoke Dip with Scallions and Jalapeño.

Round out the menu with something sweet, like luscious Chocolate Velvet Dip, surrounded with dried apricots, plain butter cookies, pretzels, cubes of pound cake, and perhaps even a few candy canes for dipping. The next day begins a new year, when there will be plenty of time to eat sensible grown-up meals.

Two-Olive Tapenade with Capers

From Great Party Dips by Peggy Fallon, Wiley 2008.

Many commercial tapenades are processed into a smooth paste, which can muddy the bright olive flavor that should permeate this condiment. To ensure proper texture, forego the food processor and chop the olives by hand with a large sharp knife; it only takes a few minutes. This tapenade is especially nice spooned over a small log of goat cheese, to spread on Crostini  or crackers.

 Makes about 1 cup; serves 4 to 6

• 2 flat anchovy fillets packed in olive oil, drained
• 1 garlic clove, minced
• 1/2 cup drained picholine or other meaty green olives, pitted and finely chopped
• 1/2 cup drained pitted kalamata olives, finely chopped
• 1/4 cup extra-virgin olive oil
• 2 tablespoons drained capers, coarsely chopped
• 1 teaspoon grated orange zest
• 1 teaspoon orange juice
• 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
• Freshly ground black Pepper

1. In a small bowl, combine the anchovies and garlic. Mash to a coarse paste with a fork. Add the picholine olives, kalamata olives, olive oil, capers, orange zest, orange juice, and thyme. Stir to mix well. Season with pepper to taste.

2. Transfer to a small crock or bowl and serve at once, or cover and refrigerate for up to 3 days.

Goat Cheese Marinara with Shredded Basil

From Great Party Dips by Peggy Fallon, Wiley 2008.

Serves 4 to 6

Three simple ingredients yield triple the flavor you'd expect in this simple spread. Serve with baguette slices, crackers, Rosemary Focaccia (page 120), or Crostini (page 119).

• 1 small log (5 ounces) of soft white goat cheese (chèvre)
• 1 cup marinara sauce
• 4 large basil leaves

1. Preheat the oven to 400°F.

2. Cut the goat cheese into rounds about 1/2 inch thick. Arrange the slices in a single layer in a 2-cup gratin or other small baking dish. Spoon the marinara sauce over the cheese.

3. Bake until the sauce is bubbly hot and the cheese has softened but still holds its shape, 10 to 15 minutes.

4. Stack the basil leaves on top of each other and roll lengthwise into a tight cylinder. Cut crosswise into thin slices. Scatter the basil over the hot marinara sauce and serve at once.

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