I sort of love Valentine’s Day and harbor no cynicism toward it: It’s one of the few days on the calendar devoted to being sweet to others. I know this makes me corny, and I simply do not care. The handmade card on construction paper, the freshly baked brownies, the bowl of spaghetti carbonara — adorable. Watching my 3-year-old adorn store-bought valentines with sparkly cat stickers melted my heart.
This is a weeknight cooking newsletter, not a chocolate dessert newsletter (though I would be happy to write you a weekly chocolate dessert newsletter) — but I have to point you toward Yossy Arefi’s new chocolate soufflé cake, chocolate Earl Grey crème brûlée and peanut butter hot fudge sundaes. (Sundaes have recently made a big comeback in my home, with sprinkles and store-bought hot fudge.)
I regret to tell you I have no feelings whatsoever about the Super Bowl, though I fondly remember the glory I felt the one time I turned up at a friend’s apartment for the game with all the makings of an epic tray of nachos. (Super Bowl Sunday is also one of the best nights of the year to dine out in New York. You can walk into nearly any restaurant without a reservation.)
I’m taking recipe requests at dearemily@nytimes.com. Email me with what you’re hoping to cook, and I’ll do my best to get back to you with suggestions.
1. Steak Diane
You don’t have to set the pan on fire for this delicious steak Diane, from Melissa Clark, in which steak is draped with a creamy, typically flambéed sauce. The flame adds some drama to the proceedings, but simmering the Cognac for two minutes in Step 4 works, too.
2. Gochugaru Salmon With Crispy Rice
Eric Kim’s great recipe for fish lacquered with a gochugaru glaze is both a little sexy (mild heat and a crimson finish) and a recipe you can wrap your head around on a Tuesday (salmon fillets).
3. Creamy Pan-Roasted Scallops With Fresh Tomatoes
This Melissa Clark recipe is a tribute to a classic dish at Grand Central Oyster Bar in New York (itself a romantic, if brightly lit, destination). Scallops are a little fancier than everyday ingredients, but this creamy preparation couldn’t be easier. Just don’t leave the scallops on the heat for too long; it’s best to pull them off the stove a little underdone than risk the opposite. Serve with martinis!
