These 15 Restaurant-Quality Recipes for Your Next Date Night at Home

Luxurious Wagyu beef meets delicate Meyer lemon gel and crispy feuille de brick in this show-stopping appetizer. Perfect for dinner parties or special occasions, this recipe delivers elegance and flavor in every bite.

Clay is perfect for a baked fish and bean recipe, but any gratin dish will do. Cod seems a little more forgiving than most fish, but check for doneness regularly. Fish can be overcooked on a dime, and there are variations in the size of the fish, gratin dishes, and ovens that can affect the ultimate cooking time. But with a little bit of attention to timing, this dish can warm up any fall or winter gathering. Pre-cook the beans according to package directions before starting the recipe.

Charring vegetables is a magic trick. It pulls all the sweetness to the top and adds the richest, deepest smoky flavor, transforming the humble cabbage into something so special. Mushroom powder brings this cabbage into another dimension—swirled with a little butter, the dish becomes a tender, melt-in-your-mouth savory side, or, with a little rice and a crispy egg, it’s satisfying enough to enjoy as a main course.

“Every holiday I think of lamb,” says chef Ari Kolender. “Grandma used to make rack of lamb with mint jelly every winter when I was growing up. This version swaps the Ninja Turtle–colored condiment for an anchovy-spiked salsa verde. The lamb can be braised well in advance and will hold in the fridge for a few days if need be. That way, all you need to do is grill or sear the meat to heat it back up during the rest of your busy holiday celebration.”

Is there anything more Baja than a breaded and fried fish taco? Said to have originated in Ensenada in the northern part of Baja in the 1950s, the batter may have actually been inspired by Japanese immigrants in the area who fried the fish in tempura. Make chipotle crema by mixing sauce from canned chipotles in adobo into sour cream until it’s just spicy enough!

This Snake River Farms Gold Label striploin is everything a steak should be: tender, flavorful, and finished with just the right touches of luxury. Perfect for date nights, special occasions, or simply indulging in the finer things.

Mu shu pork is said to have its origins in northern China. In this version, chef Brandon Jew eliminates the pork and adds wild mushrooms, though it will still be delicious with store-bought creminis or other fresh mushrooms. Wood-ear mushrooms are a more traditional ingredient but are optional. Look for mu shu pancakes at Asian markets. Feel free to substitute 6-inch flour tortillas.

Scribe chef Kelly Mariani says this pasta “feels like a hug on a cool day. The creamy radicchio filling is delicious with the nuttiness of brown butter and hazelnuts.” She suggests using a scale for the best results with the pasta.

Chef Gregory Gourdet adheres strictly to the Paleo diet, which is rooted in whole foods and nutritionally dense ingredients. Here’s how the chef-athlete gives a healthy, classic meat-and-vegetable combo an unexpected Southeast Asian flavor twist.

Think of this as the West Coast version of a shrimp boil, with plenty of fresh herbs. Don’t overcook the shrimp; they’ll finish cooking as you toss everything together. Serve with a refreshing arugula salad.

Big, bold Southeast Asian flavors team up in a perfect balance of salty, sweet, hot, and aromatic.

Creating a two-zone fire lets you sear the meat over direct heat and then finish cooking it over indirect to a beautiful medium-rare. Beginner’s tip: As you grill, keep the lid closed to maintain the temperature.

If any ocean creature can be said to have a cult following, it’s sea urchin (uni). Its roe, the edible part, has a briny, sweet taste. When mixed with hot pasta, the roe melts and creates a luscious sauce, as in this recipe based on one from San Diego sea-urchin diver Peter Halmay. California produces most of the American sea-urchin supply; look for the top grade, called California Gold, or B-grade California Premium, which has a slightly softer texture. The roe is extremely perishable, so use it as soon as possible.

“Having access to wild Alaskan salmon is amazing,” says best-selling cookbook author Kim Sunée, who moved to Anchorage several years ago. She loves to serve it as an entire glorious fillet, with rice, lettuce, cilantro, and a crunchy topping like bean sprouts or cucumbers, so people make their own ssam (Korean-style lettuce wraps). “It’s pretty, fresh, and great for those who aren’t eating gluten. And because they make their own bites, it’s more convivial.” This recipe, flavored with the mellow Korean red-chile paste called gochujang, gives the salmon an alluring spicy-sweet depth.

Chef Josh Buckwald created this verdant dish enriched by creamy burrata. “We love campanelle, cavatelli, or corzetti for this one,” he says, “But no wrong answers here.”