Brandy cream sauce adds a special-occasion twist to classic pan-fried steak.
Chopped peanuts and a swirl of marshmallow creme dress up this retro dessert. Serve it with strawberries, orange slices, and angel food cake.
Though it looks fancy, this Italian-marinated chicken smothered in creamy mushroom sauce is ready and on the table in just 30 minutes.
Celebrate Valentine's Day with a natural aphrodisiac -- oysters -- paired with a simple mixed-green salad or shrimp cocktail.
Make this pot roast stew ahead and reheat it before dinner -- it tastes even richer after it sits overnight.
Pair it with: A spicy red; try Osborne Solaz Tempranillo-Cabernet 2005 ($9, www.osbornesolaz.com).
Layers of tangy peppers and creamy goat and ricotta cheeses put a festive spin on classic lasagna.
Homemade almond biscotti are even more delicious when dunked in a glass of Port.
The sweetness in raisins and peanuts balances spicy curry in this mouthwatering dish.
Pair it with: A sweet, medium-bodied wine to temper the spice of the dish; try Willm Gewurztraminer 2007, ($14.99, www.alsace-willm.com).
For a delicious dish ready in just 18 minutes, top grilled tuna steaks with our zesty homemade salsa.
Pair it with: A California Pinot Noir; we love the cherry and peppery notes in Meridian California Pinot Noir Santa Barbara 2006 ($11, www.meridianvineyards.com).
Serving rich and creamy bisque is a delightful way to indulge your sweetie -- and this recipe is easy and elegant.
Pair it with: A rich and buttery California Chardonnay; try Ventana Vineyards 2007 Chardonnay ($18, www.ventanawines.com).
This quick and easy lamb dish looks impressive, tastes delicious, and is ready and on the table in just 20 minutes.
Pair it with: A dry red; we love the full-bodied Marchesi de' Frescobaldi Cabernet Sauvignon-Sangiovese Toscana Castiglioni 2006 (www.frescobaldi.it, $23.99).
This decadent seven-ingredient fudge is so easy you can even make it in the microwave.
A horseradish cream sauce flavors tender roast beef; serve it with our simple mushroom tumble.
These broiled scallops are served with an easy-to-make tartar sauce -- all ready and on the table in less than 30 minutes.
Pair it with: An ultra-crisp New Zealand Sauvignon Blanc; try Babich Sauvignon Blanc Marlborough 2008 ($14, www.babichwines.co.nz).
Nothing says celebration like this French classic; serve it with a simple mixed green salad.
Pair it with: A medium-bodied red; we love the round Pepperwood Grove Pinot Noir 2008 ($9.69, www.donsebastianiandsons.com).
Roasted red pepper relish adds a special twist to classic crab cakes; complete the meal with our Sharp and Sweet Green Salad.
Pair it with: An oft-dry Riesling; we love the mineral, pineapple, and tangerine flavors in Wolf Blass Riesling Adelaide Gold Label 2008, ($14, www.wolfblass.com.au).