jtrent238 test blog: Five Weeknight Dishes: Love and scallops

February 10, 2023

Love and Scallops

By Emily Weinstein

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.)

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Johnny Miller for The New York Times. Food Stylist: Simon Andrews.

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.

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Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne

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).

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Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.

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!

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Melina Hammer for The New York Times

4. Spaghetti and Drop Meatballs With Tomato Sauce

Does the dish spaghetti and meatballs remind you of the pasta-slurping pups of "Lady and the Tramp"? Or maybe it hits the right cozy, soul-appeasing notes for a night in. At any rate, this fast recipe from Mark Bittman works for a family or a group of friends just as well as it does for a pair.

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David Malosh for The New York Times. Food Stylist: Simon Andrews.

5. Winter Squash and Wild Mushroom Curry

This pitch-perfect recipe, adapted from the renowned cookbook author Madhur Jaffrey, is just the thing for your vegetarian or vegan friends or sweethearts. The mushrooms and creamy texture of the sauce feel like luxury.

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