Valentine's Day Dinner

Serves 6 to 8

This dish is great when you’re entertaining and don’t want to spend time at the stove stirring risotto.

1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Bring the broth and bay leaves to a simmer in a medium saucepan over medium-high heat. Cover and keep the broth warm over the lowest possible heat.

2. Melt the butter in a large saucepan over medium heat. Add the onion and 1/2 teaspoon salt and cook until lightly browned, about 9 minutes. Stir in the rice and cook until the edges begin to turn translucent, about 3 minutes. Stir in the garlic, nutmeg, and saffron (if using) and cook until fragrant, about 15 seconds. Add the wine and cook, stirring frequently, until it is completely absorbed, about 2 minutes.

3. Spread the rice mixture into a 9 by 13-inch baking dish and add squash pieces and sage, stirring gently to combine. Pour the warm broth over the top. Bake until the rice and squash are tender and the liquid is absorbed, 25 to 30 minutes. (You may need to increase the cooking time by 5 minutes to be sure the squash is cooked through.)

4. Stir in the Parmesan, and season with salt and pepper to taste. Sprinkle with almonds before serving.

Serves 12 to 16

Make sure to begin this recipe 2 hours before you plan to put the roast in the oven. The tenderloin can be trimmed, tied, rubbed with the salt mixture, and refrigerated up to 24 hours in advance; make sure to bring the roast back to room temperature before putting it into the oven.

1. Tuck tail of tenderloin under and tie roast. Combine 1 tablespoon salt, 1 tablespoon pepper, and sugar in small bowl and rub all over tenderloin. Transfer tenderloin to wire rack set on rimmed baking sheet and let stand at room temperature for 2 hours.

2. Meanwhile, pulse bread in food processor to fine crumbs. Transfer bread crumbs to medium bowl and toss in 2 tablespoons parsley, 2 teaspoons thyme, 1/2 cup Parmesan, and 2 tablespoons oil until evenly combined. Wipe out food processor and process remaining 6 tablespoons parsley, 2 tablespoons thyme, 3/4 cup cheese, 4 tablespoons oil, and garlic until smooth paste forms. Transfer herb paste to small bowl.

3. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Roast tenderloin 20 minutes and remove from oven. Using scissors, cut and remove twine (photo 2). Coat tenderloin with herb paste followed by bread-crumb topping (photos 3 and 4). Roast until thickest part of meat registers about 130 degrees (for medium-rare) and topping is golden brown, 20 to 25 minutes. (If topping browns before meat reaches preferred internal temperature, lightly cover with foil for balance of roasting time and remove while roast rests.) Let roast rest, uncovered, for 30 minutes on wire rack. Transfer to cutting board and carve. Serve.

Serves 4

Spring lettuce mix is also sold as mesclun mix, baby greens mix, or mixed field greens.

Roughly chop orange and grapefruit segments. Combine juices, shallot, salt, pepper, and oil in small jar. Seal tightly with lid and shake dressing to combine. Toss citrus with 1 tablespoon dressing in medium bowl. Toss lettuce mix with remaining dressing in large bowl and divide among 4 plates. Top lettuce with citrus, cheese, and pecans. Serve.

Serves 12

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour two 8-inch cake pans. Whisk flour, baking soda, and salt in medium bowl. Whisk buttermilk, vinegar, vanilla, and eggs in large measuring cup. Mix cocoa with food coloring in small bowl until a smooth paste forms.

2. With electric mixer on medium-high speed, beat butter and sugar together until fluffy, about 2 minutes, scraping down bowl as necessary. Add one-third of flour mixture and beat on medium-low speed until just incorporated, about 30 seconds. Add half of buttermilk mixture and beat on low speed until combined, about 30 seconds. Scrape down bowl as necessary and repeat with half of remaining flour mixture, remaining buttermilk mixture, and finally remaining flour mixture. Scrape down bowl, add cocoa mixture, and beat on medium speed until completely incorporated, about 30 seconds. Using rubber spatula, give batter final stir. Scrape into prepared pans and bake until toothpick inserted in center comes out clean, about 25 minutes. Cool cakes in pans 10 minutes then turn out onto rack to cool completely, at least 30 minutes. Frost as desired. Serve.

Serves 12

1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour two 9-inch cake pans. Whisk flour, baking soda, and salt in medium bowl. Whisk buttermilk, vinegar, vanilla, and eggs in large measuring cup. Mix cocoa with food coloring in small bowl until a smooth paste forms.

2. With electric mixer on medium-high speed, beat butter and sugar together until fluffy, about 2 minutes, scraping down bowl as necessary. Add one-third of flour mixture and beat on medium-low speed until just incorporated, about 30 seconds. Add half of buttermilk mixture and beat on low speed until combined, about 30 seconds. Scrape down bowl as necessary and repeat with half of remaining flour mixture, remaining buttermilk mixture, and finally remaining flour mixture. Scrape down bowl, add cocoa mixture, and beat on medium speed until completely incorporated, about 30 seconds. Using rubber spatula, give batter final stir. Scrape into prepared pans and bake until toothpick inserted in center comes out clean, about 25 minutes. Cool cakes in pans 10 minutes then turn out onto rack to cool completely, at least 30 minutes.

3. For the frosting: With electric mixer, beat butter and sugar on medium-high speed until fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 30 seconds. Beat in vanilla and salt. Refrigerate until ready to use.

4. When cakes are cooled, spread about 2 cups frosting on one cake layer. Top with second cake layer and spread top and sides of cake with remaining frosting. Cover and refrigerate until ready to serve, up to 3 days.