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Every recipe here makes two servings, so there is no week of leftovers: steakhouse steaks, surf and turf, baked stuffed lobster, salmon poke, kimchi fried rice and more.
Planning something special? See our date night dinners too.
Dinner for two at home beats a crowded restaurant. Our apron from Shortsleeve.com says it best: I usually make reservations, but now I make recipes.
A thick ribeye seared hard in a smoking-hot cast-iron skillet, then basted with butter, garlic and thyme until medium-rare. Steakhouse results at home in about 20 minutes; serves 2.
A 1 1/2 to 2-inch steak cooked slowly in a 250°F oven, then seared in a blazing skillet for an even edge-to-edge pink center and a dark crust. Serves 2 to 3.
A thick ribeye or strip steak cooked in a precise water bath to an even edge-to-edge doneness, then seared hard in cast iron for a dark crust. Serves 2.
A seared strip steak topped with herb butter, served with crisp twice-fried French fries and a garlic aioli. The Paris bistro classic at home. Serves 2.
Strip or filet steaks pressed into cracked black peppercorns, seared in a hot skillet and finished with a creamy brandy pan sauce. A French bistro classic for two.
A pan-seared filet mignon topped with garlic herb butter and a broiled butterflied lobster tail, served with drawn butter, lemon and asparagus. A steakhouse dinner for two.
A giant long-bone ribeye cooked low in the oven, then seared hard for a dark crust and an even rosy center. A showstopper that serves 2 to 3.
A ribeye or New York strip seasoned simply and air fried to medium-rare, then topped with garlic herb butter. Serves 2.
Classic Reuben Sandwich20 min total | 2 sandwichesThe deli classic: corned beef, Swiss cheese, sauerkraut and Russian dressing on rye, griddled in butter until crisp and melty. Makes 2 sandwiches.
Whole lobsters split and filled with a buttery cracker-crumb stuffing with scallops, baked until golden. A New England special-occasion classic. Serves 2.
Cubes of sushi-grade salmon tossed in a soy, sesame and green onion dressing over rice with avocado, cucumber, edamame, carrot and sesame seeds. Serves 2.
Salmon or trout fillets sealed in foil packets with a lemon, Dijon and oil sauce and parsley, baked at 450°F for 15 to 18 minutes. Make ahead and bake when ready.
New England steamers: soft-shell clams soaked to purge the sand, steamed for 15 minutes, and served with their broth, drawn butter and lemon.
Country-style pork ribs baked in a soy, sherry, ginger and pineapple juice marinade, then finished with a sticky brown sugar and pineapple glaze. Serves 2 to 3.
Day-old rice stir-fried with chopped ripe kimchi, bacon, onion and a spoonful of gochujang, finished with sesame oil and topped with a runny fried egg. Ready in 25 minutes; serves 2 to 3.
Matzah brei, fried matzah: crumbled matzah or farfel soaked in beaten eggs and fried golden on both sides. Serve with maple syrup, jam or sugar.
The signature dish of Boston's Locke-Ober: lobster meat in a creamy sherry sauce with mushrooms and green pepper, piled back into the shell under Parmesan and baked until golden. Serves 2.
The steak that made New York's Delmonico's famous: a thick boneless ribeye seared hard in a hot skillet, finished with garlic herb butter. Serves 2.
The 1950s New York dining-room classic: beef tenderloin medallions seared and finished in a pan sauce of shallots, mushrooms, cognac, mustard, Worcestershire and cream. Serves 2.
For a special night: Valentine's dinner at home.
