Valentine food and recipe ideas with easy starters, mains and desserts as well as cocktails and champagne and wine ideas. They all contain aphrodisiacs too!

“The guys guide to cooking for girls”offers recipes for men wishing to look smart by cooking for women. The recipes are split into Dishes/ Course (including “food for the morning after”), difficulty and moods. Moods include decadent, snugly, saucy, sassy, nutty & luscious. Cook the right meal and men may just get dessert!

This contest is modeled after Food Network's Iron Chef series, but with a twist. These recipes are safe for food allergies. Hosted by Kids With Food Allergies, Inc, a national non-profit. The current battle is "Valentine's Indulge Us". All recipes must be free of nuts, tree nuts, and other allergens; and must be a candy or dessert.

This page contains great simple recipes for Greek Roasted Lamb, Ukrainian beet and horseradish relish and a Cheesecake that is savory instead of sweet. The Cheesecake can be made as a whole dessert or divided into individual servings before baking. Tradiotaionally for Easter, these recipes can be used anytime of the year.

Video of how to make a Christmas Yule Log

A pie is a baked food, with a baked shell usually made of pastry dough that covers or completely contains a filling of fruit, meat, fish, vegetables, cheeses, creams, chocolate, custards, nuts, or other sweet or savoury ingredients. Pies can be either "filled", where a dish is covered by pastry and the filling is placed on top of that, "top-crust," where the filling is placed in a dish and covered with a pastry/potato mash top before baking, or "two-crust," with the filling completely enclosed in the pastry shell. Some pies have only a bottom crust, generally if they have a sweet filling that does not require cooking. These bottom-crust-only pies may be known as tarts or tartlets. An example of a bottom-crust-only pie that is savoury rather than sweet is a quiche. Tarte Tatin is a one-crust fruit pie that is served upside-down, with the crust underneath. Blind-baking is used to develop a crust's crispiness, and keep it from becoming soggy under the burden of a very liquid filling. If the crust of the pie requires much more cooking than the chosen filling, it may also be blind-baked before the filling is added and then only briefly cooked or refrigerated. Pie fillings range in size from tiny bite-size party pies or small tartlets, to single-serve pies (e.g. a pasty) and larger pies baked in a dish and eaten by the slice. The type of pastry used depends on the filling. It may be either a butter-rich flaky or puff pastry, a sturdy shortcrust pastry, or, in the case of savoury pies, a hot water crust pastry.Occasionally the term pie is used to refer to otherwise unrelated confections containing a sweet or savoury filling, such as Eskimo pie or moon pie.A "cow pie" refers to cow dung rather than a food.