cauliflower soup

Photo: Chris Court

Cauliflower Soup with Crème Fraîche
Chef Steve Corry, co-owner of the restaurant Five Fifty Five and the French bistro Petite Jacqueline in Portland, suggests you start off your feast with a soul-warming cauliflower soup enriched with crème fraîche.

Get the recipe: Cauliflower Soup with Crème Fraîche

vadouvan curry shrimp

Photo: Chris Court

Vadouvan Curry Shrimp
Vadouvan is a French-Indian spice mix that gives this dish a sophisticated depth of flavor.

Get the recipe: Vadouvan Curry Shrimp

salmon in parchment with olive butter

Photo: Chris Court

Salmon in Parchment with Olive Butter
"You can have the salmon on a tray, ready to roast, before guests arrive," Corry says. "When you take it out of the oven, it's puffed up a little from the steam, then you open it like a valentine."

Get the recipe: Salmon in Parchment with Olive Butter

brussels sprouts and potato and fennel puree

Photo: Chris Court

Potato and Fennel Puree and Brussels Sprouts with Brioche Bread Crumbs
This puree recipe is enlivened by Sambuca, an anise liqueur, while the Brussels sprouts have a luxuriously crunchy texture thanks to the addition of crunchy brioche crumbs.

Get the recipes: Potato and Fennel Puree and Brussels Sprouts with Brioche Bread Crumbs

clementine pots de creme

Photo: Chris Court

Clementine Pots de Crème
Individual pots de crème feel more personalized than a plated dessert. These are made from Corry's foolproof family recipe. Bonus: You can make them a day ahead of time.

Get the recipe: Clementine Pots de Crème

Next: Why You Should Celebrate Valentine's Day with Good Friends and Better Food

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