Ah, Valentine’s Day. The lovey-dovey couple’s favorite holiday, and the single friend’s worst nightmare. These recipes give you permission to treat yourself — or to impress your boo.
I’ve probably watched 85% of all romantic comedies ever made. I’m the type of girl who’s rolling on the floor laughing at Adam Sandler one minute and rooting for Anne Hathaway in her quest for a proper suitor the next.
While I was dreaming about what this article could be, I wanted to incorporate food featured in the movies but also come up with inventive ways to highlight the themes of each. If you’re single and ready to mingle, these dishes will surely make your crush fall in love with you.
Whether you dream of a wedding like the one in “Crazy Rich Asians” or pine over Matthew McConaughey in “How to Lose a Guy in 10 Days,” this is the collection for you. It’s time to throw that Galentine’s party or host the candlelit dinner and movie night.
Course 1: Colorful Charcuterie inspired by ‘27 Dresses’
In “27 Dresses” (2008), Jane Nichols has a wildly colorful closet, representing her 27 weddings as a perpetual bridesmaid. This over-the-top charcuterie board is like Jane’s whimsical obsession with love.
The rainbow of fruits, vegetables, meats and other ingredients represents the jewel tones, frilly pastels and flowery accents of the dresses. From her purple kimono to her orange sari, Jane is fun and frantic, just like this charcuterie board.
Prep time: 25 minutes
Ingredients:
12 to 14 thin slices of salami (enough for 2 to 3 rosettes)
12 to 14 thin slices of prosciutto (enough for 2 to 3 rosettes)
1 pint of raspberries
1 pint of strawberries (sliced)
1 to 2 yellow or orange bell peppers (cut into strips or triangles)
1 to 2 clusters of green grapes
½ cup green olives (stuffed with pepper or garlic)
1 small wheel or wedge brie cheese (8 to 12 ounces, left whole or cut)
1 small package of blue corn chips or crackers
1 pint of blackberries
Optional:
1 pint of cherry tomatoes (halved or whole)
1 to 2 oranges (segmented or sliced into wheels)
Sprigs of rosemary/thyme
Directions:
Meat rosettes:
Layer the rim of a wine glass or glass jar by draping slices over the rim, overlapping by about ½. Let roughly half the slice hang inside the glass and half hang outside. Go all the way around (usually 4 to 6 slices).
Keep adding layers toward the center. Use more overlap on these inner layers (almost stacking them). Add 5 to 8 slices per layer. Do 2 to 3 more layers until the middle feels mostly full.
Finish the center by tucking a tightly rolled slice or two into the middle for the bud. Gently fluff outer edges outward.
Release by flipping the glass over onto your board; tap or wiggle gently to slide the rose out intact.
Main:
Use a large wooden board, marble slab or round platter for visual appeal.
Anchor with the brie in the center or slightly off-center. Add 5 to 8 prosciutto rosettes around it or in a focal cluster for that "wow" factor.
Create color pops and flow — arrange ingredients in small, overflowing sections or in a rainbow pattern:
Cluster the blackberries, strawberries and raspberries together for deep jewel tones.
Group grapes in bunches next to orange segments for bright contrast.
Fan out yellow bell pepper strips.
Scatter green olives in little pockets for salty pops.
Add crunch by piling blue corn chips in one or two corners or in a small bowl, so they don't get soggy.
Fill gaps and garnish by tucking smaller items (berries, olives, tomato halves) into empty spaces to make it look abundant. Add a sprig of herbs if desired.
Serve at room temperature so the brie is creamy and spreadable. Add small knives for the cheese.
Course 2: Greek Salad inspired by ‘My Big Fat Greek Wedding’
My favorite interesting fact to drop is that I am part Greek. This recipe embodies my Mediterranean roots and is one of my go-to ways to get a quick and healthy side dish. I can recall eating this on the side of most meals with my family in Athens.
And there is nothing I love more than watching an authentic representation of my heritage in the rom-com “My Big Fat Greek Wedding” (2002).
Toula Portokalos shows how a middle-aged Greek woman can gain confidence with a little makeover, an exciting new career and a love interest.
In honor of her boyfriend, Ian Miller, being a vegetarian, I decided to go with a salad recipe for your second course. With its colorful vegetables, it alludes to the chaos of loud Greek families.
Prep time: 15 minutes
Ingredients:
1 English cucumber (chopped into small chunks)
4 Roma tomatoes (scooped out and chopped)
½ small red onion
½ cup crumbled feta cheese (Authentic Greek Feta in Brine from Trader Joe’s is my recommendation)
1 tablespoon olive oil
2 tablespoons white wine vinegar
1 teaspoon oregano, dried
¼ teaspoon dill weed, dried
1 teaspoon salt or to taste
Pepper to taste
29 kalamata olives, sliced in half
Directions:
In a medium bowl, combine ingredients and stir. Enjoy!
Tip: If you put it in the fridge for a few hours, the flavors will marinate well together.
Course 3: Pear and Cheese Crostini inspired by ‘The Princess Diaries’
As every young girl does, I always dreamt of what it would be like to be a real-life princess. I rewatched “The Princess Diaries” (2001) a hundred times, dreaming of a massive closet with drawers of jewels and dazzling balls.
To represent the beautiful kingdom of Genovia, I wanted to create something simple yet elegant. According to the movie, pears are its national fruit, so I incorporated them into my crostini.
Apples and cheese are often eaten together, so I figured that pear would pair nicely with the crunchiness of the nuts and the creaminess of the goat cheese.
Prep time: 5 minutes
Cook time: 5 minutes
Ingredients:
1 French baguette (sliced diagonally, about 20-24 slices)
6 to 8 ounces soft goat cheese (use a log of plain or herbed)
2 to 3 ripe but firm pears (Bartlett — thinly sliced; core removed)
¼ to ⅓ cup pecans (chopped)
2 to 3 tablespoons extra virgin olive oil (for brushing the bread)
Optional: Honey (for drizzling)
Directions:
Preheat the oven to 375 degrees.
Lightly brush the tops with olive oil.
While the bread toasts, thinly slice the pears (use a sharp knife for even, thin pieces — about ⅛-inch thick). Remove the core but keep the skin on for color and texture.
Spread each toasted baguette slice with about ½ to 1 tablespoon of softened goat cheese. Add a light grind of black pepper on top.
Layer 1 thin pear slice (or 2 to 3 small slices) over the cheese.
Sprinkle with a pinch of chopped pecans, drizzle with honey and add a few fresh thyme leaves or rosemary if using.
Arrange on a platter and serve immediately at room temperature.
Tip: Add some paprika for a little extra kick if desired.
Course 4: Chicken Satay inspired by ‘Crazy Rich Asians’
The moment I saw “Crazy Rich Asians,” I knew I would be a fan for life. It’s entertaining and complex, with elements of romance, wealth, loyalty, personal identity and friendship.
Bold spices like turmeric and cumin are key to the boldness of Asian street food. In the start of the movie, Rachel Wu and Nick Young visit the Hawker stalls in Singapore and sample dishes with friends, including chicken satay skewers.
This Singapore-style recipe highlights the contrast between Rachel’s American background and Nick’s Southeast Asian roots. The depth of flavor represents the blend of their two worlds.
Prep time: 30 minutes
Cook time: 20 minutes
Ingredients:
2 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
4 to 6 shallots (or 1 small onion), peeled and chopped
4 to 6 garlic cloves, peeled
2 teaspoons ground turmeric
1 to 2 teaspoons ground coriander
1 to 2 teaspoons ground cumin
2 to 3 tablespoons palm sugar (or brown sugar)
2 tablespoons soy sauce
1 teaspoon salt (or to taste)
Thai Peanut Satay Sauce from Trader Joe’s
Optional: 1-inch piece ginger, chopped
Directions:
Prepare the marinade by blending the shallots, garlic, turmeric, coriander, cumin, sugar, soy sauce and salt into a smooth paste. If it's too thick, add a splash of water.
Toss the chicken pieces in the marinade until well coated. Cover and refrigerate for at least 2 hours (overnight is best for maximum flavor).
If you’re grilling them on skewers:
Soak bamboo skewers in water for 30 minutes (to prevent burning). Thread 4 to 5 pieces of marinated chicken onto each skewer, pressing them close together.
Preheat a grill or grill pan to medium-high. Brush skewers with oil. Grill 3 to 5 minutes per side, basting with leftover marinade or oil, until charred on the edges and cooked through (internal temp 165 degrees). Don't overcook — thighs stay juicy!
Arrange hot skewers on a platter with cucumber, onion, lime wedges and a bowl of warm peanut sauce for dipping. Or drizzle the sauce on top. Squeeze lime over the satay for extra brightness.
If you’re baking them in the oven:
Preheat the oven: Set your oven to 400 to 425 degrees for best results — higher heat mimics grilling's quick cook and helps develop those golden, slightly charred edges. (Lower temps like 350 degrees work too but take longer and may be less caramelized.)
Line a large baking sheet with foil or parchment for easy cleanup (the marinade can drip and get sticky).
Place the sheet in the preheated oven (middle rack).
Bake for 15 to 20 minutes, flipping the skewers halfway through (around 8 to 10 minutes) for even cooking.
Chicken should reach an internal temperature of 165 degrees and have golden-brown edges. If you want more char, switch to broil (high) for the last 2 to 4 minutes — watch closely to avoid burning!
Let them rest for 2 to 3 minutes, then serve hot with warm peanut sauce, cucumber slices, red onion, lime wedges and any garnishes. Squeeze fresh lime over top!
Course 5: Chicken Pad Thai inspired by ‘10 Things I Hate About You’
Along with “angry girl music of the Indie Rock persuasion,” Kat Stratford from “10 Things I Hate About You” (1999) loves Thai food. While Patrick Verona tries to win Kat over in the movie, her little sister’s friend, Cameron, includes Thai food in her list of favorite things.
In the last century, pad thai has become a symbol of Thai nationalism and was popularized in the post-World War II era.
Pad thai is one of my favorite comfort meals. Anytime I have the decision to choose a restaurant, it’s usually one with pad thai and creamy Thai tea. The simplicity in ingredients with a mix of acidity, sweetness and spiciness is masterful.
Like Kat, the dish is chaotic, colorful and deep. I’m so glad I was able to make my own pad thai, although this version is a little less sweet than most Americanized versions of the dish.
Prep time: 30 minutes
Ingredients:
1 package (8 ounces) flat rice noodles
3 tablespoons olive oil
3 cloves garlic, minced
8 ounces chicken, cut into small pieces (or chicken from previous recipe)
2 eggs
1 cup fresh bean sprouts
3 green onions, chopped
½ cup dry roasted peanuts
2 limes
½ cup fresh cilantro, chopped
Noodle Sauce:
3 tablespoons fish sauce
1 tablespoon low-sodium soy sauce
4 tablespoons light brown sugar
2 tablespoons rice vinegar, or tamarind paste
1 to 2 tbsp Sriracha hot sauce
Optional:
1 tablespoon chili powder (for spicier version)
1 to 2 tablespoons creamy peanut butter (optional)
Directions:
Cook noodles according to package instructions, just until tender.
Make sauce by combining sauce ingredients in a bowl. Set aside.
Heat 1½ tablespoons of oil in a wok or large saucepan over medium-high heat. Add shrimp or chicken and garlic. The shrimp will cook quickly, about 1 to 2 minutes on each side, or until pink. If using chicken, cook until just cooked through, about 3 to 4 minutes, flipping only once.
Push everything to the side of the pan. Add a little more oil and add beaten eggs. Scramble the eggs, breaking them into small pieces.
Add noodles, sauce, bean sprouts and peanuts to the wok. Toss everything to combine.
Garnish the top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately!
Tip: Use leftover chicken from the previous recipe.
Course 6: Lemon Posset inspired by ‘How to Lose a Guy in 10 Days’
Arguably, the Carolina Herrera yellow satin dress Andie Anderson wears in “How to Lose a Guy in 10 Days” (2003) is one of the most iconic fashion pieces in cinema. What better way to commemorate its effortless sophistication than with a lemon posset?
Made with only three ingredients, this dessert will brighten up your world. I’ve seen this dessert prepared in a cooking competition, but I had never tried it before.
The acidity of the lemon, smoothness of the cream and sweetness of the sugar come together in harmonic fashion. Show your boo that you’re “berry in love” with a fruity garnish.
If you want to impress your better half or gal pals, this is a palate-pleaser for the end of this six-course meal.
Prep time: 2 hours and 30 minutes
Ingredients:
2 cups heavy whipping cream
⅔ cup granulated sugar
5 tablespoons fresh lemon juice, from about 2 lemons
Berries, optional for serving
Directions:
In a small saucepan, boil the cream and sugar and stir. Adjust the heat so it doesn’t boil over and keep it at a medium boil for 5 minutes.
Remove the pan from the heat and stir in the lemon juice. Let it cool for 20 minutes.
Keep lemon halves from juicing. Scoop out flesh and set aside.
Divide the mixture between 4 ramekins or between 10 to 12 lemon halves. Fill your desired serving container about ¾ inch full.
Refrigerate for at least 2 to 3 hours until fully set, then top with berries (blackberries, raspberries and strawberries) for garnish.
I hope this inspired you to dance around the kitchen to an Olivia Dean song or enjoy a romantic comedy with your favorite person. Now, I’m no love doctor, but I do know that the way to a person’s heart this Valentine’s Day is through their stomach.
XOXO and stay sweet,
Your Recipe Wingwoman,
Summer
Contact Summer Johnston at sjohnston@alligator.org. Follow her on X @summerajohnston.
