5 Foodie Couples Share Their Favorite Valentine's Day Recipes, and We Want to Make Them All

Jeremiah, chef and co-owner of Contra and Wildair: "I'm not too familiar with Korean cooking, but I've eaten and traveled in Korea. So when I first started dating Laura, I wanted to cook her something that reminded her of home and let her know that I understood her culture a little. We went out once or twice before I made this dish for her from scratch and threw it together in, like, 30 minutes — she was impressed. It's one of my favorites and she's always so happy when I cook it, so it's a good one to have in my back pocket."

Laura, influencer, model, and entrepreneur: "This is one of those dishes that, while very simple and beloved, is actually quite hard to find outside of Korea. It's all about the broth, which is made from anchovies and veggies but still needs to have a deep flavor that can hold dough. Jeremiah made this for me on our second date and I think it's what really made me think, Wow . . . this guy. I snapped a photo of it and sent it to my mom, and she was so happy that I was eating a dish that is so homey and familiar to me."

Sujebi (Korean Dough Flake Soup)

Ingredients

For the Soup:
3 liters filtered water
1 piece medium-size kombu (seaweed)
1 large Yukon potato
1 medium green zucchini squash
3 cloves garlic
6 stalks scallion or green onion
1 small yellow onion
1/4 cup myulchi (small anchovies)
Korean anchovy fish sauce
Salt
Gochugaru (Korean dried chili flakes)
Korean soy sauce
Perilla oil (optional)

For the Flour Noodles:
2 cups flour
3/4 cup water
1 tablespoon canola oil
Salt

Directions

1. Add water to the flour and salt then mix with a stand mixer or by hand. Knead the dough until it's homogenous and form into a puck-like shape and wrap with plastic. Let the dough rest at room temperature for an hour prior to the soup being finished.
2. Rinse the kombu in water and place it in a pot with the water cold. Bring the water to a gentle simmer for 45 to 50 minutes. You will see the water change color, and the taste will be of umami and seaweed. Take out the kombu and save it for another broth as flavoring. Add the onion, half the scallion, two cloves of garlic, and the potato, all sliced into small pieces. This all should cook for about 9 to 12 minutes and the potatoes will be close to cooked. Add in your fish sauce and soy sauce, and grate in one more clove of garlic. Add salt to taste.
3. Add in thin half circles of the squash and add flour noodles into the boiling soup. Stretch out the dough with a rolling pin or by hand. When it gets thin enough, pull and toss one-inch pieces into the soup.
4. Finish the soup with thin-cut scallion, perilla oil, and gochugaru.

Marcus, chef of Red Rooster and author of The Rise: Black Cooks and the Soul of American Food: "Beef kitfo and injera bread are super romantic and fun because you eat them with your hands. It's also high-end, which makes it ideal for Maya and I to share together on Valentine's Day."

Maya, model: "So many memorable events have happened during the month of February: it's my birthday month, Black History Month, and the month that Marcus and I got engaged. I love the traditions surrounding the kitfo dish since it's usually eaten during weddings and big feasts. You have to select great quality meat and cut it into small pieces. It's definitely a more grown-up dish that our son, Zion, will not be eating yet. Plus, it originated in my village in Ethiopia and reminds me of my family. It has such a rich history and is perfect for celebrating Valentine's Day this year."

Beef Kitfo With Awaze

Ingredients

For the Kitfo:
Coarse kosher salt
2 tablespoons spiced butter, recipe follows
2 garlic cloves, minced
2 shallots, minced
1 jalapeño chili, minced
1 tablespoon berbere
1-2 teaspoons cayenne
1 teaspoon Chinese mustard
1 pound beef tenderloin, diced

For the Awaze:
3 tablespoons berbere
1 teaspoon cayenne
1 tablespoon horseradish, preferably freshly grated
2 tablespoons olive oil
1 tablespoon red wine vinegar
Juice of 1 lemon

For Serving:
Whole-wheat bread, toasted

For the Spiced Butter:
4 sticks unsalted butter
1 cinnamon stick
2 peeled garlic cloves
2-inch piece ginger, peeled
1 sprig rosemary
1 teaspoon ground turmeric

Directions

1. Cook the spiced butter, garlic, shallots, and jalapeño in a skillet over medium heat until the vegetables are softened, about three minutes. Scrape into a bowl. Stir in the berbere, cayenne, and mustard. Toss in the tenderloin, mixing well. Taste and season with salt.
2. Stir all the awaze ingredients together in a small bowl. Put out the bowl of kitfo, the awaze, and a stack of toasts. Rip off pieces of toast, pile with kitfo, and dip in the awaze.
3. Cut the butter into pieces and put in a saucepan with the cinnamon, garlic, ginger, rosemary, and turmeric. Turn the heat to low, let the butter melt, then simmer very gently for 30 minutes to infuse the flavors into the butter.
4. Let the butter sit for 10 minutes until the milk solids settle at the bottom. Skim off any froth and pull out the cinnamon, garlic, ginger, and rosemary. Pour the butter into a large measuring cup — be careful to leave all the milk solids behind. Discard the solids. Then pour the butter into ice cube trays and freeze it. Once they're solid, put the butter cubes into plastic bags and keep them in the freezer for months. Makes about 1 1/2 cups.

Angie, chef and co-owner of Don Angie: "There's nothing more romantic we could do on Valentine's Day than cook a special meal together. This recipe is great for the holiday because it's interactive and fun to do as a team — from making the delicate crepes, to assembling the manicotti, to sharing a delicious meal together!"

Scott, chef and co-owner of Don Angie: "We'll be celebrating Valentine's Day this year in the best way we can imagine — at home as a family with our brand-new baby boy. I love this recipe because it is adapted from one that my mother used to make for me back when I was a little boy."

Semolina Crepe Manicotti

Ingredients

For the Crepes:
1 cup durum flour
1/2 cup 00 flour
3 large eggs
1 1/3 cups whole milk
1/2 stick unsalted butter, melted and cooled
1 teaspoon kosher salt
2 tablespoons finely chopped basil

For the Filling:
2 cups whole-milk ricotta cheese
1/2 cup finely grated Parmigiano-Reggiano cheese
1/2 cup finely grated pecorino cheese (preferably pecorino toscano)
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 large egg

For the Assembly:
1 1/2 cups of your favorite tomato sauce
1/4 cup finely grated pecorino cheese (preferably pecorino toscano)
12 basil leaves, for garnish

Directions

1. To make the crepes: In a blender, combine both flours, the eggs, milk, melted butter, and salt, and blend on high until very smooth, about 30 seconds. Transfer the batter to a large bowl and whisk in the chopped basil. The mixture should be thin, just slightly thicker than water. Chill in the refrigerator for at least 30 minutes.
2. To make the filling: In a stand mixer fitted with a paddle, mix the ricotta, parmesan, pecorino, salt, pepper, and egg until well combined, about 30 seconds. (This step can also be done by hand with a whisk and a large bowl.) Chill in the refrigerator while you make the crepes.
3. Line a plate with parchment or paper towel. Heat an 8 1/2-inch nonstick sauté pan over medium heat. Spray it lightly with nonstick cooking spray and wipe out any extra residue. Gently rewhisk the batter, then, using a ladle or a 1/4 cup dry measure, pour about three tablespoons of batter into the pan and tilt it around to cover the entire surface with the batter — aim for one thin layer. Cook until just set on one side, 30 to 45 seconds, then use a thin spatula (or an offset spatula) to flip and cook the other side until lightly browned, 30 to 45 seconds. Set the crepe aside on the lined plate and repeat with remaining batter, spraying and wiping out the pan each time and stacking the crepes with fresh paper in between. You should get 10 to 14 crepes.
4. Preheat the oven to 375°F. Pour half of the tomato sauce into a 9x13-inch baking dish and spread it in an even layer on the bottom. Working with one at a time, place a crepe on a clean work surface. Add about 1/4 cup of the chilled filling in the center and spread it gently with a spoon. Roll the crepe up like a cigar, leaving the ends open, and place it, seam-side down, in the prepared baking dish. Continue stuffing and rolling more crepes, keeping them in a single layer in the baking dish. Pour the remaining sauce on top and sprinkle with the pecorino. Bake until the edges are just golden brown and bubbling, 20 to 25 minutes.
5. Let cool for 10 minutes before serving with a spatula to scoop crepes and their sauce out.

Dessislava, founder of interior design studio d s l v: "We like to explore the intersection of Bulgarian and Middle Eastern culinary traditions to represent the sum of our parts. To add some local Texas flavor — we're spending Valentine's Day down south this year — we're using Johnson's Backyard Garden carrots from a farm we love that started in a backyard not too far from our house."

Shane, co-founder and creative director of Public Records: "We featured a vegan version of this dish on our dinner menu last year, developed with Chef Lou Oates. We'll be pairing it with Southold Farm + Cellar 2016 Suitably Stunning sparkling rosé ($40) — our favorite Texas wine producer."

Za'atar Carrots With Labneh and Bulgarian Carrot Pepper Sauce

Ingredients

For the Labneh:
2 cups natural goat's milk yogurt
1/2 teaspoon salt
1/2 cup olive oil
1/4 cup dried mint

For the Carrots:
1 bunch of carrots
4 ounces lemon juice
8 ounces olive oil
1 tablespoon black peppercorn

For the Carrot Pepper Sauce:
4 Bulgarian carrot chili peppers
2 red bell peppers, roughly chopped
5 cloves garlic, roughly chopped
3/4 cup apple cider vinegar, distilled
1/2 teaspoon salt

For the Za'atar:
1 tablespoon dried thyme
1 tablespoon toasted cumin seeds
1 tablespoon ground coriander
1 tablespoon toasted sesame seeds
1 tablespoon sumac
1 teaspoon kosher salt
1 teaspoon chili flakes

Pomegranate seeds, to taste
Parsley or cilantro, to taste

Directions

1. Mix the yogurt and salt well. Line another bowl with a piece of fine cloth and transfer the yogurt. Tie the edges of the cloth together. Hang the package over another bowl and leave for 48 hours. When most of the liquid is gone, take a clean jar, pour some of the oil inside, and lay in the spread until desired consistency is achieved.
2. Marinate carrots for a few hours and either cook over an open flame until charred, or in the oven at 425°F until roasted, about 20 minutes.
3. Roughly chop the peppers. Combine all ingredients in a small pot over medium-high heat. Once the mixture is simmering, reduce heat to low, cover, and continue to simmer until peppers are tender. Transfer mixture to a blender and puree. Pour into a medium jar and allow to cool.
4. Toast sesame and cumin seeds. Let cool and combine with other spices.
5. Spread the labneh on a serving plate. Finish the carrots with some more olive oil and dust on the za'atar mix before plating. Drizzle on the pepper sauce. Finish with a handful of parsley or cilantro and some pomegranate seeds.

Anna, model: "I would love to think we have a babysitter and reservations at one of our favorite restaurants for Valentine's Day, but that will have to wait until next year. If I had to guess, we'll probably be in bed by 8 p.m., eating this cookie, and watching 90 Day Fiancé. Anything in a supersize heart shape is extra special. Plus, it's the best cookie recipe in NYC."

Carlos, co-owner of The Smile, Ray's, the Jane Ballroom, and OTL: "Next year, hopefully we'll be celebrating somewhere warm. But honestly, the fact that we're not makes it OK for me to eat my favorite heart-shaped cookie ($35) at The Smile for a week straight."

Heart-Shaped Cookie

Ingredients
2/3 cups unsalted butter
7/8 cups dark brown sugar
3/8 cups sugar
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 2/3 cups flour
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup chocolate chips
18 Guittard 72% Bittersweet Baking Discs
Maldon sea salt

Directions

1. Mix dry ingredients together in a large bowl, set aside. Using a mixer, cream together the butter and sugars. Mix in the vanilla and let combine. Mix in the eggs and yolks, a little at a time, until combined, scraping down the bowl between additions.
2. Add the flour mixture in two batches, then mix in the chocolate chips.
3. Grease a 10-inch heart pan. Press down cookie dough. Top with chocolate discs.
4. Bake at 350°F for 30 to 40 minutes (until the edges are golden brown and the cookie is pulling off the edges of the pan).
5. Sprinkle with Maldon sea salt as soon as the cookie comes out of the oven.