A tiny heart turns a simple cupcake into a
Valentine celebration. Photo courtesy
BellaBaker.com.

The flower design was added inspiration, but we actually prefer the minimalist approach—heart only—for its elegant simplicity.

Head to the bakery and buy some cupcakes. Head to the candy store and grab some themed candy. If you only have a supermarket at hand, decorate with red or pink sprinkles and top the sprinkles with a chocolate kiss.

You might not have time to bake these double lemon cupcakes today, but they are simply splendid: a lemon cupcake topped with lemon cream cheese frosting. Get the lemon cupcake recipe from BellaBaker.com, and put it on your “To Bake” list.

Because we’re crazy for lemon curd (and all things lemon), we turned the recipe into Triple Lemon Cupcakes:

THE REAL RED VELVET

And now for that all-American favorite, red velvet cupcakes.

Bella Baker herself, Lauryn Cohen, makes them as they should be: with beets, not red food color.

We find that most red velvet cake is bland: all color, no flavor. If you, too, don’t understand what all the fuss is about, bake a recipe that uses beets.

Here’s Bella Baker’s red velvet cupcake recipe.

THE NIBBLE wishes you a Valentine’s Day filled with love—and some great things to eat.

A delicious Valentine starter. Photo courtesy
CalvisiusCaviar.com.

Calvisius white sturgeon caviar, which is farmed in California, is deliciously creamy, smooth and succulent. The silver-gray roe is medium-large in size and exhibits an intense aroma, firm texture, and slightly nutty flavor.

It’s one of our favorite treats. Tonight we’ve re-creating this elegant yet simple starter course recipe idea from Calvisius Caviar.

Ingredients For 2 Servings

 
Preparation

1. SLICE beets into circles and steam until cooked.

2. FINISH quickly in a pan with hot melted butter.

3. SEAR scallops in the same pan.

4. ARRANGE 3 or 4 beet slices in a concentric “rose” design: larger slices on the bottom, smaller slices on top. If using canned beets, which are all the same size, make a “daisy circle.”

5. TOP beets with a scallop. Garnish with caviar. Add the green garnish to the plate and serve.

You might not think of Pork and Potato Stew as a Chinese dish—it sounds pretty European. But the recipe below is authentically Chinese, using the technique of red cooking—also called Chinese stewing, red stewing, red braising and flavor potting.

It can be made in a slow cooker (less to clean up!) and will likely become a popular dish at your table year-round.

Red cooking is a traditional, slow braising Chinese cooking technique. A homey stew is made with soy sauce, sherry, and stock, plus meat and vegetables. This satisfying comfort food brings warmth to a chilly evening.

Chinese comfort food: pork and potato stew. Photo courtesy PotatoGoodness.com.

Makes 8 portions.

Ingredients

Preparation

1. COMBINE the broth, soy sauce, ginger, sherry, orange zest, and honey in a large pot and stir until the honey dissolves. Add the pork, potatoes, scallions, chiles, garlic, star anise, and cinnamon sticks. Stir well and bring to a simmer over medium-high heat.

2. COVER, reduce heat to low and simmer slowly until the pork is meltingly tender, stirring occasionally, about 2 hours. (Alternatively, stir all these ingredients in a slow cooker, cover, and cook on low about 8 to 9 hours.) Meanwhile…

3. HEAT the oil in a large skillet over medium heat. Add the greens and vinegar. Cover, reduce heat and cook, stirring occasionally, until wilted and tender, about 12 to 15 minutes. Cover and keep warm on the stove.

4. SERVE: Discard the star anise pods and cinnamon sticks. Divide the greens among serving bowls, then ladle the stew over the greens.

Per serving: calories 424, fat 10g, cholesterol 110mg, sodium 846mg, vitamin C 82mg, fiber 5g, protein 44g potassium 1239mg.