15 Elegant Date Night Recipes That Make Staying in Feel Luxurious

Have a restaurant-worthy meal without even leaving the house.

By
Genevieve Yam
Genevieve Yam headshot
Genevieve Yam
Senior Editor
After graduating from the International Culinary Center, Genevieve cooked at Blue Hill at Stone Barns and Per Se. Prior to joining Serious Eats, she was an editor at Epicurious. She grew up between Toronto and Hong Kong and is a graduate of the University of St Andrews in Scotland. She currently lives in New York with her husband and two cats.
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Published December 07, 2025
Side view of Steak Diane

Serious Eats / Amanda Suarez

I'll be honest: I can't remember the last time my husband and I had a date night out. Our schedule revolves around our toddler's bedtime routine, which means we go straight from dinner to bath and bedtime every single night. That doesn't mean we have to miss out on all the fun, though. When we feel like doing something special, we plan a date night in and cook up a cozy meal for just the two of us…which we get to enjoy once we tuck our son in. Below, you'll find recipes fit for a romantic night in, including retro steak Diane, creamy lobster bisque, and silky chocolate mousse, among many more. Whether you're planning for an anniversary or just another Friday night, these date night recipes will help you put a lovely meal on the table for your special someone, no matter the occasion.

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  • Air-Fryer Brussels Sprouts With Pomegranate Glaze

    A bowl of airfried Brussels sprouts garnished with pomegranate seeds with a fork picking up a piece placed on a checkered tablecloth

    Serious Eats / Deli Studios

    With crisp edges, a glossy glaze, and bright, tangy flavor, these Brussels sprouts are a date night-worthy side that comes together with weeknight level effort. Cooking the Brussels sprouts in an air fryer gives you the deeo caramelization, tender interiors, and shatteringly crisp edges—without any messy clean-up.

  • Trevisano Radicchio Salad With Citrus and Ricotta Salata

    20190207-radicchio-pistachio-ricotta-salata-citrus-salad-vicky-wasik-12

    Serious Eats / Vicky Wasik

    This salad of bitter radicchio, sweet citrus, and salty cheese will brighten up your dinner table. Juicy, tangy citrus balances the bitterness of the trevisano, while sharp ricotta salata, bright fresh herbs, and crunchy pistachios round out the salad.

  • Savory Cheese Soufflé

    a fully cooked cheese soufflé, nicely risen

    Serious Eats / Vicky Wasik

    This magnificent soufflé is easy, impressive, and practically foolproof. Folding beaten egg whites into the base ensures maximum loft, and using Gruyère or cheddar—cheeses known for their excellent melting properties and robust flavors—enhances the soufflé savory depth while preventing a broken texture.

  • Lobster Bisque

    Lobster bisque served in white bowls with garnished lobster pieces accompanied by a red pot and a second filled bowl in the background
    Photograph: Vicky Wasik. Video: Natalie Holt

    Making lobster bisque—which involves cooking and shelling multiple lobsters—is not for the faint of heart. But for the fully committed, our version is rich, creamy, and aromatic. Cooking the tails and claws separately from the rest of the lobster guarantees that the meat remains tender and juicy. We also sauté the shells in plenty of butter and oil to draw out the shellfish's flavor, boosting richness with no added work.

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  • Risotto ai Gamberi (Shrimp Risotto)

    Overhead of a plate of shrimp risotto

    Serious Eats / Vicky Wasik

    A quickly cooked, deeply flavorful stock is the key to great shrimp risotto. Here, we briefly simmer shrimp shells and heads with aromatics for a fragrant stock that gives the rice its rich, deep shrimp flavor. Stirring raw shrimp into the rice just before serving prevents them from overcooking, keeping them tender and sweet.

  • Steak Diane

    Overhead view of Steak Diane

    Serious Eats / Amanda Suarez

    This retro filet mignon served in a luxe cognac sauce is elegant, full flavored, and ready in less than 30 minutes. That frees up time for you to prepare sides that are as simple or fancy as you'd like. Creamed spinach or mashed potatoes, anyone?

  • Malloreddus alla Campidanese (Sardinian Ridged Pasta With Saffron and Pork Ragù)

    Overhead view of Malloreddus alla Campidanese in a white bowl on a titled background with pink floruishes surrounded by the pot and two wine glasses

    Serious Eats / Lorena Masso

    This pasta tossed in a fragrant, earthy ragù of tomato and fatty Sardinian pork sausage is wonderfully rich and worth the time and effort. Serve it to someone you really love—or tuck into a bowl yourself and luxuriate in the fruit of your labor.

  • Uovo in Raviolo (Runny Egg Yolk Ravioli)

    20150225-egg-yolk-ravioli-primary-niki-achitoff-gray (1).jpg

    Serious Eats / Niki Achitoff-Gray

    Fresh pasta filled with a ring of creamy ricotta and a perfectly runny yolk is the kind of dish you whip up for special occasions. Served with a simple pan sauce of butter, pancetta, white wine, and lemon juice, it's creamy, savory, and spectacularly delicious.

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  • Chicken Paillard

    A plate with chicken paillard and a side of greens, placed on a wooden table with a fork and a napkin

    Serious Eats / Fred Hardy

    For those who want something simple but date night worthy, consider this quick French-inspired chicken paillard. Thin, golden, and covered in a bright lemon-butter sauce, this dish turns boneless, skinless chicken breast into a meal that's quick, elegant, and unexpectedly luxurious.

  • Sole Meunière

    Sole Meuniere on a dark green plate on a marbled countertop

    Serious Eats / Amanda Suarez

    This classic French dish is speedy, easy, and arguably one of the best ways to serve delicate fillets. The fillet is cooked almost entirely on one side for the best color and flavor, then flipped gently to just heat the other side. Plus: Spooning browned butter directly over the fillet dressed in lemon juice and parsley makes for a stunning tableside presentation.

  • Trout Almondine

    Overhead view of trout almondine

    Serious Eats / Amanda Suarez

    A variation of fish à la meunière above, trout almondine is topped in a lemony browned butter pan sauce and served with plenty of toasted almonds. The fish, sauce, and almonds are all prepared in one skillet and the result is tender, flaky fish swimming in a heavenly, nutty sauce.

  • Chocolate Mousse

    Side angle view of a spoon lifting up chocolate mousse

    Serious Eats / Amanda Suarez

    Rich with bittersweet flavor and light as a cloud, chocolate mousse is a simple, elegant dessert that's deeply satisfying to eat. Melting chocolate into the heavy cream stabilizes the chocolate and prevents it from seizing, and also lightens up the chocolate mixture, making it easier to fold together with the egg whites without deflating the mixture.

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  • Crème Brûlée

    Overhead view of creme brulee

    Serious Eats / Amanda Suarez

    Made well, crème brûlée is a magnificent dessert of silky, vanilla-scented custard beneath a shatteringly crisp topping of caramelized sugar. Using a mixture of whole milk and heavy cream results in a custard with a rich, luscious texture, and a water bath ensures even, gentle cooking that reduces the risk of overcooking.

  • Chocolate Soufflé

    20201003-chocolate-souffle-test2-vicky-wasik-12

    Serious Eats / Vicky Wasik

    Served à la minute, chocolate soufflé is the go-to classic dessert for chocolate lovers everywhere. A dark chocolate ganache deepened with the addition of unsweetened chocolate makes a simple base that bakes up into a moist, not dry, soufflé. You can also make the batter the day before you plan to serve the soufflés: The significant quantity of cocoa powder produces a soufflé that's stable enough to last overnight in the refrigerator before baking.

  • Glossy Fudge Brownies

    20171201-bravetart-brownies-vicky-wasik-15

    Serious Eats / Vicky Wasik

    These brownies are hefty squares of chocolate, but fudgy rather than gooey, with just a bit of chew and a shimmery, paper-thin crust on top.

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