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    Sexy Foods

    •January 17, 2013
    • <div class="caption-credit"> Photo by: Tina Rupp</div><div class="caption-title">Pasta with Robiola and Truffles</div><b><a href="http://www.foodandwine.com/recipes/pasta-with-robiola-and-truffles">Pasta with Robiola and Truffles</a></b>
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This indulgent first course marries three of Italy's best ingredients: egg pasta, winter truffles and Robiola Rocchetta, a creamy cheese from northern Italy, which forms the base for an incredibly rich sauce.
    • <div class="caption-credit"> Photo by: Anna Williams</div><div class="caption-title">Foie Gras-Steamed Clams</div><b><a href="http://www.foodandwine.com/recipes/foie-gras-steamed-clams">Foie Gras-Steamed Clams</a></b>
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At the Greenhouse Tavern in Cleveland, chef Jonathon Sawyer uses a little bit of foie gras to create a luscious sauce for clams. "It's such a simple recipe," he says."I just put the clams, foie gras and vinegar in a pot and just let them get to know each other for a while."
    • <div class="caption-credit"> Photo by: John Kernick</div><div class="caption-title">Meyer Lemon Risotto with Basil</div><b><a href="http://www.foodandwine.com/recipes/meyer-lemon-risotto-with-basil">Meyer Lemon Risotto with Basil</a></b>
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If you can't find any Meyer lemons, use regular (Eureka) lemons.
    • <div class="caption-credit"> Photo by: Tina Rupp</div><div class="caption-title">Pasta with Salmon Caviar</div><b><a href="http://www.foodandwine.com/recipes/pasta-with-salmon-caviar">Pasta with Salmon Caviar</a></b>
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Juicy salmon eggs add a delicate crunch to this luxurious pasta dish. If you prefer a more subtle fish flavor, substitute trout roe and smoked trout for the salmon roe and smoked salmon.
    • <div class="caption-credit"> Photo by: Con Poulos</div><div class="caption-title">Chocolate Soufflés with Crème Anglaise</div><b><a href="http://www.foodandwine.com/recipes/chocolate-souffles-with-creme-anglaise">Chocolate Soufflés with Crème Anglaise</a></b>
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"I love the simple elegance of chocolate soufflés," F&W's Grace Parisi says. She uses top-quality chocolate from brands like Valrhona or Callebaut, which lends a deep, almost smoky flavor to the airy dessert. Tahitian vanilla beans--some of the world's best--add a floral sweetness to the crème anglaise.
    5 / 10

    Meyer Lemon Risotto with Basil

    Photo by: John Kernick
    Meyer Lemon Risotto with Basil
    Meyer Lemon Risotto with Basil
    If you can't find any Meyer lemons, use regular (Eureka) lemons.

    By Food & Wine



    Here, Food & Wine offers sexy foods for Valentine's Day.



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