Today I will be live on Cosmo Radio on Sirius/XM at 11am!

We'll be talking food + dating, which are their standard Friday topics. Definitely an interesting combo for me at the moment ... I guess I'll drop the bomb here before the radio broadcast: Gregg and I are no longer together. One of the many changes happening in my life right now. Well, that and moving - all of which I will talk about more later. But, know that I am doing well. It has not been easy but I know it's for the best and I have a lot of exciting things happening. It's a great time to be 100% focused on myself.

And you ... because you need to know what to cook for date night, right!? :)

Obviously when I heard the topics were food + dating, this is the first thing that came to mind. Every girl needs to have a trick up her sleeve for pleasing her guy, and I believe I know the secret to a man's heart: A good steak!

It's probably the first thing I learned to cook - and one of the first videos I ever made shows you exactly how to do it. It's virtually impossible to screw up! You sear the meat well on both sides, and then finish it in the oven for a few minutes. Watch the video and get all of the tips here. You can use the same technique with another cut like a ribeye as well, but I like a filet for a date night because it's soft and tender and thus, more seductive.

how to cook the perfect filet
how to cook the perfect filet

Starting with oysters is a no-brainer, for two reasons. For one, no cooking required! You can call your seafood shop (if you are in NYC, Lobster Place at Chelsea Market) and have them do the shucking for you. Just make sure you keep them over ice! Ask for them to prepare the standard accompaniments, or make your own mignonette, which is my favorite - just sherry vinegar and minced shallot. The second reason, yes the obvious...

And Caesar salad is just every dude's thing, isn't it? If your guy will dig the kale, go for that. I like to use Tuscan/black/lacinto kale for my Caesar salad. I make a similar version to this one they serve at ABC Kitchen - I add shaved radish and forgo the croutons.

For sides, keep it simple. (And if you want to skip them altogether, I'm not judging!) My go-to is roasting fingerlings either whole or sliced in half (this way they get crispy) in olive oil and a sprinkle of kosher salt in a 400 degree oven until tender and crispy. Serve with butter, chives, and Maldon - a fancy flaky sea salt that makes everything better.

Steamed or blanched asparagus is easy and great when in season - spring for the best local/organic vegetables you can. I usually blanch asparagus: Trim the woody ends from the asparagus, cutting on a bias. Prepare an ice bath (this will stop the cooking process immediately and allow the asparagus to stay bright green). Drop into rapidly boiling salted water for 2 to 4 minutes (depending on thickness) until crisp-tender, then transfer to the ice bath immediately. Add a drizzle of good olive oil, a squeeze of lemon, and a sprinkle of Maldon - easy!

And for dessert, there has to be chocolate! The cremoso I've included in the menu is something I came up with for a client who wanted to impress a date. The bonus is that it's also gluten-free! It's a very rich, custard-like dark chocolate pudding and so, so good with the olive oil. It might seem strange to you but I promise it works! Click here for the recipe.

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Super-Simple Date Night Menu

Raw Oysters with Mignonette + Lemon

Caesar Salad

The Perfect Filet

Roasted Fingerling Potatoes + Chives

Steamed Asparagus

Dark Chocolate Cremoso with Strawberries + Olive Oil