Ashley Rodriguez

Gabe and I were engaged in Rome, so any dish that hints back to our days there — wandering Italy’s cobblestone streets, walking hand-in-hand, dreaming about our lives together — brings out a certain bit of romance. Cacio e Pepe is essentially just three ingredients, and yet its final flavor is deep, rich, and so satisfying, especially if said pasta is served in a dish made of baked cheese, as we are known to do. → Buy Ashley’s Book!

The warmth of the vinaigrette softens the kale and adds a richness to this hearty salad. Here I use Tuscan kale, as I prefer its soft ridges to the sharper edges of the more classic variety. What I love about kale salads is that they hold up in the fridge, so feel free to make this salad in advance or enjoy leftovers the next day. → Buy Ashley’s Book!

A Valentine’s meal is not complete without a bit of chocolate. Here we end with chocolate in the form of a rich, fudgy brownie topped with a whipped peanut butter frosting and finished with flaked salt to tame the sweetness and round out all the flavors. By the time we get to these brownies, we usually skip the plates and just grab a couple forks. The best way to end a special meal.