Date Night In: More Than 120 Recipes to Nourish Your Relationship by Ashley Rodriguez

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Notes about Recipes in this book

  • Braised green beans with smashed tomato vinaigrette

    • Rutabaga on September 17, 2019

      This is a lovely summer side dish. Although I have a fear of overcooked beans, the braising technique actually worked quite well, and my husband and older son enjoyed them. I used chopped tomatoes in place of the cherry tomatoes; any good, fresh and local tomatoes will work.

  • Bittersweet brownies with salted peanut butter frosting

    • Rutabaga on May 23, 2020

      These brownies are incredibly rich and fudgy, definitely not light and cakey! The peanut butter frosting is the perfect foil, especially with salt sprinkled on top. I made them for my husband's birthday, as he loves peanut butter and chocolate. The flavors are much more intense than a Reeses cup, something for a real peanut butter and chocolate lover.

  • Basil mint jubilee

    • Rutabaga on September 12, 2020

      This is a nice variation on a mint julep. The basil was relatively subtle, but you could definitely tell the syrup was sweetened with honey instead of sugar.

  • Fried chicken sandwiches on black pepper biscuits

    • Rutabaga on July 18, 2020

      Delicious! My only concern was that my biscuits were rather flat; next time, I may try rolling the dough to about 1 1/2 inches thick before cutting them, and use a sharper cutter rather than a glass. I also think some arugula or other spicy greens would be a good addition. It's a rich sandwich, so pairs well with the accompanying pickled veg salad included in the book.

  • Fried chicken

    • Rutabaga on July 18, 2020

      I was really impressed with how well this chicken turned out, it was so tender and succulent. The dry brine really does wonders! I also took the time to check the temperature of the oil rather than guessing, which helped them cook perfectly. Of course, it's great for the biscuit sandwiches in the book, but would also be good on its own, or served on buns instead of biscuits.

  • Pickled vegetable salad

    • Rutabaga on July 19, 2020

      This is such a great salad to serve with a rich main dish, such as the fried chicken biscuit sandwiches from this same book. It really brings balance to the palate. Keeping the different colored vegetables separate makes for a beautiful presentation, and you can put the salad together in about five minutes if you pickle the vegetables ahead of time as recommended. It's a good option for any time of year.

  • Shortcakes

    • Rutabaga on July 19, 2020

      I made these to use with the fried chicken and black pepper biscuit recipe from this same book. They turned out very well, nice and light, yet rich-tasting, but next time I would omit the sugar (or maybe use just one tablespoon) when using them for a savory purpose. Also, they didn't rise as high as I had hoped, so I'd keep the dough thicker when rolling them out, maybe about 1 1/2 inches.

  • Roasted green pozole with chicken

    • Rutabaga on July 08, 2019

      This pozole has great flavor. The fact that I used homemade chicken stock no doubt makes a difference. It's a great soup to make in advance. Double the recipe to feed more people or freeze some for later.

  • Fire-pit Fontina with tomatoes, rosemary, and lemon

    • Rutabaga on September 15, 2020

      This pairs well with pretzel rolls (real German style pretzels or Laugenbroetchen are best if you can get them). It's quick and easy to make, but can cool quickly, making the cheese turn stringy. I made it in a cast iron skillet on the stove, but it would be fun to try over an open fire sometime.

  • Smoky potato salad with sour cream and dill

    • Rutabaga on May 19, 2019

      I increased the recipe to about three and half pounds of mixed baby potatoes, and cooked them in two large foil packets on the grill. It turned out great! The smokey taste of grill roasted potatoes together with a little garlic, sour cream, and dill was delicious. It's a nice alternative to traditional potato salad that can be ready very quickly once the potatoes are off the grill if you prepare the other ingredients in advance.

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Reviews about this book

  • Salt Sugar and I

    This book is full of inspirational menus bursting with ideas, the chapter introductions give you an insight into her home and kitchen and the date nights she shares are just special.

    Full review
  • Food52

    Interview with author Ashley Rodriguez

    Full review
  • ISBN 10 0762452463
  • ISBN 13 9780762452460
  • Linked ISBNs
  • Published Dec 23 2014
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Running Press

Publishers Text

Rekindle the Romance at Home! Sweethearts, spouses, and parents Ashley and Gabe Rodriguez found themselves deep into marriage and child-rearing when they realized they were spending most of their evenings staring at their computers. Determined not to let their relationship deteriorate into that of "roommates with children," they institute a weekly date night: they saute, roast, mix and dice and spend time reconnecting over simple but thoughtful dishes like Crostini with Ricotta, Prosciutto, and Peas, Tomato and Fennel Gazpacho with Dungeness Crab, Fennel-Crusted Lamb Chops, and Dulce de Leche and Nectarine Creamsicles (sometimes even with an expertly chilled cocktail). Just carving out time to talk, cook, and eat together became the marriage-booster they needed, and now with Date Night In she invites you to make date night an integral part of your week and shows you how to woo your partner all over again with food, drink, and conversation. Packed with tantalizing and delicious recipes, Date Night In is a must-have cookbook for any couple who wants to spice things up with special seasonal meals at home with a table for two.

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