There comes a time right after Halloween where single men every where start to return texts to one special person. Summertime fine has fleeted, and as the temperature drops, so does ones desire to hit every happy hour, fork over cash at every five star, and dash toward every dine in. You’ve met up a few times, met the friends, even picked them up from the airport (BIG STEP) and now you are ready to start apple picking with your exclusive partner. First dates are EXPENSIVE, but first impressions are PRICELESS. Stop believing in yourself so much and learn from a top chef. #classic

Ed. Note: don’t be inviting each and every tender match to your crib the first time you meet them, this is strictly for closing the right ONE.

It’s time to fall in love with your kitchen. Chef David Thomas (Culinary Director, Bonefish Grill) is here to help us with the basics. We’ve come a long way from salmon on a George Foreman grill. 5 Classic Meals Every Man Must Know How To Make.

By David Thomas – Culinary Expert

It doesn’t take much to make a good meal. If it looks mostly homemade, your date is not going to notice the shortcuts you took along the way. Here are five extremely simple meals any guy can pull off. Just take out your nice place settings and candles, put some s mooth jazz on, and let the magic happen.

Lemon-Pepper Salmon And Salad With Homemade Vinaigrette

This is the grocery-store special. Pair it with a loaf of crusty bread and a bottle of sparkling wine, and you look a lot more impressive than you deserve to.

The Salad

1 cup olive oil
1/3 cup red wine vinegar
1/2 teaspoon rosemary
Pre-bagged salad mix (go with the fancy one)
Mix dressing thoroughly with a whisk and serve it on the side. 3:1 is a common ratio for vinaigrettes, but use more vinegar if you like a tangier dressing or less if this is too sharp.
The Salmon

2 6-ounce salmon filets
1 teaspoon lemon pepper

Preheat oven to 400 F. Rub salmon filets with olive oil, place skin down on an aluminum foil covered baking sheet, and sprinkle with lemon pepper. Bake in the center of the oven until they flake easily with a fork, about 12-15 minutes.

French Toast With Blackberries, Whipped Cream, And Warm Maple Syrup

Whether it’s Valentine’s Day,Mothers Day,or Bae Day, breakfast in bed is the height of romance. Take French toast up another notch with fresh blackberries and real maple syrup.

3 eggs
1/3 cup milk
½ teaspoon of vanilla extract or Grand Marnier
six slices of white sandwich bread
about ½ cup real maple syrup
1 can of Reddi-Whip
one 6 ounce container of blackberries
cinnamon for sprinkling

Heat a non-stick pan over medium heat. Slide a stick of butter over it once to get a thin coat. Whisk the eggs, milk and vanilla/Grand Marnier in a bowl wide enough to fit a slice of bread. Dip one slice of bread at a time and make sure to very quickly coat with egg batter (1 second on each side). Place on hot pan. Cook 2–3 minutes on each side or until golden brown.

Put three slices on each plate. Warm the blackberries about 30 seconds in the microwave to bring them to around room temperature. Warm the real maple syrup in the microwave about 45 seconds (it will be lava). Top with syrup, whipped cream, and berries, and sprinkle with cinnamon. Make out.

Note: If you use fake maple syrup, you may want a little more. If you’re using real maple syrup and aren’t used to it, taste it first — it’s quite strong.

Deluxe Quesadillas with Peppers and Onions

A Netflix + Chill night demands a laid back meal. But with steak, peppers, and onions, you can have restaurant-quality quesadillas at home–without a slightly overenthusiastic waiter named chad asking you if you need more “guac”.

4 burrito size flour tortillas
8 ounce bag of shredded sharp cheddar
small bag of pre-sliced peppers and onions
6 ounces cooked steak or chicken
pico de gallo
sour cream

Sautée peppers and onions in olive oil in a nonstick pan until soft. Thinly slice cooked steak (rare is best) or chicken. Put a tortilla in a nonstick pan on low heat (3-4), layer with meat and veggies, sprinkle healthy amounts of cheese, and top with the other tortilla. Then flip after the bottom is starting to brown (a few minutes) and cook the other side until it starts to brown. Us a

Knife to slice into segments. Top with pico, sour cream, and, OK, more “guac”.

Spaghetti Carbonara

Simple Straight Forward, Any Night of the Week type of meal. That will have her looking at you like the Champ that you are. If you dont eat pork, you can substitute with turkey bacon and add 4tbls of EVOO

1/4 pound Thick Cut Bacon, cut into 1/3-inch cubes
7 large egg yolks
1 large egg
1 pound spaghetti
Kosher salt
Freshly ground black pepper
1/2 cup freshly-grated Pecorino, plus more for garnish


Put Bacon in a large skillet and place over medium-low heat. Cook, stirring frequently, until fat renders but bacon is not browned, about 5 minutes. Transfer the bacon to your serving bowl; reserve the drippings. Add egg yolks and egg to your serving bowl; whisk to blend. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving around a 1/2 cup pasta cooking liquid. To egg mixture, immediately add spaghetti, 2 tablespoons pasta cooking liquid, and 1 teaspoon bacon drippings; toss to coat. Working in 3 batches, gradually add Pecorino, stirring and tossing to melt between batches. Add lots of black pepper (around 2 teaspoons). Toss until the sauce thickens, adding more pasta water by tablespoonfuls if needed. Season to taste with salt and black pepper. Divide among bowls (or don’t). Garnish with Pecorino

Steak With Sweet Potato Mash And Roasted Broccoli

Tonight is the Night you have planed to impress. Shoot your shot with a Money Shot that is both unpretentious and elegant at the same damn time.

2 six-ounce steaks
2 lbs Broccoli crowns
2 pounds sweet potatoes, peeled and cut into 1″ square chunks
1/2 cup extra virgin olive oil
1/2 cup white wine
1 teaspoon chopped fresh thyme (or ½ teaspoon dry thyme)
1 teaspoon salt
A few grinds of black pepper
2 tablespoon butter
¼ cup milk
¼ cup minced garlic
Juice of 2 lemons

Preheat oven to 350 degrees.
Place cut potatoes, ¼ cup olive oil, ¼ white wine, thyme, salt and pepper in a bowl and toss to coat. Pour onto a sheet pan.

Roast for 30 minutes, then turn and roast for 15-20 minutes more or until potatoes are tender.
Heat butter and milk in microwave until milk is hot and butter is melted.
In a large bowl, add potatoes and milk mixture and mash with a potato masher.
Adjust seasoning with salt and pepper. Serve immediately.

Cut Broccoli Crowns into fork ready sizes ( normally cut it in half or fourths), Place in broccoli in bowl along with the rest of the olive oil, white wine,minced garlic , lemon juice, salt and pepper to taste. Roast in Oven on a sheet tray for 30 mins until broccoli is fork tender and the tops are little bit charred. Serve Immediately.

Sprinkle steaks with salt and pepper and grill or broil until done to your liking.