Four Red-Hot Recipes From An Aphrodisiac Cookbook

While the artichokes are steaming, prepare the green goddess dressing. Combine all the ingredients in a small bowl. Cover and chill until ready to use.

Place the steamed artichokes on a plate or in a bowl. Hot, room temperature, or chilled artichokes — all will taste divine. Spread apart the center leaves and fill with the green goddess dressing. Or, if you prefer, simply serve the dressing on the side. Eat, leaf by leaf, with your partner.

Curried Oysters with Chardonnay
Delicate bites of oyster coated in warm cream.

“Making this dish reminded us of our honeymoon 29 years ago in Cape Cod. We ate tons of oysters in many different dishes on that beautiful paradise by the ocean. What oysters did for us then, they still do for us today (maybe it’s just the memories). Whatever the case, we believe it is romance in the form of food. Use wisely, and only with those who deserve it.” —Matt and Carol, married 29 years, Philadelphia, PA

Yields 2 servings

24 oysters on the half shell
1 tablespoon unsalted butter
2 shallots, minced
1 cup Chardonnay or other dry white wine
1 cup heavy cream
1 teaspoon Madras curry
Salt and freshly ground black pepper to taste