For Valentine’s Day, Chef (that would be my husband) and Cook (that would be me) decided to spend the lover’s holiday at home. We both adore the kitchen and decided on a four-course dinner. Flipping coins for the courses, he pulled the starter and meat course, I, pasta and dessert.

I promised Jerry Stokesberry I would cook it slowly. And cook that grass-fed chuck roast slowly I did. I had picked up some sweet potatoes from the market and imagined the two would marry well.