Make Love, Not War. Foods to Make After Battle.

Our favorite domestic dispute strategy: Even if we’re right 99 percent of the time, we keep a few seductive bites in our back pocket for those nights we want to smooth things over. Try our no-fail make-up meal (it’s been test-driven … more than once) and we promise you’ll be back in good graces by dessert. Now turn on the Akon, you’ve got some making up to do.

It's impossible to stay angry when dipping fruit in liqueur-soaked melted chocolate.

Course 1

Think “pacifying the beast.” This isn’t the time for olive tapenade or a delicate ceviche.

If you’ve got time, we suggest risotto fritters, but that’s a 45-minute time investment for the rice alone, then you have to shape them, insert a small cube of mozzarella and fry. If you’ve got access to fresh oysters and a seafood monger willing to shuck them, that’s the easier route. We like them straight-up but you can also add a mignonette (typically some variation of white wine, champagne or sherry vinegar, shallots, salt, pepper) or horseradish, cocktail sauce and fresh lemon.

Cocktail: Scotch. Straight up, testosterone-to-the-wall whiskey for your man or we like a vodka martini up for the ladies.

Course 2

Meat. You can’t possibly say, “I love you” with a cod fillet. To tame the passionate (read: the one not speaking to you), we suggest a trifecta of steak, pasta and wild mushrooms. [We ran this by a guy for verification that it was a love blinder and he called it "food porn." That means yes.]

“TLC Steak with Gnocchi and Wild Mushrooms”

Gnocchi:

We’d normally suggest scoring pre-made gnocchi — the recipes we’ve all tried require a team of sous chefs, two sick days and an intern, but alas we found this 15-minute streamlined version, which means no excuses (we’re hooked!). Cook per instructions and set aside.

Mushroom Ragout:

• 1/2 stick butter
• 2 shallots
• 1 tablespoon minced garlic
• 2 cups wild mushrooms
• 6 sage leaves

1. Heat pan over medium heat. Melt butter, add garlic, shallots and sage until soft, stirring occasionally, about 3 minutes.
2. Add mushrooms and sauté until soft, around 10 minutes.
3. Throw in a 1/4 to 1/2 cup of red wine if you’re feeling it. Set aside.

Steak:

• 2 6-ounce filet mignon steaks
• 1 cup dry red wine (or sub in a luscious dessert wine)
• 1 clove garlic, minced
• Kosher salt
• Pepper

1. Marinade steak in a sealable plastic bag with wine and seasonings.
2. Turn on the top broiler in your oven.
3. Heat a skillet over medium-high heat stovetop.
4. Place the steak in heated skillet and cook for 4 to 5 minutes on one side, then turn and cook 3 minutes on the other side.
5. Finish cooking by moving pan from stovetop to broiler for 2 to 3 minutes.
6. Remove from oven and let rest for a few minutes before slicing to serve.

To combine and serve:

1. Heat a sauté over medium-high heat and add a touch of olive oil. Once hot, toss cooked gnocchi in the pan.
2. Sear for about 2 minutes per side, until browned.
3. Add mushroom ragout and then gently mix.
4. Plate the pasta and top with sliced steak.

Wine: Zonin Valpolicella Superiore Ripasso 2006; Case Vecie Amarone 2004

Course 3

Dessert. Nothing says, “sorry I got caught,” like a steamy pot of molten chocolate. Yes, fondue. Thank you, 1970s for saving our relationship. We’re thinking dark chocolate (12 ounces) and a little whipping cream (3/4 cup) with a splash of amaretto — adjust ratio to taste. Fast, easy and hippie-chic.

Cocktail: Remy Martin Cognac 1738 Accord Royal

Light some candles, break out the mixed tape and roll.