The loyal reader may think he’s got what it takes to push a woman over the edge into maniacal ecstasy, but this mysterious subject varies widely from woman to woman. AM doesn’t shy away from the difficult questions and scenarios, as our guides will have you pushing all the right buttons at all the right times. Where and when do women respond to “the move?” How do you proceed once you’ve begun? Is there a legitimate “G-spot?” We get spicy with “Talk Dirty to Me,” taboo with “Taking Another Man’s Woman,” and uber-helpful with “11 Tips to Satisfy Any Woman Sexually.”
To really impress your date, don’t make a reservation, make a meal. Women melt when men cook for them. They think it’s sweet and sensitive… and sexy. But what if you don’t fancy yourself a chef? No sweat. Even if you don’t know the difference between basting and blanching, there are plenty of no-sweat dishes that will fool her into thinking you know your way around the kitchen. And a man who knows his way around the kitchen obviously knows his way around the bedroom.
Try any of these four seduction meals and watch her swoon over the meal, and you.
Baked brie drizzled with honey and topped with
candied pecans
There is nothing complicated about this three-ingredient recipe, but what it lacks in difficulty, it more than makes up for in taste. It’s ooey, gooey good and impressive to look at. And best of all, you can cook it in your microwave.
Ingredients
1 small wedge of brie (approximately 4 oz)
A drizzle of honey
A handful of candied pecans
Directions: Remove cheese rind with either a knife or a piece of dental floss -- just hold the floss between your fingers the same way you would if you were flossing your teeth and slowly work your way around the cheese. Place the cheese in a medium-sized, microwave-safe dish. Cook the cheese on high for one to two minutes, until the brie is melted, but not bubbling -- so keep an eye on it. Remove the brie from the microwave and drizzle with honey, then sprinkle with candied pecans.
Serve warm with sliced baguette, apple wedges and seedless grapes.
Bonus tip: Rather than smashing your bread into the brie, swipe it on with a cheese knife. Don’t have a proper cheese knife? A small spoon will do.
Wine pairing: Cabernet Sauvignon, Zinfandel
Chicken parmesan
This Italian favorite may require a bit more prep time, but the finished product is well worth it. And best of all, it’s practically fool-proof.
Ingredients
2 boneless chicken breasts
1 egg
1/3 cup milk
1 container Italian seasoned bread crumbs
1 tbsp olive oil
1 cup spaghetti sauce
4 slices mozzarella cheese
Parmesan cheese to taste
Directions: Preheat your oven to 350F. After cutting off any excess fat, cut the chicken in half, horizontally. Place the meat between two pieces of plastic wrap and gently pound with a flat mallet until it is a quarter to half an inch thick. In a medium-sized bowl, whisk together the egg and milk. Spread the bread crumbs on a large flat plate. First, dip the chicken into the egg mixture until it is completely coated (let the excess drip off), then coat the cutlets in bread crumbs -- push one side down firmly, flip over and do the same thing on the other side.
Once all four chicken breasts are coated, heat the olive oil in a non-stick frying pan over medium heat and brown the chicken on both sides (about two minutes per side). Next, place the chicken in a medium-sized baking dish and top with spaghetti sauce and mozzarella cheese. Cover the dish with a lid or tin foil. Bake for 15 minutes, remove the cover, and sprinkle with Parmesan. Finally, bake the chicken, uncovered, for and additional three to five minutes, or until the cheese bubbles. Serve with garlic bread and Caesar salad.
Bonus Tip: If you don’t have a mallet, the flat bottom of an empty wine bottle works just as well to flatten chicken.
Wine Pairing: Pinot Noir, Merlot, Zinfandel
These four seduction meals are sure to make her melt...
Strawberry spinach salad with almonds and chevre
Women are suckers for salads. They’re healthy and colorful -- two things that chicks love. And even better, salad can work as an appetizer or an entrée; just add some grilled chicken to make it a meal.
Ingredients
3 hefty handfuls of fresh, baby spinach, washed and dried
8-12 strawberries, washed and sliced
½ cup slivered almonds
4 oz package fresh chevre (goat cheese)
¼ cup balsamic vinaigrette dressing (Newman’s Own Balsamic Vinaigrette Dressing is a good choice here)
Directions: Put the spinach in a large bowl and top with the strawberries, almonds and crumbled chevre. Add the dressing and toss before serving. That's all!
Bonus tip: To make it seem like you made the dressing from scratch (major bonus points), dump a quarter cup of the dressing into a small dish (hide the bottle in the fridge) and toss the dressing into the salad in front of her. That way she also gets to see the cook in action.
Wine pairing: Chardonnay, Zinfandel
Chocolate fondue
Fondue is one of the few desserts that won’t make women feel guilty. All that fruit seems to cancel out the chocolate. Plus feeding each other can lead to other things.
Ingredients
1 package of semi-sweet chocolate chips
¼ cup whipping cream
1 tbsp Amaretto liqueur (optional)
Recommended fruits for dipping: strawberries, melon, grapes, bananas, kiwis, pears
Directions: Heat two to four cups of water over medium heat in a large pot. Set the fondue pot inside the larger pot of hot water. Then, add the chocolate chips to the fondue pot and stir until the chocolate is melted. Be very careful though, chocolate burns very easily so you'll need to keep a close eye on the pot. Next, stir in the cream and the liqueur until the chocolate is smooth. Reduce the heat until the mixture simmers, and leave until you are ready to serve.
Arrange the dipping items on a plate or platter -- you can even include pound cake chunks, brownie squares and marshmallows to the fruit mixture.
Bonus tip: To prevent apple wedges and banana chunks from turning brown, pre-mix the wedges with a teaspoon of lemon juice.
Wine pairing: Merlot, Port, Champagne
woo her with food
To truly woo a woman with food, you just have to make it. Yes, presentation is also very important -- make sure your cutlery is clean, your plates aren’t chipped and the food isn’t burnt. But it doesn’t have to be perfect. She’ll give you an "A" just for making the effort.
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