At Mackenzie Limited, we deliver 5-star, restaurant-quality gourmet dinners for two nationwide. These gourmet dinners for two are great for spending an evening in with someone special or as a gift to your favorite couple.

Have any of our gourmet meals for two delivered. Our selection of dinners includes a range of dishes traditionally found in elegant steakhouses or fine-dining restaurants. Included in our selection are comfort meats, as well as a vegetarian dinner for two.

Let us do the cooking for your anniversary or celebration, and have our decadent meals for two delivered. Have one of our gourmet dinners for two delivered to family and friends for holidays, special occasions, birthdays, and more.

For our entire collection of gourmet offerings, peruse our food catalog , and see all of our gourmet meals online. Mackenzielogo Chesapeake Baylogo Impromptulogo. Many of the most popular Gourmet recipes are sophisticated sweets, like this luscious chocolate dessert.

We promise it's actually not difficult to make: You'll simply heat cream in a small saucepan then whisk into a mixture of egg yolks, sugar, and a pinch of salt.

That combination gets warmed over low heat and scented with vanilla, then combined with melted chocolate and freshly whipped cream. You can make this mousse a day in advance—which means it's a great low-stress option for a special dinner.

Sometimes it's the simplest sides that make a dinner great. And this one even gives you the option to make the vibrant lemon, tarragon, and parsley butter up to three days ahead.

Toss with hot blanched green beans at the last second for an easy, but impressive vegetable dish. This simple hot cocoa recipe requires just unsweetened cocoa powder, milk dairy or non-dairy as preferred , vanilla extract, a pinch of salt, and as much sugar as you like.

A flurry of snow outside helps, too. Get your waffle iron ready—these buttermilk waffles are sure to impress, especially with their easy glazed-banana topping. It may surprise you how easy it is to make this crispy, tender whole roasted duck, a favorite from the September issue of Gourmet.

Drizzle this homemade delight on ice cream, on fruit, on cookies, or on a tart —or simply enjoy it by the spoonful. Bookmark this salmon recipe for your first backyard barbecue of the spring. The salmon takes on a light, smoky woodiness from grilling on a cedar plank, for a lovely pairing of earth and ocean.

The results? This creamy leek soup from Gourmet 's Gina Marie Miraglia Eriquez is velvety but not at all heavy; dolloped with cool, billowy cream, the soup coaxes out the vegetable's most sensuous side. It makes a lovely first course, and gets even better if you prepare it a few days ahead. A touch of cornstarch, helps to keep the cheese and wine from separating in this classic fondue recipe.

Not sure what to dip? Cubed baguette is always nice, but fresh fruit works, too, or roasted potatoes, crunchy raw bell pepper, blanched broccoli, or green beans. Once you've learned to make this basic—but beautifully flaky—empanada dough, there's no reason you can't use it to make any kind of empanada your heart desires.

You've probably made French toast with eggs and milk—but what if you swapped out the milk for buttermilk? The answer is this subtly tangy take on the classic brunch recipe.

Get your maple syrup ready. This five-star favorite from the March issue is the perfect birthday cake. Or the perfect any-day cake. This simple lemon curd recipe uses equal quantities of fresh lemon juice and sugar, so that it's bright and tart.

Dollop it on yogurt, serve it with scones, or layer onto a cake to bring a bit of sunshine into your winter. If you tire of the classic, remember—you can also make curd from almost any fruit. Risotto feels fancy but truly isn't hard to make.

This one is brightened with grated lemon zest and sweet spring asparagus. The trick to making great bouillabaisse: focus on finding great seafood rather than finding one specific fish. Don't be afraid of improvising with this recipe, as long as the basic ratios stay the same.

Monkfish, turbot, red snapper, striped bass, porgy, grouper, and cod will all work well with whatever shellfish is available. This cream cheese dough works especially well for a savory tart.

It's easy, it's flaky, it's been a go-to for readers since File this under: classic for a reason. This is the perfect easy chocolate dessert , no matter what you're making for dinner.

It keeps for a week, so you can carve off slivers whenever you want one. Food editor emeritus Anna Stockwell declared this cheesecake simply the best of all time.

The recipe is so simple you can easily memorize it, and there's no water bath required. The simple sour cream topping adds a touch of tangy flavor and covers any cracks. This luscious baked French toast doesn't require a kitchen torch —it crisps on top in your oven, and has a rich brown sugar caramel at the bottom of the pan.

Ever find yourself with a cup of sour cream sitting in the fridge? The solution's in this pancake recipe from Gourmet food editor Lillian Chou. These flapjacks get their tender texture from half a cup. But what really makes them special is the rich, tangy topping, which uses up the rest.

This classic make-ahead dessert can shift with the seasons. Top with berries in summer, supremed citrus in winter, or eat it unadorned whenever you like. This flavorful meatloaf gets its moisture from finely chopped cremini mushrooms and milk-soaked breadcrumbs.

Brush it with ketchup before cooking—and serve more ketchup on the side. Though this pâté can be eaten the day it's made—and it's a particularly perfect partner for slices of baguette and a martini —we find it even more flavorful when made a day or two ahead.

If you use several small ramekins instead of a pâté crock or terrine, you may need more clarified butter to seal the tops. While many of the most popular recipes from Gourmet were special-occasion meals, this weeknight dinner is also among reader favorites.

All you need to make it is pasta, garlic, red pepper flakes, olive oil, lemons, parsley, and salt and pepper. It wouldn't be Thanksgiving without this pie, which is really loaded with nuts and gets a little verve from orange zest. The filling calls for light corn syrup , which is mostly flavorless and lets the nuttiness of the pecans shine.