Giulia Melucci has been searching for Mr. Right in New York City for nearly 20 years. With every failed relationship, came a new delicious recipe. In I Loved, I Lost, I Made Spaghetti, Melucci takes readers along on a search for love that ends not at the altar — but at the stove. Below, courtesy of Hachette Books, are recipes from the book. 

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Dinner to Impress an Older Gentleman

Grilled Marinated Flank Steak

2 to 3 pounds flank steak
1/4 cup olive oil
1/4 cup red wine vinegar
1 garlic glove, minced
1 teaspoon dried oregano
1/2 teaspoon salt
Freshly ground pepper

Place meat in a bowl or Ziploc bag with remaining ingredients and marinate for 30 minutes on the counter and for as long as overnight in the refrigerator. Preheat broiler or grill. Cook for 4 to 5 minutes on each side for medium-rare. Slice thinly. Yield: 4 to 6 servings.

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Lamb Burgers

1-1/2 pounds ground lamb
1/2 cup minced fresh mint
2 garlic cloves, pressed
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon cinnamon
1 tablespoon olive oil

Combine all ingredients, shape into patties and cook on a barbecue, under the broiler or atop the stove for 5 to 7 minutes on each side.

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Ineffectual Eggplant Parmigiana

3 large eggplants
1/2 cup plus 1 tablespoon olive oil
1 onion, chopped
1 teaspoon dried oregano
1 (28-ounce) can chopped tomatoes (or whole if you feel like puréeing them yourself with a hand blender or in a food processor; I don’t)
1 tablespoon red wine
1 large pinch sugar
1 cup fresh basil leaves
1/4 cup walnuts, chopped and toasted
1/3 cup plain bread crumbs
1 teaspoon olive oil
1/2 cup freshly grated parmigiano
1 cup grated mozzarella

Preheat oven to 450 degrees.

Slice the eggplants crosswise into 1/2-inch pieces, lay on a baking sheet, and brush both sides with 1/2 cup olive oil. Bake each side for 15 minutes. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat, add chopped onion and sauté until the onion is soft (about 5 to 7 minutes). Add oregano and stir, then add tomatoes; bring to a simmer, cover and reduce the heat to low. Cook for 20 minutes, then add wine, sugar and basil.

While the sauce is cooking, chop walnuts and toast them in a small skillet over low heat, then add them to bread crumbs and mix them together with 1 teaspoon olive oil. When the eggplants are browned on both sides, remove them from the oven and reduce heat to 375 degrees. Add a little of the sauce to the bottom of a 9-by-9-inch baking dish (or whatever baking dish you have that will accommodate the eggplant and most of the sauce), then sprinkle a little parmigiano on top. Add a layer of eggplant followed by sauce, a sprinkling of mozzarella, a sprinkling of parmigiano and continue until all the eggplant is used up. Cover the top with the bread-crumb/walnut mixture and bake until browned and bubbling, about 35 to 40 minutes. Serves the 2 of you, plus the 3 other people you wish were there to help keep the conversation going.

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Spaghettini in a White Truffle Oil Peignoir

Salt
1/2 pound spaghettini (or thin spaghetti)
3 tablespoons white truffle oil
Freshly grated parmigiano
Freshly ground pepper

Cook spaghettini according to the directions on the package. Drain and return to pot, add truffle oil. Divide into two bowls, get back in bed, bring along the cheese and pepper. Clothing optional.