When Linda Anderson of Del Mar and her long-time partner went searching for a romantic restaurant experience last Valentine’s Day, the couple ended up at home with a bag of Kung Pao Chicken from Pick Up Stix and a near-empty tank of gas. Yet a bottle of wine and some late-night television succeeded in helping them forget about the evening’s exhausting escapade.

Improvisational dining on Valentine’s Day requires work and patience, especially when the “lovers’ holiday” falls on a weekend. Without a reservation, diners must be willing to either exile themselves to restaurants in dark, forbidden corners of the county or wait up to three hours for a table anywhere else.

“We couldn’t even get into Chili’s or any of the casual restaurants along the coast,” Anderson said of last year’s holiday. “Our choices basically boiled down to eating at Subway or going back home. This year we’re not leaving the roost at all.”

According to Jennifer Bailey, a facilitator of a private cooking group for women called Effemme Epicure, the options are endless for lovers choosing to create romantic (or even erotic) Valentine’s dinners at home. And a growing number of couples are doing it.

“Start by thinking outside of the box,” says Bailey. “Be creative with herbs such as basil, chives and chevril. Create sexy salads with pine nuts, lemon and honey. And serve drinks made with colorful liqueurs.”

Food experts also advise incorporating fish and seafood into the meals. Both are high in zinc, which the body requires for remaining sexually active. Oysters and crab legs are prime examples. And for those who believe that onions in a meal will diminish the prospect of a little nooky afterwards – think again. Nutritionists claim that onions act as a powerful stimulant for blood flow, delivering a sexy blush to the skin while spiking our libidos.

At a recent “sexy foods” cooking party that Anderson hosted for several women, the participants ate their way through a dress-rehearsal menu that included Ahi Tuna Parfait topped with caviar, Wild Ginger Rice with kumquat, baby asparagus with Chardonnay-cream sauce and chocolate mousse for dessert.

Bailey notes that men are typically “turned on” by succulent tender beef, pasta and potatoes. Women respond better to lobster, scallops and leafy, wilted vegetables sautéed in garlic. And both sexes can enjoy a “chakra boost” from spicy foods.

“Fresh food and beautiful wines have always been at the core of eroticism,” Bailey adds. “They are the ingredients for creating an environment where people can enjoy one another.”

Regarding chocolate, this old favorite remains the number-one staple of Valentine’s Day foods. In fact, Americans reportedly spend $1 billion a year for the stuff every February. At her dinner, Bailey concocted a bouquet of chocolate-covered strawberries for the table, which was surrounded by rose petals, heart-shaped plates from Williams-Sonoma and a centerpiece of red and white tulips. Bailey suggests serving chocolate fondue or Mexican hot chocolate as a romantic bonus.

For Anderson, the notion of dining inside a crowded restaurant, or trying to find one at the last minute is “out of the question.” Her partner, Sally, will cook a light pasta dinner and “surprise chocolate dessert” on Saturday night. And Anderson will provide Sally with breakfast in bed “and more chocolate stuff” the following morning.

“It’ll be a real Valentine’s weekend to remember,” she says.