If you're hoping to win a man's heart this Valentine's Day, you might want to do a little reconnaissance work first.

Lucinda Scala Quinn, editorial director of food at Martha Stewart Living Omnimedia and the author of an upcoming book about feeding men and boys, says men fall into categories based on their food preferences.

There's the spicy man, and the sensitive guy. And don't forget the veggie man or the grilled food fan. Leading them all is the meat and potatoes man. These recipes should satisfy them all, plus a chocolate finale sure to warm his heart.

Spicy man

Ingrid Hoffmann, host of Food Network's "Simply Delicioso," suggests serving a Mexican pulled pork. "It's a very manly dish, rustic and wholesome, and great to serve with rice and bread and wash down with a beer."

Sensitive man

Dinner for sensitive men can be "a very sensuous opportunity," says Lucinda Scala Quinn. She suggests offering three cheeses of different textures: A triple creme St. Andres with pear, a manchego with quince paste, and sharp cheddar with apple.

Veggie man

No matter what you make, be adventurous, says Aida Mollenkamp, host of the Food Network's "Ask Aida."

"There's a stereotype that vegetarian food is lacking or boring because there's no meat, but that's simply not true," she says.

Meat & potatoes man

Sunny Anderson, host of the Food Network show "Cooking for Real," says pork roast with rosemary potatoes "screams 'meat and potatoes man' and it is all done in one pan so there's easy cleanup."

Grill man

Maggie Ruggiero, food editor/stylist at Gourmet magazine, suggests Peruvian grilled chicken.

"Grill men love to cook and will willingly take care of everything, except the dishes," says Ruggiero. "This dish has intense flavors, but it's also very playful."

Mexican Pulled Pork

Start to finish: 1 1/2 hours (45 minutes active)

Servings: 4

1/2 pound (about 2 small) russet potatoes, peeled and diced

1 to 1 1/2 pounds pork loin

1 medium yellow onion, halved

2 garlic cloves, smashed

2 bay leaves

8 ounces raw chorizo, casing removed

2 small tomatoes, peeled, cored and chopped

1 canned chipotle chili in adobo, finely chopped

1 tablespoon cider vinegar

1/2 teaspoon dried thyme

1/4 teaspoon dried marjoram

Salt, to taste

For serving:

8 corn or flour tortillas

2 medium Haas avocados, halved, pitted, peeled and sliced

1/2 cup fresh cilantro leaves

Lime wedges

Bring a small pot of lightly salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain potatoes and set aside.

Meanwhile, place pork in a large pot. Add enough water to cover. Add half of the onion, garlic and bay leaves. Bring to a boil over high heat, then reduce to low and simmer gently until pork is cooked, about 45 minutes.

Remove pork from the water and set aside until it is cool enough to handle. Reserve 1 1/2 cups of the cooking liquid. Once meat has cooled, use your fingers or 2 forks to shred meat into small pieces and set aside.

In a large skillet over medium-high, crumble chorizo into small pieces. Saute until cooked through, about 8 to 10 minutes. Use a slotted spoon to transfer chorizo to a paper towel-lined plate.

Chop remaining half onion, then add it to the skillet. Saute over medium until soft, 3 to 5 minutes. Add pork, potatoes, tomatoes and the chipotle chili. Cook until the tomatoes break down, about 15 minutes. As needed, add reserved cooking liquid to keep the mixture just moist, but not soupy. You may not need all of the water.

Return chorizo to the skillet and stir in vinegar, thyme, marjoram and salt. Continue to cook over medium until heated through, about 5 minutes.

Meanwhile, heat a medium dry skillet over medium-high. One at a time, toast tortillas 10 to 20 seconds per side. As each one is done, transfer to a plate and cover with a towel to keep warm and pliable.

Transfer pork mixture to a serving bowl. Arrange tortillas, avocados and cilantro on a platter so each person can assemble tortillas with pork and toppings. Serve with lime wedges for squeezing over pork.

(Recipe adapted from Ingrid Hoffmann, star of Food Network's "Simply Delicioso")

Individual Hot Fudge Pudding Cakes

Start to finish: 1 hour (25 minutes active)

Servings: 4

6 tablespoons Dutch-processed cocoa powder

3 tablespoons unsalted butter, cut into 3 pieces

1 ounce bittersweet or semisweet chocolate, coarsely chopped

1/3 cup all-purpose flour

1 teaspoons baking powder

1/2 cup granulated sugar

3 tablespoons packed light brown sugar

3 tablespoons whole milk

1 tablespoon vanilla extract

1 large egg yolk, room temperature

Pinch salt

3/4 cup weak coffee

Adjust an oven rack to the middle position and heat oven to 400 F. Coat four 6-ounce ramekins with cooking spray, then arrange on a rimmed baking sheet.

In a medium bowl, combine 3 tablespoons of cocoa, the butter and chocolate. Microwave, stopping often to stir, until smooth, about 1 to 3 minutes. Set the mixture aside to cool slightly.

In a small bowl, whisk together flour and baking powder.

In another small bowl, combine 3 tablespoons of granulated sugar, the remaining 3 tablespoons of cocoa and brown sugar, breaking up any large clumps with your fingers.

In a large bowl, whisk together remaining granulated sugar, milk, vanilla, egg yolk and salt. Whisk in cooled melted chocolate mixture, followed by flour mixture, until just combined.

Divide batter evenly among the ramekins (about 1/4 cup per ramekin) and smooth tops. Sprinkle about 2 tablespoons cocoa mixture over batter in each ramekin. Pour 3 tablespoons of coffee over cocoa in each ramekin.

Bake cakes until puffed and bubbling, about 20 minutes. Let cakes cool for 15 minutes before serving in the ramekins (the cakes will fall slightly).

(Recipe adapted from Cook's Country magazine)