Is it love, or are you just lonely?

Whether you've almost convinced yourself that he's The One, or you're having second thoughts, when you're in a new relationship that doesn't feel quite right, it's time to look for red flags that you're having a fling, not a forever thing.

Red flags

Here are a few not-so-great signs:

• You only hang out on weeknights and he disappears off the radar Friday through Sunday.
• It's been more than six weeks, and you haven't met one friend of his, though he has met yours.
• Your dinner dates have turned into just movies at his place or late-night drinks.
• You go days or even a week without hearing from each other in between dates.
• Your dates are really boring. There's not much to talk about, but he looks really hot.
• You find yourself not really missing him or thinking that much about him until you hear from him next.
• You think he's perfect right now to get you over your ex. (Think: rebound!)

The skills it takes to build a long-term relationship — communication, conflict resolution, empathy.

Easy Margarita Shandy

This super-easy, refreshing shandy is best with a pilsner. 

Serves 6

INGREDIENTS

• 1 (12 ounce) can frozen limeade concentrate
• 8 ounces reposado tequila
• 12 ounces water
• 1 lime, thinly sliced
• 24 ounces pilsner, chilled
• Optional: kosher salt for rimming glasses

DIRECTIONS

In a large pitcher, combine limeade concentrate, tequila, and water. Stir until limeade is dissolved. Chill if desired, up to 6 hours, or proceed immediately to next step.

Just prior to serving, fill pitcher with ice, lime slices, and beer. Serve in salt-rimmed glasses if desired

Find out if he’s Mr. Right or Mr. Wrong

There's one surefire way to tell whether someone who curls your toes will also be there for you emotionally, 

Deal-breakers

Keep your eyes peeled for his thoughts about the big stuff (having kids someday, where you eventually want to live, etc.) that you might not want to think about in the beginning of a hot new relationship, but you need to — pronto.

"Don't let things slide," she says. "If religion is really important to you and you know it will be a deal-breaker in the long run, don't look the other way and deal with it later. Or if you know there are some core values or issues that [don't make ] for a long-term partner, you might want to not turn a blind eye the same way we might when we're 21 and having fun. Those are things you need to pay attention to, or you'll be having 'fun' with these types well into your 30s and 40s and wonder where the time went.

If you're in a nonstarter like this, don't despair! And don't just blindly choose the next nice, stable guy you come across in order to avoid heartbreak. Finding a great partner doesn't mean you have to settle for someone you're not really that into.

Ricotta Gnocchi With Quick Tomato Sauce

This fresh-tasting gnocchi dish is perfect for spring and summer when fresh herbs are readily available. Light, tender pillows of ricotta cheese are studded with finely chopped fresh herbs and the dish is dressed with a quick vibrant-tasting tomato sauce.

Serves: 4

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 2 medium garlic cloves, minced (about 2 teaspoons)
• 1 (28-ounce) can chopped tomatoes, preferably Italian
• 4 tablespoons chopped fresh basil leaves, divided
• Kosher salt and freshly ground black pepper
• Pinch of red pepper flakes
• 1 pound full fat Ricotta cheese (see note above)
• 3/4 cup grated Parmesan cheese, Divided
• 1 large egg, lightly beaten
• 1/4 cup finely chopped fresh parsley leaves
• 2 teaspoons finely chopped fresh mint leaves
• 1 1/2 cups all-purpose flour, divided
• Grated parmesan or Pecorino Romano cheese, freshly torn basil, and extra-virgin olive oil for serving

DIRECTION

1. In a small saucepan, heat the oil over medium heat until shimmering, then add the garlic and cook, stirring, until fragrant but not browned, about 1 minute. Add the tomatoes, stir, and bring to a boil. Reduce the heat to a simmer, season with 1/2 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes. Add 2 tablespoons chopped basil, stir, and cook for 5 minutes, then remove from heat. Season to taste with more salt and pepper as desired.
2. In a bowl, place the Ricotta cheese, 1/3 cup of grated cheese, egg, parsley, mint, remaining tablespoon basil, and 1 teaspoon of salt. Add 1 cup of the flour and mix with a spoon until you have formed a shaggy dough. Dump the dough out onto a lightly floured surface, and knead a few times with your hands, adding an additional tablespoon or two of flour if the dough is too sticky.
3. Divide the dough into fist size pieces, and roll into long logs as thick as your thumb, lightly dusting with flour as needed to prevent sticking. Cut into 1 inch slices and gently place on a lightly floured baking sheet. Continue with the rest of the dough in this manner. If not using immediately, place in the refrigerator.
4. Bring a large pot of salted water to boil, and drop the gnocchi into the water. Remove as soon as most have floated to the top, 4 to 5 minutes. Drain in a colander, and return to the pot. Place a large scoop of sauce on the gnocchi and gently shake the pot to mix. Serve in individual bowls with an additional spoonful of sauce on top, sprinkled with cheese, basil, and olive oil.

Pork Chops with Shaved Brussels Sprouts and Apple Salad

Serves 4

INGREDIENTS

• 2 tablespoon apple cider vinegar
• 2 tablespoon fresh lemon juice from 1 lemon
• 1/4 cup honey
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/4 cup slivered almonds
• 1 pound Brussels sprouts, ends trimmed, very thinly sliced
• 1 large tart apple, cored, sliced 1/4-inch thick
• 4 thick pork chops, about 1 1/2-inch thick
• 2 tablespoons canola oil

DIRECTIONS

1. Adjust oven rack to middle position and preheat oven to 350°F. Meanwhile, combine apple cider vinegar, lemon juice, and honey in a medium bowl. Whisk in the olive oil until combined. Season dressing with salt and pepper.
2. Heat a 12-inch cast-iron skillet over medium heat. Add almonds and cook until lightly toasted, stirring occasionally with a wooden spoon. Turn off the heat. Scoop out almonds with a spatula, and transfer to a large bowl. Wipe out skillet.
3. Combine brussels sprouts and sliced apples in the large bowl. Add 1/4 cup of the dressing and toss well. Taste and add more dressing if desired. Season to taste with salt and pepper.
4. Season pork chops generously with salt and pepper. Return skillet to medium-high heat and add oil. Heat until just starting to smoke. Add chops and cook until browned on the bottom, three to four minutes. Flip the chops and brown on the other side, another three to four minutes. Transfer chops to oven and continue to cook until an instant read thermometer entered into the deepest part of the chop register 140°F, 2 to 4 minutes longer. When done, transfer chops to a plate and set aside.
5. Pour off any fat in the skillet. Let cool for a minute, then set the skillet over medium heat. Pour in 1/4 cup of dressing and stir constantly with a wooden spoon to dislodge any browned bits. When dressing has slightly thickened, about 1 minute, turn off heat.
6. Serve the pork chops with the Brussels sprout and apple salad on the side. Spoon some of the cooked dressing on the pork chops.

Peach Salsa with Watermelon and Serrano Chiles

This salsa is tangy and spicy, and it looks like delicious, edible confetti. If serranos are a bit too spicy for you, you can easily swap out for jalapeños, with or without seeds to adjust the heat.

Serves: 6-8

INGREDIENTS

• 1 cup apple cider vinegar
• 1 teaspoon sugar
• Kosher salt
• ½ watermelon, diced
• 2 peaches, peeled and finely diced
• 2 serrano chiles, seeded, finely minced

DIRECTIONS

1. Bring vinegar, sugar and 1 1/2 teaspoons salt to boil in saucepan, stirring to dissolve sugar and salt. Pour over onions in nonreactive bowl; let cool, then refrigerate at least 1 hour or overnight. Mix together peaches and peppers and sprinkle very lightly with salt. Drain onions and fold in; add small amount pickling liquid, if desired. Serve immediately, or refrigerate in airtight container for 1 to 2 hours and serve at room temperature.

HAZELNUT CHOCOLATE CAKE WITH ESPRESSO GANACHE

This moist cake is full of ground toasted hazelnuts and swathed in a glossy dark espresso ganache. Panko crumbs and beaten egg whites keep the crumb from being dense.

Serves:12

INGREDIENTS

• 8 eggs, separated
• 1 cup plus 2 tablespoons (8 ounces) granulated sugar, divided
• 1 1/2 cups (7 1/2 ounces) toasted blanched hazelnuts
• 1 tablespoon packed zest from 1 orange
• 12 tablespoons (6 ounces) unsalted butter, softened
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 3/4 cup (2 ounces) panko crumbs
• 6 ounces bittersweet chocolate, finely chopped
• 1/2 cup plus 2 tablespoons heavy cream
• 1/2 teaspoon instant espresso powder

DIRECTIONS

1. Adjust oven rack to middle position and preheat oven to 350°F. Butter 9-inch springform pan. In food processor, pulse 1 cup sugar with hazelnuts until finely ground.
2. In large bowl, whisk yolks, hazelnut mixture, zest, butter, salt, and vanilla until combined; set aside.
3. Using mixer fitted with whip attachment, beat whites on medium-high speed to opaque. Slowly add remaining 2 tablespoons sugar and continue to beat to soft peaks. Fold meringue into hazelnut mixture, alternating with panko crumbs.
4. Pour into pan and bake until center is just set and toothpick inserted into the middle comes out clean (see headnote), about 40 minutes. Let cake cool in pan for 15 minutes, then remove sides of pan and let cake cool completely before glazing.
5. In heatproof bowl, heat chocolate with cream and espresso powder, until chocolate is melted and the mixture is smooth. Place cake on wire rack set in a rimmed baking sheet. Pour ganache over cake. Chill to set ganache. Serve.