This past New Year’s Eve was the first that my husband and I spent at home since we met almost seven years ago. The morning of New Year’s Eve, he went by Huntington Meats and got some beautiful ribeye steaks to grill. I went by Larchmont Wine & Spirits and picked up Champagne and a one-ounce jar of paddlefish caviar. Paddlefish caviar costs about $20 an ounce versus close to $200 an ounce for beluga or osetra. It’s lighter in color with smaller eggs than its more illustrious sturgeon counterparts, but is still deliciously rich and salty and is fantastic atop an omelet or a baked potato. I thought our New Year’s Eve dinner would make for good Valentine’s fare—it has all the requisite decadence for romance, but perhaps most important, is there a faster way to your man’s heart than steak and potatoes?