You haven’t thought about Valentine’s Day, have you?

Relax. I’ve got you.

If I’m cooking, here’s what’s hitting the table. To start: tagliatelle with caviar and oysters. Briny, rich, unapologetic. A dish that shifts the chemistry in the room all by itself. For the main: steak au poivre. Peppery, indulgent, dramatic. Dinner and a show in one pan. And to finish: a proper chocolate mousse. Deep, dark, decadent. It knows exactly what it’s doing.

Want more ideas? Head to andrewzimmern.com/recip… and build a menu that does the talking for you.

What’s on your Valentine’s table this year?