This classic stuffing doesn't taste fishy at all - the chopped oysters simply lend some depth and moisture. Active time: 1 hr Start to finish: 2 hr
For most people, the word gumbo immediately conjures the Cajun and Creole cooking of Louisiana. But okra (ngombo in Bantu), for which the soup-stew is named, reached South Carolina with the slave trade...
Author: Edna Lewis
Author: Mary O'Callaghan
Jah Sang Ho - Oysters are one of those three fruits of the sea permissible to Buddhists and were therefore insisted upon for New Year lunch by my grandmother. Cooking them with a batter is traditional....
Author: Eileen Yin-Fei Lo
Oyster sauce gives this chicken stir-fry richer flavor, but you don't have to make a special trip to get it if you don't have it. Get the recipe.
Author: Chris Morocco
Smoked oysters are succulent and salty with a creamy texture that pairs beautifully with bright, acidic flavors. The egg spread provides a layer of richness.
Author: Todd Richards
Quickly roasting oysters in a hot oven pops the shells apart so they can be opened the rest of the way by hand, no shucking skills required.
Author: Anna Stockwell
Author: Leon E. Soniat Jr.
Author: Frank Stitt
Author: Susan Spicer
Author: Marcelle Bienvenu
Roasted Oysters with Pickled Radishes, Carrots and Celery Root
Author: Michael Anthony
Author: Lillian Chou
Author: Thomas Keller
Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.
Author: Nick Nutting
Author: Andrea Albin
Author: Jean Anderson
Part of what makes this luxurious dish so delicious is that the spinach, artichokes, and oysters have a similar texture and the same soft, gentle flavors.
Author: Alex Grossman
Author: Dione Lucas
Author: John Currence
Before tasting the oysters served by Tadashi Ono at New York's Matsuri, I was convinced that the best oyster is a naked one. But there is something magical about the way frozen ponzu brings out the sweetness...
Author: Nobuyuki Matsuhisa
Author: Mark Fuller
Author: Ben Sargent
Author: John Martin Taylor