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
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...
Author: Edna Lewis
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....
Author: Eileen Yin-Fei Lo
Author: Frank Stitt
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: Mary O'Callaghan
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: Lillian Chou
Author: Susan Spicer
Author: Marcelle Bienvenu
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...
Author: Thomas Keller
Author: John Martin Taylor
Author: Alex Grossman
Author: Jean Anderson
Author: Andrea Albin
In this recipe, smoky canned oysters complement the rich egg yolks and provide flavor for oyster cracker croutons. Other canned fish are good Caesar salad...
Author: Justin Warner
Adding any of these flavorful ices on top of your oysters is an easy way to up your raw bar game.
Author: Dione Lucas
Author: René Redzepi
Roasted Oysters with Pickled Radishes, Carrots and Celery Root
Author: Michael Anthony