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
Adding any of these flavorful ices on top of your oysters is an easy way to up your raw bar game.
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
Author: René Redzepi
Author: Dione Lucas
Roasted Oysters with Pickled Radishes, Carrots and Celery Root
Author: Michael Anthony