Author: John Currence
Author: Nobuyuki Matsuhisa
Party pleasing angels on horseback-oysters wrapped in partially cooked bacon then grilled or broiled and spritzed with lime or lemon-date back to Victorian...
Author: Hank Shaw
Author: Jenny Kwak
Author: Mark Fuller
Author: Nathalie Dupree
Author: Dione Lucas
Just a cup of oysters completely transforms the stuffing's taste. To amp up their brininess we mixed in slices of smoky, salty bacon.
Raw oysters not your thing? Try grilling them! Serve with lemon juice, butter, parsley sauce.
Author: Jaden Hair
Author: Allison Vines-Rushing
Clam chowder, New England's signature seafood dish, derives its name from chaudière, the French word for "cauldron." The saltiness of clams and salt pork...