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Cooking
A few minutes under a broiler means no hand injuries in the middle of your party.
Hannah Lee Leidy
techniques
Follow these steps and soon you'll be popping oysters faster than you can eat them.
Amiel Stanek
Cooking
It's oyster-slurping time! Get to know the varieties better with this handy guide to our favorite mollusks, from Belon to Hama Hama
Bon Appétit
Culture
They're easy to buy online now, so get after it.
Nikita Richardson
Cooking
For Charleston restauranteurs James London and Yoanna Tang, nothing quite says Lowcountry like a winter oyster roast.
Jennifer Hope Choi
Culture
You may think that infusing stouts, saisons, and pale ales with clams, lobsters, and oysters sounds like a terrible idea, but it's actually a classic brewing technique—and flavor pairing—putting a hint of the sea in each bottle.
Joshua M. Bernstein
promotions
You could, if you enter our Facebook contest
Danielle Walsh
Culture
The difference between the oysters you get at a top restaurant and the ones you can serve your guests? Nothing. Here's how to get shucking.
Bon Appétit
Cooking
The Foodist shows you how to shuck like a pro
Cooking
Your most pressing questions, answered.
Ali Francis
Restaurants
It’s got oysters, tinned fish, refreshing wine, and, oh, caviar.
Alex Delany
Shopping
Creamy broccoli mac and cheese, one-pot salmon and rice, crispy sheet-pan chicken thighs, and more
Bon Appétit Staff & Contributors
Shopping
The juiciest London broil, extra-eggy fried rice with salmon, speedy lime chicken, and more recipes you'll make again and again
Bon Appétit Staff & Contributors
Shopping
Weeknight red sauce, chicken stir-fry, umami-packed vegetarian ramen, and more speedy dinner saviors
Bon Appétit Staff & Contributors
Cooking
Oysters are inherently delicious, but put them on the grill and they ascend to new heights
Danielle Walsh
Cooking
I’ve worked in the Bon Appétit Test Kitchen for years. This is the recipe I always go back to.
Kendra Vaculin
techniques
Who better to learn how to shuck an oyster from than the three-time Canadian oyster shucking champion John Bil?
Culture
A roundup of food news from around the internet for September 30, 2013.
Danielle Walsh
techniques
When it comes to cooking or preparing oysters, there are a lot of rules—make sure you're not breaking any with this rundown of the most common mistakes
Danielle Walsh
Culture
We tried to teach you how you shuck an oyster, but all you cared about was Test Kitchen Assistant Brad Leone
Matt Duckor
Shopping
Strip steaks with tangy butter sauce, a quick miso-curry stir fry, our favorite tuna melt, and more recipes to level up your cooking.
Bon Appétit Staff & Contributors
best-new-restaurants
In a state where lobster is king, Eventide’s dedication to the mighty oyster is a bold move. The menu lists around 20 different varieties displayed in a massive trough of Maine granite on the bar
Shopping
Recipes created by Bon Appétit editors, exclusive content, and specialty ingredients, all delivered straight to your kitchen.
Bon Appétit Staff & Contributors
techniques
Pierce Davis won a copy of our Grilling Book a few weeks ago, and yesterday he used it to serve up a meaty feast for 20
Julia Bainbridge