Search results for
ideas oyster recipes
Filter Results
Sort By:
Articles
(100)
Cooking
Oysters are inherently delicious, but put them on the grill and they ascend to new heights
Danielle Walsh
Cooking
For Charleston restauranteurs James London and Yoanna Tang, nothing quite says Lowcountry like a winter oyster roast.
Jennifer Hope Choi
Cooking
The Foodist shows you how to shuck like a pro
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
Culture
They're easy to buy online now, so get after it.
Nikita Richardson
techniques
Follow these steps and soon you'll be popping oysters faster than you can eat them.
Amiel Stanek
Cooking
This dish is loaded with garlic and bursting with umami.
Amber Lee
Cooking
A few minutes under a broiler means no hand injuries in the middle of your party.
Hannah Lee Leidy
Cooking
To keep them from rolling around on the grates, nestle them in rock salt on a baking sheet.
Bon Appétit
Eric Steinman
techniques
Briny, charcoal-kissed oysters are the Foodist's summer barbecue go-to
Andrew Knowlton
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
Cooking
Your most pressing questions, answered.
Ali Francis
Restaurants
It’s got oysters, tinned fish, refreshing wine, and, oh, caviar.
Alex Delany
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
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
Lifestyle
No, seriously, consider it: Is it creamy or chewy? Briny or sweet? Mignonette-ready or better naked? Here's our guide to tasting bivalves
Bon Appétit
Culture
A roundup of food news from around the internet for September 30, 2013.
Danielle Walsh
techniques
Who better to learn how to shuck an oyster from than the three-time Canadian oyster shucking champion John Bil?
"Oysters belong in the front of the house, and you have to talk to the customer, because that’s where you make the sale."
Michael Y. Park
Cooking
Here are 22 of our best shellfish recipes--just remember to make enough to share
Sam Dean
Culture
Andrew Knowlton names his 10 favorite oyster bars, from Maine to Louisiana to the West Coast
Andrew Knowlton
promotions
OUR mandoline
Bon Appétit