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magazine black cod with fennel chowder and smoked oyster panzanella
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Restaurants
Cuttyhunk Shellfish Farms' seaworthy raw bar is the only way we know to get gunwale-to-gunwale delivery.
Laura House
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
Cooking
For Charleston restauranteurs James London and Yoanna Tang, nothing quite says Lowcountry like a winter oyster roast.
Jennifer Hope Choi
Culture
A roundup of food news from around the internet for September 30, 2013.
Danielle Walsh
Cooking
Today we're discussing the Three Cs: Cod, Clams, and Corn.
Rachel Karten
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
Cooking
A guaranteed method for never overcooking your fish—plus, it kiiiind of tastes like chowder.
Alyse Whitney
Culture
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
Culture
test-kitchen
Breadcrumbs have been a staple of Italian cucina povera for centuries. Originally, families that couldn't afford a hunk of grating cheese used whatever small...
Hunter Lewis
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
The Bon Appétit Test Kitchen
Cooking
A few minutes under a broiler means no hand injuries in the middle of your party.
Hannah Lee Leidy
Restaurants
From fried oysters to chili dogs to Israeli lamb shoulder, it's one overindulgent evening in the life of columnist Matt Duckor
Matt Duckor
Culture
Culture
You can order a beautiful holiday dinner, and no, we don't mean from the pizza place down the street.
Ashlea Halpern
Culture
Restaurants
Snow crab season was canceled in Alaska this year after nearly 10 billion crabs disappeared. Seafood chains and independent restaurants alike are scrambling to adjust.
Sam Stone
Cooking
Senior editor Alex Beggs also discusses an eerily empty office and an NYC restaurant closing in her weekly newsletter.
Alex Beggs
Culture
Cooking
Your most pressing questions, answered.
Ali Francis