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recipes broiled oysters with garlic breadcrumbs
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Cooking
A few minutes under a broiler means no hand injuries in the middle of your party.
Hannah Lee Leidy
Cooking
For Charleston restauranteurs James London and Yoanna Tang, nothing quite says Lowcountry like a winter oyster roast.
Jennifer Hope Choi
Cooking
This dish is loaded with garlic and bursting with umami.
Amber Lee
Cooking
To keep them from rolling around on the grates, nestle them in rock salt on a baking sheet.
Bon Appétit
Culture
They're easy to buy online now, so get after it.
Nikita Richardson
Cooking
If you see garlic scapes, grab them, then make this stir-fry.
Serena Dai
Cooking
Your most pressing questions, answered.
Ali Francis
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
Cooking
Beware: It is seriously addictive.
Emma Wartzman
Cooking
Oysters are inherently delicious, but put them on the grill and they ascend to new heights
Danielle Walsh
Cooking
A nutty, crunchy, crispy condiment that makes any bowl of salad, soup, pasta, or [fill in the blank] better.
Alyse Whitney
techniques
Don't you dare think about throwing away those crusty ends—these ideas will have you using up every last bit of the loaf.
Christina Chaey
Cooking
It’s just two ingredients that you probably already have.
Antara Sinha
Cooking
Top your soups, salads, veggies, pasta—really anything.
June Kim
Cooking
“Bread Steak” hits the spot when a slab of cauliflower just won’t cut it.
David Tamarkin
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
techniques
Breadcrumbs: So simple, right? Not if you ask a chef. We go deep on pros’ favorite finishing touch.
Amiel Stanek
techniques
Follow these steps and soon you'll be popping oysters faster than you can eat them.
Amiel Stanek
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
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
Briny, charcoal-kissed oysters are the Foodist's summer barbecue go-to
Andrew Knowlton
Cooking
This soup has just three other ingredients, but garlic is the one that matters.
Chris Morocco
Cooking
I'm in my pajamas but my toast is ready for its photo op.
Jerrelle Guy
Cooking
Turn your favorite soup into a savory crème brûlée.
Molly Baz