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bonappetit go oysters
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(136)
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We’ve got chocolate-date bran muffins, sheet-pan chicken souvlaki, and salmon with sizzle nut salsa.
Quick
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Meaty oyster mushrooms are great at absorbing spices and offer a chewy-firm contrast to bright and crunchy snap peas or snow peas in this versatile stir-fry.
5.0
(5)
Quick
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Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.
4.7
(4.67)
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We’ve got a caramelized onion and spinach quiche, hot chocolate cookies, and more.
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Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
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We’ve got shrimp and pea pancakes, strawberry-rhubarb cheesecake bars, and more.
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The flavors in this sandwich get more delicious and concentrated as it sits, so assemble it in the morning and take it with you for the perfect lunch in the afternoon.
4.0
(3.93)
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We’ve got honey-soy chicken, asparagus Comté salad, and a grapefruit cocktail.
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Chefs, politicians, and culinary icons celebrated emerging industry stars at an event in Portland, Oregon.
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Talk about pedigree: Washington state’s Hama Hama Seafood Store fell in love with this sweet-and-spicy sauce after having it at Hog Island Oyster Company. They modified the original, then shared their take with us. If you’re not a raw oyster person, this buttery, broiled treatment should be in your repertoire.
5.0
(5)
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With minimal filler, tons of crab, and bold spice, these crab patties are the ones to beat.
3.6
(3.63)
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We’ve got sausage with cabbage and giardiniera, tomato aguachile, and matcha-berry frozen yogurt.
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We’ve got coffee cake scones, pad kra pao, and a frozen espresso martini.
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This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Instead of green pepper, add some heat by making this with jalapeño.
5.0
(5)
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Dipping the oysters in egg whites makes the fried coating especially light and crisp.
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Make the most of your mollusks!
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We’ve got vinegar chicken with figs, gnocchi piccata, and a corn cake.
Easy
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This cioppino recipe uses bottled clam juice, a smart shortcut to a robust broth. Recipe by Tom Moorman and Larry McGuire, Clark’s Oyster Bar, Austin
4.0
(4.06)
Quick
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Enjoy this dish alongside homemade soda bread
4.0
(4)
Quick
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Store-bought picked crab meat and slaw mix make these celebratory sandwiches a breeze to prepare—just don’t skimp on the Old Bay mayo.
5.0
(5)
Quick
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“The warmness of the brown butter balances the brininess of seafood,” says Vivian Howard.
5.0
(5)
Quick
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Crisp-tender cucumbers and deeply browned pork crumbles add delightful texture to this quick and savory weeknight stir-fry.
4.7
(4.66)
Easy
Recipes
The oysters will plump slightly in the hot soup and take on a creamy but firm consistency; if overcooked, they’ll become rubbery.
4.0
(4.15)
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Restaurants
Where to slurp oysters like a pro, from coast to coast.