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bonappetit go oysters
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(136)
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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 chocolate-date bran muffins, sheet-pan chicken souvlaki, and salmon with sizzle nut salsa.
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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)
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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 a caramelized onion and spinach quiche, hot chocolate cookies, and more.
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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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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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Dipping the oysters in egg whites makes the fried coating especially light and crisp.
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We’ve got shrimp and pea pancakes, strawberry-rhubarb cheesecake bars, and more.
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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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Enjoy this dish alongside homemade soda bread
4.0
(4)
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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)
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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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For this oysters Rockefeller recipe, make the filling ahead of time and you'll need only a few minutes to go from shucking to eating.
3.7
(3.67)
Easy
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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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“The warmness of the brown butter balances the brininess of seafood,” says Vivian Howard.
5.0
(5)
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Make the most of your mollusks!
3.3
(3.26)
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Where to slurp oysters like a pro, from coast to coast.
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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 makes more bonito butter than you need. Use the smoky, slightly salty mixture to top your next steak, or to sauté greens.
5.0
(5)