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recipes broiled oysters with garlic breadcrumbs
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Enjoy this dish alongside homemade soda bread
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(4)
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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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Make the most of your mollusks!
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Make or buy a savory cornbread to use in this luxurious oyster stuffing recipe; the kind you use will determine how much broth you'll need to moisten it.
3.6
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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.
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3.3
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For this classic garlic bread, you can cut and butter the bread well in advance, but don’t bake it until guests arrive. This is part of BA's Best, a collection of our essential recipes.
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Use these in salads (croutons in every bite!), sprinkle over pastas, dust atop tender braised meats, or just eat them out of hand (naturally).
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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
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“The warmness of the brown butter balances the brininess of seafood,” says Vivian Howard.
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Understated cod gets a major glow-up in this sheet-pan dinner thanks to a savory spiced topping of cheesy chorizo breadcrumbs.
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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.
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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
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Toasted nutritional yeast, full of umami, pushes the pasta into a deeply savory zone and seamlessly makes up for the lack of dairy in this vegan superstar.
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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.
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3.5
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Just when we were starting to run out of ideas for what to make for lunch at home, these melty broccoli toasts appeared.
5.0
(4.84)
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Dusting with garlic powder first, then flour, is essential for a proper rise.
4.3
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Crispy roasted broccoli proves it works just as well as an appetizer as it does a side dish.
4.6
(4.56)
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For people who always add an extra clove (or three).
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)