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bonappetit go oysters
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Recipes
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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)
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.
Recipes
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)
Recipes
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.
Articles
(135)
Cooking
A few minutes under a broiler means no hand injuries in the middle of your party.
Hannah Lee Leidy
techniques
Follow these steps and soon you'll be popping oysters faster than you can eat them.
Amiel Stanek
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
Culture
They're easy to buy online now, so get after it.
Nikita Richardson
Cooking
For Charleston restauranteurs James London and Yoanna Tang, nothing quite says Lowcountry like a winter oyster roast.
Jennifer Hope Choi
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
Videos
(213)
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Bon Appétit Test Kitchen Manager Brad Leone is back with episode 15 of It's Alive. Brad takes a trip to Duxbury, Massachusetts to visit the folks at Island Creek Oyster to see what it takes to be an oyster farmer. He observes all the stages of oyster development, gets put to work on the farm, and learns the proper way to shuck an oyster!
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Today, Bon Appétit meets Chef Lucas Sin in Hong Kong to try Bamboo-pressed Noodles. These noodles are rare and an iconic part of Hong Kong’s street food legacy, with only a handful of places still making them the traditional way by hand. Using nothing but eggs and flour, these springy noodles are pressed with a 40-year-old bamboo pole and then transformed into the perfect bowl of wonton noodle soup.
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Bon Appétit meets Chef Lucas Sin in Hong Kong to try curry fish balls. This snack is one of Hong Kong’s defining street food snacks, and it’s becoming increasingly rare to find a shop handmaking them the traditional way. Fortunately, Lam Law Ping is keeping the craft alive at his shop, Tak Hing Fish Ball Company, and has even been dubbed the ‘Fish Ball King.’
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“I never know entirely what my menu’s going to look like when I wake up. We change the menu every day–it’s a reflection of what’s coming out of our local waters and local farms.” Today Bon Appetit spends a day on the line with James London, chef and owner of Chubby Fish in Charleston, South Carolina. This dock-to-table restaurant serves some of the freshest seafood in the city and revolves its menu around whatever comes out of the waters and farms each day.
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Bon Appétit joins Chef Ed Szymanski of Dame, an English seafood restaurant in the heart of NYC, to make their traditional battered fish and chips. Simplicity is best when it comes to making this classic British dish–fresh fish coated in airy batter, fluffy chips crisped to perfection, and then doused in vinegar with a sprinkle of lemon juice. A bite of Dame’s fish and chips is enough to transport you from the busy NYC streets to the great British seaside.
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Michael Laiskonis, Creative Director of New York City's Institute of Culinary Education, demonstrates the equipment, ingredients, and artistry essential to making 5 different bonbons.