Search results for
bonappetit go oysters
Filter Results
Sort By:
Recipes
(136)
Quick
Recipes
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)
icon
Cooking
We’ve got chocolate-date bran muffins, sheet-pan chicken souvlaki, and salmon with sizzle nut salsa.
Quick
Recipes
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
Recipes
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)
icon
Cooking
We’ve got a caramelized onion and spinach quiche, hot chocolate cookies, and more.
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
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.
Recipes
Dipping the oysters in egg whites makes the fried coating especially light and crisp.
icon
Cooking
We’ve got shrimp and pea pancakes, strawberry-rhubarb cheesecake bars, and more.
Recipes
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)
Quick
Recipes
Enjoy this dish alongside homemade soda bread
4.0
(4)
Easy
Recipes
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)
Articles
(135)
Cooking
A few minutes under a broiler means no hand injuries in the middle of your party.
Hannah Lee Leidy
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
Follow these steps and soon you'll be popping oysters faster than you can eat them.
Amiel Stanek
Culture
They're easy to buy online now, so get after it.
Nikita Richardson
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
promotions
You could, if you enter our Facebook contest
Danielle Walsh
Videos
(210)
icon
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!
icon
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.
icon
“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.
icon
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.’
icon
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.
icon
Bon Appétit’s Brad Leone is back for episode 47 of “It’s Alive,” and this time he’s making focaccia bread with Samin Nosrat, author and host of “Salt, Fat, Acid, Heat.” Join Brad and Samin as they bake bread, explore alternate show titles, and agree that you can never have too much olive oil.
Edited by Matt Hunziker
Get our recipe: Shockingly Easy No-Knead Focaccia
Edited by Matt Hunziker
Get our recipe: Shockingly Easy No-Knead Focaccia