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Make the most of your mollusks!
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“The warmness of the brown butter balances the brininess of seafood,” says Vivian Howard.
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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.
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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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From tacos to stews to sandwiches, here are 11 oyster recipes that go beyond the raw bar.
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Enjoy this dish alongside homemade soda bread
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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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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.
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Dipping the oysters in egg whites makes the fried coating especially light and crisp.
Articles
(100)
Cooking
Oysters are inherently delicious, but put them on the grill and they ascend to new heights
Danielle Walsh
Cooking
For Charleston restauranteurs James London and Yoanna Tang, nothing quite says Lowcountry like a winter oyster roast.
Jennifer Hope Choi
Cooking
The Foodist shows you how to shuck like a pro
Culture
The difference between the oysters you get at a top restaurant and the ones you can serve your guests? Nothing. Here's how to get shucking.
Bon Appétit
Culture
They're easy to buy online now, so get after it.
Nikita Richardson
techniques
Follow these steps and soon you'll be popping oysters faster than you can eat them.
Amiel Stanek
Videos
(193)
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Join brand new Bon Appétit video host Chrissy Tracey in her home kitchen as she makes fried oyster mushrooms, collard greens and cornbread. Chrissy is a vegan chef extraordinaire and one of her favorite things to do is adapt classics and comfort food. So if you're looking to add some more veggies to your life, this recipe is a good place to start.
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We challenged Chris Morocco to recreate an Oysters Rockefeller recipe from ‘Serious Eats’ in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with only his other senses to guide him.
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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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See what goes into elevating an ordinary dish into something extraordinary by following Giuseppe Tentori, the executive chef of Chicago’s GT Fish & Oyster, as he visits a local farmers market and a tea cellar to find fresh and rare ingredients.
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Try our hearty kielbasa and lentil stew recipe!
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It's Alive with Brad Leone is back for episode 77 and this time he's learning all about oyster reefs. Join Brad in New York Harbor as he learns how oyster shells are put to work after restaurants dispose of them. New York Harbor used to have 220,000 acres of oyster reefs, but it only took 100 years to use them all up once Europeans arrived. That's where Billion Oyster Project comes in -- recreating New York's lost oyster fields. And Brad's here to help.
Learn more about Billion Oyster Project here: https://www.billionoysterproject.org/
Additional footage provided by Nyier Abdou, Steven DeWitt and Grotto Network.