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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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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!
Recipes
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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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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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
(4.67)
Articles
(115)
Cooking
A few minutes under a broiler means no hand injuries in the middle of your party.
Hannah Lee Leidy
Cooking
This dish is loaded with garlic and bursting with umami.
Amber Lee
Cooking
To keep them from rolling around on the grates, nestle them in rock salt on a baking sheet.
Bon Appétit
Cooking
For Charleston restauranteurs James London and Yoanna Tang, nothing quite says Lowcountry like a winter oyster roast.
Jennifer Hope Choi
Culture
They're easy to buy online now, so get after it.
Nikita Richardson
Cooking
Oysters are inherently delicious, but put them on the grill and they ascend to new heights
Danielle Walsh
Videos
(296)
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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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Produced by Bon Appétit with Swanson® | A few ingredients can go a long way. And in this easy-to-make dish, Bon Appétit executive chef Mary Nolan shows us how big flavors are coaxed out of pepperoncinis, shallot, garlic, browned pork and Swanson® Natural Goodness® Chicken Broth.
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In this episode of Handcrafted (fka Beautiful Butchery), the Pastaio of Eataly Flatiron, Luca D'Onofrio, shows Bon Appétit how to turn four types of pasta dough -- egg pasta dough, spinach pasta dough, cuttlefish squid ink pasta dough, and semolina pasta dough -- into beautiful, handmade pasta shapes.
Get our recipe: Fresh Pasta Dough
Get our recipe: Fresh Pasta Dough
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Produced by Bon Appétit with FarmToFork™ | Replicate the flavors of Sicily with this one-pot recipe featuring FarmToFork™ Caramelized Onion and Roasted Garlic Sauce